PROBIOTIKLARNING NON MAHSULOTLARIGA KIRITILISHIDA YANGI AVLOD BIOTEXNOLOGIK YONDASHUVLAR: MUAMMOLAR, STRATEGIYALAR VA ISTIQBOLLAR
https://doi.org/10.5281/zenodo.15255800
Keywords:
probiotik, mikrokapsulyatsiya, inkapsulyatsiya, barqarorlik, optimallashtirish, fermentatsiyaAbstract
Non jahonda eng ko‘p iste’mol qilinadigan asosiy oziq-ovqatlardan biri hisoblanadi. So‘nggi yillarda non mahsulotlariga probiotik mikroorganizmlarni qo‘shish orqali ularning sog‘liq uchun foydasini oshirishga qiziqish ortmoqda. Probiotiklar qo‘shilgan non mahsulotlari sog‘liqni yaxshilash xususiyatiga ega bo‘lgan yangi turdagi funktsional oziq-ovqat hisoblanadi. Biroq bunday nonlarni ishlab chiqarish jarayonida, xususan pishirishda, probiotik mikroorganizmlarning tirik saqlanishi asosiy muammo bo‘lib qolmoqda. Ushbu maqolada probiotiklarni non mahsulotlariga kiritish bo‘yicha so‘nggi ilmiy tadqiqotlar tahlil qilinib, pishirish jarayonida probiotiklar yashovchanligini oshirishga xizmat qiluvchi mikroinkapsulyatsiya kabi zamonaviy texnologik yechimlar muhokama qilinadi. Tadqiqotlar natijalari shuni ko‘rsatmoqdaki, probiotiklarni inkapsulyatsiya holatida va optimallashtirilgan pishirish sharoitlarida qo‘shish ularning tirik qolish darajasini minimal yo‘qotishlar bilan saqlab qolishga imkon beradi.
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