Agro ilm 126-том 5-нөмір (2026) · 72-74-беттер
QAND LAVLAGI JOMI ASOSIDA KONSENTRLANGAN POLIKOMPONENTLI QO‘SHIMCHA TEXNOLOGIYASINI ISHLAB CHIQISH VA UNING SIFAT KO‘RSATKICHLARINI TADQIQ ETISH
Murodova, Zarina, Qobilova, Nilufar
Аңдатпа
This article investigates the technology for producing a concentrated multicomponent additive based on sugar beet pulp, as well as its physicochemical, organoleptic, and biological properties. The study examined the influence of hydrolysis temperature, duration, and hydromodule parameters on the yield of water-soluble dry substances. The effect of whey and whey protein concentrate on the nutritional and biological value of the additive was also evaluated. The research results determined the optimal hydrolysis parameters and confirmed that the final product possesses high solubility, good organoleptic characteristics, and significant biological value. The developed multicomponent additive can be effectively used in the technology of bakery and flour confectionery products.
sugar beet pulp, multicomponent additive, hydrolysis, whey, whey protein concentrate, nutritional value, biological value, functional food, dietary fiber, pectin substancesжом сахарной свёклы, поликомпонентная добавка, гидролиз, молочная сыворотка, концентрат сывороточных белков, пищевая ценность, биологическая ценность, функциональные продукты питания, пищевые волокна, пектиновые веществаqand lavlagi jomi, polikomponentli qo‘shimcha, gidroliz, sut zardobi, zardob oqsili konsentrati, oziqaviy qiymat, biologik qiymat, funksional oziq-ovqat, oziq tolalari, pektin moddalar
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