Food Processing Commons^™

The Effect Of Ellagic Acid Isolated From Maclura Pomifera Fruit On The Staling Dynamics During The Storage Of Bread Products, Suvonqul S. Ravshanov, Anvar M. Normatov, Sarvinoz B. Nazarova, Sirojiddin Kh. Sadullayev, GuliraʼNo S. Bosimova

CHEMISTRY AND CHEMICAL ENGINEERING

This article investigates the effect of ellagic acid isolated from Maclura pomifera fruit on the staling dynamics during the storage of bread products. The study aimed to determine the effectiveness of ellagic acid's antioxidant and antimicrobial properties in preserving the microbiological stability and technological quality of bread. Experiments were conducted on bread samples with ellagic acid added at concentrations of 0.05% and other levels. The results showed a slowdown in the staling process, as indicated by moisture content, water retention, shrinkage, and penetrometric measurements. Specifically, at a concentration of 0.05%, ellagic acid helped to maintain the softness and elasticity of …

Fortification Of Flour Cultivated In The Territory Of The Republic Of Uzbekistan With Own Iron And Zinc, Nodira B. Kurbanova, Gulnoza Z. Djakhangirova, Bakhtiyar I. Kurbanov, Dase D. Klava

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to investigate the regional characteristics of iron and zinc content in wheat and flour produced in Uzbekistan using instrumental neutron activation analysis, and on this basis to provide a scientific justification for effective approaches to flour fortification and the preservation of micronutrients during grain processing. The study analyzed wheat flour produced from grain grown in five regions of Uzbekistan (Khorezm, Surkhandarya, Bukhara, Tashkent, and Fergana). Instrumental Neutron Activation Analysis (INAA) was applied for the first time in Uzbekistan to comprehensively assess the microelement composition of flour. It was found that fortification using natural sources …

Preparation Of Semi-Hard Cacciota Cheese From Local Milk And Analysis Of Its Physicochemical And Microbiological Properties, Shahnoza U. Yuldasheva, Dilshod P. Rakhimov, Dilrabo Q. Maksumova, Shahlo I. Akhmedova, Asaloy U. Narimonova

CHEMISTRY AND CHEMICAL ENGINEERING

Including cheese products in daily diet will give tangible results, enriching body with nutrients rich in high-quality proteins. The aim of the research is to create an Italian semi-hard cheese, caciotta, from local cow's milk. In the experiment, pepsin of the CHY-MAX® Powder Plus NB brand was used. The resulting product contained 1.46 mg/kg zinc (Zn), which is approximately 34 times lower than the permissible limit (50 mg/kg), which is considered a high quality indicator. From a biological safety point of view, no aflatoxin M1 was detected in the cheese (0.0 mg/kg), indicating the absence of mycotoxin contamination of cow's …

Influence Of Water Hardness Used In Preparing Wheat Grain For Grinding On The Process Of "Stale" During Storage Of Bakery Products, Suvonqul S. Ravshanov, Ilkhom S. Nurmatov, Ulugbek N. Baltabaev

CHEMISTRY AND CHEMICAL ENGINEERING

The hot climatic conditions of Uzbekistan are favorable for the development of mesophilic bacteria in bread products. The quality of the water used in this process has a great influence. The purpose of the study is to study the effect of water of different hardness on the change in the shelf life of bread during hydrothermal treatment for grinding wheat grain. To determine the freshness (staleness) of bread by rheological properties, the AP-4/2 automatic penetrometer and other devices for analyzing the properties of bread products were used. The conducted analyzes allowed us to conclude from the results of the study …

The Importance Of Solvents In Obtaining Gossypol Free Cotton Meal In The Extraction Process, Dilshod A. Nasredinov, Aslbek B. Yulchiyev, Kamar P. Serkaev

CHEMISTRY AND CHEMICAL ENGINEERING

Comparative, analytical and experimental studies of methods for obtaining vegetable oils from oilseeds have been conducted, the purpose was to determine the advantages and disadvantages of technologies used in industry. As the experimental results have shown, among the existing methods of oil production, the method of direct extraction is promising, which provides 12% more water-soluble proteins while observing the technological regimes developed for each type of oil raw materials. Based on the fact that the current level of scientific and technological progress allows the use of targeted solvents and if necessary sequence of several extractants that provides isolation of a …

Improvement Of Flax Seeds Processing Technology For The Production Of Functional Oil Products, Manzura N. Hafizova, Ismoil B. Isabaev, Nафиса R. Djurayeva, Suvankul S. Ravshanov

