ISSN 2394-5125
 

Research Article 


APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES

S.K. Jabborova, I.B. Isabaev, N.R. Djuraeva, M.T. Kurbanov,l.N. Khaydar-Zade, K.S. Rakhmonov.

Abstract
Traditionally, flour confectionery products, which include muffins, are in significant demand among almost all age groups of the population. The aim of the study was to develop a recipe and technology for making muffins using pasta from white mulberry fruits and sugar beet root crops. The experimental part of the work was performed in the laboratories of the Department of Food Technology of the Bukhara Engineering and Technology Institute. Research methods used traditional for the laboratories of confectionery factories. A concentrated paste with a solids content of 45.0 ± 1.0% was prepared from the fruits of mulberry and sugar beet, which was added to the dough in an amount of 20.0% by weight of flour. Calculation of muffins with pasta made from mulberries and sugar beets showed that the presence of their own sugars, fat and other dry substances in these additives can reduce the consumption of wheat flour, respectively, by 12.6 and 12.8%, sugar - by 9.9 and 10.1% per 1000 kg of finished products. The results of organoleptic and physico-chemical quality indicators, changes in the storage process, the degree of satisfaction of the average daily need for nutrients and energy when using 100 g of the product are presented. It was established that the quality indicators of the prototype cupcakes met the requirements of GOST 15052-2014 “Cupcakes. General specifications. "The authors consider it possible to use a concentrated paste from white mulberry fruits and sugar beet root crops in the production of muffins while maintaining satisfactory organoleptic and physico-chemical parameters.

Key words: flour confectionery, muffins, pasta, mulberry fruits, sugar beets, quality.


 
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How to Cite this Article
Pubmed Style

S.K. Jabborova, I.B. Isabaev, N.R. Djuraeva, M.T. Kurbanov,l.N. Khaydar-Zade, K.S. Rakhmonov. APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES. JCR. 2020; 7(9): 277-286. doi:10.31838/jcr.07.09.61


Web Style

S.K. Jabborova, I.B. Isabaev, N.R. Djuraeva, M.T. Kurbanov,l.N. Khaydar-Zade, K.S. Rakhmonov. APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES. http://www.jcreview.com/?mno=109743 [Access: April 17, 2021]. doi:10.31838/jcr.07.09.61


AMA (American Medical Association) Style

S.K. Jabborova, I.B. Isabaev, N.R. Djuraeva, M.T. Kurbanov,l.N. Khaydar-Zade, K.S. Rakhmonov. APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES. JCR. 2020; 7(9): 277-286. doi:10.31838/jcr.07.09.61



Vancouver/ICMJE Style

S.K. Jabborova, I.B. Isabaev, N.R. Djuraeva, M.T. Kurbanov,l.N. Khaydar-Zade, K.S. Rakhmonov. APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES. JCR. (2020), [cited April 17, 2021]; 7(9): 277-286. doi:10.31838/jcr.07.09.61



Harvard Style

S.K. Jabborova, I.B. Isabaev, N.R. Djuraeva, M.T. Kurbanov,l.N. Khaydar-Zade, K.S. Rakhmonov (2020) APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES. JCR, 7 (9), 277-286. doi:10.31838/jcr.07.09.61



Turabian Style

S.K. Jabborova, I.B. Isabaev, N.R. Djuraeva, M.T. Kurbanov,l.N. Khaydar-Zade, K.S. Rakhmonov. 2020. APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES. Journal of Critical Reviews, 7 (9), 277-286. doi:10.31838/jcr.07.09.61



Chicago Style

S.K. Jabborova, I.B. Isabaev, N.R. Djuraeva, M.T. Kurbanov,l.N. Khaydar-Zade, K.S. Rakhmonov. "APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES." Journal of Critical Reviews 7 (2020), 277-286. doi:10.31838/jcr.07.09.61



MLA (The Modern Language Association) Style

S.K. Jabborova, I.B. Isabaev, N.R. Djuraeva, M.T. Kurbanov,l.N. Khaydar-Zade, K.S. Rakhmonov. "APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES." Journal of Critical Reviews 7.9 (2020), 277-286. Print. doi:10.31838/jcr.07.09.61



APA (American Psychological Association) Style

S.K. Jabborova, I.B. Isabaev, N.R. Djuraeva, M.T. Kurbanov,l.N. Khaydar-Zade, K.S. Rakhmonov (2020) APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES. Journal of Critical Reviews, 7 (9), 277-286. doi:10.31838/jcr.07.09.61