Effects of Chitosan on Yield and Compositional Data of Carrot and Apple Juice
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 53, Issue 6, pages 1707–1709, November 1988
How to Cite
IMERI, A. G. and KNORR, D. (1988), Effects of Chitosan on Yield and Compositional Data of Carrot and Apple Juice. Journal of Food Science, 53: 1707–1709. doi: 10.1111/j.1365-2621.1988.tb07821.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 2/22/88; revised 4/28/88; accepted 6/3/88.
Effects of chitosans on yield, titratable acidity, pH, soluble solids, and color of carrot and apple juice were evaluated. Carrots (Lange Rote Stumpfe) and apples (Golden Delicious) were treated with chitosan solutions (in 2% ascorbic acid) of two different concentrations and viscosities at 25°C between 0 and 120 min. The juices were obtained with a laboratory cage press following a standard program during 20 min. Treatments with chitosan produced no effect on juice yield but pH values and soluble solids were affected. Also chitosan treatment resulted in significant (P < 0.05) reduction of titratable acidity and color index. Reduction of β-carotene in carrot juice was also achieved and correlated with color index.