Instant cereals enriched with carboxylates
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Published:2018-04-15
Issue:2.13
Volume:7
Page:140
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ISSN:2227-524X
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Container-title:International Journal of Engineering & Technology
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language:
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Short-container-title:IJET
Author:
A. Shaimerdenova D,M. Chakanova Zh,Zh. Sultanova M,Yu. Borovsky P. R A,. Shaimerdenova,A. Abdrakhmanov Kh.
Abstract
The article presents the developed technology for obtaining cereal products of rapid cooking with increased nutritional value, enriched with micronutrients, for which wheat, rice, corn and buckwheat served as raw materials. The food and biological value of the obtained instant cereals is studied, as well as the study of the effect of micronutrients-carboxylates of food acids on technological, food and consumer indices. As a result of the research, 4 prescriptions were chosen with the highest growth of micro and microelements.
Publisher
Science Publishing Corporation
Subject
Hardware and Architecture,General Engineering,General Chemical Engineering,Environmental Engineering,Computer Science (miscellaneous),Biotechnology
Cited by
1 articles.
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1. Fermented milk products with extruded grain bases;Proceedings of the Voronezh State University of Engineering Technologies;2021-01-20