DEVELOPMENT OF A NEW TYPE OF SEASONING BASED ON SPROUTED BUCKWHEAT GRAIN OF THE «BOGATYR» VARIETY
https://doi.org/10.48184/2304-568X-2022-1-73-80
Abstract
The article presents a recipe and a score scale for organoleptic evaluation of the quality of a new type of seasoning based on sprouted buckwheat. The results of studies of the nutritional value, biochemical composition, and antioxidant activity of the new product are presented. It was found that the prototype seasoning with the addition of 30% sprouted buckwheat is characterized by an increased content of protein, vitamins, microand macro elements compared with the control sample, as well as the addition of sprouted buckwheat grains to the seasoning allowed to increase by 25% the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg / 100 g, respectively.
About the Authors
A. N. SERIKBAEVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi, 100
B. T. TNYMBAEVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi, 100
S. E. IBRAIMOVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi, 100
G. S. DZHUMABEKOVA
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi, 100
A. I. SAMADUN
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, Almaty, Tole bi, 100
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Review
For citations:
SERIKBAEVA A.N., TNYMBAEVA B.T., IBRAIMOVA S.E., DZHUMABEKOVA G.S., SAMADUN A.I. DEVELOPMENT OF A NEW TYPE OF SEASONING BASED ON SPROUTED BUCKWHEAT GRAIN OF THE «BOGATYR» VARIETY. The Journal of Almaty Technological University. 2022;(2):73-80. (In Kazakh) https://doi.org/10.48184/2304-568X-2022-1-73-80
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