Research Journal of Applied Sciences

Year: 2016
Volume: 11
Issue: 3
Page No. 81 - 84

Production Technology of Extrusive Poly-Cereal Food of High Degree of Readiness

Authors : Abdymanap A. Ospanov, Nurzhan Zh. Muslimov, Aigul K. Timurbekova and Gulnara B. Jumabekova

Abstract: As a result of the performed researches a method for manufacturing of a extruded poly-cereal product was developed which firstly, reduces irrational power consumptions, ensures food products expansion and improves nutritive quality by combining several types of coarse whole meals of grain crops; secondly, supports starch modification and gelatinization, lowers the ratio of unassimilable compounds and content of microorganisms in poly-cereal mixtures; thirdly, raises the degree of preparation of poly-cereal based food products which significantly improves marketable and organoleptical properties of the quality.

How to cite this article:

Abdymanap A. Ospanov, Nurzhan Zh. Muslimov, Aigul K. Timurbekova and Gulnara B. Jumabekova, 2016. Production Technology of Extrusive Poly-Cereal Food of High Degree of Readiness. Research Journal of Applied Sciences, 11: 81-84.

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