Research Paper
EFFECT OF CARBONATION ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF CARROT JUICE
Abstract:
Carrot (Daucas carota) is considered as important agricultural crop for human consumption. Carrot juice has very short shelf life and in this study the carbonation was carried out to study its effect on the shelf life, physic- chemical properties and the organoleptic properties. The carrot juice was prepared and its carbonation was done after carbonation different treatments were stored in colored and transparent bottles. These treatments were observed at regular intervals of time i.e. 0, 15, 30 and 45 days. The carbonation brought decrease in pH and ascorbic acid contents and increase in TSS and reducing sugars. The mineral stability of carbonated carrot juice maintained and the carbonated carrot juice remained acceptable for its color, flavor, taste and overall acceptability during storage. There was no significant difference in the carbonated carrot juice stored in transparent and colored bottles except the ascorbic acid contents which were high in colored bottles at 45th day than transparent bottles due to less penetration of light in colored bottles.
Key Words: Daucus Carota. 1. Introduction:
Carrot is a plant of ancient cultivation especially in the countries bordering the Mediterranean. The wild ancestors of carrot are from Afghanistan, which remain the center of diversity of Daucus Carota (Alimula, 1989). Carrots are cultivated on an area of 13.9 thousand hectares, with 242.3 thousand tons production (FAO, 2007, 2008). It is most prevalent vegetable grown in Pakistan. In Pakistan carrot production during 2005-06 was 187 thousand metric tons (Anonymous, 2006).carrot occupies a prominent position owing to its dietetic and economic values. Carrot root is used as vegetable constituent in soups, stews and curries. The grated carrot used as salad while tender root as pickle (Alimulla, 1988). Fresh fruits and vegetables have been used by man from ancient time.
Abstract:
Carrot (Daucas carota) is considered as important agricultural crop for human consumption. Carrot juice has very short shelf life and in this study the carbonation was carried out to study its effect on the shelf life, physic- chemical properties and the organoleptic properties. The carrot juice was prepared and its carbonation was done after carbonation different treatments were stored in colored and transparent bottles. These treatments were observed at regular intervals of time i.e. 0, 15, 30 and 45 days. The carbonation brought decrease in pH and ascorbic acid contents and increase in TSS and reducing sugars. The mineral stability of carbonated carrot juice maintained and the carbonated carrot juice remained acceptable for its color, flavor, taste and overall acceptability during storage. There was no significant difference in the carbonated carrot juice stored in transparent and colored bottles except the ascorbic acid contents which were high in colored bottles at 45th day than transparent bottles due to less penetration of light in colored bottles.
Key Words: Daucus Carota. 1. Introduction:
Carrot is a plant of ancient cultivation especially in the countries bordering the Mediterranean. The wild ancestors of carrot are from Afghanistan, which remain the center of diversity of Daucus Carota (Alimula, 1989). Carrots are cultivated on an area of 13.9 thousand hectares, with 242.3 thousand tons production (FAO, 2007, 2008). It is most prevalent vegetable grown in Pakistan. In Pakistan carrot production during 2005-06 was 187 thousand metric tons (Anonymous, 2006).carrot occupies a prominent position owing to its dietetic and economic values. Carrot root is used as vegetable constituent in soups, stews and curries. The grated carrot used as salad while tender root as pickle (Alimulla, 1988). Fresh fruits and vegetables have been used by man from ancient time.
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