Optimization of Colour and Cloud Stability of Carrot Juice by Using Hydrocolloids and Antioxidant

Abstract

The preparation of hydrocolloids and antioxidants was employed to the carrot juice, the effect of Hydrocolloids and antioxidants including guar-gum, maltodextrin and flaxseed-gum was study and assessed for their ability to stabilize the colour and cloudiness of carrot juice. Such parameters pH, Total Soluble Solids (TSS), titratable acidity, ascorbic acid, sugars (non-reducing, reducing sugar, sugar sugar/acid ratio, total sugars, and Total Phenolic Content (TPC) was analyzed during study. All parameters were slightly decreased with the passage of time except acidity which is increased, during storage with respect to control treatment. pH, TSS, ascorbic acid, non-reducing sugar reducing sugar, total sugar, sugar/acid ratio, and TPC decreased from 4.18 to 4.15, 20.98 to 15.16 o Brix, 0.62 to 0.50mg/100ml, 7.04 to 6.98 %, 14 to 13.46 %, 21.04 to 20.44 %, 86.67 to 60.67and 0.13 to 0.11 mg/100ml respectively, whereas the titratable acidity increased from 0.25 to 0.26 %. Colour and cloudiness improved or stabilized by hydrocolloids (guar-gum, maltodextrin and flaxseed-gum) and antioxidant (ascorbic acid).

Recent advances in utilization of flaxseed as potential source for value addition

“…Texture and rheological structure of flaxseedbased fermented products can be improved with the addition of different additives. Cloud stability and the juice turbidity of carrot juice were lowered, with the addition of flaxseed gum as a hydrocolloid at different concentrations, which abolish creamy appearance (Shakeel et al, 2015). The formation of stable emulsion is the major problem while preparing flaxseed oil enriched beverages.…”

Carrots (Daucus carota L.) Biofortified with Iodine and Selenium as a Raw Material for the Production of Juice with Additional Nutritional Functions

“…A thermally non-preserved juice was also analyzed by Olalude et al [35], however its pH value was higher (pH = 6.23), similar to the pH value (pH = 6.8) of fresh juice produced by Martínez-Flores et al [37]. In turn, the juice made of carrot grown in Pakistan had a slightly lower pH value (pH = 4.99) [38], whereas a significantly lower pH value (pH = 4.5) was demonstrated for the carrot juice from China [39]. The differences in the pH values reported could have been significantly affected by the composition of the soil the carrot was grown in and by its fertilization [33].…”

A review on flaxseeds: Nutritional profile, health benefits, value added products, and toxicity

“…Fermentation is a preservation technique that may be utilized to increase the goods' digestibility and shelf life (Chavan et al, 2018). By adding flaxseed gum as a hydrocolloid at various doses, carrot juice's turbidity and cloud stability were reduced, and the juice's creamy look was eliminated (Shakeel et al, 2015). When flaxseed oil was incorporated into beverages, the main challenge is the production of a stable emulsion.…”