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SUKAT MAHSULOTLARI TAYYORLASHDAGI AJRALIB CHIQQAN IKKILAMCHI XOMASHYO – GILOS QIYOMIDAN MARMELAD TAYYORLASH USULINI TAKOMILLASHTIRISH

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MAQOLA ANNOTATSIYASI

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Gilosdan sukat mahsuloti ishlab chiqishda ikkilamchi xomashyo sifatida ajralib chiqqan shakar qiyomidan marmelad tayyorlandi. Gilosning Napoleon navidan olingan shakar qiyomidan tayyorlangan marmelad yuqori baholangan, bunda agar-agar qo‘shilgan kombinatsiyada tashqi ko‘rinishi bo‘yicha 4,7 ball va ta’m bahosi 4,8 ball olingan. Yuqori sifatli va iste’molchiga manzur bo‘ladigan marmelad tayyorlash uchun Napoleon gilos navidan olingan shakar qiyomiga agar-agar qo‘shib foydalanish eng samarali va iqtisodiy jihatdan maqsadga muvofiq.

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Teglar

# variety# nav# сорт# appearance# внешний вид# агар-агар# желатин# gelatin# вторичное сырье# secondary raw materials# черешня# gilos# jelatin# Sweet cherry# ikkilamchi xomashyo# tashqi ko‘rinish# sukat# marmelad# agar-agar# цукат# мармелад# candied fruit# marmalade

Maqolani baholang

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Maqola idintifikatorlari

Foydalanilgan adabiyotlar

1. Belozertseva O. et al. The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade //Eastern-European Journal of Enterprise Technologies. – 2021. – Т. 5. – №. 11. – С. 113.

2. Pérez-Sánchez R., Gómez-Sánchez M. Á., Morales-Corts M. R. Description and quality evaluation of sweet cherries cultured in Spain //Journal of Food Quality. – 2010. – Т. 33. – №. 4. – С. 490-506.

3. Şengül M., Karakütük İ. A., Ay E. Effects of sweetener type and storage conditions on physicochemical properties, phenolic compounds, and antioxidant properties of cherry laurel (Prunus laurocerasus) pulp and marmalade //Journal of Food Measurement and Characterization. – 2024. – Т. 18. – №. 10. – С. 8622-8637.

4. Temiz H., Tarakçı Z., Islam A. Effect of cherry laurel marmalade on physicochemical and sensorial characteristics of the stirred yogurt during storage time //stress. – 2014. – Т. 5. – С. 7

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