ANALYSIS OF SUBSTITUTE ADDITIVES INCLUDED IN CHOCOLATE

Authors

  • Saidnazarova Irodakxon Saidnazar qizi,Ziyoyev Axror Shoymurodovich,Kulturayeva Shabnam Abdisodikovna Dots. Department of mechanical graphics and fundamentals of mechanics, Tashkent Chemical-Technological Institute, Republic of Uzbekistan, Tashkent, Assistant Tashkent Institute of Chemical Technology,Assistant Tashkent Institute of Chemical Technology

DOI:

https://doi.org/10.55640/

Keywords:

fermentation, heat treatment, conching process, technological processing.

Abstract

Currently, there are possibilities for falsification of chocolate mass making, associated on the one hand with the replacement of raw materials, and on the other hand with a violation of technological processes in production. Therefore, it is necessary to improve the quality control system of incoming raw materials and the production technology.

Downloads

Download data is not yet available.

References

1.Sarafanova L.A. The use of food additives in the confectionery industry. - St. Petersburg: Profession, 2005. - 304.

2.Krichman E.S. The role of food additives in increasing the shelf life of fat-and-oil products // Fat-and-oil industry. - 2007. No. 3. -P. 42-43:

3.Leistner J.I. Significance of barrier technology to preserve the quality of food products. Meat industry. 2000. - No. 2. - P. 23-25.

4.Skuratovskaya O.D. Quality control of products by physical and chemical methods. V.2. Flour confectionery. 2nd ed. Revised and added – M.: DeLiprint, 2003.-128 p.

5.Nuttall, C. 1994. Chocolate marketing and other aspects of the confectionery industry worldwide. In Industrial Chocolate Manufacture and Use (S.T. Beckett, ed.) pp. 362–385, Blackie Academic and Professional, London, UK

6.Trinidad TP, Mallillin AC, Sagum RS, Encabo RR (2010) Glycemic index of commonly consumed carbohydrate foods in the Philippines. J Funct Foods 2:271– 27411

7.Influence of phospholipid products on the rheological properties of chocolate masses. Khanahu Z.R., Biboletova A.B., Verbitskaya E.A.//News of Universities. Food Technology.-2006.-No. 2-3.-P. 14-15.

Downloads

Published

2026-05-25

Issue

Vol. 5 No. 5 (2026): 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

ANALYSIS OF SUBSTITUTE ADDITIVES INCLUDED IN CHOCOLATE. (2026). Journal of Multidisciplinary Sciences and Innovations, 5(5), 1731-1736. https://doi.org/10.55640/

Similar Articles

11-20 of 1809

You may also start an advanced similarity search for this article.