PROSPECTS FOR THE APPLICATION OF MILLET (TALKAN) IN THE FOOD INDUSTRY

One of the main directions of solving the problem of rational nutrition of our nation is to expand the range of basic food products, including national ones, and increase their biological viability. An analysis of literary sources shows that there are still many methods to improve the consumer properties of talkan. The selected crops occupy a leading position in this list and are important factors in improving the consumer quality and value of talkan. Properly selected products affect the increase in the nutritional value of talkan and the increase in consumer quality. Therefore, this article presдents the formulation of talkan enriched with cultures, data from the study of chemical values of physics.

Grain concentrates (millet, talcum powder, zhent), which have long been known to our country and have extensive experience in their preparation, are the preferred form of fortification with vitamins and minerals, as they are one of the main food products. The products of the Kazakh tablecloth are in daily consumption. The addition of useful additives to these products makes it possible to effectively regulate the biological and nutritional value of human food. In this regard, a promising direction is the development of special food technologies with therapeutic and preventive properties with the addition of functional enriching additives to the Formula.

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