CARROT JUICE COLOR, CAROTENOIDS, AND NONSTARCHY POLYSACCHARIDES AS AFFECTED BY PROCESSING CONDITIONS

Effects of processing variables on color, alpha- and beta-carotenes, and nonstarchy 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 beta-carotene than for alpha-carotene. NSP contents of juice products ranged from 1.1 to 1.5%.