Scientific justification of the co-extruded foodstuffs preparing method
The article is devoted to the scientific substantiation of the optimal modes of the method of mechanical processing of flour poly-cereal mixtures prepared from whole-ground grain of cereals in the production of co-extruded food products. Functional thermostable fillings based on vegetable and animal...
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-05-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/322 |
| _version_ | 1797785970016256000 |
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| author | A. A. Ospanov A. K. Timurbekova A. T. Almaganbetova |
| author_facet | A. A. Ospanov A. K. Timurbekova A. T. Almaganbetova |
| author_sort | A. A. Ospanov |
| collection | DOAJ |
| description | The article is devoted to the scientific substantiation of the optimal modes of the method of mechanical processing of flour poly-cereal mixtures prepared from whole-ground grain of cereals in the production of co-extruded food products. Functional thermostable fillings based on vegetable and animal raw materials for enrichment of products of a high degree of readiness increase the nutritional value and expand the range of finished poly-cereal products for therapeutic and prophylactic purposes. The novelty of the research is the acquisition of deeper scientific, technical and practical knowledge about the biologically active substances of co-extruded poly-cereal products of a high degree of readiness, about the enrichment of products with physiologically functional ingredients that have health-improving and prophylactic properties. The production of highly prepared poly-cereal products with fruit and berry and meat and dairy filling will help expand the range of new food products, improve the nutritional structure, strengthen health, and increase the immune defense of the human body. |
| first_indexed | 2024-03-13T01:01:26Z |
| format | Article |
| id | doaj.art-de30d092ded741cf8424c4aa53f4e6ec |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:01:26Z |
| publishDate | 2021-05-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-de30d092ded741cf8424c4aa53f4e6ec2023-07-06T11:47:13ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392021-05-0104475310.48184/2304-568X-2020-4-47-53294Scientific justification of the co-extruded foodstuffs preparing methodA. A. Ospanov0A. K. Timurbekova1A. T. Almaganbetova2Kazakh National Agrarian Research UniversityKazakh National Agrarian Research UniversityKazakh National Agrarian Research UniversityThe article is devoted to the scientific substantiation of the optimal modes of the method of mechanical processing of flour poly-cereal mixtures prepared from whole-ground grain of cereals in the production of co-extruded food products. Functional thermostable fillings based on vegetable and animal raw materials for enrichment of products of a high degree of readiness increase the nutritional value and expand the range of finished poly-cereal products for therapeutic and prophylactic purposes. The novelty of the research is the acquisition of deeper scientific, technical and practical knowledge about the biologically active substances of co-extruded poly-cereal products of a high degree of readiness, about the enrichment of products with physiologically functional ingredients that have health-improving and prophylactic properties. The production of highly prepared poly-cereal products with fruit and berry and meat and dairy filling will help expand the range of new food products, improve the nutritional structure, strengthen health, and increase the immune defense of the human body.https://www.vestnik-atu.kz/jour/article/view/322co-extruded productspoly-cereal mixturesnutritional valueenergy valuefruit and berry fillingmeat and milk filling |
| spellingShingle | A. A. Ospanov A. K. Timurbekova A. T. Almaganbetova Scientific justification of the co-extruded foodstuffs preparing method Алматы технологиялық университетінің хабаршысы co-extruded products poly-cereal mixtures nutritional value energy value fruit and berry filling meat and milk filling |
| title | Scientific justification of the co-extruded foodstuffs preparing method |
| title_full | Scientific justification of the co-extruded foodstuffs preparing method |
| title_fullStr | Scientific justification of the co-extruded foodstuffs preparing method |
| title_full_unstemmed | Scientific justification of the co-extruded foodstuffs preparing method |
| title_short | Scientific justification of the co-extruded foodstuffs preparing method |
| title_sort | scientific justification of the co extruded foodstuffs preparing method |
| topic | co-extruded products poly-cereal mixtures nutritional value energy value fruit and berry filling meat and milk filling |
| url | https://www.vestnik-atu.kz/jour/article/view/322 |
| work_keys_str_mv | AT aaospanov scientificjustificationofthecoextrudedfoodstuffspreparingmethod AT aktimurbekova scientificjustificationofthecoextrudedfoodstuffspreparingmethod AT atalmaganbetova scientificjustificationofthecoextrudedfoodstuffspreparingmethod |