OBTAINING SWEET MOLASSES BY THE METHOD OF HYDROMECHANICAL AND ENZYMATIC PROCESSING OF GRAIN

Authors

Sadritdin Maxamatdinovich Turabdjanov, Tashkent state technical university named after Islom Karimov, Address: 2, University str., 100095, Tashkent, Uzbekistan.
Kamoliddin Ahmadjonovich Mahmudov, Tashkent state technical university named after Islom Karimov, Address: 2, University str., 100095, Tashkent, Uzbekistan. E-mail: sharopovhusanjon@gmail.comFollow
Bexzod Alisherovich Kasimov, Tashkent chemical-technological institute, Address: 32, Navoi Ave, 100011, Tashkent, Uzbekistan.
Kasun Dissanayake Kumara, Kehelwala, Kiribathkumbura, Address: No.98/C, 20442, Sri Lanka.

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.

First Page

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Last Page

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Recommended Citation

Turabdjanov, Sadritdin Maxamatdinovich; Mahmudov, Kamoliddin Ahmadjonovich; Kasimov, Bexzod Alisherovich; and Kumara, Kasun Dissanayake (2023) "OBTAINING SWEET MOLASSES BY THE METHOD OF HYDROMECHANICAL AND ENZYMATIC PROCESSING OF GRAIN," Chemical Technology, Control and Management: Vol. 2023: Iss. 4, Article 1.
DOI: https://doi.org/10.59048/2181-1105.1501