kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2024-3(15)-19kaz44-1028Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ТЕОРЕТИЧЕСКИЕ ОСНОВЫ ИСПОЛЬЗОВАНИЯ РАСТИТЕЛЬНОГО СЫРЬЯ В ПРОЦЕССЕ ЭКСТРУЗИИTHEORETICAL FOUNDATIONS OF THE USE OF VEGETABLE RAW MATERIALS IN THE EXTRUSION PROCESShttps://orcid.org/0000-0002-7883-7228АхланТ. Б.AkhlanT.

Тоғжан Бақытқызы Ахлан – докторант кафедры «Технология хлебопродуктов и перерабатывающих производств»,

050012, г. Алматы, ул. Толе би, 100

Togzhan Akhlan – doctoral student of the Department "Technology of bread products and processing industries",

050012, Almaty, Tole bi Street, 100

togzhan.akhlan@yandex.ruhttps://orcid.org/0000-0002-1246-2726ИзембаеваА. К.IzembayevaA.

Асель Камалсеитовна Изембаева – PhD, сениор-лектор кафедры «Технология хлебопродуктов и перерабатывающих производств»,

050012, г. Алматы, ул. Толе би, 100

Assel Izembayeva – PhD, Senior lecturer of the Department «Technology of bread products and processing industries»,

050012, Almaty, Tole bi Street, 100

asel_19.01.83@mail.ruhttps://orcid.org/0000-0002-6791-817XGulH.GulH.

Hülya Gül – доктор, профессор кафедры «Пищевых технологий»,

32260, г. Испарта, Чюнур

Hülya Gül – Doctor, Professor of the Department of Food Technologies,

32260, Turkey, Isparta, Çünür

hulyagul@sdu.edu.trАлматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstanУниверситет имени Сулеймана ДемиреляТурцияSuleiman Demirel UniversityTurkey20242709202403(15)133145Copyright © Ахлан Т.Б., Изембаева А.К., Gul H., 20242024Ахлан Т.Б., Изембаева А.К., Gul H.Akhlan T., Izembayeva A., Gul H.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/1028

Экструзия – один из наиболее часто используемых термомеханических процессов, который обладает многими преимуществами: универсальностью, гибкостью, высокой производительностью, низкой стоимостью и энергоэффективностью. При разработке рецептуры ученые руководствовались целью изучения питательной ценности экструдированных продуктов, таких как изделия прямого вспенивания, завтраки и макаронные изделия, с использованием нетрадиционных ингредиентов из растительного сырья. Он не только обладает разнообразием характеристик с точки зрения химического состава и функциональных характеристик, но и влияет на качество конечной продукции при экструзионной обработке различных видов сырья. Для того чтобы использовать эти нетрадиционные растительные материалы в экструзии, важно понимать их влияние на качество сырья и экструдируемых продуктов.

Данная статья посвящена теоретическим аспектам включения нетрадиционного растительного сырья в состав экструдированных пищевых продуктов. Изготовление продуктов из растительного сырья с помощью экструзионной обработки является экологически безопасным способом, позволяющим получать продукты с различными пищевыми свойствами и функциональными характеристиками. При анализе научных статей, посвящённых данной тематике, было установлено, что экструзия является одним из наиболее эффективных способов переработки нетрадиционного растительного сырья в пищу.В ходе исследований было установлено, что экструдирование может повысить усвояемость ингредиентов растительного сырья, а также уменьшить количество антипитательных факторов.

Extrusion is one of the most commonly used thermomechanical processes, which has many advantages: versatility, flexibility, high productivity, low cost and energy efficiency. When developing the formulation, scientists were guided by the goal of studying the nutritional value of extruded products, such as direct foaming products, breakfasts and pasta, using non-traditional ingredients from vegetable raw materials. It not only has a variety of characteristics in terms of chemical composition and functional characteristics, but also affects the quality of final products during extrusion processing of various types of raw materials. In order to apply these non-traditional plant materials in extrusion, it is important to understand their impact on the quality of raw materials and extruded products.

This paper discusses the theoretical aspects of incorporating non-traditional vegetable ingredients into the composition of extruded foods. Processing vegetable materials through extrusion is a sustainable method that produces products with diverse nutritional benefits and functional properties. Through an analysis of scientific literature, we found that extrusion is an effective way to transform unconventional vegetable ingredients into edible products. Our research also revealed that extrusion increases the digestibility of these ingredients and reduces the presence of anti-nutrients.

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The authors declare that there are no conflicts of interest present.