Совершенствование технологии производства функционального продукта из дикорастущего сырья Республики Киргизия = Improving the Technology of Production of Functional Product from Wild Raw Materials of the Kyrgyz Republic

Camilya SMANALİYEVA

Статья посвящена вопросам создания функциональных продуктов на основе дикорастущего сырья Республики Киргизия. Дикорастущие плоды и ягоды - более эффективные источники антиоксидантов, способствующих улучшению действия витаминов и различных микронутриентов. Проблемы переработки дикорастущего растительного сырья заключается в отсутствии комплексного системного подхода к оценке дикорастущего сырья, содержащего большое количество биологически активных веществ, а также в многовариантности технологических процессов при их промышленной переработке. Цель работы - совершенствование технологии производс ...Более

Investigation of changes in chemical composition and rheological properties of Kyrgyz rice cultivars (Ozgon rice) depending on long-term stack-storage after harvesting

Camilya SMANALİYEVA | Kalıypa SALİYEVA | Bakıt BORKOYEV

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

Analytical and rheological investigations into selected unifloral German honey

Camilya SMANALİYEVA

The physicochemical and rheological properties parameters of five German unifloral honey: false acacia, heather, sunflower, lime and rape (39 samples) were analysed to demonstrate the relation between botanical origin and material properties. The validity of the rheological constitutive equations by Herschel-Bulkley, Ostwald-De Waele and Newton was confirmed by varying temperature and crystalline state. Highly structured (crystalline) honey exhibits temperature dependent with all rheological anomalies (shear thinning, yield point and rheodynamic behaviour) and can described an average effectiv ...Более

Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats

Camilya SMANALİYEVA | Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

The objective of this paper was to study the fatty acid composition, and thermal and rheological behavior of Kyrgyz yak (Bos grunniens) visceral fats compared to visceral fats of cow (Bos taurus) and horse (Equus caballus). The result of the studу revealed that the content of saturated fatty acids (SFA) in yak fat was higher than those of unsaturated fatty acids (UFA) (about 58.3 and 38.0 %, respectively). The UFA content in yak fat was higher compared to cow fat (about 27.1 %) and lower than that of horse fat (about 60.0 %). The melting temperatures determined using DSC were found to be 55.18 ...Более

Erratum: On the Temporal Stability of Analyte Recognition with an E-Nose Based on a Metal Oxide Sensor in Practical Applications (vol 18, 550, 2018)

Ruslan ADİL AKAY TEGİN | Camilya SMANALİYEVA | Coşkan ILICALI

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

On the Temporal Stability of Analyte Recognition with an E-Nose Based on a Metal Oxide Sensor in Practical Applications

Ruslan ADİL AKAY TEGİN | Camilya SMANALİYEVA | Coşkan ILICALI

The paper deals with a functional instability of electronic nose (e-nose) units which significantly limits their real-life applications. Here we demonstrate how to approach this issue with example of an e-nose based on a metal oxide sensor array developed at the Karlsruhe Institute of Technology (Germany). We consider the instability of e-nose operation at different time scales ranging from minutes to many years. To test the e-nose we employ open-air and headspace sampling of analyte odors. The multivariate recognition algorithm to process the multisensor array signals is based on the linear d ...Более

Разработка новой рецептуры фруктово-овощных пюре с медом и рисом для детского питания

Camilya SMANALİYEVA

Питание является одним из главных факторов, обеспечивающих нормальный рост и развитие ребенка. В Кыргызстане проживает около 160 298 детей в возрасте до 1 года, для которых необходимо специальное детское питание и эта потребность обеспечиваются только за счёт дорогих импортных продуктов. Целью исследования являлось разработка рецептур и технологии новых фруктово-овощных пюре для детского питания с использованием местного сырья. Для разработки нового продукта были выбраны яблоки, груша, тыква. Особенность новых рецептов заключается в использовании рисовой муки и меда, которые являются источнико ...Более

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

Определение физико-химических свойств мёда из горных и равнинных регионов Кыргызстана = Determination of Physical and Chemical Properties of Honey from the Mountainous and Lowland Regions of Kyrgyzstan

Kunduz KADIROVA | Camilya SMANALİYEVA

Целью исследования является определение основных физико-химических показателей мёда собранных из горных и равнинных регионов Кыргызстана. Объектами исследования были выбраны образцы мёда из Суусамыра, Сары-Челека, Токтогула, Ысык-Куля, Таласа, Чон-Кемина и Узген (Кара-Шоро). Исходя из полученных результатов, можно сказать, что определенные химические параметры, как массовая доля воды, редуцирующие сахара, общая кислотность и рН исследуемых образцов мёда находятся в пределах установленных нормативными документами. Диастазное число исследуемых образцов показали высокие результаты. Самое максимал ...Более