Instant cereals enriched with carboxylates

Шаймерденова, Д. А.; Чаканова, Ж. М.; Sultanova, Madina; R, A Yu. Borovsky P.; Shaimerdenova, .; Абдрахманов, Х. А.

doi:10.14419/ijet.v7i2.13.11628

Cited by 2 publications

(5 citation statements)

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“…А) Разработка рецептур кисломолочных продуктов проведена методом планирования полного факторного эксперимента 2 3 второго порядка, в результате которых определены оптимальные соотношения компонентов кисломолочных продуктов питания с использованием экструдированных зерновых основ.…”

Section: материалы и методыunclassified

“…На начальном этапе сделан выбор переменных, выбор факторов. Проводился эксперимент типа 2 3 , где число факторов k=3, число уровней р=2. Описание плана эксперимента представлено в таблице 1.…”

Section: материалы и методыunclassified

“…Таблица 1. Описание плана ПФЭ 2 3 Table 1. Факторы, функция отклика и численные значения факторов при разработке рецептуры кисломолочных продуктов с экструдирванными зерновыми основами выбраны: X1 -время сквашивания, мин (180-300); X2 -температура сквашивания, ℃ (32-37); X3 -количество вносимой зерновой основы, г (8-10); Y -кислотность, °Т.…”

Section: материалы и методыunclassified

“…Продукты на основе злаков содержат растворимые и нерастворимые пищевые волокна, которые, уменьшая уровень холестерина, снижают риск сердечно-сосудистых заболеваний, а также стабилизируют пищеварительные функции, предупреждая заболевания желудочно-кишечного тракта. Зернопродукты снабжают организм человека не только энергией, но и белкомна 30-40%, витаминами группы В на 50-60%, витамином Е на 80% [2,3].…”

Section: Introductionunclassified

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Fermented milk products with extruded grain bases

Шаймерденова¹,

Chakanova²,

Искакова³

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dairy products. 20 experiments were carried out in each of the variants using extruded grain bases from buckwheat, millet, lentils and chickpeas with two variants of the milk base – milk with a fat content of 2.5 and 3.2 %. mathematical models of the response function dependences on the selected factors were Obtained, which allowed determining the optimal ratio of ingredients for each of the considered variants. Developed formulation of two dairy products with grain-based extruded from millet based on milk with 2.5% fat and extruded grain-based chickpea based on dairy products with fat content of 3.2%. According to physical and chemical parameters, all samples of fermented milk products met the requirements regulatory documents.

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Section: материалы и методыunclassified

Section: Introductionunclassified

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Fermented milk products with extruded grain bases

Шаймерденова¹,

Chakanova²,

Искакова³

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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“…The analysis shows that the promising and most common group of products for full human nutrition are cereal products. Cereal bases and additives from cereals can be considered as sources of carbohydrates, proteins, minerals, vitamins, and other physiologically active compounds [2].…”

Section: Introductionmentioning

confidence: 99%

Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value

Chakanova

Shaimerdenova

Bekbolatova

et al. 2022

EEJET

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The object of research reported in this paper is grain and leguminous crops of Kazakhstan. Grains and leguminous crops, as well as products that are made from them, are of great importance in human nutrition because they are sources of protein, fat, carbohydrates, some vitamins, and macro and microelements. They contain plant fibers, as well as a number of biologically active substances necessary for the normal functioning of the entire human body. At the same time, modern technologies for processing and manufacturing products from cereals are associated with significant losses of nutrients embedded in them by nature when producing refined products. The problem that needs to be solved is to study the impact exerted on grain crops by various processing techniques and to propose the most optimal ones that make it possible to maximally preserve the nutrients of grain raw materials laid down by nature. A comparative study of the following grain processing techniques was carried out: micronization, extrusion, germination, and fine grinding. Processing modes have been proposed, which could significantly reduce the loss of useful substances of the grain. The chemical and vitamin composition of processed products has been studied. It was established that fine grinding and extrusion processing are the most acceptable because they allowed the use of grain without separating the shells containing the main nutrients of the grain. The suggested processing modes contribute to the production of grain bases and additives with the most optimal vitamin-mineral formulation. This study's results contributed to a better understanding of the impact of the examined techniques for processing grains and legumes on the vitamin-mineral complex of the resulting products. Grain processing modes can be recommended for practical application.

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Instant cereals enriched with carboxylates

Cited by 2 publications

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Fermented milk products with extruded grain bases

Fermented milk products with extruded grain bases

Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value

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