Study of the vitamin composition of carrot supplements to enrich dairy products for functional purposes

Upon receipt of the dietary supplement used in the production of dairy products, carrot cake obtained after repeated grinding was subjected to ultrasonic treatment to soften the fibers, giving them an easily digestible form and reducing microbial contamination, were subjected to ultrasonic treatment. In the course of experimental studies, the vitamin composition of biologically active additives from carrot cake was determined. According to the data obtained, the degree of preservation of vitamins in the supplements of experimental and control samples is different, the initial amount of vitamins decreases as the frequency of ultrasound increases. The content of vitamin C (ascorbic acid) significantly increased to 0,00049 mg when treated with ultrasound at a frequency of 40 Hz. Ultrasonic treatment at 60 Hz revealed a small amount of vitamin B1 (thiamine chloride) in an amount of 0.000025. According to the study, we believe it is advisable to apply ultrasonic processing of a frequency of 40 Hz.