PROSPECTS FOR THE USE OF ROSE HIPS IN FOOD TECHNOLOGY

PROSPECTS FOR THE USE OF ROSE HIPS IN FOOD TECHNOLOGY

Authors

  • Dilorom Saribaeva Namangan Institute Engineering and Technology
  • Atamirzaeva Sohiba Namangan Engineering and Construction Institute
  • Kayumova Asalxon Namangan Institute Engineering and Technology

DOI:

https://doi.org/10.61151/stjniet.v9i4.666

Keywords:

rose hips, species, fruits, seeds, morphology, vitamin C, flavonoids, organoleptic and physico-chemical parameters, extracted, ethyl alcohol

Abstract

A morphological study of 5 types of rose hips for use in the food industry was carried out. For comparison, we took the species growing in the Namangan region: dog rose (Rosa canina L.), Kokand (Rosa kokanica.Regel), Fedchenko (Rosa fedtschenkoana Regel), Begger (Rosa beggeriana Schrenk), corymbifera (Rosa corymbifera Borkh.). The organoleptic and physico-chemical parameters of a biologically active additive of different varieties of rosehip were studied, the pre-prepared fruits were separated from the seeds and extracted with water and ethyl alcohol.

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Published

2024-12-27

How to Cite

Saribaeva, D., Atamirzaeva, S., & Kayumova, A. (2024). PROSPECTS FOR THE USE OF ROSE HIPS IN FOOD TECHNOLOGY. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 9(4), 115–120. https://doi.org/10.61151/stjniet.v9i4.666

Issue

Vol. 9 No. 4 (2024): Scientific and Technical Journal of Namangan Institute of Engineering and Technology

Section

Articles