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Mountain animal food products are at the center of attention due to their intrinsic value and, as such, mountain beekeeping products deserve attention and effort for their valorisation. The work aimed at investigating the quality traits of mountain honey samples from Kyrgyzstan, giving particular emphasis on the amino acid profiles and their possible relationship with the other chemical-physical characteristics. The moisture content, acidity, pH, and diastase activity of honey samples were within the limits established by normative documents. The honey samples showed a higher diastase activity ...Более
The fruit of sea-buckthorn (Hippophae rhamnoides L.) is a rich source of nutrients and phytochemicals. This study determined the chemical composition and antioxidant activity of sea-buckthorn grown in Issyk-Kul region, Kyrgyz Republic, during maturation from August to November. Three different assays [ferric reducing antioxidant power (FRAP), DPPH radical scavenging activity (DPPH), and cupric ion reducing antioxidant capacity (CUPRAC)] were used to determine the antioxidant activity of sea-buckthorn fruits. Sea-buckthorn fruits had a sugar content of 6.57-8.08 g/100g, a dietary fiber content ...Более
Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains 'Badyrak vanilla' (BV) and 'Badyrak with whey' (MC) depending on temperature during th ...Более
Yak milk is a valuable raw material for the production of functional food. Investigation of the fermentation process with commercial starter cultures is conducted to find suitable starters for producing fermented yak milk products on an industrial scale using modern rheological, microbiological, and sensorial methods. According to the acidification curve and rheological measurement, the gel-forming time of yak milk with mesophilic, thermophilic and mixed (meso-thermophilic) starter cultures was not significantly different from cow milk; but, yak milk had a significantly higher gel strength in ...Более
Gluteus medius, Longissimus thoracis, and Semitendinosus muscles from the cow and yak (Bos grunniens) reared in the Kyrgyz Republic were dried by convective (hot air) drying and freeze drying. The dried muscles were grinded into fine powders and along with raw muscles were evaluated for water activity (aW), chemical composition (moisture, fat, protein), colour characteristics (L, a, and b values), fluorescence of intrinsic fluorophores (tryptophan, vitamin A, and riboflavin). Processing of measured data tables using common components and specific weights analysis (CCSWA) showed close relations ...Более
The paper presents a comparative characteristic of the fermentation processes of yak and cow milk samples with a high fat content of 1.5 and 6 with a multicomponent starter culture, which includes Lactobacillus acidophilus, Bifidobacterium animalis subsp Lactis and Streptococcus thermophiles. Acid formation in the process of milk fermentation under the influence of the starter microflora was assessed by the dynamics of changing in titratable (Ac) and active (pH) acidity over time. The course of the formation of the structure of the resulting clot was monitored on a rheometer, fixing the viscos ...Более
The present study aimed to determine the content of 18 free amino acids (FAA), including 10 essential amino acids, in traditional fermented beverages and their umami, sweet and bitter taste potential. The FAAs of traditional dairy and cereal-based fermented beverages were measured using high-performance liquid chromatography (HPLC) with a diode array detector and derivatization with diethyl ethoxymethylenemalonate (DEEMM). FAA content and taste attributes with a focus on umami, sweet and bitter were presented for koumiss, ayran, carbonated ayran, boza, boza with sea buckthorn, and maksym. The ...Более
The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker’s yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared wi ...Более
Yaks are the large herbivorous ruminants that live in high mountain pastures at altitudes from 2,000 to 4,000 m above sea level. This environment is quite harsh, and yaks calmly tolerate extreme cold — down to minus 40 ºС. The main food of yaks are herbaceous plants, the vegetation season of which in a cold mountain climate is short, about 3–4 months, and therefore they feed mostly on wilted pasture, which is, in principle, sufficient for these animals. At the end of winter, when the amount of pasture feed decreases, the animals become malnourished and lose weight. Therefore, yak farmers often ...Более
This study was carried out to determine the influence of milking season on amino acid (AA) profile and chemical composition of milk samples from Kyrgyz native breed mares under traditional pasture conditions. Milk samples were collected monthly from May to August 2014 from mares grazing at 2,200 m above sea level. The AA composition was determined by precolumn derivatization with diethyl ethoxymethylenemalonate in HPLC and 18 AA were determined in mare milk. The analytical parameters of linearity (0.01–4 μg/mL), precision of the method (0.26–4.88% relative standard deviation), derivatization p ...Более
The analytical model developed by Dincer and Dost [3] for the estimation of diffusivities and mass transfer coefficients has been reviewed, and the equations used for the evaluation of the mass transfer coefficients have been corrected. The corrected equations have been used for the calculation of mass transfer coefficients from literature data. It was observed that the corrected diffusivities showed significant differences from the previously calculated values. The use of the modified equations in future drying calculations will lead to more realistic mass transfer coefficient values. -
Keyw ...Более
The present work investigated the effect of long-term stack-storage after harvesting on selected chemical and rheological properties of Kyrgyz rice cultivars, Ozgon. The performance indicators of in stack-stored Ozgon rice samples after 4, 6, and 12 days was grain size, grain weight, color, moisture, total starch, amylose, protein, fat and ash contents, and mineral composition as well as the rheological properties of rice flour dough. The change of stored rice is caused by the organic modification of the starch structure, decreasing of moisture as well as proteolysis of proteins in the endospe ...Более