Keywords
Abstract
Ushbu maqolada mayonez mahsulotlarining saqlash muddatini uzaytirish va sifat barqarorligini oshirish maqsadida tabiiy antioksidantlardan foydalanishning ilmiy-amaliy asoslari o‘rganildi. Yog‘-suv tipidagi emulsion tizimlarda kechadigan lipid oksidlanish jarayonlari, ularning mahsulotning organoleptik va fizik-kimyoviy ko‘rsatkichlariga ta’siri tahlil qilindi. O‘simlik manbalaridan olingan polifenollarga boy ekstraktlarni mayonez tarkibiga kiritish orqali erkin radikal reaksiyalarni susaytirish, peroksid birikmalar hosil bo‘lishini kamaytirish hamda emulsiyaning kolloid barqarorligini oshirish imkoniyatlari tajriba yo‘li bilan baholandi.
References
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