logo
calendar5 Noyabr 2025
view62
Main language:Uzbek

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

Field of Science:
pdf

690b40df9944e.pdf

PDF

Agrochemistry, Plant Protection and Plant Quarantine

Agrochemistry, Plant Protection and Plant Quarantine

Publish Articlesee more

ARTICLE ANNOTATION

quote
The marmalade was made from sugar syrup isolated as a secondary raw material during the production of candied sweet cherry. The marmalade made from sugar syrup obtained from the sweet cherry variety ‘Napoleon’ received a high rating: in combination with agar-agar, the appearance received a rating of 4.7 points, and the taste - 4.8 points. To prepare high-quality marmalade that is affordable to consumers, it is most effective and economically feasible to use agar agar added to sugar syrup obtained from the sweet cherry variety ‘Napoleon’.

AUTHORS

SH.Axmedov

Akademik M.Mirzaev nomidagi bog‘dorchilik, uzumchilik va vinochilik ilmiy-tadqiqot instituti

N.Erkayeva

Akademik M.Mirzaev nomidagi bog‘dorchilik, uzumchilik va vinochilik ilmiy-tadqiqot instituti

Tags

# 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

OTHER ARTICLES IN THIS JOURNAL

Rate Article

0
0 ratings
5
4
3
2
1

Article Identifiers

ROI:

https://eroi.uz/11.0071/A1125-0034

DOI:

Not Available

References

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