General Agricultural and Biological Sciences, Food Science, General Agricultural and Biological Sciences, General Agricultural and Biological Sciences
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Scopus Publications
Scopus Publications
Effect of juniper fruit (Juniperus communis L.) on bread quality characteristics Saniya Ibraimova, Ayana Serikbaeva, Sholpan Amanova, Bagimkul Tnymbaeva, Zibo Kobjasarova, et al. Scifood, 2025 The study investigated the effect of chopped juniper fruit in bread formulations on organoleptic, physicochemical and nutritional value. The results showed that juniper fruit added for 3% significantly improved bread's taste, aroma, texture and appearance. According to the results of the tasting evaluation, bread with 3% juniper fruit had high organoleptic parameters and exceptional taste qualities. The protein, fat and fibre content in bread with juniper fruit addition increased significantly compared to the control sample, increasing by 4.0-11.8%, 18.5-14.8% and 322.2-222.2%, respectively. There was also a 2-fold increase in the antioxidant activity of bread with the addition of 3% juniper fruit (15.5 mg/100 g), which has a positive effect on extending the shelf life of bread and preserving its freshness. The loss of bread freshness during storage was slow in the sample with the addition of juniper fruit, which was 20% lower than in the control sample. Physico-chemical analyses showed that juniper fruit increased the nutritional value and enriched the nutrient content. The study's results confirmed that the bread's safety parameters also met the requirements, making it safe for consumption. Thus, chopped juniper fruit in bread production is an effective way to improve the nutritional and organoleptic properties of the product, extending shelf life.
Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis Leila KAIMBAYEVA, Shynar KENENBAY, Fatima DIKHANBAEVA, Bagimkul TNYMBAEVA, Saule KAZIHANOVA Food Science and Technology Brazil, 2021 of muscle tissue. A number of authors conducted histological examinations to study the process of autolysis during the aging of meat of sheep, red deer, horses and cattle. Thus, microstructural studies of the morphology of different muscles of sheep were performed at the Almaty Technological University. The meat was examined using a scanning electron microscope. The microstructure of a longitudinal section of the longest muscle of the back of a sheep is presented. It was noted that the microstructural examination of the morphology of different muscles of sheep demonstrated the fine structure of the muscle tissue of the musculus longissimus and musculus semitendinosus of sheep study the indicators characterizing the process of autolysis (pH, water-binding power, activity of tissue enzymes, microstructural changes) to select the optimal exposure time for red deer meat before using it in the production of meat products. Samples of muscle tissue were Abstract The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian camels at the age of 5 years, obtained during slaughter at a meat processing enterprise in the Almaty region of the Republic of Kazakhstan. Selected muscle tissue samples were fixed in 10% solution of neutral formalin. Conducted microstructural studies allowed to establish the patterns of morphological changes in the muscle tissue of camel after slaughter. It was established: the absence of transverse striation, slit-like violations of the integrity of muscle fibres, as well as nuclear lysis. It was concluded that in order to develop the technology of quality meat products from camel meat, scientifically-based methods and modes of processing, the use of intensive methods of mechanical processing and effective methods of salting are necessary.
Determining Optimal Process Parameters For Sprouting Buckwheat As A Base For A Food Seasoning Of Improved Quality Ayana Serikbaeva, Bagimkul Tnymbaeva, Maryna Mardar, Nataliіa Tkachenko, Saniya Ibraimova, et al. Eastern European Journal of Enterprise Technologies, 2021 In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days. The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times. It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible 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. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety. The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition
QUALITY AND SAFETY ENSURING IN THE DEVELOPMENT OF FLAVORED SPICES BASED ON GREATED CEREALS USING THE HACCP PRINCIPLES Ayana Serikbaeva, Bagimkul Tnymbaeva, Saniya Ibraimova, Maryna Mardar Technology Audit and Production Reserves, 2020 The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan in order to control the safety of flavoring condiments of increased nutritional value. The new flavor seasoning is developed on the basis of sprouted green buckwheat of the «Bogatyr» variety, dried vegetables (carrots, pumpkin, garlic), dried herbs (celery, basil, oregano, dill), spices (ginger, turmeric, curry, paprika, coriander).For a flavoring seasoning with the addition of 30 % sprouted green buckwheat, technical conditions have been developed, where the requirements for organoleptic, physico-chemical and microbiological quality indicators are normalized.The paper describes the method of germination of green buckwheat grain, as well as the standards used for drawing up the HACCP plan at the enterprise.As a result of the analysis of the production process of flavoring seasoning, dangerous factors and management measures were identified. Three critical control points have been identified: in the process sprouted, in the process disinfection under grain germination, and in the process packaging of the finished product. Biological, chemical and physical hazards that can occur at each stage of seasoning production are identified. Once the risk factor was identified, critical limits were identified and monitoring procedures were established, as well as corrective actions were developed. During the research, a HACCP plan was developed for a new type of flavor seasoning with increased nutritional value in order to improve the safety and quality of products. The application of the HACCP plan will allow to effectively manage processes, use preventive measures, and accurately identify critical processes.
