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MARJUMAK DONIDAN FUNKSIONAL XUSUSIYATLARGA EGA YENGIL OZIQ TAOM (GAZAK)MAHSULOTLARINI ISHLAB CHIQISH TEXNOLOGIYASINI JORIY QILISH

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Agrochemistry, Plant Protection and Plant Quarantine

Agrochemistry, Plant Protection and Plant Quarantine

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ARTICLE ANNOTATION

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In recent years, there has been a rapid increase in the demand for functional food products, particularly low-calorie, gluten-free, and highly bioactive light food items. The growing prevalence of metabolic syndrome, allergic diseases, gluten sensitivity, and excess body weight among the population has further intensified the need for functional foods. This article develops the scientific foundations for introducing a technology for producing light functional food products based on buckwheat grain.

AUTHORS

SH.Gulboyeva

Qarshi davlat texnika universiteti Oziq-ovqat mahsulotlari texnologiyasi kafedrasi

D.Xujamova

Qarshi davlat texnika universiteti Oziq-ovqat mahsulotlari texnologiyasi kafedrasi

Tags

# функциональное питание# functional food# marjumak# funksional oziq-ovqat# sog‘lom gazaklar# puffing texnologiyasi# mikroto‘lqinli pech# gaz plitasi# portlatilgan marjumak# гречка# здоровые снеки# технология лопания# микроволновая печь# газовая плита# воздушная гречка.# buckwheat# healthy snacks# puffing technology# microwave oven# gas stove# popped buckwheat.

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Article Identifiers

ROI:

https://eroi.uz/11.0071/A1225-0082

DOI:

Not Available

References

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5. Goyette.J (2021). Development of functional snack foods: Trends, challenges, and opportunities. Food Engineering Reviews, 13(4), 958–972.

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7. Mamatov.F.M., Karimov.A.A. (2016). Don mahsulotlarini qayta ishlash texnologiyasi. O‘quv qo‘llanma. Toshkent: O‘qituvchi nashriyoti.