Abstract
This scientific study highlights the relevance of creating environmentally friendly products rich in biologically active compounds through the revitalization of traditional foods. Kauncurd is a traditional national dish made from a mixture of curd and melon. The aim of the study is to determine the optimal formulation of kauncurd by comparing different recipes and scientifically validating its quality and safety indicators. In this work, two melon varieties were used: “Myrzashol” (commonly known as “Torpeda”) and “Kolhoznitsa” (or angelek), combined with curd in 2:1 and 1:1 ratios. Determined the hysicochemical, organoleptic, and safety parameters the finished products. The dry matter content was determined by the gravimetric method through drying in an oven at 102°C until constant weight; protein content was measured using the Kjeldahl method, fat content by the Soxhlet method, acidity by titration, and pectin content by the titration method in accordance with GOST 29059-91. The “Torpeda” variety showed advantages over the “Kolhoznitsa” variety in terms of protein, fat, pectin, and vitamin C content. Kauncurd samples prepared at a 2:1 ratio received high sensory evaluations and showed a significant reduction in nitrate and heavy metal levels. This demonstrates that kauncurd can be used as an eco-friendly, functional food product. The research results lay the scientific and practical foundation for the revival of national dishes.