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Найденный: 8 Экземпляр 0.001 sn
Устойчивое развитие ООН : Крепкое здоровье и б ... ✕Ученые : Canıl İSKAKOVA ✕
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Yrd. Doç. Dr. Canıl İSKAKOVAMühendislik Fakültesi
Крепкое здоровье и благополучиеОбеспечение здоровой и качественной жизни на всех этапах
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Synthesis, Characterization, and Investigation of Coating Properties of Carboxymethyl Acorn Starch (CMAS)

Nurzat ŞAYKİYEVA | Mirlan MOLDOBAYEV | Kubat KEMELOV | Canıl İSKAKOVA | Mustafa DOLAZ

Kyrgyzstan is a landlocked country in Central Asia, famous for its crystal-clear lakes, majestic Tien Shan Mountains that bisect the territory of Turkistan, and magnificent natural beauty. This study aims to evaluate the fruit (acorns) of the oak trees (Quercus robur L.) grown in Bishkek, the capital city of Kyrgyzstan. For this purpose, carboxymethyl acorn starch (CMAS), which is not synthesized in literature, is first synthesized by isolating acorn starch (AS) from the acorns. The structures of CMASs are characterized by H-1(C-13)-NMR, FT-IR, XRD, and SEM techniques. The viscosities of the s ...Более

Статья 2023 Mühendislik Fakültesi Starch-Starke75 ( 9-10 ) 37 Просмотры
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Evaluation of Pomological Characteristics and Bioactive Compounds of Wild Sea Buckthorn (Hippophae Rhamnoides L.) and Hawthorn (Crataegus songarica) from Walnut-Fruit Forest Kyzyl-Unkur, Kyrgyzstan

Canıl İSKAKOVA | Cıldız ÖSKÖNBAEVA

There are different berries and fruits naturally growing in the walnut-fruit forests of Kyrgyzstan, however, their composition and bioactive compounds have not been studied. This study aims to contribute to the limited literature on dietary fibres, ash, bioactive compounds such as vitamin C, polyphenols, antioxidant activity, and physical parameters of wild sea buckthorn (Hippophae rhamnoides L.) and hawthorn (Crataegus songarica) from walnut-fruit forests of Kyrgyzstan. The standard food analysis techniques and DPPH assay were used to determine the nutritional composition and antioxidant acti ...Более

Статья 2023 Mühendislik Fakültesi KSU Tarım ve Doğa Dergisi - KSU Journal of Agriculture and Nature26 ( 5 ) 12 Просмотры
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Milk- and cereal-based Kyrgyz ethnic foods

Canıl İSKAKOVA

This review outlines information on Kyrgyz ethnic cereal-and milk-based products related to historical and cultural perspectives, as well as summarizing their nutritional values, recipes, production technologies and starter cultures for fermented beverages. This study aims to familiarize and promote Kyrgyz traditional milk-and cereal-based foods among tourists, for whom the traditional food represented by Kyrgyzstan is an important attractive feature. Koumiss made from mare's milk, as well as Ayran, Chalap, Sary mai, Suzmo center dot and Kurut made from cow's or sheep's milk, which in recent d ...Более

Статья 2022 Mühendislik Fakültesi International Journal of Gastronomy and Food Science29 81 Просмотры
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Screening a Bozo Starter Culture for Potential Application in Beer Fermentation

Canıl İSKAKOVA | Kubat KEMELOV

The aim of this study was to identify yeast strains and hop-tolerant lactic acid bacteria from Bozo, a traditional Kyrgyz-fermented beverage that has been described as a predecessor of today

Статья 2019 Mühendislik Fakültesi Journal of the American Society of Brewing Chemists : The Science of Beer77 ( 1 ) 62 Просмотры
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Determination of physicochemical parameters, phenolic content, and antioxidant capacity of wild cherry plum (Prunus divaricata Ledeb.) from the walnut-fruit forests of Kyrgyzstan

Camilya SMANALİYEVA | Canıl İSKAKOVA | Cıldız ÖSKÖNBAEVA

Wild fruits and berries from the walnut-fruit forests of Kyrgyzstan may hold nutritional and health benefits for humans. Since information on their nutritional value is scarce, physical properties and nutritional value of naturally occurring red, black, and yellow cherry plum fruits (Prunus divaricata Ledeb.) were evaluated. The wild cherry plums featured moisture contents between 81.07 and 85.87%, reducing sugar contents of 6.83-8.42%, alimentary fiber of 0.78-1.38%, ash contents of 0.48-0.74%, acidity levels of 0.97-2.31%, and ascorbic acid concentrations of 16.00-30.25 mg/100 g. The total p ...Более

Статья 2019 Mühendislik Fakültesi European Food Research and Technology245 ( 10 ) 110 Просмотры
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Comparison of Rheological and Colorimetric Measurements to Determine α-amylase Activity for Malt Used for the Beverage Bozo

Canıl İSKAKOVA | Camilya SMANALİYEVA | Asılbek KULMIRZAYEV

In the current study, rheological and colorimetric methods were compared for determination of α-amylase activity of grain malt, used for Kyrgyz traditional fermented beverage Bozo. The highest α-amylase activity determined by colorimetric method was found in barley malt (32.83 A), followed by wheat (32.09 A), and was lowest in millet malt (10.82 A) and maize malt (10.76 A). Rheological parameters of millet porridge without and with malt were studied. The liquefaction effect of millet porridge after addition of malt was determined with rotational and oscillatory measurements. Results from stati ...Более

Статья 2017 Mühendislik Fakültesi International Journal of Food Properties20 ( 9 ) 96 Просмотры
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Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria

Canıl İSKAKOVA

This study investigated the interaction of rice flour and two local strains of Lactobacillus acidophilus bacteria (LAB) from Kyrgyzstan used for the modification of a functional product for infant nutrition. White rice 2?/w and a local variety of brown rice 2?/w were used as prebiotic ingredients. The fermentation time of the samples ranged from 257 to 270 min to reduce the pH from 6.5 to 4.6. In the control product with 4?w/w) sugar the fermentation was faster (257 min), however, gel setting G

Статья 2021 Mühendislik Fakültesi European Food Research and Technology247 ( 7 ) 50 Просмотры
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DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT

Canıl İSKAKOVA

Consumer interest in concentrated protein-rich food is growing. Kyrgyz traditional food Süzmö, which is a highly viscous dairy product that is produced from fermented milk Ayran, needs to be introduced into the dairy industry. In this study, the rheological parameters of this indigenous food product were investigated in steady and dynamic rheological experiments. The flow behaviours of Süzmö were evaluated at six temperatures (20, 30, 40, 50, 60, and 70°C) and suitable rheological models were found. The flow curves of Süzmö at investigated temperatures have the yield stress (τ0) values between ...Более

Статья 2021 Mühendislik Fakültesi Trakya University Journal of Natural Sciences22 ( 2 ) 41 Просмотры
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