engleski

Carrot juice as functional food of plant origin

Carrot is important vegetable crop that is grown for roots that can be differently colored. It belongs to group of functional foodstuff of plant origin. It is rich in minerals, vitamins and other phytonutrients and has beneficial effect on human health. Carrot is juicy vegetable and it's often use as a part of different juice mixtures and baby food. Sugar content and pH of juice play important role in taste of juice, as well as in alcalization of the human body. Althoug the sugar content in carrot is higher than the most otehr vegetables, it has low caloric value. The aim ot this study was to determine and compare the pH and sugar content in juice of orange colored carrot roots. Sampling was performed in a triplicate in the city of Zagreb in three selling channels (5 samples in trade chains, 5 samples in markets and 5 samples in stores of ecological products). The average pH value of carrot juice according to selling channel ranged form 6.55 to 6.69. Statisicaly the highest sugar content was determined in carrot juice from stores of ecological products (8.54 % Brix).

Brix, juice pH, sugar, vegetable

nije evidentirano