Carrot Juice Color, Carotenoids, and Nonstarchy Polysaccharides as Affected by Processing Conditions

Abstract

Effects of processing variables on color, α‐ and β‐carotenes, and non‐starchy polysaccharides (NSP) of carrot juice products were investigated. Unblanched‘carrots produced the highest amounts of juice and lowest amounts of pulp. Compared to color of fresh juice, canned juice from acetic acid‐blanched carrots retained redness best, and juice from unblanched carrots retained the least. Juice products from unblanched carrots retained highest total carotenes. Retorting, concentrating, and freeze‐drying partly reduced juice product carotenes. In most cases, the reduced amounts from various processing methods were greater for β‐carotene than for α‐carotene. NSP contents of juice products ranged from 1.1 to 1.5%.

Effect of hydrothermal processing on carrot carotenoids changes and interactions with dietary fiber

“…Caropak (a-carotene, 5.2 mg/ 100 g of fresh matter; b-carotene, 27.7 mg/100 g) ( Table 1). The carotenoid content of all three carrot varieties was higher than that reported by Bao and Chang [7], and comparable with the provitamin A content of the varieties studied by Umiel and Gambelman [9]. These authors found out that the b-carotene content of some carrot varieties may be as high as 37 mg/100 g of fresh matter [7,9].…”

“…The content of a-and b-carotene was expressed in mg % of fresh matter. The amount of a-and b-carotene in carrots after hydrothermal processing was also expressed in %, in relation to the amount of carotenoids in raw material, according to the formula given by Bao and Chang [7]:…”

“…Pectins are very sensitive to heat treatment, as it can lead to protopectin solution, glycoside bond hydrolysis, releasing of sugar residues bounded with the polygalalacturonic acid chain and de-esterification, i. e., cleavage of ester bonds between carboxyl and methoxyl groups [5,6]. Pectins with a low esterification level can interact with carotenoids, which may deteriorate the color of pressed juices [7]. The experiment presented below constitutes part of our investigations on the optimization of heat treatment parameters, assuring high quality of carrot puree.…”

Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions

“…Carrot cubes (1 cm  1 cm  1 cm) were prepared by a manual dicer and were washed with fresh water to remove the surfaceadhering carrot fines. No blanching was done prior to osmosis as it is detrimental to the osmotic dehydration process due to loss of semi-permeability of cell membranes (Ponting, 1973) and reduction of b-carotene (Bao & Chang, 1994;Kalra, 1990;Negi & Roy, 2000). For each experiment, known weights of carrot cubes (100-120 g) were put into stainless steel containers containing calculated volumes of osmotic solutions of different concentrations pre set at the desired temperature in a hot water bath.…”

Physical Quality and Carotene Content of Solar-Dried Green Leafy and Yellow Succulent Vegetables

“…Alpha and beta-carotene (dry basis), and vitamin A activity (IU/g, dry basis) were highest in fresh carrots while sweet potatoes and collard greens contained similar amounts of alpha carotene (Table 1). Previous researchers [33,34] have stated that carrots contain the highest total carotene content among human foods. Carrots and collard greens contained more beta-carotene and vitamin A activity (dry basis) than sweet potato (Table 1).…”