NON MAHSULOTLARI UCHUN PEKTIN SAQLOVCHI KONSENTRATLARNI QO‘LLASH

Arzigul Abilova; Sayida Atxamova

doi:10.66960/jof.3093-8899.00018

Mualliflar

Arzigul Abilova Author
Sayida Atxamova Dotsent Author

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https://doi.org/10.66960/jof.3093-8899.00018

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non mahsulotlari##common.commaListSeparator## xamir reologiyasi##common.commaListSeparator## gel hosil qilish##common.commaListSeparator## tekstura##common.commaListSeparator## g‘ovaklik##common.commaListSeparator## saqlanish muddati##common.commaListSeparator## funksional oziq-ovqat##common.commaListSeparator## polisaxaridlar##common.commaListSeparator## oziqaviy qiymat##common.commaListSeparator## biopolimerlar

Abstrakt

Ushbu tadqiqotda mahalliy meva chiqindilaridan (olma va mandarin) olingan pektin saqlovchi konsentratlarning non mahsulotlari sifat ko‘rsatkichlari va saqlanish muddatiga ta’siri o‘rganildi. Pektin kislotali gidroliz usuli (pH 3,5; 75–80°C; 180 daqiqa) orqali ajratib olinib, xamir tarkibiga 0–1,5% miqdorda qo‘shildi. Namunalar namlik, yumshoqlik indeksi va strukturaviy xossalari bo‘yicha 0–72 soat davomida baholandi. Tajribalar uch martadan takrorlandi (n = 3) va natijalar o‘rtacha qiymat ± standart og‘ish ko‘rinishida ifodalandi. Statistik tahlil (ANOVA) natijasida farqlar p < 0,05 darajada ishonchli ekanligi aniqlandi. Natijalar pektin qo‘shilishi nonning namlikni saqlash qobiliyatini oshirib, eskirish jarayonini sekinlashtirishini ko‘rsatdi. 72 soatdan so‘ng nazorat namunada namlik yo‘qotilishi 6,8% ni tashkil etgan bo‘lsa, 1,0% pektin qo‘shilgan namunada bu ko‘rsatkich 4,1% gacha kamaydi. Yumshoqlik indeksi 0,62 dan 0,78 gacha oshdi, biroq 1,5% pektin qo‘shilganda strukturaviy zichlashuv kuzatildi. Tadqiqotning ilmiy yangiligi mahalliy meva chiqindilaridan pektin olish va uning optimal miqdorini (1,0%) ilmiy asoslashdan iborat. Natijalar funksional non mahsulotlari ishlab chiqarish va “waste-to-value” yondashuvni rivojlantirish uchun muhim ahamiyatga ega.

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Arzigul Abilova

Oziq-ovqat texnologiyalari kafedrasi magistranti, Toshkent kimyo-texnologiya instituti
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Oziq-ovqat texnologiyalari kafedrasi, Toshkent kimyo-texnologiya instituti, Toshkent, O‘zbekiston.

##submission.citations##

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