atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2025-2-82-89atu-2514Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYПроизводство экструдированных сухих завтраков из рисовой крупы и растительной мукиProduction of extruded breakfast cereals from rice and vegetable flourhttps://orcid.org/0000-0002-0540-1685СултановаМ. Ж.SultanovaМ. Zh.

010000, г. Acтaнa, пpоcпeкт aль-Фapaби, 47

010000, Astana, al-Farabi Avenue, 47

https://orcid.org/0000-0002-7959-1856AкжaновН.AkzhanovN.

010000, г. Acтaнa, пpоcпeкт aль-Фapaби, 47

010000, Astana, al-Farabi Avenue, 47

nurtore0308@gmail.comСадуакасА.SaduakasA.

010000, г. Acтaнa, пpоcпeкт aль-Фapaби, 47

010000, Astana, al-Farabi Avenue, 47

https://orcid.org/0009-0008-0854-6100КамалиА.KamaliA.

010000, г. Acтaнa, пpоcпeкт aль-Фapaби, 47

010000, Astana, al-Farabi Avenue, 47

https://orcid.org/0000-0002-8564-2912ЯкияeвaМ. A.YakiyayevaМ. A.

050012, г. Aлмaты, ул. Толe би, 100

050012, Almaty, Tole bi str., 100

АФ ТОО «Казахский НИИ перерабатывающей и пищевой промышленности»Казахстан«Kаzаkh rеsеаrch Institutе оf prоcеssing аnd fооd industry» LLP AFKazakhstanAлмaтинcкий тeхнологичecкий унивepcитeтКазахстанAlmaty Technological UniversityKazakhstan20252106202514828289Copyright © Султанова М.Ж., Aкжaнов Н., Садуакас А., Камали А., Якияeвa М.A., 20252025Султанова М.Ж., Aкжaнов Н., Садуакас А., Камали А., Якияeвa М.A.Sultanova М.Z., Akzhanov N., Saduakas A., Kamali A., Yakiyayeva М.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/2514

В данном исследовании разработана технология функционально ориентированного экструдированного завтрака на основе рисовой крупы и растительной муки (моркови и свеклы), изучены его органолептические и химические показатели. Растительная мука использовалась в количестве 10%, что, помимо повышения биологической ценности продукта, способствовало улучшению естественного цвета и вкусовых качеств. Введение экстракта стевии позволило получить полезный для здоровья пищевой продукт с низким гликемическим индексом, заменив обычный сахар в продукте. Процесс экструзии проводился в режиме реальной температуры и давления, и полученные образцы имели положительные характеристики как в структурном, так и в сенсорном отношении. Продукты были описаны как тонкие, круглые, с пузырьковой текстурой и ломкой консистенцией. При введении морковной или свекольной муки в цвете и запахе продукта были четко прослежены характерные особенности природных компонентов. По химическому составу продукт обогащен белком, сложными углеводами и пищевыми волокнами. Содержание белка определяли в образце с морковной мукой – 9,3 г/100 г, образце со свекольной мукой – 9,1 г/100 г, жирах – 3,5 и 3,2 г/100 г соответственно, моно- и дисахаридах – 22,3 и 21,9 г/100 г, крахмале – 70,2 и 71 г/100 г. Результаты исследования показали, что, эффективно используя овощную муку и натуральные подсластители, можно оправдать производство экструзионных завтраков с функциональными свойствами. Предлагаемая технология имеет тенденцию широко использоваться на промышленном уровне и направлена на производство полезной продукции на основе отечественного растительного сырья.

In this study, the technology of extruded breakfasts of a functional orientation based on rice cereals and plant flours (carrots and beets) was developed and its organoleptic and chemical indicators were studied. Vegetable flours were used in 10% quantities, which, in addition to increasing the biological value of the product, also contributed to the improvement of natural color and taste qualities. The introduction of stevia extract made it possible to obtain a healthy food product with a low glycemic index, replacing the simple sugar contained in the product. The extrusion process was carried out in a specific temperature and pressure mode, and the samples obtained had a positive characteristic from a structural and sensory point of view. The products were described as thin, round in shape, with a bubbly texture and brittle consistency. With the introduction of carrot or beet flour, features inherent in natural components were clearly traced in the color and smell of the product. By chemical composition, the product is enriched with protein, complex carbohydrates and dietary fiber. The protein content was determined in the sample with carrot flour – 9.3 g/100 g, in the sample with beet flour – 9.1 g/100 g, fats – 3.5 and 3.2 g/100 g, mono - and disaccharides – 22.3 and 21.9 g/100 g, starch – 70.2 and 71 g/100 g, respectively. The results of the study showed that the production of extrusion breakfasts with functional properties can be justified by the effective use of vegetable flours and natural sweeteners. The presented technology is intended for widespread use at the industrial level and is aimed at producing useful products based on domestic plant raw materials.

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The authors declare that there are no conflicts of interest present.