OBTAINING SWEET MOLASSES BY THE METHOD OF HYDROMECHANICAL AND ENZYMATIC PROCESSING OF GRAIN
Sadritdin TurabdjanovTashkent state technical university named after Islom Karimov, Address: 2, University str., 100095, Tashkent, UzbekistanKamoliddin Ahmadjonovich MahmudovTashkent state technical university named after Islom Karimov, Address: 2, University str., 100095, Tashkent, Uzbekistan. E-mail: [email protected]Bexzod Alisherovich KasimovTashkent chemical-technological institute, Address: 32, Navoi Ave, 100011, Tashkent, UzbekistanKasun Dissanayake KumaraKehelwala, Kiribathkumbura, Address: No.98/C, 20442, Sri Lanka
Himičeskaâ tehnologiâ. Kontrolʹ i upravlenie/Chemical Technology. Control and Managementjournal2023en
ABI
Abstract
Methods of hydrolysis of grains to starch under the influence of hydrodynamic and enzymatic processes are logically based. Polysaccharides derived from starchy grains are known and popular in the food industry for their thickening and stabilizing properties. To date, studies that allow for a deeper understanding of the mechanism of interaction of polysaccharide-containing products with their main components, the effect on the set of rheological, organoleptic, physico-chemical properties of food products that determine their functions are relevant.
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