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DONG HUA UNIVERSITY
REVIEW

to the autl10r's abstract of the dissertation work of Muzaffar Dadamirzayev оп the topic «Improving the technology for the preparation of semi-finished vegetaЫe pasta sauce», prescnted to the defense for the degree of Doctor of Philosophy in technical sciences (Phd) specialty 02.00.17 - Technology and Ьiotechnology of handling, storage and processing agricultural and foodstuff
In today's world, research is being carried out in the world to develop technologies fo1· gl'Owing, storing and using in peгfect p1·ocess of agricultшal p1·oducts in orde1· to obtain finished and semi-finished products. It is known that the 1·ipening of vegetaЫes and f1·uits is seasonal and thei1· abundance is observed dшing the harvest season. In additio n, supplying the population with finished and semi-finished products with high nutritional value made from fruits and vegetaЫes has always remained relevant.

Despite tl1e results of reforms i11 this area, the level of perfect utilizing process of vegetaЫes and fruits as well as the use of existing capacities ю·е unsatisfactol'y, 1·eaching 4.3% in Sш·khandarya, 4.5% in Кhorezm, 5.3% i11 Fergana region and 15% in Andija11 region. This peгcent was observed in Namangan as 3 1% and 35% in Samai·kand.

Based on the foregoing, the goal, objectives and scientific research of this dissertation are devoted to solving these issues.

The aim of the study is to develop recipes and technologies for the prepaгation of new types of semi-finished functional pasta sauces with the help of vegetaЫes.

The objectives of the reseaгch are tl1e fo1·mation of special types of vegetaЫe semi-finis]1ed products of pasta sauces, the c1·eation of а mechanized technological system fог thei1· continuous processing, the degree of flour swelling (wheat, rice, реа) in various systems and tl1e interaction of components to determine the pюperties of se111i-finisl1ed and finisl1ed pl'Oducts, to study Ol'ganoleptic, microЬiological, pl1ysical-chemical and structural-mechanical properties, quality and nutritional value of finished products, as well as for the

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development of recipes and technologies for the preparation of new types of semi-finished sauces-pasta.

Scientific novelty ofthe research work consists ofthe following:

There we1·e made 3 1·ecipes for obtaining semi-finished sauces which are functional and diet as they follows: tomato ones, gluten-free and pumpkin: most optimal parameters of а continuous, mechanized technological system have been determined;

As а result of а partial change in the structure of wheat, rice and реа flour, partially changing of the structure in starch was detennined and final sum-up showed decгeasing on its abllity in absorblng moisture and swelling of starch;

An organoleptic as well as physico-chemical, microblological and structural­

mechanical properties of semi-fmished sauces in vegetaЫe products had been analyzed;

There was determined the effects thickening ingredients on the manufacturing

products of half-made grocery pasta sauces compa1·ing to its final rheological properties;

The quality and nutritional value of functional sauce-pasta that was semi­ finished products was figшed out;

An improved technology for preparing new types of semi-finished pюducts

for functional purposes based on vegetaЫe goods has been created.

The practical results of the study are as follows:

а schematic diagram of а large mechanized line for the production of vegetaЫe semi-finished products of pasta sauces has been developed;

а complex of recipes for а semi-finished product of tomato-based sauce­ pasta, vegetaЫe gluten-free, composition and technology for preparing а semi­ finished product of pumpkin sauce-paste has been developed;

Technical conditions and technological instructions for the production of semi-finished pasta sauces we1·e developed and approved (Ts 16165217-01: 2019 and TI 16165217-01: 2019 «Semi-finished vegetaЫe sauce-paste products»).

Overall dissertation assessment. The dissertation is aimed at solving an urgent рюЫеm. This is considered а scientific novelty, but there are also disadvantages. They are:

1. 
   It is advisaЫe to highlight the differences and advantages of the product
   

obtained from the traditional p1·oduction methods today.

2. 
   The organoleptic chai·acte1·istics of ready-made sauces are not demonstrated.
   

Despite the above disadvantages, with taking into account the scientific novelty, importance and practical significance of the research work, the dissertation on the topic "Improving the technology for the preparation of semi­ finished vegetaЫe pasta sauce" fully meets the requirements of the Higher

Attestation Commission of the RepuЫic of Uzbekistan _.a_.nd th_-e_,. uthor of the

dissertation Dadamirzaev Muzaffar КhaЬibullaevich ha а Ph.DJ in th field of

technology in the specialt 02.0 17- «Technolog{ atй.i 0;ес ? gy of handling, sto1·age and processtng agr1cultural and food stuff»...,,...

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