CHEMISTRY AND CHEMICAL ENGINEERING

One of the main problems of our time is the sharp increase in alimentary-dependent diseases or so-called "diseases of civilization" caused by unbalanced nutrition, namely a stable deficiency or excess of nutrients with food relative to the physiological human needs. Therefore, recently there has been an increased interest in the production of functional products with a relatively balanced composition of certain nutrients depending on their purpose and intended use. A promising object of modification is traditional fat products, the transformation of which into functional ones is carried out by combining various types of raw materials, i.e., by creating composite (model) …

Analysis Of Technological Properties Of Samples Of Wheat Flour Produced At Local Enterprises, Suvonqul S. Ravshanov, Feruza B. Abdullaeva, Ismoil Isabaev, Vazira Z. Nurmukhamedova, Аsad S. Otajonov

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to conduct a comparative analysis of the technological properties of samples of bakery flour obtained from local and imported varieties of wheat grain at enterprises in Uzbekistan. Existing national and international standard methods were used to study the technological properties of the selected flour samples. Statistical processing and correlation analysis of the obtained research results revealed a direct relationship between the quality and quantity of gluten from damaged starch.

On The Possibility Of Predicting The Approximate Fatty Acid Composition Of Blends Based On The Iodine Number, Adiba M. Serkaeva, Akhror A. Abdurakhimov, Nafisa S. Husanova, Kamar P. Serkaev

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study was to conduct research to determine the possibility of predicting the approximate fatty acid composition of blends based on the iodine number. The fatty acid composition was determined by the chromatographic method and the results were subsequently used to identify the composition of blends by determining the iodine number. The iodine number was determined by calculation and titrimetric methods, comparing the differences between the obtained values. The detected deviations in values between the two methods do not exceed 0.4%, which means that it is possible to predict the approximate fatty acid composition of blends based …

Comparative Analysis Of Microflora Of Bread Flour And Secondary Raw Materials From Wheat Grain Stored In Open Warehouses, Oybek Sh. Mustafoev, Suvankul S. Ravshanov, Gulnoza Z. Djakhangirova

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to conduct a comparative analysis of the microflora of bakery flour and secondary raw materials (bran) selected from batches of wheat grain stored in open warehouses. The article presents an analysis of microbiological contamination during storage and processing of wheat grain and its impact on finished products. According to the analysis, samples of bakery flour and secondary raw materials (bran) selected from groups of wheat grain stored in open warehouses showed higher microbiological contamination than samples selected from wheat stored in closed warehouses. It was found that the number of spore-forming bacteria in the …

The Use Of Bleaching And Filtering Agents In The Purification Of Highly Refined Vegetable Oils, Nodirbek I. Boyjanov, Nodira Ch. Erkaeva, Madina O. Hamidova, Azimjon N. Akhmedov, Kamar P. Serkayev

CHEMISTRY AND CHEMICAL ENGINEERING

The primary objective of the research presented in the article, is to create specialized filtering agents with special adsorption properties for filtering vegetable oils subjected to bleaching refinement through filtration. In experimental studies, various porous compositions with the required dimensions were obtained by thermal and acid treatment of powdered clays and pyrolysis of sunflower husks. During the filtration of cottonseed and sunflower oils, high efficiency was achieved using the UKF-OG bleaching-filtration agent, obtained by treating opoka-like clay with 70% concentrated acetic acid. When applied in a proportion of 1.5-2.0% relative to the oil mass, this agent demonstrated enhanced adsorption activity, …

Prospects For Enriching A Balanced Diet Of Fish Using Proteins And Enzymes From The Fungus Aspergillus Oryzae, Khusan N. Niyozov, Kuchkor O. Dodaev, Zakhro R. Akhmedova, Munavvar A. Yakhyayeva

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the work is to create a technology for producing protein-rich compound feed that improves digestion processes and enriches the composition of balanced fish feed. The prospects for enriching a balanced fish diet are achieved by using proteins and enzymes of Aspergillus Oryzae fungi. The fungi produced an enzyme preparation containing protease, α-amylase. The preparation was tested for converting locally produced fish feed with an increased carbohydrate content of up to 77%, respectively, with a reduced protein content of 14.5-16.5%, while creating, for example, a favorable pH value. It was found that the activity of the α-amylase enzyme, …

