Study on the biochemical indicators of carrot varieties and their scientific and practical importance in the preparation of juice in industry

Abstract

In this article, agrobiological characteristics of local and foreign carrot varieties, their chemical composition, the method and recipes of juice preparation, the importance of homogenized and non-homogenized methods in juice extraction, the determination of tannin in the raw materials using a 3% iron (III) chloride solution, and its industrial importance in the preparation of various juices, information on the determination of total carbohydrate and acid content of juice using refractometer and saccharometer and pH meter equipment is given. Also, scientific and practical results and conclusions on the technological scheme and technology of preparation of “Parkhezbop”, “Popular”, “For children” with addition of special ingredients (ginger, natural honey, lemon juice) are described.