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Related Experiment Videos

Studies on jicama juice processing

M S Juarez1, O Paredes-Lopez

  • 1Lab. Biotecnología de Alimentos, Unidad Irapuato, Centro de Investigación y de Estudios Avanzados-IPN, Mexico.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|September 1, 1994
PubMed
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Ultrafiltration (UF) can stabilize jicama juice by altering its composition and color. This process shows potential for creating jicama juice with improved and consistent flavor and aroma.

Area of Science:

  • Food Science
  • Food Processing
  • Membrane Technology

Background:

  • Jicama (Pachyrrizus erosus Urban) juice is prone to stability issues affecting its sensory qualities.
  • Clarification methods are needed to enhance the shelf-life and consumer appeal of jicama juice.
  • Membrane filtration offers a potential solution for juice processing.

Purpose of the Study:

  • To investigate the effects of ultrafiltration (UF) on the stability and composition of jicama juice.
  • To assess changes in general composition and Hunter color parameters after UF.
  • To evaluate the potential of UF for producing stable and high-quality jicama juice.

Main Methods:

  • Jicama juice was extracted and clarified using a 10,000 daltons molecular weight cut-off membrane.

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  • The ultrafiltered (UF) retentate and permeate were analyzed for general composition (solids, sugars, nitrogen, ash, pH).
  • Hunter color measurements were taken to quantify color variations post-UF.

    • Main Results:

    • Ultrafiltration caused notable changes in total and soluble solids, total sugars, and nitrogen content compared to fresh juice.
    • Ash content and pH remained relatively constant after the UF process.
    • Hunter color values showed some variation, indicating UF influences the visual characteristics of the juice.

    Conclusions:

    • Ultrafiltration is a viable method for clarifying and stabilizing jicama juice.
    • The UF process alters key compositional and color attributes of jicama juice.
    • UF demonstrates potential for developing jicama juice products with enhanced and stable aroma and flavor profiles.