The main goal of this study is to develop a paste formulation containing a
mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals
with high nutritional value. This will expand the range of pasta. The task of achieving high
quality and economic efficiency is solved by improving a number of technological processes
and applying innovative methods. The effectiveness of using innovative methods of freezedrying
and microwave drying is shown in comparison with the process of drying instant pasta
by frying them in vegetable oil
The main goal of this study is to develop a paste formulation containing a
mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals
with high nutritional value. This will expand the range of pasta. The task of achieving high
quality and economic efficiency is solved by improving a number of technological processes
and applying innovative methods. The effectiveness of using innovative methods of freezedrying
and microwave drying is shown in comparison with the process of drying instant pasta
by frying them in vegetable oil
| № | Имя автора | Должность | Наименование организации |
|---|---|---|---|
| 1 | Mirkhodjaeva D.D. | teacher | TSTU |
| 2 | Sanaev E.S. | teacher | TICHT |
| № | Название ссылки |
|---|---|
| 1 | D.D. Mirkhodzhaeva., G.Z. Dzhakhangirova. Analysis of the quality and biological value of mung flour as a potential raw material for bakery production. “Universum: technical sciences. Scientific journal”, 2020, 29 |
| 2 | E.Sh. Sanaev., P.M. Tursunkhodzhaev., Z.S. Gurbanov., B.T. Turdiev. Physico-chemical studies and studies of drying pasta. Materials of the XXIII scientific and technical conference of young scientists, masters and undergraduate students. “Materials of the scientific and technical conference of young scientists, masters and undergraduate students promising chemists”, 2015, 247 |
| 3 | D.D. Mirkhodzhaeva., G.Z. Dzhakhangirova. Prospects for the use of processed products of domestic varieties of mung beans in the baking industry. “International scientific forum Science and innovation - modern concepts”, 2020, 169 |
| 4 | E.Sh. Sanaev., P.M. Tursunkhodzhaev., F.K. Kurbonov. Scientific analysis of the impact of technological and electrochemical processes on grains. Proceedings of the XII scientific and technical conference of young scientists, masters and undergraduates "Perspective chemists-2004. “Materials of the scientific and technical conference of young scientists, masters and undergraduates”, 2004, 225 |
| 5 | J.R. Elizabeth., F. Stephanie., S. Sonika., D. Deborah., K.E. Neyle. Experimental cooking and nutrition education program improves self-efficacy in cooking and vegetable consumption in grades. “Nutrition Education and Behavior”, 2017, 697 |
| 6 | K. Shunsuke., Ch.T. Yen., M.H. Pan., V.S. Nan., J.L. Ying., Ch.Ch. Kuan. Black garlic: a critical review of its production, biological activity and applications. “Journal of Food and Drug Analysis”, 2017, 62 |
| 7 | J.M. Robin. Mineral composition of vegetables, fruits and cereals: the context of reports of apparent historical decline. “Journal of food composition and analysis, 2017, 93 |
| 8 | Z. Sikong., A.S. Markus., A.G. Janvan., A. Marten., I. Schutiser. Extrusion 3D printing of food pastes: correlation of rheological properties with printing behavior. “Innovative food science and new technologies”, 2019, 58 |
| 9 | S.B. Gary., F. John., A. Irwin. Selenium accumulation and speciation in biofortified vegetables grown in high boron and saline fields. “Food chemistry”, 2019, 5 |
| 10 | Z. Ulhassan., R.A. Gill., H. Huang., S. Ali., T.M. Mwamba., B. Ali., V. Zhou. Selenium reduces chromium toxicity in Brassicca napus. L., by improving nutrient absorption, amino acid metabolism and the antioxidant defense system. “Plant physiology and biochemistry”, 2019, 142 |
| 11 | A. Xavier., K. Noeliada., Ch. Kritika., U. Elena. “Involving children in food preparation: a potential strategy to steer food choices towards new products containing vegetables. Appetite”, 2016, 275 |
| 12 | J.M. Robin. Mineral composition of vegetables, fruits and cereals: the context of reports of apparent historical decline. “Journal of food composition and analysis”, 2017, 93 |
| 13 | M.A.R. Ibrahim., S.A. Sh. Mohammed., J.M. Rana., D.A. Roman., A.S. Carretero. HPLC - DAD - ESI-MS/MS screening of bioactive components from the fruits of Rhus coriaria L. (Sumac). “Food chemistry, 2015, 179 |
| 14 | L. Xiuqin., Y. Hua., W. Xiuchu., Q. Jianjiang, W. Hang., W. Haoqiu., X. Guojing., S. Shujuan., H. Chuan., L. Tao., W. Zhen., F. Zhiguo. Possible reservoirs and routes of transmission of Cronobacteria during cereal growing, processing and consumption. College of Environmental Sciences and Engineering. “Food microbiol” 2019, 132 |
| 15 | J. Balamurugan., P.G. Smidt., W.A. Mark., L. Sebastian., A. Winkler., Y. Xiao., S. Schaffron., J.V. Der Vossen., T. Xilin., K. Mitsuru., M. Peter., B. Kimura., L. Ch. Cha., J. Chapman., C. Grant. Using next generation sequencing to improve food safety: making it happen. “Food microbiology”, 2019, 96 |
| 16 | G.S. Bañuelos., J. Freeman., I. Arroyo. Selenium accumulation and speciation in biofortified vegetables grown in boron-rich and saline fields. “Food chemistry”, 2019, 5 |