PREPARATION OF NECTAR AND CANNED PRODUCTS FROM CARROT STORAGE ROOTS

Musakhon Yokubov

Авторы

Musakhon Yokubov PhD student, Samarkand Agroinnovations and Research University

Ключевые слова:

carrot, nectar, Nantskaya 4, Qizil Mirzoyi 228, β-carotene, ascorbic acid, pasteurization, pectin, organoleptic evaluation, functional food product.

Аннотация

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.

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