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Found: 2 Piece 0.001 sn
Databases : Sciencedirect ✕Researcher : Canıl İSKAKOVA ✕
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Yrd. Doç. Dr. Canıl İSKAKOVAMühendislik Fakültesi
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Nutritional composition of ghee of various animal origins produced in some silk road countries

Canıl İSKAKOVA

This study aimed to investigate the fatty acids, vitamins, and minerals of ghee from various animal milk from different countries, such as India, Kazakhstan, Kyrgyzstan, Mongolia, and Turkey. Ghee consists of 98.9 of fat, irrespective of the animal source. Among the short- and medium-chain saturated fatty acids, all samples contain butyric (C4:0), caproic (C6:0), caprylic (C8:0), and capric acid (C10:0). Mare and goat ghee additionally contain undecanoic acid (C11:0). Major fatty acids were myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), and monounsaturated fatty acid was o ...More

Article 2024 Mühendislik Fakültesi Journal of Food Composition and Analysis132 2 Views
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Milk- and cereal-based Kyrgyz ethnic foods

Canıl İSKAKOVA

This review outlines information on Kyrgyz ethnic cereal-and milk-based products related to historical and cultural perspectives, as well as summarizing their nutritional values, recipes, production technologies and starter cultures for fermented beverages. This study aims to familiarize and promote Kyrgyz traditional milk-and cereal-based foods among tourists, for whom the traditional food represented by Kyrgyzstan is an important attractive feature. Koumiss made from mare's milk, as well as Ayran, Chalap, Sary mai, Suzmo center dot and Kurut made from cow's or sheep's milk, which in recent d ...More

Article 2022 Mühendislik Fakültesi International Journal of Gastronomy and Food Science29 81 Views
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