Isolation and diagnosis of beta-carotene from carrot juice residues and its use to prolong the shelf life of yogurt

Monir Mahmed ; Athraa Ghazwan Hashim Shokr, Ashraq

doi:10.36582/ksj.2025.190331

	Isolation and diagnosis of beta-carotene from carrot juice residues and its use to prolong the shelf life of yogurt
Al-Kunooze Scientific Journal
Volume 11, special issue -2, June 2025, Pages 45-58 PDF (510.31 K)
Document Type: Original Article
DOI: 10.36582/ksj.2025.190331
Author
Ashraq Monir Mahmed ; Athraa Ghazwan Hashim Shokr
Abstract
Carrots are one of the most consumed vegetables around the world and the production of juice leads to large amounts of carrot juice residues, which is one of the main by-products, which are rich in fiber and high amounts of carotenoids and phenolic compounds that can contribute to improving the quality of food products, in this study yogurt was manufactured using 0, 2.5 and 5 g of carrot juice residues and added to yogurt, The results obtained showed that the estimate of the chemical composition of carrot juice residues for moisture, ash, fat, protein and fiber where the ratios were 67.84, 4.25, 3.42, 2.83, 12.7% respectively and beta-carotene was diagnosed for carrot juice residues by HPLC device, and the total dissolved solids were 18, 25 and 45% respectively, and protein 7.48, 7.77 and 7.90% respectively. Fats of 19.58, 19.77 and 19.84%, respectively, and ash 8.15, 8.33 and 8.48%, respectively, were higher in carrot-residual yogurt samples than in the control sample. As well as the gradual decrease in total humidity 7.11, 7.08 and 7.00% respectively, and pH 4.63, 4.58 and 4.51% during the progress of the storage period accompanied by a rise in pH 0.60, 0.64 and 0.67% higher than the percentages in the comparison sample. The density increased by 0.2, 0.4 and 0.7%, respectively, and the viscosity of 99.87, 105.7 and 113.35%, respectively, in the yogurt samples significantly increased by increasing the concentration of carrot juice residues. As the storage period progressed, the scores for the sensory characteristics of the samples decreased, while the samples with a concentration of 2.5 g obtained the highest scores for the sensory characteristics. These results will be useful for those interested in the food industry in integrating carrots and offal with yogurt to improve the quality and value of food products

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