kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2026-2(22)-25kaz44-2534Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ГОЛОЗЕРНОГО ОВСА, ЯЧМЕНЯ, ТРИТИКАЛЕ И ЗЕЛЁНОЙ ГРЕЧИХИ В ПРОИЗВОДСТВЕ ФУНКЦИОНАЛЬНЫХ ПРОДУКТОВ ПИТАНИЯPROSPECTS FOR THE USE OF NAKED OATS, BARLEY, TRITICALE, AND GREEN BUCKWHEAT IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTShttps://orcid.org/0000-0001-9534-2721КамановаС. Г.KamanovaS.

Светлана Георгиевна Каманова – PhD докторант института «Инжиниринга и пищевых технологий», 

010000, г. Астана, пр. Женіс 62

Svetlana Kamanova – PhD candidate, Institute of Food Technology and Engineering, 

010000, Astana, Zhenis Ave. 62

kamanovasveta@mail.ruhttps://orcid.org/0000-0003-4758-7059АкшораеваГ. Д.AkshoraevaG.

Гаухар Дюсенгалиевна Акшораева – PhD докторант института «Инжиниринга и пищевых технологий»,

010000, г. Астана, пр. Женіс 62

Gaukhar Akshoraeva – PhD candidate, Institute of Food Technology and Engineering,

010000, Astana, Zhenis Ave. 62

gaukhar_01.88@mail.ruhttps://orcid.org/0000-0002-8036-9718КалемшаривБ.KalemsharivB.

Бекжан Калемшарив – технолог институт «Инжиниринга и пищевых технологий»,

010000, г. Астана, пр. Женіс 62

Bekzhan Kalemshariv – Technologist, Institute of Food Technology and Engineering, 

010000, Astana, Zhenis Ave. 62

b.kalemshariv@kazatu.edu.kzhttps://orcid.org/0000-0002-6043-4658ОспанкуловаГ. Х.OspankulovaG.

Гульназым Хамитовна Оспанкулова – к.б.н., профессор института «Инжиниринга и пищевых технологий», 

010000, г. Астана, пр. Женіс 62

Gulnazym Ospankulova – PhD, Professor, Institute of Food Technology and Engineering, 

010000, Astana, Zhenis Ave. 62

bulashevag@gmail.comКазахский агротехнический исследовательский университет им. С. СейфуллинаКазахстанS. Seifullin Kazakh Agrotechnical Research UniversityKazakhstan20262907202602(22)237243Copyright © Каманова С.Г., Акшораева Г.Д., Калемшарив Б., Оспанкулова Г.Х., 20262026Каманова С.Г., Акшораева Г.Д., Калемшарив Б., Оспанкулова Г.Х.Kamanova S., Akshoraeva G., Kalemshariv B., Ospankulova G.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/2534

Проведенные исследования направлены на изучение химического состава и физических свойств зерна нетрадиционных культур, таких как овес голозерный, тритикале, ячмень голозерный и гречиха зеленая. Несмотря на ограниченное использование изучаемых культур в пищевой промышленности, их зерно обладает значительным потенциалом благодаря высокому содержанию белков, флавоноидов, витаминов, пищевых волокон, антиоксидантов и фенольных кислот, которые обладают полезными свойствами. В результате проведенных исследований было установлено, что наибольшее количество белка содержится в зерне овса голозерного (16,17%), тогда как наименьшее содержание жира было обнаружено в зерне гречихи зеленой (1,54%). Анализ углеводов показал, что самое высокое содержание углеводов в гречихе зеленой. Содержание минералов, оцениваемое через зольность, варьируется от 0,16% в гречихе зеленой до 1,22% в ячмене голозерной. Наибольшее содержание сырой клетчатки наблюдается в гречихе зеленой (3,52%). Также был проведен анализ аминокислотного состава зерна, где овес выделяется высоким содержанием фенилаланина, а ячмень – валина. Результаты исследования подчеркивают важность этих нетрадиционных зерновых культур для пищевой промышленности, поскольку они могут быть использованы как ценные источники белков, аминокислот и пищевых волокон, а также для создания функциональных продуктов с улучшенными питательными свойствами.

The conducted research is aimed at studying the chemical composition and physical properties of nontraditional crops, such as naked oats, triticale, naked barley and green buckwheat. Despite the limited use of the studied crops in the food industry, their grain has significant potential due to the high content of proteins, flavonoids, vitamins, dietary fiber, antioxidants and phenolic acids, which have beneficial properties. As a result of the conducted research, it was found that the highest amount of protein is contained in naked oat grain (16.17%), while the lowest fat content was found in green buckwheat grain (1.54%). Carbohydrate analysis showed that the highest carbohydrate content is in green buckwheat. The mineral content, estimated through ash content, varies from 0.16% in buckwheat to 1.22% in barley. The highest content of crude fiber is observed in green buckwheat (3.52%). An analysis of the amino acid composition of the grain was also conducted, where oats stand out for their high content of phenylalanine, and barley for its high content of valine. The results of the study highlight the importance of these non-traditional grain crops for the food industry, as they can be used as valuable sources of proteins, amino acids and dietary fiber, as well as for the creation of functional products with improved nutritional properties.

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