Study on the production of various dried products from apricot varieties
Kamola UsmanovaJizzakh Polytechnical Institute, Jizzakh, UzbekistanSoxib IslamovJizzakh Polytechnical Institute, Jizzakh, UzbekistanZohida NorkulovaJizzakh Polytechnical Institute, Jizzakh, UzbekistanGuzal KobilovaJizzakh Polytechnical Institute, Jizzakh, UzbekistanMuhabbat MatchanovaJizzakh Polytechnical Institute, Jizzakh, UzbekistanShokir IsakovJizzakh Polytechnical Institute, Jizzakh, UzbekistanEzoza KhalmuradovaNational Research University TIIAME, 39 Kori Niyazov, 100000 Tashkent, Uzbekistan
ABI
Annotatsiya
This article is devoted to obtaining various methods of drying a zoned apricot cultivar in Uzbekistan. Before laying for drying, the sugar content of fresh fruits was 17-21.5%. The output of dried products was 15.3-19%, a relatively high yield is allocated when dried for dried apricots, kaisa (19-22%). A relatively good organoleptic assessment (4.4-4.5points) distinguishes the varieties from the apricot Yubileiny Navoi, Gulyungilyuchak, when dried for dried apricots.
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