REVEALING THE INFLUENCE OF SORGHUM FLOUR ON THE RHEOLOGICAL AND BAKING PROPERTIES OF DOUGH, THE QUALITY AND NUTRITIONAL VALUE OF BREAD Zhibek Ussembayeva, Nurlan Dautkanov, Moldir Yerbulekova, Dina Dautkanova Eastern European Journal of Enterprise Technologies, 2024 The object of this study is the quality of bread using wheat flour mixed with sorghum flour. The implementation of the task of stable provision of the population with good quality bread and high nutritional value is based on improving the technology of bread using sorghum flour in accordance with the global trend of safe and healthy nutrition. The results on the chemical composition and nutritional value (amino acid content, mineral composition, and vitamins) of sorghum flour were obtained, a comparative analysis with wheat flour was carried out. An analysis of the amylographic characteristics of flour and dough with the addition of various amounts of sorghum flour, improvers, and enzyme preparations was carried out. As a source of nutrients, the effect of sorghum flour on the rheological and baking properties of wheat dough was studied. The effect of the studied flour on the quality of finished bread was established. The complex effect of the Emceft improver and the KAZenzym enzyme preparation on the quality of dough and bread, including from sorghum flour, was studied. For the first time, the use of sorghum flour of the Kazakhstan 20 variety for the production of bread in combination with an improver and an enzyme preparation has improved the chemical composition, rheological and baking properties of the dough. Research shows that bread with the use of sorghum flour diversifies the diet and promotes human health due to its nutritional composition and potential as a gluten-free food. The scope and conditions of practical use of the results are the possibility of using sorghum for bread making. Achieving these capabilities is based on the developed technology of bread in combination with an improver and an enzyme preparation
Study of vegetable oils and their blends using infrared reflectance spectroscopy and refractometry Almas Mukhametov, Laura Mamayeva, Assemay Kazhymurat, Togzhan Akhlan, Moldir Yerbulekova Food Chemistry X, 2023 The present study aims to perform a comparative analysis of vegetable oils and their two-component blends using infrared spectroscopy and refractometry. The study was conducted in Almaty (Kazakhstan) in 2020. Three samples of 44 vegetable oils and their blends made from two components were examined. Fractometry and infrared spectroscopy were used to investigate the properties of blended vegetable oils. To this end, the fatty acid fraction (in percentage), iodine number, and index of refraction (IOR) were calculated. Afterward, the spectrograms obtained for the blends were analyzed. It was found that the difference between the intensities of weak bands and the band expansion of 722 cm−1 indicates greater expressiveness. When low-intensity bands (1653 cm−1) become more distinct due to vibrations of double carbon bonds (C-bonds), the level of unsaturated fatty acids in the blend increases as well.
The Effects of Heat Treatment on the Oxidation Resistance and Fatty Acid Composition of the Vegetable Oil Blend Almas Mukhametov, Dina Dautkanova, Assemay Kazhymurat, Moldir Yerbulekova, Gulsim Aitkhozhayeva Journal of Oleo Science, 2023 The purpose is to elucidate the effects of the duration of heat treatment on the resistance of vegetable oils to oxidative processes. Iodine and acid values were analyzed before and after heat exposure. Rapeseed oil, sunflower oil, and a blend of rapeseed and sunflower oils (ratio 55:45) were used as samples. Sunflower oil heated at a temperature of 40°C for 80 minutes had its peroxide value increased by 3.0 times (p ≤ 0.05) as compared to rapeseed oil and the blend. At 75°C, the peroxide value increased by 4.0 times for sunflower oil (p ≤ 0.05), by 3.0 and 3.3 times for rapeseed oil (p ≤ 0.05), and by 3.1 and 3.4 times for the blend (p ≤ 0.05). At 40°C, no peroxide values were obtained that exceeded the threshold limits. The concentration of fatty acids in oils depends on the plant variety, growth conditions and maturity of seeds or fruits. Therefore, the concentration of fatty acids in the oil should be measured before oil blending.
