Aidyn Igenbayev

The development of functional cereal-based products with enhanced nutritional and biological value is a priority in modern food science, as single-grain cereals often exhibit limitations in amino acid balance and micronutrient composition. This study aimed to develop, optimize, and evaluate a multicomponent cereal-based food mixture with improved functional and nutritional properties. A mixture composed of rice, buckwheat, oats, and corn was formulated using computer-based modeling to optimize essential amino acid composition and energy value in accordance with WHO recommendations. The technological process included cleaning, sorting, hydrothermal treatment, dehulling, drying, cooling, grinding, and subsequent blending of the cereal components. Standard methods were used to assess organoleptic properties, chemical composition, mineral and vitamin content, microbiological safety, and shelf life at a moisture content of 13–14%. The developed mixture demonstrated favorable sensory characteristics and a balanced chemical composition, with a protein content of 14.43 g/100 g, carbohydrates of 59.92 g/100 g, fat of 4.48 g/100 g, and an energy value of 322.74 kcal (1351 kJ) per 100 g. The product was rich in essential macro- and microelements and B-complex vitamins, met all microbiological safety requirements, and exhibited a shelf life of 4–5 months. These findings indicate that the proposed multicomponent cereal mixture is nutritionally balanced, safe, and suitable for functional and health-oriented food applications.

The expansion of the assortment of low-saturated-fat sausages is a trend in healthy eating, and the use of alternative ways to reduce their saturated fat content is required. This study aimed to partially substitute pork fat with 7% and 10% oleogel, obtained by structuring sunflower oil with a two-component mixture of monoglyceride and beeswax, in the recipe for semi-smoked sausage. The physicochemical characteristics of the sausages were evaluated, and the fatty acid profile and sensory properties were analyzed. In the samples where pork fat was partially replaced with oleogel at 7% and 10%, there was a decrease in the content of saturated fatty acids (SFA) by 35% and 38%, respectively. The addition of oleogel to sausages significantly reduced the content of stearic and palmitic acid, increased the content of linoleic acid, and improved the fatty acid profile. The microstructure of the sausages showed a more homogeneous structure with a lower content of large lipid granules as the amount of oleogel added increased. The sensory analysis showed that the addition of 7% oleogel did not deteriorate the organoleptic properties. Therefore, the partial substitution of pork fat with 7% oleogel can be recommended to produce healthy sausages with improved fatty acid profile and sensory properties.

In this study, we have focussed on the fatty acid composition of the meat of various animals raised in the Republic of Kazakhstan. We have analyzed pasture horse meat, stall horse meat, lamb, beef, and pork meat. Samples from four carcass muscles (back, hip, rib, and neck) were tested. Comparative analysis of the content of trans isomers of fatty acids (TFA) was performed. The analysis of the obtained samples showed that the TFA content is significantly (p <0.05) different in different parts of the carcasses of all animals. Their highest content was observed in the mutton sample, which reached 79.56-82.04%. The beef was next after mutton (6.20-9.64%). Less than in mutton and beef, but more than in pork and TFAs were contained in stall horse meat (2.75-5.52%). Of the two types of horse meat, there was less TFA in horse meat of pasture content (1.85-3.46%). Compared to all studied samples, the lowest level of trans fatty acids was in pork (0.91-1.39%). In horse meat of both types, TFAs were present in trans-9-C16: 1. More types of TFA were found in the meat of other animals: in mutton (trans-9-C14: 1; trans-9-C16: 1; trans-9-C18: 1; trans-11 C18: 1; trans-9-trans- 12-C18: 2), in beef (trans-9-C16: 1; trans-9-C18: 1; trans-11-C18: 1; trans-9-trans-12-C18: 2), in pork (trans-9-C16: 1). In addition to TFA, an analysis was made of the ratio of omega-6 and omega-3 (ω-6: ω-3). Considering that the lower the ratio of ω-6: ω-3 in fat, the healthier it is for the human body, the most optimal among the studied samples in terms of the ratio of ω-6: ω-3 fatty acids was mutton (1.83-2.35) and horse meat of stall keeping (1.76-6.53). The most unfavourable ratios were in the pork samples (17.46-35.69). The ratio ω-6: ω-3 in other animals was within the following limits: beef (5.35-9.13), horse meat of pasture content (7.08-10.50).