This work aimed to conduct a comparative analysis that helps to identify the effect of the developed technology on the chemical composition of drinking yogurts made from Australian and Kazakhstani dromedary camel milk. Camel milk taken from Kazakhstan and Australia has been processed into drinking yogurt and its amino, fatty acid, vitamin, and mineral content was assayed. These identifications enabled us to compare how our developed technology is suitable for both milk types. The results of determination can be interpreted as follows. The essential and non-essential amino acid content in Kazakhstani yogurt was significantly higher compared to Australian yogurt. Aspartic and Glutamic acids were not identified in Kazakhstani yogurt. As a counterpart, Lysine and Histidine were not found in Australian yogurt. The fatty acid results demonstrated that Linoleic acid in Kazakhstani yogurt was significantly higher than in Australian yogurt, and there was more Linolenic acid in Australian yogurt than in Kazakhstani yogurt. The atherogenicity index for Kazakhstani yogurt was at a low level (0.045 %) compared to Australian yogurt (1.90 %). The ratios of omega 6 and omega 3 in Kazakhstani yogurt were 16 % greater than in Australian yogurt. Thiamine level in Kazakhstani yogurt was lower compared to Australian by up to 57 %. However, Riboflavin results in both samples were identical. The Calcium, Potassium, Sodium, and Phosphorus contents in Australian yogurt are defined as 5, 34, 34, and 30 % respectively compared to Kazakhstani yogurt. Nevertheless, Magnesium (47 %) and Iron (60 %) levels were lower in Australian yogurt than in Kazakhstani yogurt. These study results could be useful as preliminary work for scientists and producers of gerodiet products, who intend to work with camel milk as a geroprotector
This work is aimed at developing a procedure for controlling the rheological properties of wheat dough during its kneading based on a parametric model. Dough kneading is the most important technological operation in the production of bakery products. When organoleptically assessing the consistency of the dough, it is difficult to accurately determine its rheological properties while maintaining the mass of water and its intensity at a constant level of the mass of the kneaded dough, considering the processed flour. However, our proposed procedure can solve these problems. According to the results obtained, it was experimentally found that the nature of changes in the specific intensity of dough kneading, which contributed to obtaining the best quality bread at a kneading body rotational speed of 150 rpm, is optimal. The dough kneading intensity leads to a reduction in the kneading time from 290 s at nm=60 rpm to 90 s at nm=240 rpm. The optimal duration of dough kneading was 124 s. The results make it possible to determine the water absorption capacity of flour in the production of bakery products, considering its baking properties and dough recipe, and, accordingly, the optimal moisture content of the dough
There are not so many fermented milk products recommended for use in gerodiet. Among them, for the first time, the textural characteristics of curd mass made from camel milk with the addition of flaxseed flour were investigated. As a result of the study, it was found that camel milk curd differs in hardness, adhesion and distribution compared to cow milk curd. In terms of adhesion, the camel milk curd was 44.52% higher than the cow milk curd and 85% lower than the cow and camel milk curd. The adhesion of the curd mass from cow's milk was the least important among the curd mass. It was noted that the time taken to dispense the camel curd was 50% less than the time taken to dispense the cow's milk curd. However, all samples of curd mass did not differ significantly in hardness. As a result of the study, it can be concluded that camel milk curd mass in terms of chewing, distribution and firmness can have an effective texture profile compared to other samples.
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