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Abstract
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Article Information:
Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content
E. Karangwa, H. Khizar, L. Rao, D.S. Nshimiyimana, M.B.K. Foh, L. Li, S.Q. Xia and X.M. Zhang
Corresponding Author: Karangwa Eric
Submitted: 2010 August, 17
Accepted: 2010 September, 17
Published: 2010 September, 25 |
Abstract:
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The aim of this work was to optimize the processing parameters for the clarification of blended
carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The
blended carrot-orange juice was treated with Pectinex Ultra SP-L enzyme at different concentrations (0.04-
0.12%), pH (2.5-5), reaction temperature (40-60ºC) and time (70-110 min). The effect of these independent
variables on clarity, turbidity, and viscosity of the carrot-orange juice was evaluated (coefficient of
determination (R2) greater than 0.9). From the RSM analysis, the optimum processing conditions were found
as; 0.06% (w/v) enzyme concentration, 3.6 pH, 49ºC temperature, 91 min reaction time. The estimated carotene
content in raw juice was higher (>5 mg/mL) than that of clear juice (<5 mg/mL) following enzymatic
clarification. None the less, the combination of blended carrot-orange juice w ith 2-Hydroxypropyl-β-
Cyclodextrin prior to clarification improved carotene content by threefold compared to clear juice. Hence, the
clear carrot-orange juice favorably improves the nutritional content and consumer acceptance.
Key words: Blended carrot-orange juice, carotene content, enzyme clarification, 2-hydroxypropyl-β and (γ-Cyclodextrin, response surface methodology, ,
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Cite this Reference:
E. Karangwa, H. Khizar, L. Rao, D.S. Nshimiyimana, M.B.K. Foh, L. Li, S.Q. Xia and X.M. Zhang, . Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content. Advance Journal of Food Science and Technology, (5): Page No: 268-278.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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