American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
American Journal of Food Science and Technology. 2016, 4(3), 81-88
DOI: 10.12691/ajfst-4-3-4
Open AccessArticle

Effects of Blanching on Physicochemical Properties of Chantenay Carrots Juice and Assessing the Qualities of Formulated Carrot-MD2 Pineapple Juice Blends

Joseph Adubofuor1, , Isaac Amoah2 and Raphael Dela Ayivi1

1Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

2Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Pub. Date: May 26, 2016

Cite this paper:
Joseph Adubofuor, Isaac Amoah and Raphael Dela Ayivi. Effects of Blanching on Physicochemical Properties of Chantenay Carrots Juice and Assessing the Qualities of Formulated Carrot-MD2 Pineapple Juice Blends. American Journal of Food Science and Technology. 2016; 4(3):81-88. doi: 10.12691/ajfst-4-3-4

Abstract

This study was carried out to determine the effects of three blanching methods on carrots and also to assess the physico-chemical and sensory properties of formulated Chantenay carrot-MD2 pineapple juice blend. Hot water, steam and microwave blanching were the methods used and the respective blanching temperatures were 98, 105 and 75 °C for 10 minutes each. Physicochemical properties determined on the juices extracted by gravity from blanched carrots were yield, pH, total soluble sugars, total solids, ash and vitamin C. There were significant differences (p<0.05) in the yield, vitamin C and total solids of the blanched and unblanched carrots. Steam blanching method was chosen for the formulation of the carrot-pineapple juice blend due to its high yield and ash content of 76.65 and 0.66% respectively. The carrot juice from the steam blanching process was formulated with MD2 pineapple juice into various ratios of 50:50, 60:40, 70:30 and 100:0 with the carrot juice being the major component. A preference ranking test carried out on the formulated carrot-pineapple juices indicated that the 50 untrained panellists mostly preferred the 50:50 formulated juice. Proximate and physicochemical analyses were conducted on the 50:50 formulated carrot-pineapple juice and had the following compositions: fat (0.25%), ash (0.25%), protein (0.78%), crude fibre (2.68%), carbohydrates (23.47%), moisture (72.57%), vitamin C (12.40 mg/100 g), β-carotene (955.71 µg/100 g), pH (4.45), total soluble sugars (14.87%) and titratable acidity (1.50%). In conclusion, development of this product will enhance the utilization of carrot not solely for stews and salads but also as a juice blend with the potential to compete with the local and foreign fruit juices on the market. Consumption of the product will help address the resurgence of nutrition-related chronic diseases due to its appreciable content of β-carotene which are potent free radical scavengers in humans.

Keywords:
blanching Chantenay carrot juice MD-2 pineapple juice physicochemical properties juice blends

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Angulo, J.J., Fuentes, C., and Johnson, N, The Carotene content of carrot J.Natr 31,463-469. 1999.
 
[2]  http:/www.carrotmuseum.co.uk/nutrition.htm/ 7/3/2010 at 6:00 pm.
 
[3]  Eldahshan, O.A., and Singab N.B, Carotenoids, Journal of Pharmacognosy and Phytochemistry, Vol. 2, No.1 p. 229. 2013
 
[4]  Beom, J., Yong, S., and Myung, H, Antioxidant activity of vegetables and blends in iron catalyzed model system. J. Food Sci. and Nut., 3: 309-314. 1998.
 
[5]  Sun, M.S., Mihyang K., and Song, J.B, Cytotoxicity and quinine reductase induced effects of Daucas carrot leaf extracts on human cancer cells. Kor. J. Food Sci., 30: 86-91. 2001.
 
[6]  Seo, A., and Yu, M, Toxigenic fungi and mycotoxins. In: Hand book of industrial mycology (Andrea, Z ed.) Academic Press London, 2003, 233-246.
 
[7]  Walde S.G., Math R.G., Chakkarvarthi A., and Rao D.G, Preservation of carrots by dehydration techniques-A review. Indian Food Packer, 46: 37-42. 1992.
 
[8]  Feskanish, D., Singh, V., Willlet, W.C., and Colditz G.A, Vitamin A intake and hip fractures among postmenopausal women JAMA 287,47-54. 2002.
 
[9]  Fox, A.B., and Cameron, A.G, Food Science Nutrition and Health, Hodder and Stoughton ltd UK, Great Britain, 1991, 289-292.
 
[10]  Reyes De Corcuera, J, I., Cavalieri, R.P., and Powers J,R, Blanching of Foods, Encyclopedia of Agricultural, Food and Biological Engineering, Marcel Dekker Inc. New York, USA, 2004, p.1.
 
[11]  Bartolome, A.P., Ruperez, P., and Fuster C, Pineapple Fruit Morphological Characteristics, Chemical Composition and Sensory Analysis of Red Spanish and Smooth Cayenne Cultivars. Food Chemistry, 53:75-79.1995.
 
[12]  Arthey, D., Food Industries Manual. In: Ranken, M.D. Kill, R.C. and British Food Manufacturing Industries Research Association Eds. Fruit and Vegetable Product London: Blackie Academic and Professional, 1995,151.
 
