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Manufacturing and manufacturing industries

No. 3 (16) - 2022 / 2022-09-30 / Number of views: 55

DEVELOPMENT AND EVALUATION OF THE GUALITYOF YOGURT ENRICHED WITH OATMEAL

Authors

  • Құлажанов Қ.С.
  • Диханбаева Ф.Т.
  • Есенова А.Б.
  • Серикова Г.С.

Keywords

cow’s milk, oatmeal, yogurt with oatmeal, nutritional and energy value
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pdf (KZ)

Link to DOI:

https://doi.org/10.58805/kazutb.v.3.16-29

How to quote

Қ.С., Қ., Д. Ф.Т., Е. А.Б., and С. Г.С. “DEVELOPMENT AND EVALUATION OF THE GUALITYOF YOGURT ENRICHED WITH OATMEAL”. Vestnik KazUTB, vol. 3, no. 16, Sept. 2022, doi:10.58805/kazutb.v.3.16-29.
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Abstract

The article is devoted to the current problem of healthy nutrition of the population. The main goal is to develop a yogurt that will be balanced according to the new composition, namely enriched with oatmeal. Grain crops are the basis of nutrition of the population of all countries of the world due to the significant content of high-grade protein, minerals and vitamins, dietary fiber in them. As part of the developed yogurt, the mass fraction of protein is 6.75 ± 0.09%, the mass fraction of fat is 3.50 ± 0.05%, the mass fraction of carbohydrates is 14.26 ± 0.21%, respectively.

Kazakh university of technology and business