The Effectiveness Of Bleaching Vegetable Oils Of Bentonite And Opokoid Clay Compositions, Nodirbek I. Boyjanov, Kamar P. Serkayev

CHEMISTRY AND CHEMICAL ENGINEERING

The nature and structure of the coloring substances of vegetable oils differ from each other, due to the manifestation of a certain degree of polarization, which allows the use of polar adsorbents with high selectivity and activity during bleaching. The purpose of the research presented in the article is to increase the adsorption properties of clays by creating a certain pore size in accordance with the physical dimensions of the extracted substances. In the course of the research, composite compositions were obtained, the most effective of which is the ratio of alkaline earth bentonite and opokoid clay 70:30. It was …

The Effect Of Activated Alkaline Earth Bentonite On The Quality Of Vegetable Oils, Nodirbek I. Boyjanov, Islombek I. Boyjanov, Аslbek B. Yulchiev, Kamar P. Serkayev

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of the research is to study the adsorption properties and mineralogical structure of alkaline earth bentonites from the Navbakhor deposit, as well as to develop technological regimes for their acid activation for use as bleaching clay in the purification of vegetable oils. The authors, based on the structural structure of the studied bentonites, achieved an increase in adsorption capacity from 35 cm³/g to 100 cm³/g, by treating with hydrochloric and sulfuric acids with a concentration of 15-20% and in a bentonite:acid ratio of 1:2.5 at a temperature below 100°С. Nitrogen adsorption isotherms of activated …

Influence Of Lipolytic Enzymes On The Fractional Composition Of Wheat Alcohol, Bobir S. Kayumov, Saida Sh. Khakimova, Khasan T. Khasanov

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of this work is to study the influence of lipolytic enzymes on the fermentation activity and fractional composition of alcohol by the yeast Saccharamyces cerevisea during alcoholic fermentation. Lipolytic enzymes, intensifying the fermentation process and increasing the yield of the target product, have a positive effect on the physiological activity of yeast cells. Hydrolysis of carboxylic acid esters also occurs due to the hydrolase activity of lipases. In the presence of exogenous lipases, hydrolysis of lipids occurs due to the hydrolase activity of lipases and the fractional composition of alcohol changes. The content of esters is reduced by …

Selection Of Optimal Conditions For The Drying Process Of An Aqueous Extract From The Aerial Part Of Scutellaria Adenostegia, Shohida A. Ergasheva, Muniraxon A. Mamatxanova, Temurbek A. Khajibaev, Ravshanjon M. Khalilov, Akhmatkhon U. Mamatkhanov

CHEMISTRY AND CHEMICAL ENGINEERING

In order to establish optimal drying modes for an aqueous extract from the aboveground part of Scutellaria adenostegia, the following parameters were studied: solution concentration; solution feed rate; temperature of the drying agent at the inlet and outlet; pressure when the solution is fed into the drying chamber. It was found that in order to obtain a dry extract from the aboveground part of Scutellaria adenostegia, antihypoxic action, an aqueous extract obtained with water at a temperature of 60 ° C must be concentrated to a content of 15% of dry substances and dried in a spray dryer of the …

Researching Of The Shelf Life And Quality Of Margarine Enriched In Inulin, Shakhnozakhon Salijonova, Akbarali Ruzibayev

CHEMISTRY AND CHEMICAL ENGINEERING

Extensive research is being carried out in the world on the effective use of non-traditional plant raw materials, its production in margarine, mayonnaise and similar oil and fat products. In this aspect, special attention is paid to improving targeted technological processes, developing margarine formulations from local raw materials, increasing the nutritional and biological value of products, efficient use of natural raw materials and expanding the range of products. The aim of the study is to study the shelf life of the obtained diabetic low-calorie margarine based on the extract of Jerusalem artichoke tubers. Based on the research, it was determined …

Effect Of Very High Frequency Microwave Light On Bread Properties, Dilrabo Tuychieva, Gulnoza Djakhangirova, Yodgorbek Ismoiljonov

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of the research was to study the effect of microwave on the baking properties of flour obtained from disinfected wheat grain. Trial laboratory baking from grain decontaminated by microwave was carried out. The main physical and chemical indicators of the quality of bakery products are humidity; acidity and porosity. As the object of the study, we used shaped and hearth bread from flour of the 1st grade, made from grain disinfected by microwave. The most acceptable parameters of neutralization were identified, in particular, the duration of exposure to microwave and the amount of power at which the studied …

Investigation Of The Process Of Cotton Cake Extraction Under The Influence Of Pulsed Electric Current, Fazliddin Kayimov, Kakhramon Majidov, Nargiza Sabirova

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of work is study the process of cotton cake extraction by exposure to pulsed electric current. The kinetic equations determined the dependences of technological parameters on external and internal factors. It is established that the technological parameters determine the choice of appropriate dependencies for calculating the parameters of the kinetic equation. Mathematical processing and planning of the experimental data results conducted for extraction of cotton cake.

