Reduction Interpolation Function for Determining The Rheological Properties of Bile In Farm Animals To Increase The Entrepreneurial Activity of The Agricultural Sector

In this article, it is proposed to create a recipe and technology for creating functional food products based on safflower oil with the goal of increasing their culinary value, improving organoleptic and physico-chemical indicators. In the quality of cheese at the production of functional pishchevye emulsion (mayonnaise), it is necessary to use the safflower oil, which is based on the analysis of its pishchevye value and nutritional adequacy of the norms of preventive nutrition. There are ingredients, such as fiber, in the first place, which are necessary for the functioning of the human body. The introduction of fiber increases the yield and biological value of products, improves technological quality, as well as their organoleptic characteristics.

Section: Materials and Methods Of Researchmentioning

confidence: 99%

Development of functional food products based on safflower oil

Bekturganova,

Mukanova,

Zhumanova

et al. 2023

“…liquid palm oil. The prepared composition contains aliphatic acids in an amount of ≥50% of the mass of all aliphatic acids, has good ductility and good preservation [23,24].…”

Section: Introductionmentioning

confidence: 99%

Establishing the regularity of the emulsification process

Bekturganova,

Mukanova,

Zhumanova

et al. 2023

The study is aimed at assessing the influence of the degree of quantitative content of vegetable oil in an aqueous-oily medium on the emulsification process. Safflower oil was chosen as the main ingredient of the oil phase. The degree of quantitative content of safflower oil varied from 20 to 80% in relation to water. The stability of emulsions depends on many factors, including the degree of ultrasonic action, the stability of water-oil emulsions is ensured only if a film forms on the interfacial surface that mechanically prevents the aggregation of particles of the dispersed phase. It is the stabilizing adsorption film, and not the low interfacial tension, that exclude the possibility of fusion of particles of dispersed phases. The production of water-oil emulsions based on various oils, including emulsions used in perfumery, food, petrochemical and other industries. The disadvantage of the above analogues is that the influence of quantitative parameters on the emulsification process has been established and they do not have a set of functional and technological properties necessary for the production of new types of food products. This paper presents the results of the influence of the quantitative parameters of the components on the formation of a water-oil emulsion based on safflower oil under ultrasound exposure. The process of formation of a water-oil emulsion largely depends on the quantitative parameters of the components and the parameters of ultrasonic exposure - the frequency and amplitude of ultrasound, as well as its power. Therefore, establishing the regularity of the emulsification process of a water-oil mixture based on safflower oil using ultrasonic exposure is an urgent task. In connection with the expansion of the scope of ultrasound in the production of various types of emulsions, studies are being conducted on the influence of quantitative parameters of components in the process of ultrasonic treatment on the physico-chemical and rheological parameters of the final product.

“…After the processing of oilseeds, the processing waste mainly contains a low-quality part of the main product -small hollow damaged seeds. But in general, this mass is oilseeds with a fat content of 20 to 63%, a well-balanced protein content, which includes arginine (2 times more than in corn and wheat), histidine, lysine and other essential amino acids [28]. Thus, oilseed proteins are an important additional source of dietary protein, which is of great importance in solving the protein problem.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the protein product formulation based on safflower production waste

Tultabayev

Zhumanova

2023

Self Cite

The global volume of feed production is growing annually, for example, in 2021 it increased by 2.3%, to about 1.2 billion tons against 1.19 billion tons in 2020. The production of compound feeds is a complex technological process that allows you to obtain a final feed product with the required characteristics from several types of raw materials. The effectiveness of the finished feed depends on its chemical composition, nutritional value, form of release, etc. Each type of feed mixture is made according to a certain recipe, taking into account the type of animal or bird, breed, direction, age and contributes to the maximum disclosure of the genetic potential of an individual. The main indicator of the high quality of compound feeds is their balance in accordance with the needs of animals in irreplaceable nutrition factors. Compliance with this provision ensures a high conversion of compound feeds into livestock products. Therefore, along with the expansion of the feed base at the expense of traditional types of feed, it becomes obvious that there is a need to expand the possibilities of using non-traditional feed products, especially of plant origin. However, there is currently no effective and simple technology for recycling waste after processing oilseeds, which is an effective and simple method with significant innovative potential in the feed industry. One of the promising directions in the development of waste management technology for processing oilseeds is the use of extrusion after rational preparation of this process, which includes an even distribution of waste and valuable components.