Effect of Pectin, Xanthan, Guar and Carboxy Methyl Cellulose on the Cloudiness Stability of Pasteurized Carrot Juice

Carrot juice with high nutritional value and helth benefits is one of the most consumed fruit juice in Iran. It is used as pasteurized without any contamination. But the important point in the industrial production of this product is to maintain the cloud stability. So, in this study, four types of hydrocolloids, namely guar, xanthan, pectin and carboxy methyl cellulose were used as stabilizer at the concentrations of 0.1, 0.3 and 0.5 (g/100mL). The cloud stability of pasteurized carrot juice was measured by a zetasizer device in the zeroth day and also by a spectrophotometer at 10-day intervals during the sixty-day storage at 5°C. Based on the results, the samples containing xanthan with the concentration of 0.3 and 0.5 were able to maintain the cloudy stability of carrot juice to the end of sixtieth day and showed a significant difference with the control and other treatments. On the other hand, the samples containing xanthan with the concentration of 0.3 obtained the acceptable score in the evaluation of sensory properties such as color, texture, flavor and taste.