OLMA-BEHI MEVASI JEMIDA SHAKAR VA PEKTIN TURLI KONSENTRATSIYALARINING BA’ZI SIFAT KO‘RSATGICHLARIGA TA’SIRI
Keywords:
jam, pektin, behi, olma, shakarAbstract
Olma va behi mevalari O‘zbekistonda eng ko‘p yetishtiriladigan mevalardan biridir. Ushbu mevalar pishiqchilik payti ba’zi sabablarga ko‘ra isrof qilinadi. Ushbu mevalarni isrofgarchiliksiz saqlab qolish va saqlash muddatini uzaytirish usullaridan biri jem tayyorlashdir. Jem - jel shaklidagi va yarim qattiq oziq-ovqat. Olma mevali jem tayyorlash jellarning shakllanishiga yordam beradigan pektin o‘z ichiga olgan behi qo‘shilishi bilan birlashtirildi. Shakar konservant sifatida qo‘shiladi. Boshqa tomondan, shakar pektin bilan jel shakllanishida rol o‘ynaydi. Jem tayyorlashda jel shakllanishini yaxshilash uchun sanoatda olingan pektin qo‘shildi. Ushbu tadqiqotda kuzatilgan omillar shakar (50,60,70%) va sanoatda olingan pektin (0, 0,3, 0,5%) kontsentratsiyasi bo‘lib, ular jemning yoyilish qobiliyati, umumiy eruvchan qattiq modda (TSS), vitamin C qiymati kabi ba’zi sifat parametrlariga ta’sir qilishi mumkin. Yoyilish qobiliyati 13,5 TSS qiymatining 70,5%, vitamin C qiymati 0,81% bo‘lgan jemning eng yaxshi xarakteristikasi pektin qo‘shmasdan 50% shakar qo‘shilishi bilan olingan.
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