TECHNOLOGICAL BASIS OF USING CARROT AND BEET JUICE AND PUREE TO INCREASE THE NUTRITIONAL VALUE OF ICE CREAM

Boboyeva Sevara; Abdullayev Ilxom

TECHNOLOGICAL BASIS OF USING CARROT AND BEET JUICE AND PUREE TO INCREASE THE NUTRITIONAL VALUE OF ICE CREAM

Boboyeva Sevara

Termiz davlat muhandislik va agrotexnologiyalar universiteti, 2 – kurs talabasi.

Abdullayev Ilxom

Termiz davlat muhandislik va agrotexnologiyalar universiteti dotsenti.

##semicolon## Ice cream, carrot, beetroot, juice, puree, beta-carotene, betalain, organoleptic properties, antioxidant activity, functional product.

सार

This article analyzes the technological and sensory aspects of using carrot and beetroot juice or puree to improve the nutritional value of ice cream. A review of scientific sources shows that carrot can enhance the biological value of ice cream as a source of beta-carotene, dietary fiber, minerals, and phenolic compounds. Beetroot, in turn, is rich in betalains, phenolic compounds, minerals, and natural pigments, which can improve both antioxidant capacity and visual appearance of the product. Studies indicate that the addition of carrot puree increases beta-carotene and the contents of minerals such as potassium, magnesium, sodium, iron, copper, and manganese, while also affecting total solids, fat, protein, ash, overrun, and viscosity. Ice cream enriched with red beetroot shows increased total phenolic content and antioxidant activity, together with changes in pH, melting behavior, overrun, and viscosity. From a sensory point of view, carrot puree at around 10% has been reported as the most acceptable level, whereas beetroot enrichment improves color and functional value but requires careful balancing to preserve desirable taste and texture. The analysis demonstrates that carrot and beetroot additives are promising ingredients for the development of nutritionally enriched and functionally improved ice cream.

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