Enzyme treatment improves attributes of carrot juice.The concentrated nutritional value of vegetable and fruit juices has made them a popular addition to many people's diets. One pint of fresh vegetable juice Vegetable juice is a popular drink all over the world. Vegetable juice is an alternative to fruit juice. Most commercial brands do however contain a large amount of sodium. If making vegetable juice at home, a juicer that can process vegetables will be needed. provides approximately the same vitamins, minerals and enzymes as two large salads. And while synthetic vitamins or minerals may be chemically identical to those found in fruits and vegetables, the body does not absorb them as well as those found in natural foods. In addition, carrots are a leading source of beta carotene be·ta car·o·tene also be·ta-car·o·tene n. The isomeric form of carotene that is widely distributed in nature and most efficiently converted to vitamin A by the body. . Beta carotene is the most active form of carotenoid--a pigment in plants that can often form vitamin A vitamin A also called retinol Fat-soluble alcohol, most abundant in fatty fish and especially in fish-liver oils. It is not found in plants, but many vegetables and fruits contain beta-carotene (see . The major contributions vitamin A makes to the human body include promoting growth; improving vision and color; preventing the drying of the skin and eyes; maintaining the digestive and urinary tracts; and enhancing resistance to bacterial infection. Vitamin A has also been linked to cancer prevention. In research in Turkey, scientists examined what the effect on the yield and quality of carrot juice would be if it is produced with lactofermentation and citric acid citric acid or 2-hydroxy-1,2,3-propanetricarboxylic acid, HO2CCH2C(OH)(CO2H)CH2CO2 , with and without total enzymatic liquefaction liquefaction, change of a substance from the solid or the gaseous state to the liquid state. Since the different states of matter correspond to different amounts of energy of the molecules making up the substance, energy in the form of heat must either be supplied to (Pectinex Ultra SP-L). Samples were stored at room temperature for six months. Any analytical changes that took place were determined at day 0 and after two, four and six months using quality control tests. In the enzyme-treated samples, researchers determined the yield and the quality of mineral incrementation. The samples' ash and water-soluble dry matter content increased. Galacturonic acid formed after the enzymatic breakdown of pectin pectin, any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables. Fruits rich in pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to pectin as the fruit ripens. in the raw material increased the total acidity of the samples. Sensory testing of the product was also carried out. According to the tests, the products produced with the enzyme treatment were mostly preferred. However the samples not treated with enzymes were preferred by the panelists after long-term (six-month) storage. Further information. Jale Acar and K. Sava Bahceci, Department of Food Engineering, TR-06800, Beytepe Campus, Hacettepe University, 06532 Beytepe Ankara, Turkey; phone: +90 312 297 7100; fax: +90 312 299 2123; URL URL in full Uniform Resource Locator Address of a resource on the Internet. The resource can be any type of file stored on a server, such as a Web page, a text file, a graphics file, or an application program. : www.food.hacettepe.edu.tr/english/tarihce.htm. |
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