OPTIMIZATION OF TECHNOLOGICAL PARAMETERS IN THE PRODUCTION OF CEREAL BEVERAGES FORTIFIED WITH OMEGA-3 POLYUNSATURATED FATTY ACIDS
Khastayeva A. Bekturganova A. Omaraliyeva A. Serikov A. Myrzhykbayeva A.
2023Technology Center
Eastern-European Journal of Enterprise Technologies
2023#3Issue 11(123)78 - 88 pp.
The object of this study was cereal drinks fortified with Omega-3 polyunsaturated fatty acids: rice (product 1), oat (product 2), buckwheat (product 3). The purpose of the research was to optimize technological parameters in the production of such beverages. A mathematical model was built in the form of three regression equations describing the influence of grinding size (K), roasting temperature (T), and roasting duration (t) on three output variables: oat, buckwheat, and rice protein content. Statistical analysis of the obtained equations showed that they are adequate in the selected area of planning: K=0.66-2.34 mm, T=133-217 °C, t=3.3-11.7min. Studies were conducted to determine quality indicators, chemical composition, biological and nutritional value of the developed cereal drinks, in comparison with the control version. It has been established that the content of fatty acid composition of cereal drinks differs markedly. The minimum share of saturated fatty acids was established in product No. 3, without fortification - 10.43 %. The content of polyunsaturatedfatty acids rangedfrom 82.09 % (product 1) to 89.57 % (product 3). The highest omega-3 content was found in product 2, with fortification - 1.34 %, and the lowest - in product 1, withoutfortification - 0.27 %. The introduction of a filler in cereal drinks made it possible to add protein, thereby increasing the biological value. According to the content of essential amino acids, the devised product is characterized by a high content of essential amino acids, exceeding the FAO/WHO ideal protein scale, which allows us to draw a conclusion about the high biological value of the developed product. The analysis of the mathematical model built established that an increase in the coarseness of grinding leads to a decrease in the protein content in the entire investigated range of values of this factor
amino acid score , cereal drink , fatty acid composition , fortification , functional drink , Omega-3 , optimization of technological parameters
Text of the article Перейти на текст статьи
Department of Technology and Safety of Food Products Kazakh National, Agrarian Research University, Abai str., 8, Almaty, 050010, Kazakhstan
Department of Technology and Standardization JSC, Kazakh University of Technology and Business, Kayym-Mukhamedkhanova str. 37 a, Astana, 010000, Kazakhstan
Department of Technology and Safety of Food Products Kazakh National
Department of Technology and Standardization JSC
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026