文章基本信息

标题：Use of Pectolytic Enzymes in Lactofermented Carrot Juice Production
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作者：Neslihan Özdemir ; Jale Acar
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1996
卷号：21
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this research, some technological and analytical properties of carrot juice produced from fermented carrot mash with and without total enzymatic liquefaction (Pectinex Ultra SP-L) have been investigated. Also the effect of enzyme treatment and different starter cultures on organoleptic properties of the carrot juices produced have been determined. Different production techniques were compared statistically in terms of starter cultures, enzyme treatment and interaction of starter cultures with enzyme. The differences between the production techniques were found to be significant (P<0.05) from the point of view of total acidity, the lactic acid content and the color of carrot juices. To determine of the effects of different starter cultures and enzyme treatment on the organoleptic properties of carrot juices, the samples were degustated by 10 people. According to the organoleptic results, generally, the carrot juices without enzyme treatment were found to be the ones mostly preferred.