Neutralized Juice of Acid‐treated Carrots

The purpose of this investigation was to determine if the pH of juice from acid‐treated carrots could be adjusted with NaOH to that of juice from water‐treated carrots without the formation of a coagulum and without damage to juice flavor. Juice was extracted from carrots which had been heated 5 min in water or in 0.05N acetic acid. The pH of juice from the acid‐treated carrots was adjusted with NaOH to that of juice from the hot water‐treated cairots. A coagulum did not form in the pH adjusted juice upon processing. As compared with juice from the water‐treated carrots, pH adjusted juice had better flavor and was only slightly more yellow.