The influence of interesterified fats on the quality bakery products

МРНТИ 65.33.03                                                                                 №2 (2020г.)   Aldiyeva A.B. Temirova., I.Zh, Shaimerdenov Zh.N., Dalabayev A.B., Sakenova B.A., Zhunnusova K.Z., Muslimov   N.Zh.   This paper analyzes the use of interesterified fats in bread making. The expediency of using these fats, which correspond to the optimal ratio of fatty acids of physiologically complete fat, have low values of transisomers…

Research of technology for obtaining soft cheese from goat’s milk

МРНТИ  65.63.39                                                                                 №2 (2020г.) Zhumakhan  V.S.  Cozycan S.   Recently, there has been an emerging tendency to replace cow’s milk with goat milk, especially in the production of cheese, baby and medical nutrition. The advantage of soft goat cheese is a more efficient use of raw materials, high nutritional value of the product, as well…

Study of the influence of grinding on water-absorbing capacity of gluten-free flour

МРНТИ 65.33.35                                                                          №2 (2020г.)   Koptleuova T., Botbayeva Zh., Baikenov A., Zhanaydarova A., Muslimov N., Eleukenova  K.     The problem of providing patients suffering from celiac disease with gluten-free products has a pronounced social significance and belongs to the global categories that play a significant role in ensuring the quality of life of the country’s…

Optimization of the technological process of drying glucius syrup

МРНТИ 65.29.29                                                                                  №1 (2020г.) Скачать статью   Baykenov A.O., Botbayeva ZH.T., Kotleuova N.M., Eleukenova K.F., Baygenzhinov K.A., Tuyakova A.R., Esimova Zh.A.   Тhe effectiveness of the technological modes of spray drying is crucial for the operation of starch-making industries, determining the yield and quality of the finished product. The search for new methods and optimal…

Modern trends in the production of new fat products

МРНТИ 65.65.33                                                                                      №1 (2020г.) Скачать статью Djuraeva N.R, Isabaev I.B., Atamuratova T.I.   The current trends in the production of new types of fat products, set the most promising of them have been generalized, systematized and analyzed. The authors have rationalized the effectiveness areas to create composite mixtures of fats and by-products of conventional and…

Conducting microbiological studies of the sanitary condition of surfaces and air in the chambers of refrigeration equipment of meat processing enterprises

МРНТИ 65.59.19, 34.27.49                                                                         №1 (2020г.) Скачать статью   Umiraliyeva L.B., Chizhayeva А.V., Velyamov M.T., Velyamov Sh.M.   The study presents the results of the sanitary condition of the meat plants refrigeration chambers and samples beef meat stored in them. A model collection of isolates of the microbial flora of from refrigeration equipment has been created…

Prospects for production of biologically valuable starter feedstuff for zander in the Republic of Kazakhstan

МРНТИ 65.31.29, 69.25.15                                                                       №1 (2020г.) Скачать статью   Sidorova V.I., Assylbekova S.Z., Yenvareva N.I., Koyshybayeva S.K., Badryzlova N.S.   For the first time in Kazakhstan, composition of starter feeds for larval and young zanders have been developed and is based on domestic feeds. The feed has been produced by extrusion. Properties of the feed and…

Creation of technology and recipe for wheat bread with addition of enterosorpers food fiber

ІRSTІ 65.33.03.43.01.05                                                                       №4 (2019г.)   Aknazarov S.Kh., Amzeeva U.M., Bekseytova K.S, ,Nuraly А.М., Matushev A.Zh., Zhiyenbaeva S.Т., Bayesbaeva M.P., Moldakulova Z.N. In recent years, the state of public health has been deteriorating in Kazakhstan, which is associated with increasing pollution of the environment, food products with toxic substances, pesticides, radionuclides and also a generally depressed…

Influence of fruit vintage on physical and chemical indexes of cacks

ІRSTІ 65.35.03                                                                                       №4 (2019г.)   Mamayeva L.A., Zhumaliyeva G.E., Muratbekova K.M., Yerbulekova M.T.     The authors have developed the technology of flour confectionery products for functional purposes with the use of fruit from the hips. In this case, the influence of puree from rose hips on the physicochemical parameters of cupcakes was studied. It is…

Development of technology for functional fermented-milk product with the use of enterosorping food fiber

ІRSTІ 65.63.33.43.01.05                                                                       №4 (2019г.) Nuraly А.М., Aknazarov S.H.,Alemardanova M.К., Amzeeva U.М., Azatkyzy S., Bakieva V.М., Shunekeeva А.  The article discusses the development of technologies for the preparation of fermented milk products with the addition of enterosorbing dietary fiber. As raw materials for the production of dairy products, milk is used only with good fat content…

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