COMPLEX PROCESSING OF PUMPKIN FRUIT

Authors

  • Nazirova Rakhnamohon Mukhtarovna Doctor of Technical Sciences (PhD), Associate Professor of the Department of Technology of Storage and Primary Processing of Agricultural Products, Fergana Polytechnic Institute
  • Khodjimatov Javlon Master Student of Group M 20-21 Fergana Polytechnic Institute
  • Usmonov Nodirjon Botiraliyevich Senior Lecturer of the Department “Technology of Storage and Primary Processing of Agricultural Products”, Fergana Polytechnic Institute
  • Marufjonov Abdurakhmon Musinjon ugli Lecturer of the Department “Technology of Storage and Primary Processing of Agricultural Products”, Fergana Polytechnic Institute; Fergana, Republic of Uzbekistan

DOI:

https://doi.org/10.17605/OSF.IO/FQNZS

Keywords:

pumpkin, oil, seeds,, pumpkin seed flour

Abstract

The fruits of the pumpkin Cucurbita spp. have a high technological potential due to widespread cultivation in a wide range of agro-climatic conditions, the ability to long-term storage, the content of dietary fiber, pectin, polysaccharides, carotenoids, polyphenolic substances, vitamins, which determine a wide range of physiological orientation. In the process of studying the composition of local cultivars of pumpkin and world experience in the use of Cucurbita spp. in the composition of food products, the necessity of using this ingredient in the formulations of various functional food products is substantiated.

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Published

2022-06-25

Issue

Vol. 3 No. 6 (2022): wos

Section

Articles