| dc.creator |
Izembayeva, Assel |
|
| dc.creator |
Akhlan, Togzhan |
|
| dc.creator |
Gül, Hülya |
|
| dc.date |
2024-10-01T00:00:00Z |
|
| dc.date.accessioned |
2025-02-25T10:18:22Z |
|
| dc.date.available |
2025-02-25T10:18:22Z |
|
| dc.identifier |
20e3f474-b5f1-4a28-be74-38ca7fa811e7 |
|
| dc.identifier |
10.53360/2788-7995-2024-3(15)-19 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/20e3f474-b5f1-4a28-be74-38ca7fa811e7/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/99031 |
|
| dc.description |
<p>Extrusion is one of the most commonly used thermomechanical processes, which has manyadvantages: versatility, flexibility, high productivity, low cost and energy efficiency. When developing theformulation, scientists were guided by the goal of studying the nutritional value of extruded products, such asdirect foaming products, breakfasts and pasta, using non-traditional ingredients from vegetable raw materials.It not only has a variety of characteristics in terms of chemical composition and functional characteristics, butalso affects the quality of final products during extrusion processing of various types of raw materials. In orderto apply these non-traditional plant materials in extrusion, it is important to understand their impact on thequality of raw materials and extruded products.This paper discusses the theoretical aspects of incorporating non-traditional vegetable ingredients intothe composition of extruded foods. Processing vegetable materials through extrusion is a sustainable methodthat produces products with diverse nutritional benefits and functional properties. Through an analysis ofscientific literature, we found that extrusion is an effective way to transform unconventional vegetableingredients into edible products. Our research also revealed that extrusion increases the digestibility of theseingredients and reduces the presence of anti-nutrients.</p> |
|
| dc.language |
kaz |
|
| dc.rights |
info:eu-repo/semantics/openAccess |
|
| dc.title |
THEORETICAL FOUNDATIONS OF THE USE OF VEGETABLE RAW MATERIALS IN THE EXTRUSION PROCESS |
|
| dc.type |
info:eu-repo/semantics/article |
|