Fatty Acid Profile of Functional Emulsion-Based Food Products Containing Conventional and Unconventional Ingredients Almas Mukhametov, Laura Mamayeva, Moldir Yerbulekova, Gulsim Aitkhozhayeva Italian Journal of Food Science, 2022 The creation of new emulsion-based food products has great potential for the food industry at the present stage of its development. The purpose of the paper is to explore the physical and chemical characteristics (content of fatty acids and tocopherols) of nine mixtures (blends) of conventional and unconventional vegetable oils with regard to the changes in the peroxide values of the oil blends stored under different temperatures for different periods. The study was conducted in 2020 in Almaty (Kazakhstan). Nine vegetable oil blends were prepared by mixing conventional and unconventional ingredients. Each of the resulting blends was tested in 30 replicates for the content of fatty acids (oleic, linoleic, and linolenic acids) and tocopherols. The blends were stored at 10°C and 20°C. Samples were taken to determine peroxide values. The results were compared to the control (refined sunflower oil). In all nine blends, the optimal ratio of the evaluated fatty acids and the optimal concentration of tocopherols were confirmed. After 6 months of storage, the peroxide values of blend No. 1 stored at 10°C and 20°C were 3 and 6, respectively. Blend No. 2 stored for the same period at the same temperatures demonstrated the respective peroxide values of 2.5 and 4.5. For blend No. 3, the respective values obtained were 2.5 and 5.5, and for blend No. 4, the respective values were 3.0 and 6.5. The most drastic changes were observed in blend No. 5, with respective peroxide values of 2.5 and 7.2. The respective peroxide values of blend No. 6 were 3.7 and 5.5, blend No. 7, 3.5 and 7.0, blend No. 8, 4.0 and 6.5, and blend No. 9, .5 and 5.5. All in all, the peroxide values of the nine tested blends were significantly lower than those of the control (p ≤ 0.05–0.01). The proposed nine blends can be used as food additives exhibiting biological activities. After 6 months of storage, the minimal changes in the peroxide values were observed in blend Nos. 2 and 3, while the maximum changes were reported for blend Nos. 5, 7, and 8. In the future, an investigation of the therapeutic effects of the obtained blends should be undertaken, with a focus on possible adverse heating-induced changes in some components (flaxseed oil).
Effects of ω-3 fatty acids and ratio of ω-3/ω-6 for health promotion and diseasprevention Almas MUKHAMETOV, Moldir YERBULEKOVA, Gulsim AITKHOZHAYEVA, Gulim TUYAKOVA, Dina DAUTKANOVA Food Science and Technology Brazil, 2022 Awareness of the role of essential fatty acids in human health and disease prevention has been increasing among the population over the past decades. It is known that the positive correlation of essential fatty acid content with a decrease in cardiovascular morbidity and mortality, infant development, brain and vision functioning, arthritis, hypertension, diabetes mellitus, and neurological/neuropsychiatric disorders. Rich sources of essential fatty acids are fish, fish oil, and some vegetable oils. In this paper, the average content of linoleic and α-linolenic acids in oils (g/100 g of fat) and their ratio is presented. In Kazakhstan, among vegetable oils, sunflower oil is the most commonly consumed, in which the ratio ω-6 to ω-3 on average is about 220:1, which exceeds all recommended norms. Based on the examination of literary data on this topic, the desk-based research approach was used in this paper. According to the results, statistical data on the number of diseases of the cardiovascular system and diabetes mellitus are confirmed by studies on the positive relationship between PUWC and the development of these diseases, which indicates the need to conduct more studies on the ratio of ω-6 to ω-3 in the diets. The objective of this research is to encourage scientists to increase their basic grasp of biochemistry in order to improve health and prevent fatty acid illness.
Intensification of fermentation process using natural sweeteners Journal of Hygienic Engineering and Design, 2020
