IMPACT OF SEA BUCKTHORN EXTRACT ON BREAD INDICATORS
https://doi.org/10.48184/2304-568X-2022-1-56-61
Abstract
In the article it can be seen that vegetable raw materials are rich in vitamins, amino acids, minerals, proteins, by carrying out a literary review of scientific research on the chemical composition of plant raw materials in general, including sea buckthorn. An extract is obtained from the leaves of the sea buckthorn berries demonstrating antimicrobial properties, also the influence on microbiological indicators and the improvement of the quality of bread products were studied. The optimal quantity was selected with the addition of extract of leaves of the sea buckthorn berries in the amount of 0.5%, 2% and 4%. The study found that the addition of 2 per cent of the leaves of the sea buckthorn berries extract not only improves the nutritional value of the baked goods, but also extends the shelf life of the final products.
About the Authors
I. KURMANBAYEVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi Str., 100
Z. NABIYEVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi Str., 100
D. TATTIBAYEVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi Str., 100
G. JUMABEKOVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi Str., 100
A. ZHELDYBAYEVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi Str., 100
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Review
For citations:
KURMANBAYEVA I., NABIYEVA Z., TATTIBAYEVA D., JUMABEKOVA G., ZHELDYBAYEVA A. IMPACT OF SEA BUCKTHORN EXTRACT ON BREAD INDICATORS. The Journal of Almaty Technological University. 2022;(2):56-61. https://doi.org/10.48184/2304-568X-2022-1-56-61
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