RESULTS OF THE ANALYSIS OF THE QUANTITY OF WATER-SOLUBLE VITAMINS IN THE COMPOSITION OF BEET (Beta Vulgaris L.)

The purpose of this study is to analyze the amount of water-soluble vitamins in the table beet dried in an ultrasonic convective drying unit. An experimental study of table beet was conducted, as a result of which the following optimal drying parameters were determined: initial moisture content was 80-85%, final moisture content 15-17%, thickness 7-8 mm, air speed 1 m/s, ultrasound exposure at 30 kHz, drying temperature 55 °C, drying time 240 minutes. Drying is recommended to be carried out taking into account these parameters. Dried samples of table beet were chemically analyzed at the Institute of Bioorganic Chemistry of the Academy of Sciences of the Republic of Uzbekistan named after Academician A.S. Sadykov for the content of water-soluble vitamins: B-2 - 4.58 mg/g; B-6 - 5.92 mg/g; B-9 - 21.58 mg/g; B-3 - 7.02 mg/g; C – 24.04 mg/g. Dried beet leaves contain vitamins: B-2 – 14.68 mg/g; B-6 – 5.67 mg/g; B-9 – 171.86 mg/g; B-3 – 20.49 mg/g; C – 110.30 mg/g. Dried beet stems contain vitamins: B-2 – 4.13 mg/g; B-6 – 4.99 mg/g; B-9 – 20.77 mg/g; B-3 – 2.10 mg/g; C – 8.70 mg/g. The amount of water-soluble vitamins was studied by high-performance liquid chromatography. The results of chemical analysis showed that water-soluble vitamins are highly preserved in dried table beets using an ultrasonic-convective drying unit.