STUDY OF THE PROCESS OF ENRICHING THE COMPOSITION OF FLOUR CONFECTIONERY PRODUCTS WITH OKARA (SOY WASTE).

Authors

  • Azamova Khusnida Namangan State Technical University. student
  • Rakhimova Gulmira Khamidullaevna Namangan State Technical University. PhD

DOI:

https://doi.org/10.55640/

Keywords:

Soybeans, soy milk, okara, protein, cookies, nutritional value, secondary raw materials.

Abstract

This article describes the effective use of a secondary product, i.e., okara, formed as a result of soybean processing. Soy protein easily combines with water and fats to form stable compounds. It is used to improve the composition, color, smell of various food products, to obtain foam, jelly and emulsions. Soy solves the problem of today's production of complete vegetable protein. Its various varieties contain up to 57% of dietary protein, easily digestible unsaturated fats, biologically active substances and vitamins.

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References

1.G.X.Rakhimova, A.T. Ro‘ziboev. Improving the Technology of Obtaining Soy Milk. Namangan Scientific-Technical Journal, Namangan, 2022, No. 4, pp. 75–81.

2. Г.Х.Рахимова, А.Т.Рузибоев, Ш.Д.Салижанова, Ш.С. Гаипова. Исследование физико-химических свойства соевого молока// Universum: технические науки: электрон. научн. журн.- Москва, сентябрь 2023.- № 9(114). https://7universum.com/ru/tech/archive/item/15977: - С.38-41

3. William Kloek, Pieter Walstra, and Ton van Vliet. Crystallization Kinetics of Fully Hydrogenated Palm Oil in Sunflower Oil Mixtures // Paper no. J9222, JAOCS 77, 389–398 (April 2000).

4. Delamarre, S. and Batt, C.A. 1999. The microbiology and historical safety of margarine. Food Microbiology, 16, 327–333.

5. Charteris, W. P. (1996) Microbiological quality assurance of edible table spreads in new product. J. Soc. DairyTech. 49, 87±98.

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Published

2025-12-17

Issue

Vol. 4 No. 11 (2025): Journal of Multidisciplinary Sciences and Innovations

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

How to Cite

STUDY OF THE PROCESS OF ENRICHING THE COMPOSITION OF FLOUR CONFECTIONERY PRODUCTS WITH OKARA (SOY WASTE). (2025). Journal of Multidisciplinary Sciences and Innovations, 4(11), 2184-2188. https://doi.org/10.55640/

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