JINGALAK YALPIZ (Méntha spicáta) EKSTRAKTI ASOSIDA VITAMINLAR BILAN BOYITILGAN QANDOLAT MAHSULOTLARINING SIFAT KO'RSATKICHLARI
Keywords:
Kalit so'zlar: qandolat mahsulotlari, fortifikatsiya, Méntha spicáta, yalpiz ekstrakti, YUSSX, organoleptik baholash, antioksidantlar, funksional oziq-ovqatAbstract
Annotatsiya. Ushbu maqolada qandolat mahsulotlarini Méntha spicáta
(jingalak yalpiz) ekstrakti asosida vitaminlar bilan boyitishning ilmiy asoslari,
texnologik yechimlari va sifat ko'rsatkichlariga ta'siri o'rganilgan. YUSSX (Yuqori
Unumli Suyuqlik Xromatografiyasi) usuli yordamida yalpiz tarkibidagi suvda
eruvchan vitaminlar (C, B1, B2, B3, B6, B9, PP) miqdoriy tahlil qilingan. Turli
konsentratsiyalarda (1%, 2%, 4%) boyitilgan pechenye va biskvit namunalarining
fizik-kimyoviy, organoleptik va biologik ko'rsatkichlari kompleks baholangan. 2%
ekstrakt qo'shilgan variant optimal natijalar bergan: C vitamini miqdori 8.42 mg/100g
ga yetgan, organoleptik baho 4.7 ball tashkil etgan, antioksidant faolligi 52.7% ga
ko'tarilgan. Statistik tahlil vitamin miqdori va organoleptik baho o'rtasida kuchli ijobiy
korrelyatsiya (r = 0.89) mavjudligini tasdiqlagan.
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