SHOKOLAD MAHSULOTLARINI TARKIBI
https://doi.org/10.5281/zenodo.15260783
Keywords:
Shokolad, kakos, kakao moyi, letsitin, vanilin, aminokislotalar, minerallar, azotli birikmalar, shakarAbstract
Bugungi kunda zamonaviy oziq-ovqat sanoatida sog‘lom va dietik mahsulotlarga bo‘lgan talab ortib bormoqda. Ayniqsa, shakarsiz mahsulotlar diabet, semizlik va boshqa metabolik kasalliklarning oldini olish va ularni davolashda muhim ahamiyat kasb etadi. Biotexnologiya ushbu sohada innovatsion yechimlarni taklif etib, tabiiy shakarsizlantiruvchi moddalarning ishlab chiqarilishini, fermentatsiya jarayonlari yordamida shirinlik hissini beruvchi muqobil mahsulotlar yaratishni va probiotik hamda prebiotik qo‘shimchalar bilan oziq-ovqatning foydaliligini oshirishni ta’minlaydi. Ushbu tezisda biotexnologiyaning shakarsiz oziq-ovqat mahsulotlarini ishlab chiqarishdagi o‘rni, qo‘llaniladigan ilg‘or texnologiyalar va ularning inson salomatligiga ta’siri keng yoritiladi.
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