Developing a healthier chocolate spread: Using persimmons to reduce sugar content
This article presents research results about the obtention of an extract from persimmon fruit and its application in a chocolate spread recipe. The physicochemical properties of persimmon fruit were determined, and a technology for obtaining sweet-tasting aqueous extracts was developed. The study es...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/24/bioconf_afe2024_04008.pdf |
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| author | Ruzibayev A. T. Salijonova Sh. D. Rakhimov D. P. Akbarov M. M. Gaipova Sh. S. Khakimova Z. A. Calvo-Gomez O. A. Kuzibekov S. S. |
| author_facet | Ruzibayev A. T. Salijonova Sh. D. Rakhimov D. P. Akbarov M. M. Gaipova Sh. S. Khakimova Z. A. Calvo-Gomez O. A. Kuzibekov S. S. |
| author_sort | Ruzibayev A. T. |
| collection | DOAJ |
| description | This article presents research results about the obtention of an extract from persimmon fruit and its application in a chocolate spread recipe. The physicochemical properties of persimmon fruit were determined, and a technology for obtaining sweet-tasting aqueous extracts was developed. The study established the effectiveness of a three-stage extraction process and determined the optimal conditions for each stage. Chocolate spread recipes were developed using concentrated aqueous extract and spread obtained from persimmon fruit, resulting in a reduction of sugar content from 32.2% to 15.2% (a two-fold decrease). The article presents and explains the physicochemical, organoleptic, and microbiological parameters of the resulting chocolate spread. |
| format | Article |
| id | doaj-art-9166202d44134823ba3dc6f64b7f4f74 |
| institution | DOAJ |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-9166202d44134823ba3dc6f64b7f4f742025-08-20T03:08:51ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011730400810.1051/bioconf/202517304008bioconf_afe2024_04008Developing a healthier chocolate spread: Using persimmons to reduce sugar contentRuzibayev A. T.0Salijonova Sh. D.1Rakhimov D. P.2Akbarov M. M.3Gaipova Sh. S.4Khakimova Z. A.5Calvo-Gomez O. A.6Kuzibekov S. S.7Tashkent Institute of Chemical TechnologyTashkent Institute of Chemical TechnologyTashkent Institute of Chemical TechnologyTashkent Institute of Chemical TechnologyTashkent Institute of Chemical TechnologyTashkent Institute of Chemical TechnologyTashkent Institute of Irrigation and Agricultural Mechanization Engineers National Research UniversityGulistan State UniversityThis article presents research results about the obtention of an extract from persimmon fruit and its application in a chocolate spread recipe. The physicochemical properties of persimmon fruit were determined, and a technology for obtaining sweet-tasting aqueous extracts was developed. The study established the effectiveness of a three-stage extraction process and determined the optimal conditions for each stage. Chocolate spread recipes were developed using concentrated aqueous extract and spread obtained from persimmon fruit, resulting in a reduction of sugar content from 32.2% to 15.2% (a two-fold decrease). The article presents and explains the physicochemical, organoleptic, and microbiological parameters of the resulting chocolate spread.https://www.bio-conferences.org/articles/bioconf/pdf/2025/24/bioconf_afe2024_04008.pdf |
| spellingShingle | Ruzibayev A. T. Salijonova Sh. D. Rakhimov D. P. Akbarov M. M. Gaipova Sh. S. Khakimova Z. A. Calvo-Gomez O. A. Kuzibekov S. S. Developing a healthier chocolate spread: Using persimmons to reduce sugar content BIO Web of Conferences |
| title | Developing a healthier chocolate spread: Using persimmons to reduce sugar content |
| title_full | Developing a healthier chocolate spread: Using persimmons to reduce sugar content |
| title_fullStr | Developing a healthier chocolate spread: Using persimmons to reduce sugar content |
| title_full_unstemmed | Developing a healthier chocolate spread: Using persimmons to reduce sugar content |
| title_short | Developing a healthier chocolate spread: Using persimmons to reduce sugar content |
| title_sort | developing a healthier chocolate spread using persimmons to reduce sugar content |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/24/bioconf_afe2024_04008.pdf |
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