Research Journal of Applied Sciences
ISSN: Online 1993-6079ISSN: Print 1815-932x
Abstract
As a result of the performed researches a method for manufacturing of a extruded poly-cereal product was developed which firstly, reduces irrational power consumptions, ensures food products expansion and improves nutritive quality by combining several types of coarse whole meals of grain crops; secondly, supports starch modification and gelatinization, lowers the ratio of unassimilable compounds and content of microorganisms in poly-cereal mixtures; thirdly, raises the degree of preparation of poly-cereal based food products which significantly improves marketable and organoleptical properties of the quality.
How to cite this article:
Gulnara B. Jumabekova, Aigul K. Timurbekova, Nurzhan Zh. Muslimov and Abdymanap A. Ospanov. Production Technology of Extrusive Poly-Cereal Food of High Degree of Readiness.
DOI: https://doi.org/10.36478/rjasci.2016.81.84
URL: https://www.makhillpublications.co/view-article/1815-932x/rjasci.2016.81.84