Creating dietary margarines using biologically valuable substances is the purpose of the work. According to the results of the experiments, it was found that the use of soybean oil, edible vegetable phospholipids and a Jerusalem artichoke extract in the margarine, allowed reducing the amount of fat and enriching the margarine with omega-3 and omega-6 fatty acids, dietary fibre, inulin and other water-soluble substances. Based on these studies prepared margarine enriched inulin and essential fatty acids, which provide not only a preventive property of the finished product, but also high flavor indicators, as well as, original and attractive appearance.
Shahnozaxon, SALIJANOVA; Akbarali, RUZIBAYEV; Dilshod, RAKHIMOV; and Zafar, XUSANOV
"WATER-SOLUBLE JERUSALEM ARTICHOKE EXTRACTS AS FAT REPLACER IN DIETARY MARGARINE RECIPE,"
CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2020
, Article 11.
Available at: https://uzjournals.edu.uz/cce/vol2020/iss3/11