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Improvement Of The Technology For Preparation Of Confectionery Products From Flour Of Oat Variety Growing In The Republic Of Karakalpogistan

Authors

  • Ulugbek Aymuratov

    Nukus branch of Samarkand State University of Veterinary Medicine, Animal Husbandry and Biotechnology.
    Author

  • Azizakhon Sadiq qizi Kulimuratova

    Master's student of the Karakalpakstan Institute of Agriculture and Agrotechnologies.
    Author

Keywords:

Oatmeal, Local raw materials, Food industry, Chemical composition, Nutritional value, Organoleptic indicators, Confectionery products.

Abstract

This article studies the possibilities of using flour from grains of oat varieties grown in the Republic of Karakalpakstan in the production of confectionery products. In the course of the research, the chemical composition, technological properties of oat flour and quality indicators of products made from it were analyzed. The results showed that the use of oat flour increases the nutritional value of products and improves their organoleptic characteristics.

References

Abdullayev A. Don ekinlari biologiyasi. Toshkent, 2018.

Karimov B. Oziq-ovqat texnologiyasi asoslari. Toshkent, 2020.

Tursunov I. Qishloq xo‘jaligi ekinlari texnologiyasi. Toshkent, 2019.

FAO. Sorghum and millet in human nutrition. Rome, 2017.

Smith J. Cereal science and technology. London, 2016.

Rahimov S. Oziq-ovqat mahsulotlari sifatini baholash. Toshkent, 2021.

Akramov X. Don mahsulotlari texnologiyasi. Toshkent, 2017.

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Published

2026-03-30

Issue

Vol. 3 No. 3 (2026): TLEP – International Journal of Multidiscipline

Section

Articles

License

Copyright (c) 2026 Both journal and authors

Creative Commons License

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

How to Cite

Aymuratov, U., & Kulimuratova, A. S. qizi. (2026). Improvement Of The Technology For Preparation Of Confectionery Products From Flour Of Oat Variety Growing In The Republic Of Karakalpogistan. TLEP – International Journal of Multidiscipline, 3(3), 107-109. https://tlepub.org/index.php/1/article/view/888