Carrot Juice Color, Carotenoids, and Nonstarchy Polysaccharides as Affected by Processing Conditions

Abstract

ABSTRACT Effects of processing variables on color, α‐ and β‐carotenes, and non‐starchy polysaccharides (NSP) of carrot juice products were investigated. Unblanched‘carrots produced the highest amounts of juice and lowest amounts of pulp. Compared to color of fresh juice, canned juice from acetic acid‐blanched carrots retained redness best, and juice from unblanched carrots retained the least. Juice products from unblanched carrots retained highest total carotenes. Retorting, concentrating, and freeze‐drying partly reduced juice product carotenes. In most cases, the reduced amounts from various processing methods were greater for β‐carotene than for α‐carotene. NSP contents of juice products ranged from 1.1 to 1.5%.