MARMELAD ISHLAB CHIQARISHDA GEL HOSIL QILUVCHI MODDALARNING (PEKTIN, AGAR-AGAR, JELATIN) QO'LLANILISHI
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marmelad, pectin, agar-agar, jelatin, gel hosil qiluvchi moddalar, gidrokolloidlar, oziq-ovqat texnologiyasi, tekstura, organoleptik xususiyatlarAbstrak
Ushbu maqolada marmelad ishlab chiqarishda keng qo'llaniladigan uch turdagi gel hosil qiluvchi moddalar – pektin, agar-agar va jelatin – ning kimyoviy tarkibi, texnologik xususiyatlari, qo'llanilish nisbatlari va mahsulot sifatiga ta'siri batafsil tahlil qilingan. Tadqiqot natijalariga ko'ra, pektin asosli marmeladlar eng yaxshi organoleptik ko'rsatkichlarga ega bo'lib, iste'molchilar tomonidan yuqori baholanadi. Agar-agar asosidagi marmeladlar vegetarian va vegan iste'molchilar uchun mos muqobil hisoblanadi, jelatin esa eng past narxli, ammo chorvachilik mahsulotlari asosidagi variant sifatida iste'mol bozorida o'z o'rniga ega. Maqolada har uch modda uchun optimal ishlab chiqarish sharoitlari (harorat, pH, konsentratsiya, kimyoviy o'zaro ta'sir) hamda zamonaviy tadqiqotlar asosida tavsiya etilgan texnologik yechimlar keltirilgan. Olingan natijalar marmelad sanoatida gel hosil qiluvchi moddalarni tanlashda amaliy qo'llanma sifatida foydalanish mumkin.
Iqtiboslar
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