Sog‘lom va funksional oziq-ovqat mahsulotlarini ishlab chiqishda mahalliy xomashyodan samarali foydalanish muhim ahamiyat kasb etadi. Tadqiqotning asosiy maqsadi — Xorazm viloyatida yetishtirilgan “Bol kadi” qovoq navidan kukunsimon mahsulot olishning samarali texnologiyasini ishlab chiqish va uning ozuqa qiymatini baholashdan iborat. Kukun tayyorlash jarayoni saralash, tozalash, bo‘laklarga bo‘lish, namlash, infraqizil nurlarda quritish (40–60°C, 8 soat), ikkilamchi maydalash (200 mkm) va 80°C da 2 soat sterilizatsiya bosqichlaridan tashkil topdi. Fizik-kimyoviy tahlillar GOST standartlari asosida amalga oshirildi, vitamin va mineral moddalar spektrofotometriya, xromatografiya, Keldal va atom-absorbsiya usullari bilan aniqlandi.
Sog‘lom va funksional oziq-ovqat mahsulotlarini ishlab chiqishda mahalliy xomashyodan samarali foydalanish muhim ahamiyat kasb etadi. Tadqiqotning asosiy maqsadi — Xorazm viloyatida yetishtirilgan “Bol kadi” qovoq navidan kukunsimon mahsulot olishning samarali texnologiyasini ishlab chiqish va uning ozuqa qiymatini baholashdan iborat. Kukun tayyorlash jarayoni saralash, tozalash, bo‘laklarga bo‘lish, namlash, infraqizil nurlarda quritish (40–60°C, 8 soat), ikkilamchi maydalash (200 mkm) va 80°C da 2 soat sterilizatsiya bosqichlaridan tashkil topdi. Fizik-kimyoviy tahlillar GOST standartlari asosida amalga oshirildi, vitamin va mineral moddalar spektrofotometriya, xromatografiya, Keldal va atom-absorbsiya usullari bilan aniqlandi.
В производстве здоровых и функциональных пищевых продуктов важное значение имеет эффективное использование местного сырья. Основной целью исследования является разработка технологии получения порошкообразного продукта из тыквы сорта «Бол кади», выращиваемой в Хорезмской области, и оценка его пищевой ценности. Процесс получения порошка включал этапы сортировки и очистки сырья, нарезки и увлажнения, инфракрасной сушки (40– 60°C, 8 часов), вторичного измельчения (200 мкм) и стерилизaцiи при 80°C в течение 2 часов. Физико-химические анализы проводились по стандартам ГОСТ, а определение витаминов и минеральных веществ осуществлялось методами спектрофотометрии, хроматографии, Кьельдаля и атомно-абсорбционного анализа.
Effective utilization of local raw materials plays an important role in the development of healthy and functional food products. The main objective of this study was to develop an efficient technology for producing powdered food products from the pumpkin variety “Bol Kadi” grown in the Khorezm region and to evaluate their nutritional value. The powder production process included sorting and cleaning of raw materials, slicing and moistening, infrared drying (40–60°C, 8 hours), secondary grinding (200 μm), and sterilization at 80°C for 2 hours. Physico-chemical analyses were carried out according to GOST standards, while vitamin and mineral contents were determined using spectrophotometry, chromatography, Kjeldahl, and atomic absorption methods.
| № | Muallifning F.I.Sh. | Lavozimi | Tashkilot nomi |
|---|---|---|---|
| 1 | Umidov S.E. | mustaqil tadqiqodchi | Toshkent davlat agrar universiteti |
| 2 | Sobirova R.X. | mustaqil tadqiqotchi | Toshkent davlat agrar universiteti |
| № | Havola nomi |
|---|---|
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