Preview

The Journal of Almaty Technological University

Advanced search

Scientific justification of the co-extruded foodstuffs preparing method

https://doi.org/10.48184/2304-568X-2020-4-47-53

Abstract

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.

About the Authors

A. A. Ospanov
Kazakh National Agrarian Research University
Kazakhstan

Almaty



A. K. Timurbekova
Kazakh National Agrarian Research University
Kazakhstan

Almaty



A. T. Almaganbetova
Kazakh National Agrarian Research University
Kazakhstan

Almaty



References

1. Ostrikov A.N. Innovacionnye tekhnologii belkovykh teksturatov / A.N. Ostrikov, V.N. Vasilenko, E.A. Tatarenkov // Voronezh.gos. un-t inzh. tekhnol. – Voronezh: VGUIT, 2012. – 224 s. (in Russian)

2. Chiu H.-T., Yu C.-Y., Huang C.-M., Lin B.-S. Coextrusion and biaxial orientation of multimicrolayer films // Journal of Applied Polymer Science, 2020. – 37(41). (in English)

3. Lewicki P.P. Extrusion technology // Encyclopedia of Meat Sciences, 2014. – P. 564569.(in English)

4. Ospanov A.A., Ostrikov A.N., Muslimov N.ZH., Timurbekova A.K., Dzhumabekova G.B. Tekhnologiya proizvodstva koehkstrudirovannykh pishchevykh produktov. – Almaty: TOO «Nur-PrinT», 2018. – 211 s. (in Russian)

5. Alexander N. Ostrikov, Sergey V. Shakhov, Abdymanap A. Ospanov, Nurzhan Zh. Muslimov, Aigul K. Timurbekova Mathematical modeling of product melt flow in the molding channel of an extruding machine with meat filling feeding // Journal of Food Process Engineering, 2018. – V. 41, Issue 8.(in English)

6. Ospanov A.A., Muslimov N.ZH., Timurbekova A.K., Dzhumabekova G.B. Patent RK na poleznuyu model' «Polizlakovyj koehkstrudi-rovannyj produkt pitaniya s plodovo-yagodnoj nachinkoj № 1762 ot 31.10.2016.(in Russian)

7. Ospanov A.A., Muslimov N.ZH., Timurbekova A.K., Dzhumabekova G.B. Patent RK na poleznuyu model' «Polizlakovyj koehkstrudirovannyj produkt pitaniya s myaso-molochnoj na-chinkoj (varianty)», № 2175 ot 30.05.2017. (in Russian)


Supplementary files

Review

For citations:


Ospanov A.A., Timurbekova A.K., Almaganbetova A.T. Scientific justification of the co-extruded foodstuffs preparing method. The Journal of Almaty Technological University. 2020;(4):47-53. (In Kazakh) https://doi.org/10.48184/2304-568X-2020-4-47-53

Views: 540


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)