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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\nproduction of a wide range of food, juice and confectionery products, because of their\nchemical 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.\nMechanical properties of the carrot varieties Nant 4 and Shantane 2461intended for\nobtaining juice have been studied. Tension limit and power consumption for squeezing\nand cutting of the carrot were determined. The structure of the carrot pulp was\nestablished. The highest juice output was observed in the Nant variety. To increase the\njuice output from the pulp, maceration was applied and parameters of the enzymatic\nhydrolysis were determined. Complex two-stagemechanical grinding allowed the\nproduction of juice with high organoleptic properties. Antioxidant activity was determined before and after themaceration of carrots. A mode and parameters of the juice\nproducing technology were corrected during the research.\nReady-made pulpy juice samples were tasted and evaluated. The recommended\nrecipe for carrot juice has been developed. |
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