Abstract
In this study, effects on the yield and the quality of product properties of carrot juice produced with lactofermentation and added citric acid, and with and without total enzymatic liquefaction (Pectinex Ultra SP-L) were investigated. Samples were stored at room temperature for 6 months and analytical changes which might occur were determined at day 0 and after 2, 4 and 6 months by quality control tests. In enzyme-treated samples, the yield and the quality of mineral incrementation were determined. Accordingly, ash and water-soluble dry matter contents were increased in the samples. Galacturonic acid formed after enzymatic breakdown of pectin in the raw material increased the total acidity of the samples. Sensorial tests of the product were also carried out. According to the test results, the products produced with enzyme treatment at day 0, after 2 and 4 months storages were found to be the ones mostly preferred. However the samples without enzyme treatment were preferred by the panelists after long-term (6 months) storage.
Similar content being viewed by others
References
Özdemir-Alper N, Acar J (1996) Flüssiges Obst 63:521–523
Fauquembergue P, Grassin C (1996) Fruit Process 12:490–494
Schmitt R (1988) Flüssiges Obst 55:309–310
Liepe HU, Junker M (1984) Flüssiges Obst 50:304–307
Acar J (1998) Flüssiges Obst 4:196–198
Karovičová J, Drdák M, Greif G, Hybenova E (1999) Eur Food Res Technol 210:53–56
Schobinger U (1987) Frucht Gemuesesaefte, 2. Auflage, Verlag Eugen, Ulmer
Bushway RJ (1986) J Agric Food Chem 34:409–412
Boehringer-Mannheim(1997) Boehringer-Mannheim enzymatic bioanalysis. Determination of D- and L-lactic acid in foodstuffs
Ross JHT, Price WJ (1970) J Sci Food Agric 21:506–507
Anonymous (1968) Bestimmung der Titrierbaren Sauren. IFU Analysen, No.3
Cemeroğlu B (1992) Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metodları. Biltav Yayınları, Ankara
Tanner H, Brunner HR (1979) Getränke-Analytik. Verlag Heller, Schwabisch Hall, Germany
Anonymous (1988) TS 1880, Sirke Standardı. TSE, Ankara
Ekşi A (1988) Meyve suyu durultma tekniği. Gıda Teknolojisi Derneği, Yayın No:9, Ankara
Grassin C, Fauquembergue P (1993) Fruit Process 7:242–245
Schobinger U, Dürr P, Akersson A (1981) Alimenta 20:37–42
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Demir, N., Acar, J. & Bahçeci, K.S. Effects of storage on quality of carrot juices produced with lactofermentation and acidification. Eur Food Res Technol 218, 465–468 (2004). https://doi.org/10.1007/s00217-004-0883-8
Received:
Revised:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-004-0883-8