Marjumak unining oziqaviy va biologik qiymati hamda uni funksional va parhezbop mahsulotlar ishlab chiqarishda qo‘llash istiqbollari

Kuchimova, Dilnavoz, Qobilova, Nilufar

Agro ILM · 2026-yil

Annotatsiya

This article comprehensively investigates the chemical composition, nutritional and biological value, vitamin and mineral composition, amino acid balance, and antioxidant properties of buckwheat flour. A comparative analysis of the nutritional advantages of buckwheat flour over wheat and rye flour was carried out, and the content of proteins, flavonoids, rutin, phenolic compounds, and biologically active substances was evaluated. The study substantiated the physiological significance of unsaturated fatty acids, dietary fibers, and flavonoids contained in buckwheat flour for the human body. In addition, the technological aspects of using buckwheat flour in the production of bakery, confectionery, gluten-free, and dietary products were analyzed. The research results demonstrated that buckwheat flour is a functional food raw material with high biological value and can be widely used in the production of healthy food products.

Maqola ma’lumotlari
MualliflarKuchimova, Dilnavoz, Qobilova, Nilufar
JurnalAgro ILM
NashriyotO‘zbekiston qishloq xo‘jaligi jurnali ilmiy ilovasi
ISSN2091-5616
Nashr sanasi2026-07-31
Jild126
Son5
Betlar75-76
TilO‘zbek
Ilmiy sohaBiologiya
Indeksga qo‘shilgan2026-08-27

Maqolaning asl sahifasi

Kalit so‘zlar

buckwheat flour, biological value, flavonoids, rutin, antioxidants, amino acids, gluten-free products, dietary products, functional food, dietary fiber, phenolic compounds, гречневая мука, биологическая ценность, флавоноиды, рутин, антиоксиданты, аминокислоты, безглютеновые продукты, диетические продукты, функциональное питание, пищевые волокна, фенольные соединения, marjumak uni, biologik qiymat, flavonoidlar, rutin, antioksidantlar, aminokislotalar, glyutensiz mahsulotlar, parhezbop mahsulotlar, funksional oziq-ovqat, oziq tolalari, fenol birikmalari

Ilmiy soha

Biologiya

Iqtibos keltirish

APAKuchimova, Dilnavoz, & Qobilova, Nilufar (2026). MARJUMAK UNINING OZIQAVIY VA BIOLOGIK QIYMATI HAMDA UNI FUNKSIONAL VA PARHEZBOP MAHSULOTLAR ISHLAB CHIQARISHDA QO‘LLASH ISTIQBOLLARI. Agro ILM, 126(5), 75-76. https://qxjurnal.uz/index.php/ai/article/view/755
GOST (OAK)Kuchimova, Dilnavoz, Qobilova, Nilufar MARJUMAK UNINING OZIQAVIY VA BIOLOGIK QIYMATI HAMDA UNI FUNKSIONAL VA PARHEZBOP MAHSULOTLAR ISHLAB CHIQARISHDA QO‘LLASH ISTIQBOLLARI // Agro ILM. – 2026. – T. 126, № 5. – B. 75-76.
MLAKuchimova, Dilnavoz, and Qobilova, Nilufar. “MARJUMAK UNINING OZIQAVIY VA BIOLOGIK QIYMATI HAMDA UNI FUNKSIONAL VA PARHEZBOP MAHSULOTLAR ISHLAB CHIQARISHDA QO‘LLASH ISTIQBOLLARI.” Agro ILM, 126(5), 75-76, 2026. https://qxjurnal.uz/index.php/ai/article/view/755
ChicagoKuchimova, Dilnavoz, and Qobilova, Nilufar. “MARJUMAK UNINING OZIQAVIY VA BIOLOGIK QIYMATI HAMDA UNI FUNKSIONAL VA PARHEZBOP MAHSULOTLAR ISHLAB CHIQARISHDA QO‘LLASH ISTIQBOLLARI.” Agro ILM, 126(5), 75-76 (2026). https://qxjurnal.uz/index.php/ai/article/view/755
HarvardKuchimova, Dilnavoz, and Qobilova, Nilufar (2026) ‘MARJUMAK UNINING OZIQAVIY VA BIOLOGIK QIYMATI HAMDA UNI FUNKSIONAL VA PARHEZBOP MAHSULOTLAR ISHLAB CHIQARISHDA QO‘LLASH ISTIQBOLLARI’, Agro ILM, 126(5), 75-76. https://qxjurnal.uz/index.php/ai/article/view/755
BibTeX
@article{kuchimovadilnavoz2026,
  title = {MARJUMAK UNINING OZIQAVIY VA BIOLOGIK QIYMATI HAMDA UNI FUNKSIONAL VA PARHEZBOP MAHSULOTLAR ISHLAB CHIQARISHDA QO‘LLASH ISTIQBOLLARI},
  author = {Kuchimova, Dilnavoz and Qobilova, Nilufar},
  journal = {Agro ILM},
  year = {2026},
  volume = {126},
  number = {5},
  pages = {75-76},
  url = {https://qxjurnal.uz/index.php/ai/article/view/755}
}

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