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 that the shelf life of margarine obtained on the basis of Jerusalem artichoke tubers extract is longer than the traditional one.
SALIJONOVA, Shakhnozakhon and RUZIBAYEV, Akbarali
"RESEARCHING OF THE SHELF LIFE AND QUALITY OF MARGARINE ENRICHED IN INULIN,"
CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2022:
1, Article 11.
Available at: https://uzjournals.edu.uz/cce/vol2022/iss1/11