Eurasian Journal of Academic Research 5-jild 2-son (2025) · 28–32-betlar

TECHNOLOGY FOR PREPARING JAM FROM THE FRUITS OF CHILONJIYDA (ZIZIPHUS JUJUBA MILL.)

Ochilov, Musirmon, Gulboyeva, Xulkar

DOI: 10.5281/zenodo.14848234 · Manbada o'qish → · PDF (manba serverida)

Annotatsiya

This article examines the technology of preparing jam from the fruits of Ziziphus jujuba (jujube). During the jam-making process, the relationship between fruit and sugar syrup was studied, as well as the impact of parameters such as temperature, time, and sugar content on product quality. The ripeness of Ziziphus jujuba Mill. fruit and the amount of sugar in the syrup significantly influence its quality. The article provides a comprehensive description of the technological processes for preparing high-quality jam from jujube fruits.

Ziziphus jujuba Mill. fruit, syrup, temperature, dry matter content, technological processes, pasteurization, refractometer, jam.Chilonjiyda mevasi, qiyom, harorat, quruq modda miqdori, texnologik jarayonlar, pasterizasiya, refraktometr, murabbo.

Metadata manbasi: jurnal OAI-PMH arxivi · Sindex to'liq matnni saqlamaydi, manbaga havola beradi.