Agro ilm 126-jild 5-son (2026) · 75-76-betlar
MARJUMAK UNINING OZIQAVIY VA BIOLOGIK QIYMATI HAMDA UNI FUNKSIONAL VA PARHEZBOP MAHSULOTLAR ISHLAB CHIQARISHDA QO‘LLASH ISTIQBOLLARI
Kuchimova, Dilnavoz, Qobilova, Nilufar
Annotatsiya
This article comprehensively investigates the chemical composition, nutritional and biological value, vitamin and mineral composition, amino acid balance, and antioxidant properties of buckwheat flour. A comparative analysis of the nutritional advantages of buckwheat flour over wheat and rye flour was carried out, and the content of proteins, flavonoids, rutin, phenolic compounds, and biologically active substances was evaluated. The study substantiated the physiological significance of unsaturated fatty acids, dietary fibers, and flavonoids contained in buckwheat flour for the human body. In addition, the technological aspects of using buckwheat flour in the production of bakery, confectionery, gluten-free, and dietary products were analyzed. The research results demonstrated that buckwheat flour is a functional food raw material with high biological value and can be widely used in the production of healthy food products.
buckwheat flour, biological value, flavonoids, rutin, antioxidants, amino acids, gluten-free products, dietary products, functional food, dietary fiber, phenolic compoundsгречневая мука, биологическая ценность, флавоноиды, рутин, антиоксиданты, аминокислоты, безглютеновые продукты, диетические продукты, функциональное питание, пищевые волокна, фенольные соединенияmarjumak uni, biologik qiymat, flavonoidlar, rutin, antioksidantlar, aminokislotalar, glyutensiz mahsulotlar, parhezbop mahsulotlar, funksional oziq-ovqat, oziq tolalari, fenol birikmalari
Metadata manbasi: jurnal OAI-PMH arxivi · Sindex toʻliq matnni saqlamaydi, manbaga havola beradi.