Studies on jicama juice processing.

M S Juarez; O Paredes-Lopez

doi:10.1007/bf01088764

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PubMed · 7855079

Studies on jicama juice processing.

M S Juarez·O Paredes-Lopez

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Abstract

Juice was extracted from jicama (Pachyrrizus erosus Urban) and clarified using a 10,000 daltons molecular weight cut-off membrane to improve its stability. Ultrafiltered juice was tested for general composition and Hunter color. Ultrafiltration (UF) retentate and UF permeate showed some changes, compared to fresh juice, in total and soluble solids, total sugars, and nitrogen, whereas ash and pH remained constant. Hunter color of juice samples exhibited some variation by UF. Results suggest that UF has potential to produce jicama juice with desirable and stable aroma and flavor.

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Carbohydrates Color Edible Grain Food Handling Hydrogen-Ion Concentration Nitrogen Plant Extracts Ultrafiltration Comparative Study Journal Article Research Support, Non-U.S. Gov't

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M S Juarez, O Paredes-Lopez. 1994. Studies on jicama juice processing.. https://doi.org/10.1007/bf01088764

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