The role of cake products in the diet of the population of Uzbekistan and the hygienic significance of the haccp system in their production

Elmurodova L.Kh., Jamolova N.

Гуманитар ва табиий фанлар журнали · 2026-yil

Annotatsiya

This study examines the role of cake products in the modern nutrition system using a comprehensive approach and analyzes their nutritional and energy value as well as their impact on human health based on statistical data. It was found that, as a result of urbanization, socio-economic factors, and changes in consumption culture, the share of confectionery products—particularly cakes—in the population’s diet is gradually increasing. In addition, based on scientific sources and available statistical data, the chemical composition of cake products (carbohydrates, saturated and unsaturated fatty acids, proteins, dietary fiber), their caloric value, and their effects on metabolic processes were assessed. Purpose: To determine the role of cake products in the modern nutrition system, to evaluate their nutritional and energy value, and to analyze their impact on human health from hygienic and epidemiological perspectives. Materials and Methods:The study involved a review of scientific literature, analysis of existing statistical data, and a comparative assessment of the chemical composition of cake products (carbohydrates, saturated and unsaturated fatty acids, proteins, dietary fiber). The energy value of the products, water activity (aw), pH levels, and the impact of storage conditions on microbiological safety were also evaluated based on hygienic assessment methods. Results: The analysis showed that due to urbanization and changes in consumption culture, the proportion of cake products in the population’s diet is increasing. The high content of sugar and saturated fats in these products may increase the risk of metabolic syndrome, type 2 diabetes mellitus, cardiovascular diseases, and obesity. It was determined that under certain levels of water activity and pH, as well as improper storage conditions, a favorable environment for the growth of pathogenic microorganisms may develop. Conclusion: Cake products occupy a significant place in the modern diet; however, their excessive consumption may pose a health risk. Strict compliance with sanitary and hygienic requirements during production and distribution, effective implementation of the HACCP (Hazard Analysis and Critical Control Points) system, and the promotion of a rational consumption culture are essential for ensuring food safety and protecting public health.

Maqola ma’lumotlari
MualliflarElmurodova L.Kh., Jamolova N.
JurnalГуманитар ва табиий фанлар журнали
NashriyotEMU University
ISSN2026-2027, 2181-4007
Nashr sanasi2026-06-12
Son34
Betlar122-125
TilIngliz
Ilmiy sohaTibbiyot
Indeksga qo‘shilgan2026-08-27

Maqolaning asl sahifasi

Kalit so‘zlar

cake products; confectionery industry; food safety; HACCP system; critical control points; microbiological risk; healthy nutrition; nutritional epidemiology; sanitary-hygienic control; metabolic syndrome; food standards; consumption culture.

Ilmiy soha

Tibbiyot

Iqtibos keltirish

APAElmurodova L.Kh., Jamolova N. (2026). THE ROLE OF CAKE PRODUCTS IN THE DIET OF THE POPULATION OF UZBEKISTAN AND THE HYGIENIC SIGNIFICANCE OF THE HACCP SYSTEM IN THEIR PRODUCTION. Гуманитар ва табиий фанлар журнали, (34), 122-125. https://journals.tnmu.uz/index.php/gtfj/article/view/5326
GOST (OAK)Elmurodova L.Kh., Jamolova N. THE ROLE OF CAKE PRODUCTS IN THE DIET OF THE POPULATION OF UZBEKISTAN AND THE HYGIENIC SIGNIFICANCE OF THE HACCP SYSTEM IN THEIR PRODUCTION // Гуманитар ва табиий фанлар журнали. – 2026. – № 34. – P. 122-125.
MLAElmurodova L.Kh., Jamolova N. “THE ROLE OF CAKE PRODUCTS IN THE DIET OF THE POPULATION OF UZBEKISTAN AND THE HYGIENIC SIGNIFICANCE OF THE HACCP SYSTEM IN THEIR PRODUCTION.” Гуманитар ва табиий фанлар журнали, (34), 122-125, 2026. https://journals.tnmu.uz/index.php/gtfj/article/view/5326
ChicagoElmurodova L.Kh., Jamolova N. “THE ROLE OF CAKE PRODUCTS IN THE DIET OF THE POPULATION OF UZBEKISTAN AND THE HYGIENIC SIGNIFICANCE OF THE HACCP SYSTEM IN THEIR PRODUCTION.” Гуманитар ва табиий фанлар журнали, (34), 122-125 (2026). https://journals.tnmu.uz/index.php/gtfj/article/view/5326
HarvardElmurodova L.Kh., Jamolova N (2026) ‘THE ROLE OF CAKE PRODUCTS IN THE DIET OF THE POPULATION OF UZBEKISTAN AND THE HYGIENIC SIGNIFICANCE OF THE HACCP SYSTEM IN THEIR PRODUCTION’, Гуманитар ва табиий фанлар журнали, (34), 122-125. https://journals.tnmu.uz/index.php/gtfj/article/view/5326
BibTeX
@article{elmurodovalkhjamolovan2026,
  title = {THE ROLE OF CAKE PRODUCTS IN THE DIET OF THE POPULATION OF UZBEKISTAN AND THE HYGIENIC SIGNIFICANCE OF THE HACCP SYSTEM IN THEIR PRODUCTION},
  author = {Elmurodova L.Kh., Jamolova N.},
  journal = {Гуманитар ва табиий фанлар журнали},
  year = {2026},
  number = {34},
  pages = {122-125},
  url = {https://journals.tnmu.uz/index.php/gtfj/article/view/5326}
}

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