MARMELAD ISHLAB CHIQARISHDA GEL HOSIL QILUVCHI MODDALARNING (PEKTIN, AGAR-AGAR, JELATIN) QO'LLANILISHI
Ключевые слова:
marmelad, pectin, agar-agar, jelatin, gel hosil qiluvchi moddalar, gidrokolloidlar, oziq-ovqat texnologiyasi, tekstura, organoleptik xususiyatlarАннотация
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.
Библиографические ссылки
Gmuer, A., Guth, J. N., Efferson, C., & Gauthier, S. (2016). Conventional versus alternative sources of protein: Comparing consumer valuation of different protein-rich foods. Food Quality and Preference, 52, 95–105.
Grand View Research. (2024). Marmalade and jams market size, share & trends analysis report by product, by distribution channel, by region, and segment forecasts, 2024–2030. Grand View Research, Inc.
Lahaye, M., & Rochas, C. (1991). Chemical structure and physico-chemical properties of agar. Hydrobiologia, 221(1), 137–148.
May, C. D. (1990). Industrial pectins: Sources, production and applications. Carbohydrate Polymers, 12(1), 79–99.
Misra, N. N., Koubaa, M., Roohinejad, S., Juliano, P., Alpas, H., Inácio, R. S., Saraiva, J. A., & Barba, F. J. (2017). Landmarks in the historical development of twenty first century food processing technologies. Food Research International, 97, 318–339. https://doi.org/10.1016/j.foodres.2017.05.001
Phillips, G. O., & Williams, P. A. (Eds.). (2021). Handbook of hydrocolloids (3rd ed.). Woodhead Publishing. https://doi.org/10.1016/C2019-0-02154-1
Rasyidova, S. Sh., Sagdullayev, B. T., & Tursunov, T. T. (2019). Marmalad ishlab chiqarishda mahalliy xom ashyodan foydalanish imkoniyatlari. Oziq-Ovqat Texnologiyasi, 3(2), 45–52.
Schrieber, R., & Gareis, H. (2007). Gelatine handbook: Theory and industrial practice. Wiley-VCH. https://doi.org/10.1002/9783527610969
Sriamornsak, P. (2011). Application of pectin in oral drug delivery. Expert Opinion on Drug Delivery, 8(8), 1009–1023.
Загрузки
Опубликован
Выпуск
Раздел
Как цитировать
