The influence of the way of receiving carrot powder on the quality indicators of carrot cookies

Carrot is a very valuable vitamin product containing not only vitamins such as B, PP, C, K, E, as well as provitamin A, but also significant amount of mineral components such as potassium, iron, phosphorus, magnesium, cobalt, copper, iodine, zinc. All it makes this vegetable very useful for a human body. Carrots contain beta-carotene and when ingested it converts to vitamin A and influence has positive effect on many systems and human organs, brakes aging of the body, improves the work of cardiovascular and visual systems. It is possible to preserve the maximum benefit of this vegetable due to correct choice and development of infrared processing and drying technology. Infrared treatment has a disinfecting effect on the dried material and allows increasing its shelf life. The powder obtained from dried carrots can be used to produce a variety of food products such as culinary products, sauces, natural dyes for various products. The technology that ensures the preservation of important nutrients and valuable elements makes this product applicable not only in the food industry but also as an anti-inflammatory, choleretic mean normalizing digestion and improving immunity. The technology of obtaining carrot powder involves several main stages and it is important to perform certain operations accurately. The process of drying carrots crushed in a certain way is performed in a preheated drying chamber with the temperature decrease as far as moisture is removed to the values of the order of 5-8 %. The minimum time to achieve the moisture content of 8 % makes 160 minutes. The most important operations such as grinding and drying largely determine the energy efficiency and accuracy of technological parameters as well as influence final content of vitamins and nutrients in the final product.