atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2022-1-56-61atu-922Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВЛИЯНИЕ ЭКСТРАКТА ОБЛЕПИХИ НА ПОКАЗАТЕЛИ ХЛЕБАIMPACT OF SEA BUCKTHORN EXTRACT ON BREAD INDICATORSКУРМАНБАЕВАИ. Н.KURMANBAYEVAI.

050012, г. Алматы, ул. Толе би 100

050012, Almaty, Tole bi Str., 100

Indira_kurmanbaeva@mail.ruНАБИЕВАЖ. С.NABIYEVAZ.

050012, г. Алматы, ул. Толе би 100

050012, Almaty, Tole bi Str., 100

ТАТТИБАЕВАД. Б.TATTIBAYEVAD.

050012, г. Алматы, ул. Толе би 100

050012, Almaty, Tole bi Str., 100

ДЖУМАБЕКОВАГ. Ш.JUMABEKOVAG.

050012, г. Алматы, ул. Толе би 100

050012, Almaty, Tole bi Str., 100

ЖЕЛЬДЫБАЕВАА. А.ZHELDYBAYEVAA.

050012, г. Алматы, ул. Толе би 100

050012, Almaty, Tole bi Str., 100

АО «Алматинский Технологияческий университет»Казахстан«Almaty Technological University», JSCKazakhstan202204062022025661Copyright © КУРМАНБАЕВА И.Н., НАБИЕВА Ж.С., ТАТТИБАЕВА Д.Б., ДЖУМАБЕКОВА Г.Ш., ЖЕЛЬДЫБАЕВА А.А., 20222022КУРМАНБАЕВА И.Н., НАБИЕВА Ж.С., ТАТТИБАЕВА Д.Б., ДЖУМАБЕКОВА Г.Ш., ЖЕЛЬДЫБАЕВА А.А.KURMANBAYEVA I., NABIYEVA Z., TATTIBAYEVA D., JUMABEKOVA G., ZHELDYBAYEVA A.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/922

В статье, проведя литературный обзор научных исследований химического состава растительного сырья, в том числе по растительному сырью облепихи, можно увидеть, что растительное сырье богато витаминами, аминокислотами, минеральными веществами, белками. Получен экстракт из листьев облепихового растительного сырья, который проявляет антимикробные свойства, а также изучено влияние на микробиологические показатели и улучшение качества хлебобулочных изделий. Оптимальная дозировка была выбрана путем добавления экстракта из листьев растительного сырья облепихи в количестве 0,5 %, 2% и 4%. В ходе исследования установлено, что добавление экстракта из листьев растительного сырья облепихи в количестве 2% не только улучшает пищевую ценность хлебобулочных изделий, но и продлевает срок годности готовых изделий.

In the article it can be seen that vegetable raw materials are rich in vitamins, amino acids, minerals, proteins, by carrying out a literary review of scientific research on the chemical composition of plant raw materials in general, including sea buckthorn. An extract is obtained from the leaves of the sea buckthorn berries demonstrating antimicrobial properties, also the influence on microbiological indicators and the improvement of the quality of bread products were studied. The optimal quantity was selected with the addition of extract of leaves of the sea buckthorn berries in the amount of 0.5%, 2% and 4%. The study found that the addition of 2 per cent of the leaves of the sea buckthorn berries extract not only improves the nutritional value of the baked goods, but also extends the shelf life of the final products.

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