Sabzini qayta ishlash chiqindilaridan tabiiy lipid–karotinoid kompleks olish va uning oziq-ovqat sanoatidagi ahamiyati
Vol. 2 No. 11 (2025), Articles
Vol. 2 No. 11 (2025)

Sabzini qayta ishlash chiqindilaridan tabiiy lipid–karotinoid kompleks olish va uning oziq-ovqat sanoatidagi ahamiyati

Articles
Published 2025-11-20
Mumtoza YUSUPOVA
Toshkent kimyo-texnologiya instituti
Muxtasar SUR’ATOVA
Toshkent kimyo-texnologiya instituti
Dilrabo MAKSUMOVA
Toshkent kimyo-texnologiya instituti
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Keywords

sabzi
chiqindi
lipidlar
karotinoidlar
β-karotin
tabiiy bo‘yoq
antioksidant
resurs tejamkorlik

How to Cite

YUSUPOVA, M., SUR’ATOVA, M., & MAKSUMOVA, D. (2025). Sabzini qayta ishlash chiqindilaridan tabiiy lipid–karotinoid kompleks olish va uning oziq-ovqat sanoatidagi ahamiyati. Journal of Research and Development, 2(11), 42–46. Retrieved from https://imfaktor.com/tjrd/article/view/1982
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Abstract

Maqolada sabzini qayta ishlash jarayonida hosil bo‘ladigan chiqindilarning kimyoviy tarkibi hamda ularni samarali foydalanish imkoniyatlari o‘rganildi. Eksperimental tadqiqotlar natijasida chiqindilardagi lipid va karotinoidlarning miqdori aniqlangan. Havoda quritilgan chiqindidan olinadigan lipid miqdori nam chiqindiga nisbatan 1,3 baravar, karotinoid miqdori esa 2,1 baravar ko‘p ekani aniqlandi. Tadqiqot natijalari ushbu chiqindilarning tabiiy bo‘yoqlar va antioksidant moddalar manbai sifatida qimmatli xom ashyo ekanligini ko‘rsatadi. Olingan lipid–karotinoid kompleksini non va makaron mahsulotlarida qo‘llash maqsadga muvofiq deb tavsiya etiladi.

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References

Mirzayev B. va boshqalar. Oziq-ovqat sanoatida ikkillamchi xom ashyodan foydalanish texnologiyalari. – Toshkent: Fan, 2020.

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