OPTIMIZATION OF THE METHOD OF HYDROTHERMAL TREATMENT OF MOGAR GRAIN FOR PRODUCTION OF FOOD CONCENTRATE TALKAN

Kuzembayeva G. Kuzembayev K. Tlevlessova D.
2023 Technology Center

Eastern-European Journal of Enterprise Technologies
2023 #5 Issue 11(125)16 - 25 pp.

The possibility of using mogar grain for the production of food concentrates based on the traditional national dish Talkan is considered. Talkan is a national food concentrate for Republic of Kazakhstan, which has been used as a staple food in long-distance trekking by various cultures for centuries. Traditionally, talkan is prepared from various cereals, particularly millet, wheat and barley. When boiling water and oil are added, it turns into a hearty porridge, and when oil and sugar are added, it becomes a delicious dessert. The difficulty lies in the careful handling and preparation of the mogar grain. During intensive cooking, the grain can easily overcook, resulting in all the valuable nutrients being leached into the broth. In addition, improperly prepared mogar can burn during further roasting. To determine the optimal parameters of mogar hydrothermal treatment and to create a high-quality food concentrate based on the national dish Talkan, a complex experiment was conducted using modern methods of experiment planning. A number of variables were tested during the experiment, including temperature limits and duration of cooking, as well as temperature, duration and intensity of stirring during drying and roasting of mogar. The study showed that the most favourable conditions for mogar grain involve cooking at an initial temperature of between 15–20 °C for about 60 minutes, gradually reaching 100 °C. The drying and roasting processes are best carried out for 25 minutes, with a layer thickness of 25 mm and a surface temperature of 250 °C. The determined of hydrothermal treatment serve as a basis for the design of specialised equipment for preparation of mogar grain for the purpose of making Talkan

drying , grain quality , hydrothermal treatment , mogar , roasting , Talkan

Text of the article Перейти на текст статьи

Department of Food Technology, Almaty Technological University, Tole bi str., 100, Almaty, 050012, Kazakhstan

Department of Food Technology

10 лет помогаем публиковать статьи Международный издатель

Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026