This study investigated the interaction of rice flour and two local strains of
Lactobacillus acidophilus
bacteria (LAB) from Kyrgyzstan used for the modification of a functional product for infant ...nutrition. White rice 2% w/w and a local variety of brown rice 2% w/w were used as prebiotic ingredients. The fermentation time of the samples ranged from 257 to 270 min to reduce the pH from 6.5 to 4.6. In the control product with 4% (w/w) sugar the fermentation was faster (257 min), however, gel setting
G
′/
G
″, measured with oscillation rheology, occurred at least after 182 min. Gel formation of the white rice-enriched samples was detected at 116 min and for brown rice-enriched samples at 168 min. The average pH of the samples at the end of 7 days of storage was in the following range: for control sample 4.68; for brown rice—4.29; for white rice—4.18. Within 7 days of storage, the viability of LAB in all samples remains high 87.71–95.40%. Additionally, supplementation with 2% white and brown rice reduced syneresis, i.e. increased the water-holding capacity, viscosity, gel strength, and sensory properties of the end product. Newly developed food with probiotic and prebiotic ingredients, regarding low sugar content, low acidity, and suitable consistency, was recommended for infant nutrition on the first 2 days of production.
This study is based on 2-year experimental results aimed at evaluating the nutritional value and pomological characteristics of wild fruits and berries from the walnut-fruit forests of southern ...Kyrgyzstan including apple (
Malus sieversii var. kirgizorum
), pear (
Pyrus korshinskyi Litv.
), rosehip (
Rosa canina
), or barberry (
Berberis oblonga
). Wild pear, characterised by its high level of alimentary fibres (8.76 g/100 g), offers a promising potential for industrial pectin production. Barberry features higher radical scavenging activity (antioxidant activity) as compared to Iranian and Turkish ecotypes. Among the investigated fruits and berries, barberry and rosehip represent a good source of bioactive phytochemicals due to their high phenolic, anthocyanin, vitamin C and mineral contents. Regular consumption of such wild fruits can contribute between 26 and 100% to the recommended dietary allowance of selected mineral elements (Ca, Zn, Fe, Mn) helping to combat micro-nutrient deficiency in humans.
Kyrgyz walnut-fruit forests harbour a unique walnut diversity, which has rarely been investigated concerning nut properties and the influence of environmental conditions on these. We evaluated the ...influence of soil properties and altitude on physical and some chemical walnut properties at three sampling sites differing in altitude by 200 m. Walnut samples were collected from 15 randomly chosen trees. Soil samples from two depths under each tree were analysed for plant available mineral nutrients and soil chemical properties. In contrast to our hypothesis, physical nut and chemical kernel quality parameters did not differ between sampling sites at different altitude and were not affected by soil properties. Only pH showed a relationship with manganese availability in soil and kernel content, and was related to amino acid content of kernels. Tree and site-specific variability overrides abiotic influence caused by different altitude or soil properties and reflect the high genetic variability in these forests.
Maksym is a Kyrgyz ethnic beverage made from milled cereals such as wheat, barley, or maize, boiled in water, and then fermented using yeast and lactic acid bacteria as a starter culture. The aim of ...this study was to investigate the changes in the consistency and sensory properties of Maksym after industrial production during refrigerated storage. The acidity of the beverage increases and the total soluble solids decrease after 21 days. The amount of lactic acid bacteria (LAB) and yeast after production were 9.36 and 9.46 log cfu/mL, respectively. After 21 days it is indicated that the amount of both starter cultures decreased by 2 log units. In terms of acceptability, the sensory properties after 7 days of storage received the highest rating. However, the acidic taste after 21 days of storage received the lowest rating. Rheological measurements carried out at 5, 10, 20, and 30°C also revealed these changes. Four rheological models (Newtonian, Herschel-Bulkley, Ostwald De-Waele, and Casson) were used to describe the flow behaviour of the beverage. The Casson model was superior to other rheological models. The effective viscosity of Maksym was decreased from 2.66 to 1.96 mPa·s after 21 days of cold storage. The activation energy was decreased from 23.10 and 14.94 kJ/mol and indicated the thinning of viscosity of the beverage. The obtained parameters can be used to predict the shelf-life model and product labelling by its expiry period, as well as to control the quality of Maksym.
In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ...ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curves fitted to the Herschel-Bulkley model. With increasing the temperature (40-50°C), ghee become more fluidly and Ostwald-De-Waele model was found as the most appropriate to fit the flow curves with correlation coefficient R2 = 0.9985‒0.9999. The effective viscosity of ghee decreased from 2.613 to 0.023 Pa·s with increasing temperature from 20 to 50°C. The Arrhenius relationship was employed to estimate the flow activation energy for the ghee samples and was found as Ea = 134.3 ± 0.5 kJ/mol with R2 = 0.9385. The amplitude-sweep was performed at 20°C for determining the yield point and the flow point. Obtained parameters provide useful information for the optimization of industrial processes and control of quality and authenticity of ghee.