Activation Of Water Used In The Preparation Of Wheat Grain For Varietal Milling, Suvankul Ravshanov, Ismoil Isabaev

CHEMISTRY AND CHEMICAL ENGINEERING

The purpose of the study is to change the properties of water in order to achieve the optimum impact on wheat grain in preparation for variety milling. The results of influence on the properties of drinking water by acoustic waves in the frequency range of 10-1000 Hz for 1 minute were determined. It is established that the optimal range of exposure is the interval of 80-100 Hz. At the same time water activation is achieved, leading to changes in its properties, such as specific water resistance, electric conductivity, content of dissolved salts, which positively affects the technological indicator - the …

Improvement Of Fruit-Berry Wine Technoloгy Based On Biocatalytic Processes, Umid Abdullayev, Shakhnoza Ziyaeva, Akmal Boboev

CHEMISTRY AND CHEMICAL ENGINEERING

In the conditions of Uzbekistan, an increase in the range of wines through the production of natural and environmentally friendly wines from fruit and berry raw materials, as well as the efficient use of raw materials and the production of export-oriented natural young wines is an urgent problem. Based on this, the purpose of this study was to improve the technologies existing in Uzbekistan for the production of fruit and berry wines on a biocatalytic basis, by stimulating zymogenic enzymes of raw materials and yeast exohydrolases. To achieve this goal, berries such as red cherries, strawberries, raspberries, currants and mulberries …

Research Of The Process Of Extraction Of Black Cumin Oil With Preliminary Heat Treatment, Jasur Farmonov, Murodjon Samadiy, Kamar Serkayev, Toyir Safarov, Changeng Liu

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to increase the yield of oil from black cumin seeds. The results of studies of the influence of technological parameters - temperature and duration of drying of black cumin seeds on indicators of the yield of oil, cake and moisture removal from seeds are presented. The optimal technological parameters of the influence of the preliminary heat treatment process on the indicators of the maximum oil yield, acid number, color, and oil moisture have been established. The variable parameters were the temperature from 80 to 130 °C and the duration of the heat treatment process …

Development Of Technology For Producing Food Sweeteners From Stevia And Their Immunomodulating Effect, Isomiddin Bobaev, Маrkhаbоhон Makhmudova, Makhbuba Alimova, Alimdjan Sadikov, Shamansur Sagdullaev

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to develop a technology for the production of food sweetener from stevia (Stevia rebaudiana Bertoni) - a plant of the Asteraceae (Compositae) family, cultivated in Uzbekistan using alcohol extracts. Diterpene glycosides were isolated from the extract - stevioside (1), rebaudioside A (2) and other biologically active substances. Pharmacological studies in mice have shown the presence of an immunostimulating effect in the alcoholic extract and in the individual diterpene glycoside, stevioside (1).

Simulation Of The Extrusion Process Oil Crops Waste, On The Example Of Flax., Mukhtar Tultabaev, Umyt Zhumanova, Aleksandr Borovski, Marzhan Kizatova

CHEMISTRY AND CHEMICAL ENGINEERING

The modern fodder base does not allow organizing a full and balanced feeding of animals, which leads to the use of the genetic potential of livestock productivity by only 40-60%. As a result of the work, the extrusion of waste of post-harvest processing of oilseeds growing in Northern Kazakhstan (flax) was carried out. In the process of work, an experiment planning matrix was drawn up, on the basis of which experiments were carried out on the extrusion of oilseed waste. The research results were processed and mathematical models of optimization were obtained.

Technology Of Obtaining A Food Additive From Citrullus Colocynthis And Its Hypoglycemic Activity, Isomiddin Bobaev, Маrkhаbоkhон Makhmudova, Khayrulla Bobakulov, Vladimir Syrov, Nasrulla Abdullaev

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to develop a technology for obtaining a food additive for the extract of the pulp of bitter watermelon - Citrullus colocynthis, introduced in Uzbekistan as a hypoglycemic agent. Pharmacological studies have shown the presence of a hypoglycemic effect for aqueous and alcoholic extracts and 2-O-β-glucopyranosyl-cucurbitacin E in rats with alloxan diabetes mellitus. Cucurbitacins were isolated from the extract - cucurbitacin E, 2-O-β-glucopyranosyl-cucurbitacin E and other bioactive substances.

