THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGY
The article discusses the results of studies of yogurt technology with the addition of crushed sprouted triticale grains. The optimal doses of plant components, organoleptic parameters and storage capacity were determined in the new functional product. The compositions of experimental samples of yog...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/223 |
| _version_ | 1797785941100724224 |
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| author | A. K. Gumarova T. A. Baiatyrov Z. M. Aitmukhanova A. B. Allabergenov |
| author_facet | A. K. Gumarova T. A. Baiatyrov Z. M. Aitmukhanova A. B. Allabergenov |
| author_sort | A. K. Gumarova |
| collection | DOAJ |
| description | The article discusses the results of studies of yogurt technology with the addition of crushed sprouted triticale grains. The optimal doses of plant components, organoleptic parameters and storage capacity were determined in the new functional product. The compositions of experimental samples of yogurt were selected: control - without additives; with the addition of 1.5%; 2% and 5% of crushed sprouted triticale grains. Yogurts with 1.5% and 2% of sprouted and crushed triticale grains were rated high according to the score. The addition of herbal additives to the formulation will expand the range, competitiveness; increases the nutritional, biological value and storage capacity, improves the organoleptic, physico-chemical functional and technological properties of the finished product. |
| first_indexed | 2024-03-13T01:02:07Z |
| format | Article |
| id | doaj.art-79781c621d3d4baa8eea90c87111f644 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:02:07Z |
| publishDate | 2021-01-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-79781c621d3d4baa8eea90c87111f6442023-07-06T11:47:12ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392021-01-01041924221THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGYA. K. Gumarova0T. A. Baiatyrov1Z. M. Aitmukhanova2A. B. Allabergenov3West Kazakhstan agrо-technical university named after ZhangirkhanaWest Kazakhstan agrо-technical university named after ZhangirkhanaWest Kazakhstan agrо-technical university named after ZhangirkhanaWest Kazakhstan agrо-technical university named after ZhangirkhanaThe article discusses the results of studies of yogurt technology with the addition of crushed sprouted triticale grains. The optimal doses of plant components, organoleptic parameters and storage capacity were determined in the new functional product. The compositions of experimental samples of yogurt were selected: control - without additives; with the addition of 1.5%; 2% and 5% of crushed sprouted triticale grains. Yogurts with 1.5% and 2% of sprouted and crushed triticale grains were rated high according to the score. The addition of herbal additives to the formulation will expand the range, competitiveness; increases the nutritional, biological value and storage capacity, improves the organoleptic, physico-chemical functional and technological properties of the finished product.https://www.vestnik-atu.kz/jour/article/view/223йогурташытқытритикалеөсірілген дәндерфункционалды өнімтамақтанутағам талшықтарытехнологияйогуртзакваскатритикалепророщенные зернафункциональный продуктпитаниепищевые волокнатехнологияyogurtsourdoughtriticalesprouted grainsfunctional productnutritiontechnology |
| spellingShingle | A. K. Gumarova T. A. Baiatyrov Z. M. Aitmukhanova A. B. Allabergenov THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGY Алматы технологиялық университетінің хабаршысы йогурт ашытқы тритикале өсірілген дәндер функционалды өнім тамақтану тағам талшықтары технология йогурт закваска тритикале пророщенные зерна функциональный продукт питание пищевые волокна технология yogurt sourdough triticale sprouted grains functional product nutrition technology |
| title | THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGY |
| title_full | THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGY |
| title_fullStr | THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGY |
| title_full_unstemmed | THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGY |
| title_short | THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGY |
| title_sort | use of sprouted triticale grains in functional yogurt technology |
| topic | йогурт ашытқы тритикале өсірілген дәндер функционалды өнім тамақтану тағам талшықтары технология йогурт закваска тритикале пророщенные зерна функциональный продукт питание пищевые волокна технология yogurt sourdough triticale sprouted grains functional product nutrition technology |
| url | https://www.vestnik-atu.kz/jour/article/view/223 |
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