CARROT JUICE CONCENTRATE PRODUCTION AND UTILIZATION
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Date
2021-06
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UHF,NAUNI
Abstract
ABSTRACT
The present investigations involving evaluation of four types of carrot for juice
concentrate production and its further utilization in food products was conducted during
2017-20 in the Department of Food Science and Technology, Dr YS Parmar University of
Horticulture and Forestry, Solan. Carrot is a widely consumed vegetable throughout the
world and is known for its high antioxidant properties due to the presence of bioactive
compounds like total carotenoids, anthocyanins and total phenolics. Out of various pretreatments
tried for enhancement of juice yield, acidified water blanching in black and purple
carrot for 4 min and 3 min, respectively was optimized. Whereas, ultrasound assisted
blanching for 5 min before extraction of juice in orange and red carrot was found to be the
best. Further, carrot juice concentrates were developed by Response Surface Methodology
(RSM) with different temperature-concentration combinations in rotary vacuum evaporator.
The prepared black carrot juice concentrates (53.2ºC and 65.68ºB) had maximum
anthocyanins, total phenolics and antioxidant activity of 1378.16 mg/ 100 g, 2490.17 mg
GAE/ 100 g and 75.34 per cent free radical scavenging activity, respectively. The optimized
concentrates were packed in transparent and amber colour glass vials and analyzed for
various chemical and sensory attributes during storage. Though concentrates experienced
marginal changes in quality attributes, yet remained shelf-stable during the storage period of
6 months at ambient and refrigerated temperature. The concentrate was further utilized for the
nutritional enrichment of bakery food products. On the basis of sensory evaluation, 15 per
cent incorporation of orange carrot juice concentrate in cookies and muffin and 20 per cent in
cereal bar was found to be the best combination. Further, the developed bakery products had
better taste, palatability, medicinal and nutritive value. Moreover, cookies and cereal bar
retaining acceptable quality could be stored for 60 days and muffin for 30 days in
polyethylene pouches at both ambient and refrigerated temperatures. The cost of production
of all products was comparable to the cost of similar products in the market. Therefore, it is
recommended that the carrot available in winter months at reasonable price could
successfully be utilized for the development of juice concentrate at commercial scale and
further making the concentrate available to the ancillary food industry for its use in bakery
products for nutritional, natural colour and antioxidants enrichment.