FERMENTLANGAN NO‘XAT UNI VA BUG‘DOY UNI ARALASHMASIDAN TAYYORLANGAN NONNING SIFATI VA OZIQAVIY QIYMATINI ASOSLASH
DOI:
https://doi.org/10.5281/zenodo.21638137Keywords:
fermentlangan no‘xat uni, Lactobacillus plantarum, bug‘doy noni, aminokislotalar moslik indeksi, biologik qiymat, Hartli-Klark usuli, funksional nonAbstract
Maqolada Lactobacillus plantarum MI-12 ishtirokida biofermentatsiyalangan mahalliy “Farg‘ona-1” navi
no‘xat unining (FNU) 1-nav bug‘doy uni (BU1) asosidagi non sifatiga va oziqaviy qiymatiga ta’siri o‘rganilgan. FNU ulushi
10,0–30,0 % oralig‘ida o‘zgartirilib, nonning solishtirma hajmi, organoleptik bahosi, oqsil miqdori, aminokislotalar moslik
indeksi (AMI) va biologik qiymati (BQ) aniqlangan. Hartli-Klark ko‘p mezonli usuli asosida retsepturaning matematik
modeli ishlab chiqilib, BU1 : FNU ning oqilona nisbati 85 : 15 ekanligi asoslangan. Ushbu nisbatda AMI 0,83, BQ 79,0 %
ga yetgan, organoleptik baho esa 4,4 ballni tashkil etib, ommaviy iste’mol noniga qo‘yiladigan talablar doirasida qolgan.
250 g mahsulot hisobida oqsil 18,3 %, oziq tolalari 49,7 %, temir 70,8 %, magniy 87,6 % ga ortgan, non chiqimi 134,5 %
ga yetgan
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