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Yrd. Doç. Dr. Canıl İSKAKOVAMühendislik Fakültesi
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Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage

Canıl İSKAKOVA

Maksym is a Kyrgyz ethnic beverage made from milled cereals such as wheat, barley, or maize, boiled in water, and then fermented using yeast and lactic acid bacteria as a starter culture. The aim of this study was to investigate the changes in the consistency and sensory properties of Maksym after industrial production during refrigerated storage. The acidity of the beverage increases and the total soluble solids decrease after 21 days. The amount of lactic acid bacteria (LAB) and yeast after production were 9.36 and 9.46 log cfu/mL, respectively. After 21 days it is indicated that the amount ...More

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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 ...More

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Investigation of rheological behavior of Kyrgyz traditional food Sary mai

Canıl İSKAKOVA

In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curves fitted to the Herschel-Bulkley model. With increasing the temperature (40-50°C), ghee become more fluidly and Ostwald-De-Waele model was found as the most appropriate to fit the flow curves with correlation coefficient R2 = 0.9985‒0.9999. The effective viscosity of ghee decreased from 2.613 to 0.0 ...More

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