Мақола

Developing a healthier chocolate spread: Using persimmons to reduce sugar content

Akbarali RuzibayevGulistan State University, Gulistan city 4 microdistrict, 120102 Gulistan, UzbekistanSh. D. SalijonovaTashkent Institute of Chemical Technology, Navoiy str. 32, 100000 Tashkent, UzbekistanD. A. RakhimovTashkent Institute of Chemical Technology, Navoiy str. 32, 100000 Tashkent, UzbekistanМ. М. АкбаровTashkent Institute of Chemical Technology, Navoiy str. 32, 100000 Tashkent, UzbekistanShakhnozakhon GaipovaTashkent Institute of Chemical Technology, Navoiy str. 32, 100000 Tashkent, UzbekistanZulfiyakhon KhakimovaTashkent Institute of Chemical Technology, Navoiy str. 32, 100000 Tashkent, UzbekistanOctavio Calvo-GómezTashkent Institute of Irrigation and Agricultural Mechanization Engineers National Research University, Kori Niyazi str. 39, 100000 Tashkent, UzbekistanS. S. KuzibekovGulistan State University, Gulistan city 4 microdistrict, 120102 Gulistan, Uzbekistan

BIO Web of Conferencesjournal2025en

ABI

Аннотация

This article presents research results about the obtention of an extract from persimmon fruit and its application in a chocolate spread recipe. The physicochemical properties of persimmon fruit were determined, and a technology for obtaining sweet-tasting aqueous extracts was developed. The study established the effectiveness of a three-stage extraction process and determined the optimal conditions for each stage. Chocolate spread recipes were developed using concentrated aqueous extract and spread obtained from persimmon fruit, resulting in a reduction of sugar content from 32.2% to 15.2% (a two-fold decrease). The article presents and explains the physicochemical, organoleptic, and microbiological parameters of the resulting chocolate spread.

Ҳали таржима қилинмаган

Мавзулар

Food Chemistry and Fat Analysis Diet, Metabolism, and Disease Microbial Metabolites in Food Biotechnology

Идентификаторлар

DOI: 10.1051/bioconf/202517304008

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