Development of sukat preparation technology from introduced unabi (Ziziphus jujuba Mill.) fruits

Tashkent State Agrarian University, 100140 Tashkent, Uzbekistan

^* Corresponding author: m_ochilov83@mail.ru

Abstract

Unabi (Ziziphus jujuba Mill.) is considered a fruit with high food and medicinal properties in Uzbekistan, and this article presents the results of improving the technology of making sukat from unabi fruits introduced from China. In the development of technological parameters of fruit drying, when three stages of 40-50-60 °C drying regimes were used for 12 hours with 4-hour intervals, “Junzao” and “Zanhuangdazao” were among the dried varieties with 91.0 and 90.0 points. excellent quality sugarcane, “Jixinzao”, “Xiangzao”, “Tangzao”, “Linyilizao”, “Ta-Yan- Tszao” varieties were evaluated, respectively 87.3; 86.1; 79.5; 78.3; 75.1 points were obtained, and the average commodity type candied fruit products were obtained, as well as “Dabailing”, “Mayabaizao” and “Dongzao” varieties, respectively 56.0; 54.9; 55.4 were evaluated with the lowest indicator score, so it was recorded as an unsuitable variety for making sukat.