DO‘LANA MEVASINING QAYTA ISHLASHGA YAROQLILIGI, MARMELAD VA MURABBO ISHLAB CHIQARISH UCHUN OPTIMAL TAYYORLANISH PARAMETRLARI

This article investigates the technological suitability of yellow hawthorn (Crataegus pontica) fruits for marmalade and jam production. The quality characteristics of fruits grown in different regions, puree yield, and the effect of different puree-to-sugar ratios on marmalade quality are examined. The findings demonstrate the potential of yellow hawthorn as a natural pectin-rich raw material for producing high-quality confectionery products with a stable gel structure.