PREPARATION OF NECTAR AND CANNED PRODUCTS FROM CARROT STORAGE ROOTS
Keywords:
carrot, nectar, Nantskaya 4, Qizil Mirzoyi 228, β-carotene, ascorbic acid, pasteurization, pectin, organoleptic evaluation, functional food product.Abstract
This scientific study investigates the technology of producing nectar and canned products from different carrot varieties—Qizil Mirzoyi 228 and Nantskaya 4—as well as their biochemical and organoleptic characteristics. Experiments conducted under the moderately continental climatic conditions of Samarkand region showed that the variety Nantskaya 4 surpasses Qizil Mirzoyi 228 in terms of nutritional and biologically active substances, including β-carotene, ascorbic acid, pectin, and sugars. The prepared nectars were pasteurized at 85–90°C, ensuring microbiological safety and qualifying them as functional food products. Organoleptic analysis indicated that the nectar produced from Nantskaya 4 scored “very good” (4.86 points) for color, taste, and consistency. Biochemical assessments revealed that Nantskaya 4 contained 8.3 mg/100 g of ascorbic acid, 10.2 mg/100 g of β-carotene, and 1.25% pectin substances. Based on these findings, Nantskaya 4 was recommended as the most suitable raw material for the production of carrot-based nectars and canned products.
References
Alasalvar, C., Grigor, J. M., Zhang, D., Quantick, P. C., & Shahidi, F. (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry, 49(3), 1410–1416. https://doi.org/10.1021/jf000595h
Gamboa-Santos, J., Soria, A. C., Pérez-Mateos, M., Carrasco, J. A., Montilla, A., & Villamiel, M. (2012). Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chemistry, 136(2), 782–788. https://doi.org/10.1016/j.foodchem.2012.08.036
Igual, M., García-Martínez, E., Camacho, M. M., & Martínez-Navarrete, N. (2010). Effect of thermal treatment and storage on the stability of organic acids and carotenoids in orange–carrot juice. Food Research International, 43(9), 246–253. https://doi.org/10.1016/j.foodres.2010.06.014
Knoblich, M., Anderson, B., & Latshaw, D. (2005). Analytical determination of carotenoids in carrots by high-performance liquid chromatography. Journal of Food Science, 70(4), S453–S458. https://doi.org/10.1111/j.1365-2621.2005.tb08300.x
Lee, H. S., & Coates, G. A. (2003). Effect of thermal pasteurization on color quality and ascorbic acid stability of orange–carrot juice blends. Journal of Food Science, 68(6), 1961–1966. https://doi.org/10.1111/j.1365-2621.2003.tb11373.x
Nisha, P., Singhal, R. S., & Pandit, A. B. (2009). A study on degradation kinetics of carotenoids in carrot puree during thermal processing. Food Chemistry, 111(3), 586–591. https://doi.org/10.1016/j.foodchem.2008.04.032
Oruna-Concha, M. J., Bakker, J., & Ames, J. M. (2001). Comparison of volatile compounds in cooked carrots and carrot juice. Food Chemistry, 74(3), 347–354. https://doi.org/10.1016/S0308-8146(01)00147-3
Sharma, K. D., Karki, S., Thakur, N. S., & Attri, S. (2012). Chemical composition, functional properties, and processing of carrot—a review. Journal of Food Science and Technology, 49(1), 22–32. https://doi.org/10.1007/s13197-011-0310-7
Stinco, C. M., Benítez-González, A. M., Hernanz, D., Vicario, I. M., & Meléndez-Martínez, A. J. (2013). Development of a methodology to check the authenticity of commercial orange juices based on carotenoid profiles. Food Chemistry, 138(1), 596–602. https://doi.org/10.1016/j.foodchem.2012.10.139
Zhang, C., Li, W., Zhu, B., Chen, H., & Wang, J. (2017). Effects of different thermal processing methods on carotenoids, antioxidant activity and sensory characteristics of carrot juice. LWT – Food Science and Technology, 85, 519–526. https://doi.org/10.1016/j.lwt.2017.07.030
