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Databases : Springer ✕Department : Gıda Mühendisliği ✕
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Application of selected lactic acid bacteria isolates for bread production without baker's yeast

Ayçürök MACİTOVA | Acar Makambay Kızı

The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker’s yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared wi ...More

Article 2024 Mühendislik Fakültesi Food Science and Biotechnology ( Published online: 27 April 2024 ) 0 Views
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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 ...More

Proceedings Paper 2012 Mühendislik Fakültesi Strategies for Achieving Food Security in Central Asia44 ( 2 ) 75 Views
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Analytical and rheological investigations into selected unifloral German honey

Camilya SMANALİYEVA

The physicochemical and rheological properties parameters of five German unifloral honey: false acacia, heather, sunflower, lime and rape (39 samples) were analysed to demonstrate the relation between botanical origin and material properties. The validity of the rheological constitutive equations by Herschel-Bulkley, Ostwald-De Waele and Newton was confirmed by varying temperature and crystalline state. Highly structured (crystalline) honey exhibits temperature dependent with all rheological anomalies (shear thinning, yield point and rheodynamic behaviour) and can described an average effectiv ...More

Article 2009 Mühendislik Fakültesi European Food Research and Technology229 ( 1 ) 63 Views
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Determination of physicochemical parameters, phenolic content, and antioxidant capacity of wild cherry plum (Prunus divaricata Ledeb.) from the walnut-fruit forests of Kyrgyzstan

Camilya SMANALİYEVA | Canıl İSKAKOVA | Cıldız ÖSKÖNBAEVA

Wild fruits and berries from the walnut-fruit forests of Kyrgyzstan may hold nutritional and health benefits for humans. Since information on their nutritional value is scarce, physical properties and nutritional value of naturally occurring red, black, and yellow cherry plum fruits (Prunus divaricata Ledeb.) were evaluated. The wild cherry plums featured moisture contents between 81.07 and 85.87%, reducing sugar contents of 6.83-8.42%, alimentary fiber of 0.78-1.38%, ash contents of 0.48-0.74%, acidity levels of 0.97-2.31%, and ascorbic acid concentrations of 16.00-30.25 mg/100 g. The total p ...More

Article 2019 Mühendislik Fakültesi European Food Research and Technology245 ( 10 ) 110 Views
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