PREPARATION AND STORAGE STABILITY OF JUICES FROM DIFFERENT CARROT SPECIES

AYRANCI G., TUTUNCULER A.

NAHRUNG-FOOD, vol.37, no.5, pp.433-439, 1993 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 37 Issue: 5
  • Publication Date: 1993
  • Doi Number: 10.1002/food.19930370505
  • Journal Name: NAHRUNG-FOOD
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.433-439
  • Akdeniz University Affiliated: No

Abstract

Carrot juice was prepared from each of yellow-, orange-, and purple-coloured carrots. Juice preparation included sorting, washing, peeling, acid-blanching, chopping, juicing, sterilization, and bottling steps. Bottled juices were stored in incubators which were kept at 5-degrees-C, 20-degrees-C, and 27-degrees-C.