DO‘LANADAN SUKAT TAYYORLASH TEXNOLOGIYASI VA MAHSULOT SIFATINI OSHIRISHNING ILMIY-TEXNOLOGIK ASOSLARI

This article examines the scientific and technological foundations of producing candied products from hawthorn fruits. The main stages of processing, including raw material preparation, cleaning, blanching, sugar syrup infusion and drying, are described. The chemical composition, nutritional value and potential utilization of biologically active compounds in hawthorn fruits are discussed. Particular attention is paid to the influence of technological parameters on the quality, color, taste, texture and storage stability of the finished product.