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

Carrots are one of the most consumed vegetables around the world and the production of juiceleads to large amounts of carrot juice residues, which is one of the main by-products, which arerich in fiber and high amounts of carotenoids and phenolic compounds that can contribute toimproving the quality of food products, in this study yogurt was manufactured using 0, 2.5 and 5g of carrot juice residues and added to yogurt, The results obtained showed that the estimate ofthe chemical composition of carrot juice residues for moisture, ash, fat, protein and fiber wherethe ratios were 67.84, 4.25, 3.42, 2.83, 12.7% respectively and beta-carotene was diagnosed forcarrot 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 yogurtsamples than in the control sample. As well as the gradual decrease in total humidity 7.11, 7.08and 7.00% respectively, and pH 4.63, 4.58 and 4.51% during the progress of the storage periodaccompanied by a rise in pH 0.60, 0.64 and 0.67% higher than the percentages in the comparisonsample. The density increased by 0.2, 0.4 and 0.7%, respectively, and the viscosity of 99.87, 105.7and 113.35%, respectively, in the yogurt samples significantly increased by increasing theconcentration of carrot juice residues. As the storage period progressed, the scores for the sensorycharacteristics of the samples decreased, while the samples with a concentration of 2.5 g obtainedthe highest scores for the sensory characteristics. These results will be useful for those interestedin the food industry in integrating carrots and offal with yogurt to improve the quality and valueof food products