NEUTRALIZED JUICE OF ACID‐TREATED CARROTS

The purpose of this investigation was to determine if the pH of juice from acid-treated carrots could be adjusted with NaOH to that of juice from water-treated carrots without the formation of a coagulum and without damage to juice flavor. Juice was extracted from carrots which had been heated 5 min in water or in 0.05N acetic acid. The pH of juice from the acid-treated carrots was adjusted with NaOH to that of juice from the hot water-treated cairots. A coagulum did not form in the pH adjusted juice upon processing. As compared with juice from the water-treated carrots, pH adjusted juice had better flavor and was only slightly more yellow.