NON MAHSULOTLARI UCHUN PEKTIN SAQLOVCHI KONSENTRATLARNI QO‘LLASH
DOI:
https://doi.org/10.5281/zenodo.19630124Kalit so‘zlar:
non mahsulotlari, xamir reologiyasi, gel hosil qilish, tekstura, g‘ovaklik, saqlanish muddati, funksional oziq-ovqat, polisaxaridlar, oziqaviy qiymat, biopolimerlarAbstrak
Ushbu tadqiqotda mahalliy meva chiqindilaridan (olma va mandarin) olingan pektin saqlovchi konsentratlarning non mahsulotlari sifat ko‘rsatkichlari va saqlanish muddatiga ta’siri o‘rganildi. Pektin kislotali gidroliz usuli (pH 3,5; 75–80°C; 180 daqiqa) orqali ajratib olinib, xamir tarkibiga 0–1,5% miqdorda qo‘shildi. Namunalar namlik, yumshoqlik indeksi va strukturaviy xossalari bo‘yicha 0–72 soat davomida baholandi. Tajribalar uch martadan takrorlandi (n = 3) va natijalar o‘rtacha qiymat ± standart og‘ish ko‘rinishida ifodalandi. Statistik tahlil (ANOVA) natijasida farqlar p < 0,05 darajada ishonchli ekanligi aniqlandi. Natijalar pektin qo‘shilishi nonning namlikni saqlash qobiliyatini oshirib, eskirish jarayonini sekinlashtirishini ko‘rsatdi. 72 soatdan so‘ng nazorat namunada namlik yo‘qotilishi 6,8% ni tashkil etgan bo‘lsa, 1,0% pektin qo‘shilgan namunada bu ko‘rsatkich 4,1% gacha kamaydi. Yumshoqlik indeksi 0,62 dan 0,78 gacha oshdi, biroq 1,5% pektin qo‘shilganda strukturaviy zichlashuv kuzatildi. Tadqiqotning ilmiy yangiligi mahalliy meva chiqindilaridan pektin olish va uning optimal miqdorini (1,0%) ilmiy asoslashdan iborat. Natijalar funksional non mahsulotlari ishlab chiqarish va “waste-to-value” yondashuvni rivojlantirish uchun muhim ahamiyatga ega.
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