Abstract
Effects of different blanching media on the yield and nutritional value of carrot juice was investigated in this study. Each blanching medium showed different effect on the yield and nutritional value of carrot juice. Maximum amount of carrot juice (76.0%) was obtained on blanching carrots in 0.5 % acetic acid solution containing 1.0% CaCl2. However, 66.0% juice was obtained from unblanched carrots. Highest amount of protein (1.34%) minerals (2.50%) and soluble sugars (5.46%) were found in carrot juice, which was obtained after blanching carrots in acetic acid solution containing 1.0% CaCl2. Similarly, this blanching media also showed highest amount of carotene (195 mg 100-1 g) and vitamin C (8.0 mg 100-1 g) contents in carrot juice. However, 0.88% protein, 1.26% minerals and 4.81% soluble sugars along with carotene (175 mg 100-1 g) and vitamin C (44.0 mg 100-1 g) contents were present in juice from un-blanched carrots.
