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…

Research of the influence of trans-eterified fats on the rheological properties of the dough

ІRSTІ 64.65.03                                                                                        №4 (2019г.) Muslimov N.Zh., Sakenova B.A., Temirova I.Zh., Aldieva   A.B. Fat products introduced into the dough play an important role in shaping the rheological properties of dough, the nutritional value of bakery products and preserving their freshness. The study has investigated the effect of interesterification fats on the rheological properties of dough. The…

. Technological aspects of the production of clear-free dry mixtures from different types of domestic raw materials

ІRSTІ 65.29.33                                                                                            №4 (2019г.)   Botbaeva J., Koptleuova T., Baikenov A., Baigenzhinov K., Izdibaeva G., Yeleukenova K.   The article presents the technology for producing gluten-free instant cereals from buckwheat, millet, rice and corn flour. Selected cultures were tested for the absence of gluten by a special test system. The melting points of starch of all…

The study of the fatty acid composition of goat milk from various breeds

ІRSTІ 65.63.03, 65.63.29                                                                     №3 (2019г.)   Shansharova A.S., Tultabaeva T.Ch.   Monitoring the variability of the amount of fatty acids in the composition of goat milk of different breeds was carried out in the farm “KozaMilk” and private farms of Almaty region. The identification of the fatty phases was carried out using a Shimadzu GC-2010…

The use of a date in pastry products

ІRSTІ 65.09.33                                                                                          №3 (2019г.)   Mamayeva L., Zhumaliyeva G., Muratbekova K., Nurdan D.   Flour confectionery products are a group of high-calorie foods that are in great demand among the population, excessive consumption of which disrupts the dietary balance. Their significant disadvantage is the low content of important biologically active substances like vitamins, minerals and…

A study of the process of the final distillation of cottonseed oil on the computer model

МРНТИ 65.01.77, 65.65                                                                         №2 (2019г.)   Khabibov F. Yu., Narziev M. S., Artikov A.      Abstract. The development of computer technology, technology and its software provides opportunities for their wide use in analytical studies of chemical processes.  The final distillation of cottonseed oil refers to the processes of distillation by means of sharp…

The amino acid composition of badger meat

МРНТИ 65.59.03                                                                                       №2 (2019г.)   Matenova N.M., Zhumageldiyev А.А.   Abstract. The article presents the amino acid composition of badger. Despite the fact that the veterinary regulations, the badger is not in the number of animals for slaughter, they are used as food by hunters. After the defeat of the badger, decreases the degree of…

Efficacy of sorbents from vegetable raw materials

МРНТИ 65.09.03                                                                                №2 (2019г.)   Nuraly A. M., Aknazarov S. Kh., Bisenbaev M. A., Golovchenko O. Yu., Nuraliev M. A., Panov S. A., Malikova M.   Abstract. When using a layered hemosorbent, the total active area of ​​the carbon monolith of organic origin is used, the injury of the blood cells decreases, the ash content…

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