Effect of the Addition of Hydrocolloids to Tomato-Carrot Juice Blend

Onyinyechi Gift Nwaokoro

doi:10.15226/jnhfs.2015.00134

Abstract

Effect of the Addition of Hydrocolloids to Tomato-Carrot Juice Blend

Highlights

Juice is classified as puree, if the resulting consistency is fluid that pours very slowly or pulp if it pours even more slowly
Tomato-carrot juice and 50 ml of the dissolved solution containing hydrocolloids, aspartame and preservatives were filled into the glass bottles, corked and pasteurized at 85°C for 15 minutes
There was no significant difference between the samples with and without hydrocolloid at ambient temperature (t = 1.04, p = 0.74) and refrigeration temperature (t = 1.07, p = 0.61) for pH of the samples

Summary

Introduction

Juice is classified as puree, if the resulting consistency is fluid that pours very slowly or pulp if it pours even more slowly. According to the Office of Dietary Supplement [2], blending of juices helps in balancing out juices with weak or bland flavour, excessively strong flavours, primarily high acidity, astringency or bitterness, correcting low soluble solids level, improving poor colour or colour stability of otherwise desirable juices attributes, emphasizing unique nutritional and phytochemical properties and overcoming undesirable single strength juice consistency. Tomato is known and grown world-wide and is processed to give various products [3]. Consumption of tomato products provides at least 40 mg of lycopene, is enough to substantially reduce Low Density Lipids (LDL) oxidation. This lycopene level can be achieved by drinking just two glasses of tomato juice a day [5]

Methods

Results

Conclusion