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

DOI:

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

Kalit so‘zlar:

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

Muallif biografiyalari

Arzigul Abilova

Oziq-ovqat texnologiyalari kafedrasi magistranti, Toshkent kimyo-texnologiya instituti
Sayida Atxamova, Dotsent

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

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