?STUDIES ON THE EFFECT OF BLANCHING MEDIA ON YIELD AND NUTRITIONAL QUALITY OF CARROT JUICE

Authors

  • Zia-ur- Rehman Biotechnology & Food Research Centre, PCSIR Laboratories Complex, Lahore-54600, Pakistan
  • Wazir Hussain Shah Biotechnology & Food Research Centre, PCSIR Laboratories Complex, Lahore-54600, Pakistan

Keywords:

Carrot, Blanching processes, Carrot juice, Nutritional value.

Abstract

Effect of various blanching processes on the retention of different nutrients in carrot juice products was investigated.
Maximumbrixvalueofthejuice was9.3whencarrotswereblanchedin0.05Naceticacidsolutioncontaining0.2%CaCI2 •
However, brix values of thejuice obtained from unblanched and water blanched carrots were 8.1 and 8.5 respectively.
Highest amount of carotene andvitamin Cwasalsofound inthejuice which wasobtained fromcarrots after blanching in
aceticacidand0.2%CaCI2 solution.Otherblanchingprocessesshowedadverseeffectsontheretentionofcaroteneincarrot
juice products compared with unblanched carrotjuice.

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Published

1999-06-21

How to Cite

Rehman, Z.- ur-., & Shah, W. H. (1999). ?STUDIES ON THE EFFECT OF BLANCHING MEDIA ON YIELD AND NUTRITIONAL QUALITY OF CARROT JUICE. Biological Sciences - PJSIR, 42(3), 133–136. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/2134

Issue

Vol. 42 No. 3 (1999): Pakistan Journal of Scientific and Industrial Research

Section

Articles

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