Abstract
Combination of crude pectolytic and cellulolytic enzymes (both prepared from Aspergillus foetidus) was used as pretreatment for extraction of carrot juice since pectinases and cellulases contribute to the breakdown of pectin and cellulose, respectively, hence enhance the juice yield and clarity. Juice yield was increased by 11.38% due to enzyme action. Juice samples along with control were stored at room (30 ± 5°C) and refrigeration temperature (5 ± 1°C) for 3 months. Evaluation of physicochemical and sensory changes was done on 0, 15, 30, 45, 60, 90th day of storage. Initially, due to enzymatic treatment, acidity, total soluble solids and β-carotene content was significantly higher as compared to control, whereas pH, viscosity and pectin content for enzymatically treated juice samples was lower than that of the control samples. β-Carotene, pectin content and total acidity decreased, whereas pH and reducing sugar content increased during storage. Colour parameters L- and a- decreased while b- increased slightly which resulted in increased browning index (BI) and total colour difference. Zero- and first-order kinetic models was used to describe the L-, a-, b-value, BI and β- carotene at both temperatures. Sensory analysis revealed that enzymatically treated juice was more acceptable at refrigeration temperature (5 ± 1°C) for 3 months. Key words: Carrot juice, enzyme pretreatment, storage, physicochemical properties, sensory evaluation.
Highlights
Carrot (Daucus carota Sativus) is one of the most important seasonal root vegetable of Apiaceae (Umbelliferae) family, grown extensively in India during winter season
The juice yield increased by 11.38% due to enzyme action which is due to the action of pectolytic and callulolytic enzyme on carrot cell wall
Khandare et al (2011) reported that enzymatic treatment of black carrot resulted in 30% increase in antioxidant activity, 27% increase in total phenolics, 46% in total flavonoids and 33% in overall juice yield
Summary
Carrot (Daucus carota Sativus) is one of the most important seasonal root vegetable of Apiaceae (Umbelliferae) family, grown extensively in India during winter season. Carrot juice has the therapeutic property which improves the boosting of immunity, helps to heal minor wounds, injuries, reduce the risk of heart disease and blood pressure. It cleans the liver by excreting fats and bile, helps to fight anaemia, improves eye health, reduces the risk of high blood pressure, stroke, heart disease and some types of cancer (Wrolstad, 2004; Bahkru, 1993). It was reported that enzymatic treatment resulted in increase in juice yield by 13.95% and decrease in viscosity by 0.45 cP. Singh et al (2013) reported that bael fruit juice yield, viscosity, and clarity are functions of enzymatic hydrolysis conditions. Several researchers have reported enhanced juice yield by use of enzymes (Khandare et al, 2011; Wang et al, 2009; Sun and Tang, 2007)
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