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| Title | THE STUDY OF THE EFFECT OF GRINDING ON THE JUICE AND PUREE OUTPUT FOR VEGETABLES (CARROT) GROWN IN AZERBAIJAN |
| Paper ID | LBaub |
| Author(s) | Shakir H.Aliyev,Rasim A.Saidov,\nGabil B.Mammadov, \nGahira M.Allahverdiyeva |
| Abstract | Some vegetables and fruits grown in Azerbaijan 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, and the labor intensity of the preparatory work. Mechanical properties of the carrot varieties Nant 4 and Shantane 2461intended for obtaining juice have been studied. Tension limit and power consumption for squeezing and cutting of the carrot were determined. The structure of the carrot pulp was established. The highest juice output was observed in the Nant variety. To increase the juice output from the pulp, maceration was applied and parameters of the enzymatic hydrolysis were determined. Complex two-stagemechanical grinding allowed the production of juice with high organoleptic properties. Antioxidant activity was determined before and after themaceration of carrots. A mode and parameters of the juice producing technology were corrected during the research. Ready-made pulpy juice samples were tasted and evaluated. The recommended recipe for carrot juice has been developed. |
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