The food supplement obtained from bitter watermelon (Citrullus colocynthis (family Cucurbitaceae)) according to the developed technology showed a higher hypoglycemic activity compared to the drug arfazetin.

Research Of The Extraction Process And Stock Of Phenolic Compounds Of Localized Wine-Technical Red And White Varieties Of Grapes, Abdullayev Umid

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. …

Effect Of The Use Of Activated Water On The Rheological Properties Of Milled Flour In The Preparation Of Local Wheat Grains Grown In Arid Climates For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Saparov Bekhruz, Musaev Khasanjon

CHEMISTRY AND CHEMICAL ENGINEERING

The article discusses the analysis of studies on the effect of activated water on the preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim of the study was to study the effect of the use of activated water on the rheological properties of type IV wheat flour grown in arid climates, in the preparation of wheat flour for grinding. In a study of the strength of the gluten framework and the rheological properties of the dough increased by increasing the water absorption capacity of flour when using activated water at 80 and 100 Hz …

Reducing Calories Of Margarins, Khodjaev Sarvar, Abdurakhimov Saidakbar, Akramova Rano

CHEMISTRY AND CHEMICAL ENGINEERING

The goal is to reduce the calorie content of margarines by changing the composition and fat base. In this regard, we studied the change in caloric content and the content of trans-acids in margarines with a change in their fat content. To reduce calorie content, the fat base of margarine was also reduced to 60%, and to increase the biological value of the product, it was enriched with highly unsaturated fatty acids. It was determined that with an increase in the number of unsaturated fatty acids and a decrease in the margarine fat content, the stability of the emulsion deteriorates. …

Chromatographic Analysis Of The Effect Of Catalyst Quantities On The Hydrogenization Process, Rakhimov Dilshod, Ruzibayev Akbarali, Eyupov Edem, Dadamukhamedov Khojiakbar

CHEMISTRY AND CHEMICAL ENGINEERING

Oil and fat industry is one of the important sectors of the food industry. Salomas (Hydrogenated oil) for food and technical purposes are the main components of margarine products, toilet, household soaps, various technological lubricants, cosmetic creams and can be used as valuable chemical raw materials. Objective: ox work is to study the effect of the amount of catalyst on the hydrogenation of cottonseed oil by chromatographic analysis of the resulting salomas. It is confirmed that an increase in the amount of the catalyst from 0.05 to 0.4% increases the melting point of salomas and reduces the iodine number, which …

Extraction Of Unsaturated Fatty Acids From Vegetable Oils, Pecherskaya Mariya, Mamatkulov Shavkat, Ruzimuradov Olim, Butanov Khakimjan

CHEMISTRY AND CHEMICAL ENGINEERING

The article studies the possibility of extraction of monounsaturated oleic acid from highly stable vegetable oils produced at industrial scale. To solve the set tasks, have been selected samples of vegetable oils, present in the domestic market with a high content of unsaturated fatty acids: cottonseed and sunflower, imported rapeseed and olive oils. These oil samples were degraded by hydrolysis, recovered by acid treatment, and purified by repeated recrystallization in ethanol. The composition of saturated and unsaturated fatty acids included in triglycerides of vegetable oils was investigated using gas chromatography-mass spectrometry (GC-MS). In the obtained samples, the fatty acid composition …

Water-Soluble Jerusalem Artichoke Extracts As Fat Replacer In Dietary Margarine Recipe, Salijanova Shahnozaxon, Ruzibayev Akbarali, Rakhimov Dilshod, Xusanov Zafar

CHEMISTRY AND CHEMICAL ENGINEERING

Creating dietary margarines using biologically valuable substances is the purpose of the work. According to the results of the experiments, it was found that the use of soybean oil, edible vegetable phospholipids and a Jerusalem artichoke extract in the margarine, allowed reducing the amount of fat and enriching the margarine with omega-3 and omega-6 fatty acids, dietary fibre, inulin and other water-soluble substances. Based on these studies prepared margarine enriched inulin and essential fatty acids, which provide not only a preventive property of the finished product, but also high flavor indicators, as well as, original and attractive appearance.