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LIMON MEVALARIDAN SUKAT MAHSULOTLARI TAYYORLASHNING DASTLABKI NATIJALARI

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MAQOLA ANNOTATSIYASI

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Limon mevalaridan tayyorlangan sukat mahsulotlarining kimyoviy tarkibini o‘rganish uchun uchta variantda limon mevalari terib olinib, sukat tayyorlash uchun ishlov berildi. Po‘stloqsiz mevalardan tayyorlangan sukatlarda kimyoviy tarkib ko‘rsatkichlari keskin pasayadi. Limon pishgan sari (po‘sti yashildan sariqqa o‘zgarganda), undan tayyorlangan sukat mahsulotining kimyoviy tarkibida, eng katta o‘zgarish qand moddalari nisbatida kuzatiladi: saxaroza va glyukoza miqdori ortadi, fruktoza esa kamayadi. Turli pishish darajasidagi va po‘stloqli hamda po‘stloqsiz limonlardan tayyorlangan sukatlarda saxaroza asosiy qand turi hisoblanadi.

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Teglar

# плоды# fruits# глюкоза# glucose# химический состав# chemical composition# сухое вещество# сахароза# sucrose# фруктоза# glyukoza# лимон# fructose# dry matter# meva# kimyoviy tarkib# quruq modda# lemon# saxaroza# fruktoza# limon# sukat# umumiy qand# po‘stloqli limon sukati# цукаты# общий сахар# цукаты из лимона с кожурой# candied fruits# total sugar# candied lemon fruits with peel

Maqolani baholang

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Maqola idintifikatorlari

Foydalanilgan adabiyotlar

1. Bennion E. B., Bamford G. S. T., Bent A. J. Fruits used in confectionery // The Technology of Cake Making. – Boston, MA : Springer US, 1997. – С. 141-154.

2. Jideani V. A., Jideani I. A. Lemon and lime // Tropical and subtropical fruits: Postharvest physiology, processing and packaging. – 2012. – С. 377-397

3. Khodjiev A.A., Choriev A.D., Mehmonov B.I. Study of the properties of the chemical composition of lemon fruit // Universum: химия и биология : электрон. научн. журн. 2023. 4(106).

4. Odinaev M. et al. Preparation of fruit products and analysis of their chemical and organoleptic assessment // E3S Web of Conferences. – EDP Sciences, 2023. – Т. 389. – С. 03035.

5. Shamrez B. et al. Preparation and evaluation of candies from citron peel // J. Environ Sci Toxic and Food Technol. – 2013. – Т. 7. – С. 21-24.

6. Singh A., Singh S. Fruit Powders and Candies in value-added Products: a mini-review. – 2021

7. Біленька І. Р., Голінська Я. А. Technological aspects of production of the candied fruits from non-traditional raw material // Харчова наука і технологія. – 2016. – №. 2. – С. 50-57.

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