Titre du document / Document title

Anwendung der Supratonmaschine zur zweistufigen Zerkleinerung von Karotten und der Einfluss auf die Zusammensetzung von Karottensaft = Use of the Supraton machine for the two-step grinding of carrots and the influence on the composition of carrot juice

Auteur(s) / Author(s)

SCHÖPPLEIN E. ⁽¹⁾ ; DIETRICH P. ⁽¹⁾ ; LUDWIG M. ⁽¹⁾ ; KÜRBEL P. ⁽¹⁾ ; DIETRICH H. ⁽¹⁾ ; PASCHOLD P. ⁽²⁾ ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

⁽¹⁾ Forschungsanstalt Geisenheim, Fachgebiet Weinanalytik und Getränkeforschung, Rüdesheimer Str. 28, 65366 Geisenheim, ALLEMAGNE
⁽²⁾ Fachgebiet Gemüsebau, Rüdesheimer Str. 28, 65366 Geisenheim, ALLEMAGNE

Résumé / Abstract

Carrot juice is an important source of secondary plant metabolites. In spite of technological efforts, it is by far not possible to transfer the carotinoids from the mash into the carrot juice. A way to ameliorate the transfer is the two-step grinding of carrots by combination of a hammer mill with a colloid mill. Alternatively, the use of a Supraton machine will be proposed in this investigation. It will be shown that the yields of juice and of carotinoids can be significantly increased. Based on six different carrot varieties grown in Germany, an increase of the carotinoid concentration from 80.2 mg/l up to 103.5 mg/l was measured. In pilot plant studies with 800 kg carrots from Italy, the carotinoids increased from 81.9 mg/l to 98.7 mg/l. Another possibility to gain carotinoids is the enzymatic pomace liquefaction. Carrot juices extracted by this method showed a carotinoid concentration of 71 mg/l, whereas the additional use of a Supraton system led to a concentration of 119 mg/l, calculated as 8 °Brix soluble. Significant differences were found for the juice colours (Increase of a* and b* values) and the colour intensity. Also, centrifugable clouds and total polyphenols increased. On the other hand, the HPLC profile of carotinoids did not change by Supraton. In summary, it could be shown that the use of a Supraton maschine as a second grinding step ameliorates the transfer rate of valuable compounds into the carrot juice.

Revue / Journal Title

Deutsche Lebensmittel-Rundschau   ISSN 0012-0413   CODEN DLRUAJ 

Source / Source

2003, vol. 99, n^o7, pp. 271-280 [10 page(s) (article)] (27 ref.)

Langue / Language

Allemand

Editeur / Publisher

Behr's Verlag, Hamburg, ALLEMAGNE  (1936) (Revue)

Mots-clés anglais / English Keywords

Vegetables ; Carrot ; Use ; Preparation ; Vegetable juice ;

Mots-clés français / French Keywords

Légume ; Carotte (légume) ; Utilisation ; Préparation ; Jus légume ;

Mots-clés espagnols / Spanish Keywords

Hortalizas ; Zanahoria ; Utilización ; Preparación ; Jugo legumbre ;

Localisation / Location

INIST-CNRS, Cote INIST : 5541, 35400011853778.0020