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