Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value
Zhanar Chakanova, Darigash Shaimerdenova, Meruert Bekbolatova, Gaini Sarbasova, Damira Iskakova, Adlet Yesmambetov The object of research reported in this paper is grain and leguminous crops of Kazakhstan. Grains and leguminous crops, as well as products that are made from them, are of great importance in human nutrition because they are sources of protein, fat, carbohydrates, […]
Developing organic cookies with improved consumer properties using safety management approaches
Alina Tkachenko, Lyudmila Guba, Yulia Basova, Elena Goryachova, Ivan Syrokhman In order to improve the mineral, vitamin composition, and nutritional value of flour confectionery products, new recipes for the “Flori” and “Janet” cookies baked from organic raw materials have been devised. Fully organic raw materials are used in the formulations of both products. The composition […]