Abstract
Some vegetables and fruits are indispensable for the production of a wide range of food, juice and confectionery products, because of their chemical composition and biochemical properties. One of the factors hindering their widespread use in the food industry is the insufficient study of their functional and probiotic properties in the mentioned technological areas. The mechanical properties (approximated dependence, standard deviation, and limit stresses) of the carrot varieties Nantes-5 NABA and Chantenay-2461 intended for juice production have been studied. The enzymatic hydrolysis parameters have been determined based on the parameters of the optimal effect of enzyme preparations. As a result of experimental studies, by determining the extreme loads of squeezing and crushing carrots, the power consumption for grinding carrots was determined. The structure of the carrot pulp was revealed. The highest juice out yield put was observed in the Nantes-5 NABA variety. To increase the juice yield from the pulp, maceration was applied and parameters of enzymatic hydrolysis were determined. Complex two-stage mechanical grinding allowed the production of juice with high organoleptic properties. Antioxidant activity was determined before and after the maceration of carrots. The mode and parameters of the juice production technology were corrected during the research. Ready-made pulpy juice samples were tasted and evaluated. The safety of carrot puree during storage has been verified by analytical research data.
Highlights
The provision of the population with necessary food products is one of the main directions of the social and economic policy of the state
To solve the problems raised in this area, the development of conservation technologies, increasing efficiency based on scientific and technological progress, developing new technological processes and introducing them into production are needed
Developing new varieties and hybrids, which contain high levels of sugar, protein, vitamins and other substances essential for the human organism, wider use of agricultural plants, and the development of technologies that minimize the loss of biologically active substances in raw materials are the first priorities
Summary
The provision of the population with necessary food products is one of the main directions of the social and economic policy of the state. Developing new varieties and hybrids, which contain high levels of sugar, protein, vitamins and other substances essential for the human organism, wider use of agricultural plants, and the development of technologies that minimize the loss of biologically active substances in raw materials are the first priorities. From this point of view, attention should be paid to the popular fruits, berries, and vegetables and to the expansion of the range of their products [1]. They provide our organisms with valuable nutrients such as carbohydrates, proteins, fats, vitamins, mineral salts, and organic acids
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