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

Study of relations between chemical, colour and fluorescence properties of raw and dried meat powders of cow and yak (Bos grunniens)

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

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

Определение аминокислотного состава коровьего молока методом жидкостной хроматографии с применением предколоночной дериватизации = Determination of Amino Acid Composition of Cow’s Milk by Liquid Chromatography Using Precolumn Derivatization

Ayçürök MACİTOVA | Asılbek KULMIRZAYEV

Применение процедуры предколоночной дериватизации с диэтилэтоксиметиленмалонатом в определении содержания аминокислот молока, методом обращенно-фазовой хроматографии с диодно матричным детектированием было исследовано. Установлено влияние рН среды на коэффициент отклика. Оптимизированы условия модификации аминокислот образцов при проведении процедуры пробоподготовки. Было достигнуто полное разделение 18 аминокислот. В молоке коровы преобладала глутаминовая кислота, концентрация которой была в два раза больше чем лейцин и лизин, и в три раза больше чем аспарагиновая кислота.- The application o ...Более

Determination of amino acid profile of mare milk produced in highlands of the Kyrgyz Republic during the milking season

Ayçürök MACİTOVA | Asılbek KULMIRZAYEV

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

Amino Acid and Fatty Acid Profile of the Mare's Milk Produced on Suusamyr Pastures of the Kyrgyz Republic During Lactation Period

Ayçürök MACİTOVA | Asılbek KULMIRZAYEV | Cıldızay ÖZBEKOVA | Aybek BODOŞOV

The high nutritional and health-promoting properties of kymyz, a traditional drink of nomads produced from mare's milk, are well-known and reported in literature. The composition of mare's milk is significantly different from that of cow and other ruminants. Fatty acid composition and amino acid profile of mare's milk produced at Suusamyr pastures of Kyrgyzstan were studied during four lactation months (May, June, July and August). The amino acid composition was determined by precolumn derivatization with diethyl ethoxymethylenemalonate (DEEMM) in high-performance liquid chromatography (HPLC) ...Более

Et ürünlerinde yaygın kullanılan katkı maddesi soya ile et arasındaki bağıntının floresans spektroskopisiyle araştırılması = Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

Bu çalışmada, et, sucuk ve çeşitli oranda soya jeli (%5, %10, %20, %40, %60, %80 ve %100) içeren kıyma örneklerinin analizinde; spektrofluorometrik yöntemle birlikte çok boyutlu kemometri teknikleri kullanılmıştır. Triptofan, riboflavin (В2 vitamini) ve A vitamin floresans emisyon spektrumları 305-400, 410-700, 340-540 nm diyapazonlarında ve uyandırma dalga boyu 290, 382 ve 322 nm seviyelerinde kaydedilmiştir. İncelenen et ve et ürünlerinin rutubet, yağ ve protein içeriği dahil olmak üzere kimyasal özellikleri tespit edilmiştir.Elde edilen bütün deneysel bilgiler; Matlab programlama dili kulla ...Более

Физиологически функциональные компоненты кобыльего молока (обзорная статья) = Review: Physiologically functional components of mare's milk

Ayçürök MACİTOVA | Asılbek KULMIRZAYEV

Популярность кобыльего молока как продукта для лечебного питания возрастает с каждым днем. Причиной тому являются исторически сложившиеся традиции кыргызского народа использования кобыльего молока в лечебных целях и научные основы народной медицины. Целью данного исследования было определить сходство и различия кобыльего молока с молоком других сельскохозяйственных животных. Уникальный состав кобыльего молока – основа всех его лечебных свойств: оно богато незаменимыми аминокислотами, витаминами С и Е, ненасыщенными жирными киcлотами. Содержание кальция и фосфора в кобыльем молоке подобно матер ...Более

Urgent Measures to Improve Food Quality and Safety Control in the Kyrgyz Republic

Asılbek KULMIRZAYEV

The chapter discusses the food quality and safety control system in the Kyrgyz Republic. Specifically, the chapter introduces current socio-economic situation, characterization of the domestic food market, and elements of the national food control system upon adopting a series of new regulations since 2004. The new food safety system is progressively setting up, but there are a number of problems that holds back the implementation of new approaches to the assurance of food safety. These problems are mainly related to the underdeveloped national economy and poor socio-economic status of the pop ...Более

Применение флуоресцентной спектроскопии для оценки качества термически обработанного молока = Application of fluorescent spectroscopy to estimation of quality of heat-treated milk

Asılbek KULMIRZAYEV

Продемонстрирована возможность применения флуоресцентной спектроскопии для получения информации о физико-химических свойствах и качестве термически обработанного молока посредством одновременного определения содержания фурозина и лактулозы. Сравнение полученных результатов с результатами стандартных методов показало высокую корелляцию между ними. Таким образом, доказано, что флуоресцентная спектроскопия - относительно дешевый, быстрый и неразрушающий метод, может заменить аналитические методы, применяемые в настоящее время для оценки качества молочных продуктов. It was shown that fluorescence ...Более

Аминокислотный состав кобыльего молока = Amino acids composition of mare’s milk

Ayçürök MACİTOVA | Asılbek KULMIRZAYEV

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

Fluorescence spectroscopy for accurate and rapid prediction of meat composition

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

The potential of fluorescence spectroscopy was assessed to study cow, goat, sheep and yak meat. Meat samples were taken from muscles, viz. Gluteus medius (GM), Longissimus dorsi (LD) and Semitendinosus (ST). The moisture, fat and protein content of meat samples were measured. The emission fluorescence spectra of tryptophan (305-500 nm), riboflavin (410-700 nm) and vitamin A (340-540) were recorded directly on meat samples at 290, 382 and 322 nm, respectively. Principal component analysis (PCA), partial least squares regression (PLSR) and partial least squares discriminant analysis (PLSDA) were ...Более