The infuence of some faktors on the water-retaining and fat- retaining abilities of pumkin

Abstract

   The study is aimed at studying the influence of various factors on the water-retaining and fat-retaining properties of pumpkin flour. Pumpkin flour is widely used in the food industry and healthy nutrition due to its unique properties. The study examines the effect of moisture content, temperature, processing time, and other factors on the ability of flour to retain water and fats. Test methods include analysis of water retention capacity by centrifugation and measurement of fat retention properties using spectrophotometry. The results obtained will allow us to better understand and optimize the production process of pumpkin flour, taking into account its functional characteristics for use in the food industry and the creation of healthy food products. The article reviews the results of the study of functional and technological properties of a flour made of Irodi squash grown in Tajikistan, in particular, its water-holding and fat-holding properties. It is established that these properties are higher for squash than for wheat flour, which is related to differences in chemical properties. The study has revealed a dependency of water-holding and fatholding properties of squash and wheat flour on temperature and type of treatment. Optimal values of these properties have been identified.