Vol. 10, Issue 10 (2021)

Author(s):
Ashuqullah Atif, Dr. Dev Raj, Dr. DR Bhanderi, Dr. JM Mayani, Dr. HG Suthar and Pooja Naik

Abstract:
Present investigation was caried out to evaluate the nutritional quality of carrot juice during storage. In this investigation a total of 18 treatments were used for juice extraction using different combinations viz. preparation techniques as Factor-1 ["Shredding" (T₁) and "Crushing" (T₂)]; microwave pre-treatments as Factor-2 [Control (M₁), Microwave pretreatment 450 W for 30 seconds (M₂) and microwave pretreatment 450 W for 60 seconds (M₃)] and preservatives as Factor-3 [sodium benzoate (P₁), potassium sorbate (P₂) and potassium meta bisulfite (P₃)]. The results of the investigation revealed that acceptable quality carrot juice can be obtained from carrots which was prepared by pre-treating the crushed materials with microwave for 60 seconds followed by preservation with 100 ppm potassium sorbate (T₂M₃P₂). The juice obtained from this treatment possess higher yield, β-carotene, and sensory score while lowest reducing sugars and non-enzymatic browning (NEB). The carrot juice which was prepared by pre-treating the crushed materials with microwave for 60 seconds followed by preservation with 100 ppm potassium sorbate (T₂M₃P₂) exhibited minimum changes in nutritional as well as sensory attributes during six months storage when packed in glass bottles.