[13]  Carvalho, L.M.J.de., Castro I.M.de., and Silva C.A.B.da, A study of retention of sugars in the process of clarification of pineapple juice (Ananas comosus, L. Merill) by micro-and ultra-filtration. J.Food Engineerin, 87:447-454. 2008.
 
[14]  Kaur S., Sarkar B.C., Sharma H.K., and Singh C, Response surface optimization of conditions for the clarification of guava fruit juice using commercial enzyme. J Food Pro Eng, 34(4): 1298-1318. 2009.
 
[15]  Schieber, A., Marx, M., and Carle, R, Simultaneous determination of carotenes tocopherol in ATBC drinks by high-performance liquid chromatography. Food Chem., 76: 357-362. 2002.
 
[16]  Pamplona-Roger, G. D, Encyclopedia of foods and their healing power, 1st Edition, Volume 2, Nexo Grafico, Valencia, Spain, 2007, 25.
 
[17]  AOAC. Association of Official Analytical Chemist, 14th Edition, Washington D. C. USA, 2005, 251.
 
[18]  Nielsen, S.S, Food Analysis, 2nd Edition, Aspen Publishers, Inc. Gaithersburg, Maryland, 1998,110, 143.
 
[19]  AOAC. International, Official Methods of Analysis, 17th Edition, Washington D. C. USA, 2000. 78.
 
[20]  Horwitz, W, Official Methods of Analysis (AOAC), 14th Edition, Arlington, VA, 1984, Sections 12.018-12.021.
 
[21]  Johnson, S, Steam blanching vrs water blanching; Cost, Efficiency and Product quality. Key Technology, Inc. Walla Walla, WA, USA. 6. 2011.
 
[22]  USDA, 2009, National Nutrient Database for Standard Reference, Release 22.
 
[23]  Fellows, P, Food Processing Technology. Principle and Practice. Woodhood Publishing Limited, Great Britain. 1998. 481-523.
 
[24]  Karim, O.R, Awonorin, S.O., and Sanni, L.O, Effect of Pretreatments on Quality Attributes of Air-Dehydrated Pineapple Slices, Journal of Food Technology 6 (4): 158-165.2008
 
[25]  Schobinger, U, Handbook of Food Technology-Fruit and Vegetable juices. Eugen Ulmer GmbH and Co, Stuttgart (Hohenheim), 2001, 44, 50, 84, 86.
 
[26]  Burns, E.E, Carrots. In Processing Vegetables Science and Technology. Smith, D.S., Cash, J.N., Nip, W-K and Hui, Y.H. Technomic Publishing Company USA, 1997,119.
 
[27]  Gimenez, R., Cabrera, C., Olalaa, M., Ruiz, M. D., and Lopez, M.C, Ascorbic acid in diet supplements: loss in the manufacturing process and storage, International Journal of Food Science and Nutrition, v53, n.6, 509-518. 2002.
 
[28]  www.paho.org/English/CFNI/cfni-caj37No304-art-3.pdf Accessed: Dec, 01, 201.
 
[29]  Deliza, R., Aline, M. B., Laboissière, H. E., and Amauri, R, Sensory profile of pineapple juice processed by high hydrostatic Pressure. Food Technology. Av. das Américas (1) 14. 2003.
 
[30]  Lawless H.T. and Heymen H, Sensory Evaluation of Food: Principles and Practices. Chapman and Hall New York, U.S.A, 1998, 409,
 
[31]  Corpas, L., Velciov, A, Rivis,A., Olariu,L., Gravilă, C., and Ahmadi, M, Physico-chemical characterization of some fruits juices from Romanian hypermarket fruits, Journal of Agroalimentary Processes and Technologies, 18 (1), 95-99. 2012.
 
[32]  Hossain F, Md., Akhtar S and Anwar M, Nutritional Value and Medicinal Benefits of Pineapple. International Journal of Nutrition and Food Sciences; 4(1): 84-88. 2015.
 
[33]  Wardy, W., Saalia, F.K., Steiner-Asiedu, M., Budu, A.S., and Sefa-Dedeh, S. A, comparison of some physical, chemical and sensory attributes of three pineapple (Ananas comosus) varieties grown in Ghana. African Journal of Food Science. Vol. 3(1). pp. 022-025, 2009.
 
[34]  Karnjanawipagul, P., Nittayanuntawech, W., Rojsanga P.,and Suntornsuk, L,. Analysis of Beta-Carotene in Carrot by Spectrophotometry. Journal of Pharmaceutical Science; 37(1-2), 8-16. 2010.
 
[35]  www.foodstandards.gov.au/publications/Documents/Nutritional impact of phytosanitary irradiation of fruits and vegetables/Irradiation literature review Appendix -1.pdf) retrieved on December 7, 2015.
 
[36]  Block G, Patterson B, Subar A, Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr Cancer; 18:1-29. 1992.
 
[37]  Geraldo, A.M., Fernandes, A. G., Santos, G. M., and Silva, D. S, Effect of the processing on some chemical components of pineapple tropical juice, BioEngineering journal, Campinas, 1 (1): 14-22. 2007.
 
[38]  www.core.ac.uk/download/pdf/11782275.pdf Assessed December 7, 2015.
 
[39]  Hemalatha, R. and Anbuselvi, S, Physicochemical constituents of pineapple pulp and waste. J. Chem. Pharm. Res. 5(2):240-242. 2013.