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Найденный: 4 Экземпляр 0.001 sn

Кафедра : Gıda Mühendisliği ✕Ученые : Anarseyit DEYDİEV ✕

Коллекция [1]

Ученые [6]

Устойчивое развитие ООН [4]

Факультет / Институт [1]

Вид публикации [1]

Год публикации [3]

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Doç. Dr. Anarseyit DEYDİEVMühendislik Fakültesi

Effect of Storage Period on Acid Value and Sensory Attributes of Puffed Wheat Grains 'Badyrak Vanilla' and 'Badyrak with Whey'

Asılbek KULMIRZAYEV | Anarseyit DEYDİEV

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

Статья 2023 Mühendislik Fakültesi Rural Sustainability Research49 ( 344 ) 26 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

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

Улуттук бозо ичимдиги - даярдоо ыкмалары жана ачытуучу микроорганизмдер = Honey, reducing sugar, diastase number, Kyrgyzstan

Canıl İSKAKOVA | Anarseyit DEYDİEV | Asılbek KULMIRZAYEV

Ферменттелген тамак-аш азыктары – чийки заттын тамак-аш баалуулугун жана органолептикалык касиеттерин бир кыйла жогорулатып, азыктын сактоо мөөнөтүн узарткандыктан дүйнө жүзү боюнча чоң мааниге ээ. Бозо жана бозо сыяктуу ичимдиктер Орто Азияда, Түркия, Орусия, Чыгыш Европа, Африка өлкөлөрүндө, Жакынкы Чыгышта жана Түндүк Иранда жасалат. Бул ичимдиктердин азыктык жана биологиялык баалуулугу жогору болгондуктан адамдын күнүмдүк рационундагы мааниси абдан чоң. Суусундуктар углеводдор, витаминдер, минералдык заттар, органикалык кислоталар жана башка биологиялык активдүү компоненттердин булагы болу ...Более

Статья 2017 Mühendislik Fakültesi MANAS Journal of Engineering (MJEN)5 ( 1 ) 163 Просмотры

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