FUNCTIONAL PRODUCTS USING SECONDARY RAW MATERIALS OF JUICE PRODUCTION AND ITS NUTRITIONAL VALUE
Shukhratjon AtakhanovCandidate of Technical Sciences, Associate Professor Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, UzbekistanM. BoltaevaCandidate of Technical Sciences, Associate Professor Namangan Engineering and Building Institute, 12 I. Karimov street, 160115, Namangan, UzbekistanU. Rahimovassistant, Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, UzbekistanM. Abdurazzakovaassistant, Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, Uzbekistan
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Аннотация
The article investigated the nutritional value of new varieties of Jerusalem artichoke. This type of sirya is often used in the country's food industry as a technical raw material. The country pays a lot of attention to the development of agriculture. Create new varieties of vegetables and fruits. The article presents a study of the chemical composition of new Jerusalem artichoke varieties "Moise", "Fayz Baraka".
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