atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2026-2-136-144atu-2899Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYОценка технологических свойств пивной дробины и потребительского восприятия функционального хлеба в городе АстанаAssessment of the functional properties of brewer’s spent grain and consumer perception of functional bread in the city of Аstanahttps://orcid.org/0009-0000-6394-3098БекболатоваМ. Е.BekbolatovaM. E.

Астана

Astana

mariambekbolatova93@gmail.comhttps://orcid.org/0000-0001-8664-5173МашановаН. С.MashanovaN. S.

Калифорния, г. Дейвис, Шилдс авеню, 1

California, Davis, 1 Shields Ave

https://orcid.org/0000-0001-5793-0813СмагуловаМ. Е.SmagulovaM. E.

Астана, ул. Кайым Мухамедханов, 37А

Astana, st. Kayym Mukhamedkhanov, 37A

m.smagulova@kazatu.edu.kzhttps://orcid.org/0009-0000-5587-271XШупановаА. Н.ShupanovaA. N.

Астана

Astana

a.shupanova@kazatu.edu.kzhttps://orcid.org/0009-0009-6249-4994СайлаухановаК. Е.SailaukhanovaK. E.

Астана

Astana

Казахский агротехнический исследовательский университет им. С. СейфуллинаКазахстанS. Seifullin Kazakh Agrotechnical Research UniversityKazakhstanUС DavisСоединённые Штаты АмерикиUniversity of California (UC Davis)United StatesКазахский университет технологии и бизнеса им. К. КулажановаКазахстанK. Kulazhanov Kazakh University of Technology and Business,Kazakhstan2026190620261522136144Copyright © Бекболатова М.Е., Машанова Н.С., Смагулова М.Е., Шупанова А.Н., Сайлауханова К.Е., 20262026Бекболатова М.Е., Машанова Н.С., Смагулова М.Е., Шупанова А.Н., Сайлауханова К.Е.Bekbolatova M.E., Mashanova N.S., Smagulova M.E., Shupanova A.N., Sailaukhanova K.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/2899

Пивная дробина является одним из наиболее перспективных побочных продуктов пивоваренной промышленности, отличающимся высокой пищевой ценностью и функциональными свойствами. В данной работе проведено комплексное исследование технологических характеристик высушенной пивной дробины, включая определение химического состава, содержания тяжёлых металлов, водопоглотительной способности и микроструктуры сырья. Изучено влияние различных уровней добавления пивной дробины, подвергнутой сушке (5–35 %) на органолептические показатели хлеба с построением тепловой карты сенсорных свойств. Дополнительно проведён онлайн-опрос среди населения города Астаны (N = 109; возраст 16–25 лет) для оценки отношения и готовности потребителей к покупке функционального хлеба, содержащего вторичные продукты переработки. Результаты сопоставлены с очным (face-to-face) опросом 2021 года (N = 100). Показано, что молодёжь Астаны проявляет высокий интерес к экологичным и функциональным продуктам; основной барьер связан с недостатком информации о пользе вторичного растительного сырья, такого как пивная дробина. Использование пивной дробины способствует снижению пищевых отходов и развитию устойчивого производства. В работе впервые для условий Казахстана совмещены технологические и социологические методы оценки хлеба.

Brewer’s spent grain is one of the most promising by-products of the brewing industry and is characterized by high nutritional value and functional properties. This study presents a comprehensive investigation of the technological characteristics of dried brewer’s spent grain, including the determination of chemical composition, heavy metal content, water-holding capacity, and microstructure of the raw material. The effect of adding dried brewer’s spent grain at levels of 5–35% on the organoleptic properties of bread was evaluated using a sensory heat map. In addition, an online survey was conducted among residents of the city of Astana (N = 109; aged 16–25) to assess consumer attitudes and willingness to purchase functional bread containing secondary processing products. The results were compared with data from a face-to-face survey conducted in 2021 (N = 100). The findings indicate that young people in Astana show a high level of interest in environmentally friendly and functional food products; however, the main barrier is insufficient awareness of the benefits of secondary plant-based raw materials such as brewer’s spent grain. The use of brewer’s spent grain contributes to the reduction of food waste and supports the development of sustainable production. For the first time under the conditions of Kazakhstan, technological and sociological methods for bread evaluation were combined.

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The authors declare that there are no conflicts of interest present.