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Vol. 7, Issue 11 (2018)

Impact of enzymatic treatment on total carotene and sensory evaluation of various vegetable juices

Author(s):
M Surendar Reddy, Attar Singh Chauhan, Srinivas Maloo and V Bhaskar
Abstract:
This study was aimed to compare Total Carotene, Colour changes and Sensory evaluation of seven different Vegetable juices (Carrot, beet root, Pumpkin, Cucumber, Tomato, Ivy Gourd and Bottle Gourd) which were prepared both in conventional pressing & liquefied enzymatic treatment (Pectinase). Both liquefied enzyme treated and Non enzyme treated vegetable juices were evaluated for colour & appearance, Flavor, Mouth feel and overall Acceptability. Obtained results were compared. Observed Total carotene and Sensory parameters scores were significantly high in liquefied enzymatic treated juices when compared to Non-Enzymatic Vegetable Juices.
Pages: 266-272  |  272 Views  15 Downloads
How to cite this article:
M Surendar Reddy, Attar Singh Chauhan, Srinivas Maloo, V Bhaskar. Impact of enzymatic treatment on total carotene and sensory evaluation of various vegetable juices. Pharma Innovation 2018;7(11):266-272.
The Pharma Innovation Journal