A Study on the Quality of Food Flakes Obtained from Triticale Sprouts
2025
Aizhan Kiyabayeva | Auyelbek Iztayev | Nurlaim Ongarbayeva | Talgat Kulazhanov | Alena Ourbantchik | Bauyrzhan Iztayev | Madina Yakiyayeva
This article presents work on the development and implementation of a technology for obtaining food flakes from triticale sprouts bred in Kazakhstan in order to create a functional product with high nutritional and biological value. The methodology included the determination of optimal drying modes, an analysis of the chemical composition, an organoleptic evaluation, and testing of the properties of the product. The optimal drying parameters for the sprouts were found to be 6–8 min at 60–70°C, which ensures the preservation of up to 85% of their biologically active substances, including B vitamins, tocopherols, and natural antioxidants. Comparative analysis showed that triticale flakes contain 12-15% protein, have a high dietary fibre content (up to 6.8 g/100 g), and have a low glycemic index (≤55), which makes them especially valuable for dietary and preventive nutrition. The organoleptic investigation confirmed a high taste acceptability and attractiveness of the product for consumers. The novelty of the work lies in the use of triticale sprouts in the production of finished flakes with improved characteristics, which allows us to expand the range of domestic functional products and increase the share of local raw materials in the food industry.
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