In:
Journal of Food Process Engineering, Wiley, Vol. 36, No. 4 ( 2013-08), p. 418-427
Abstract:
The clear juice of peeled and blanched carrot (Nantes variety) was obtained and pasteurized and its °Brix and pH were adjusted. Then different ratios (0.02, 0.025 and 0.03%) of low and high acyl (LA and HA) gellan mixed separately with carrot juice and heated up to 70C for 20 min. Later, the rheological parameters, particle size distributions, turbidities and phase decantation of each sample was evaluated after 15 days storage at 4C. The samples of LA gellan had lower turbidity, viscosity, flow indexes ( n 〈 1) and higher consistency coefficient, surface tension, specific surface area and sediment than control. However, the rheological and sensorial characteristics of the samples with HA gellan were very similar to control. While, the LA gellan gum was not able to stabilize the carrot juice, the HA gellan with 0.03% had a great influence on stabilization of colloidal system and had the most acceptable physical and sensory characteristics in comparison with the natural pasteurized carrot juice. PRACTICAL APPLICATIONS The pulp of carrot juice is a rich source of phytochemicals (beta carotene, antioxidants, tannins and fibers), and it is important to keep it in suspension during juice processing, storage and handling for healthy drinking. During the last few years, the production of gelatin from cattle bone (as a stabilizer of fruit juices) has faced with different religious restrictions such as Kosher and Halal. Also the emergence of bovine spongiform encephalo‐pathy virus in cattle‐raising has caused a sharp reduction in the production of this stabilizer. Recently, the high acyl and low acyl gellan gums (produced by fermentation) are used as two hydrocolloids with interesting properties in various kinds of food products. This study suggested that incorporating high acyl gellan (instead of gelatin) with fresh carrot juice provides a pleasant drink with high pulp stability, good palatability (such as flavor, appearance and consistency) and long shelf life without noticeable sediment.
Type of Medium:
Online Resource
ISSN:
0145-8876
,
1745-4530
DOI:
10.1111/jfpe.2013.36.issue-4
DOI:
10.1111/j.1745-4530.2012.00682.x
Language:
English
Publisher:
Wiley
Publication Date:
2013
detail.hit.zdb_id:
2175259-X