Wild fruits and berries from the walnut-fruit forests of Kyrgyzstan may hold nutritional and health benefits for humans. Since information on their nutritional value is scarce, physical properties ...and nutritional value of naturally occurring red, black, and yellow cherry plum fruits (
Prunus divaricata
Ledeb.) were evaluated. The wild cherry plums featured moisture contents between 81.07 and 85.87%, reducing sugar contents of 6.83–8.42%, alimentary fiber of 0.78–1.38%, ash contents of 0.48–0.74%, acidity levels of 0.97–2.31%, and ascorbic acid concentrations of 16.00–30.25 mg/100 g. The total phenolic concentrations of wild cherry plum fruits was determined at 177–365 mg/100 g expressed as gallic acid equivalents. The black wild cherry plum contained the highest amounts of polyphenols and anthocyanins among the analyzed samples as well as the domesticated
Prunus
varieties. The essential mineral profile indicated that zinc (Zn) featured the lowest concentrations with 0.05–0.18 mg/100 g, while potassium (K) was the most abundant mineral at 127.97–188.74 mg/100 g in all cherry plum samples. 100 g fresh wild cherry plum can contribute up to 26.4% of iron (Fe) to recommended dietary allowance. All these results indicate that wild cherry plum fruits can be beneficial for human nutrition. The determination of physical attributes and chemical composition of these fruits is essential to facilitate the establishment of product standards and to further promote the use of these products in the food industry.
Milk- and cereal-based Kyrgyz ethnic foods Smanalieva, Jamila; Iskakova, Janyl; Musulmanova, Mukarama
International journal of gastronomy and food science,
September 2022, 2022-09-00, Letnik:
29
Journal Article
Recenzirano
This review outlines information on Kyrgyz ethnic cereal- and milk-based products related to historical and cultural perspectives, as well as summarizing their nutritional values, recipes, production ...technologies and starter cultures for fermented beverages. This study aims to familiarize and promote Kyrgyz traditional milk- and cereal-based foods among tourists, for whom the traditional food represented by Kyrgyzstan is an important attractive feature. Koumiss made from mare's milk, as well as Ayran, Chalap, Sary mai, Süzmö and Kurut made from cow's or sheep's milk, which in recent days have been the most consumed traditional Kyrgyz milk-based foods, are presented. The second studied food groups are Kyrgyz traditional non-alcoholic or low-alcohol beverages such as Zharma, Maksym and Bozo, which are made from milled cereals such as barley, millet and corn, without or with fermentation using lactic acid bacteria and yeasts. In the last decade, Kyrgyz ethnic products have occupied an important place in the cultural life of Kyrgyz people, and their use on traditional holidays has resumed. These traditional foods can be considered as good sources of modern functional dairy and cereal products.
There are different berries and fruits naturally growing in the walnut-fruit forests of Kyrgyzstan, however, their composition and bioactive compounds have not been studied. This study aims to ...contribute to the limited literature on dietary fibres, ash, bioactive compounds such as vitamin C, polyphenols, antioxidant activity, and physical parameters of wild sea buckthorn (Hippophae rhamnoides L.) and hawthorn (Crataegus songarica) from walnut-fruit forests of Kyrgyzstan. The standard food analysis techniques and DPPH assay were used to determine the nutritional composition and antioxidant activity of the samples, respectively. The total amount of polyphenols in the extracts was determined by the Folin-Ciocalteau micro method. The content of vitamin C in fresh sea buckthorn was higher than in hawthorn, but hawthorn has advantages in terms of the amount of phenolic compounds and antioxidant activity. Both studied species have high nutritional values and are recommended to be used in the diet to improve the food security of the local population.
Kırgızistan'ın ceviz-meyve ormanlarında doğal olarak yetişen farklı meyveler vardır, ancak bunların bileşimi ve biyoaktif bileşenleri araştırılmamıştır. Bu çalışma, ceviz-meyve ormanındaki yabani iğdesi (Hippophae rhamnoides L.) ve alıcın (Crataegus songarica) C vitamini, polifenoller, antioksidan aktivite gibi biyoaktif bileşenleri, diyet lifleri, kül ve fiziksel parametreleri hakkinda sınırlı literatüre katkıda bulunmayı amaçlamaktadır. Standart gıda analiz yöntemleri yabani bitkilerin bileşimini ve antioksidan aktiviteyi belirlemek için DPPH analizi kullanılmıştır. Ekstraktlardaki toplam polifenol miktarı Folin-Ciocalteau mikro yöntemi ile belirlenmiştir. Taze deniz iğdesindeki C vitamini içeriği alıçtan daha yüksektir, ancak alıç, fenolik bileşik miktarı ve antioksidan aktivite açısından avantajlıdır. İncelenen her iki türün de yerel nüfusun gıda güvenliğini artırmak için beslenmede kullanılması önerilmektedir.
PDF
