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Кафедра : Gıda Mühendisliği ✕Ученые : Aygül USUBALİYEVA ✕

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Dr. Aygül USUBALİYEVAMühendislik Fakültesi

Chemical Composition and Antioxidant Activity of Sea-Buckthorn (Hippophae rhamnoides L.) Grown in Issyk-Kul Region, Kyrgyz Republic

Aygül USUBALİYEVA | Nurzat TOTUBAYEVA

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

Статья 2022 Mühendislik Fakültesi Akademik Gıda20 ( 4 ) 53 Просмотры

COMPARATIVE STUDY OF FERMENTATION PROCESSES OF YAK AND COW MILK

Aygül USUBALİYEVA | Cıldızay ÖZBEKOVA

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

Статья 2023 Mühendislik Fakültesi Journal of microbiology, biotechnology and food sciences13 ( 4 ) 18 Просмотры

The process of yak milk fermentation by polycomponent starter culture

Aygül USUBALİYEVA | Cıldızay ÖZBEKOVA | Anarseyit DEYDİEV

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

Статья 2023 Mühendislik Fakültesi Online Journal of Animal and Feed Research13 ( 6 ) 12 Просмотры

Feeding ration of yaks of the Kyrgyz population and its influence on the biochemical composition of milk

Aygül USUBALİYEVA

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

Статья 2024 Mühendislik Fakültesi Food systems / Пищевые системы7 ( 1 ) 0 Просмотры

Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures

Cıldızay ÖZBEKOVA | Aygül USUBALİYEVA | Ruslan ADİL AKAY TEGİN | Anarseyit DEYDİEV

A comparison study of the fermentation process of khainak (a hybrid of yak and cattle) and cow milk with commercial yoghurt (thermophilic), quark (mesophilic and mixed) starter cultures was conducted to find suitable starters using modern rheological, microbiological, and sensory methods. Lactic acid accumulation dynamic during the fermentation process of khainak milk with yoghurt starters was faster but did not differ from cow milk. The gel strength of the fermented khainak milk (206.3-447.2 Pa) was higher than that of cow milk (40-158 Pa). The total viable bacterial counts of all samples wer ...Более

Статья 2022 Mühendislik Fakültesi International Dairy Journal134 48 Просмотры

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