RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF FOOD DYES OF NON-TRADITIONAL RAW MATERIALS

Authors

  • H. Usmonjonova Tashkent institute of chemical technology
  • PhD. B. Kholdorov Tashkent institute of chemical technology
  • DSc. K. Dodaev Tashkent institute of chemical technology

Abstract

The use of fruits and vegetables is important due to their rich chemical composition and high nutritional value. Nature painted fruits and vegetables in a wide range. Leaves, stems, roots and ripened fruits of plants are a source of dyes. These sources are widely used in the color formation of food products and drinks. In industry, food colors are extracted from plant materials and their secondary products. As an example, we analyze several varieties of plants belonging to the Amarantus family. Amaranth seeds are used in folk medicine, national cuisine in cooking, and in industry. A mixture of amaranth grains with corn is used in the preparation of cereals, it is widely used in the manufacture of confectionery. Amaranth has been used in medicine since ancient times for the treatment of wounds, skin diseases (measles, rubella), weight loss, obesity, cardiovascular diseases, with impaired liver and kidney function, and the elimination of bad breath. Amaranth is a one-year plant, grown in various directions of use, for example, as vegetables (Amaranthus gangeticus, Amaranthus mangostanus), cereal (Amaranthus caudatus, Amaranthus paniculatus), ornamental (Amaranthus blitum), and food purpose

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Published

2021-03-27

Issue

2020: ISTC-2K20

Section

Articles

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