RESEARCH ARTICLE


Regulation of Fat Content in Triticale Based on Optimization of Technological Processing Modes



Rabiga Kassymbek1, *
iD
, Auyelbek Iztayev2
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, Tahir Balevi3
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, Urishbay Chomanov1
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, Muhtar Tultabayev4
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, Gulzhan Zhumaliyeva1
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, Gulnara Aktokalova1
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, Assiya Shoman5
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1 Kazakh Scientific Research Institute of Processing and Food Industry LLP, Almaty, Kazakhstan
2 Almaty Technological University, Research Institute of Food Technologies, Almaty, Kazakhstan
3 Department of Nutrition and Animal Nutrition, Selchuk University, Faculty of Veterinary Medicine, Kohya, Turkey
4 Department of Technology and Standardization, Kazakh University of Technology and Business, Astana 010000, Kazakhstan
5 Kazakh Agrarian University Named After S. Seifullin, Almaty, Kazakhstan


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Creative Commons License
© 2024 The Author(s). Published by Bentham Open.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Kazakh Scientific Research Institute of Processing and Food Industry LLP, Almaty, Kazakhstan; E-mail: r.kassimbek@rpf.kz


Abstract

Introduction

The aim of the study was to regulate the fat content based on the optimization of technological processing modes. A promising method of preparing grain for animal feeding is its preliminary germination. Sprouted grain is a dietary food product, as it increases the content of proteins, essential amino acids, and macro- and microelements in comparison with non-sprouted grain.

Methods

The purpose of this study was to regulate the fat content based on the optimization of technological processing modes. Regression equations describing the dependences of the quality indicators of the triticale grain germination modes on the factors tw, τ, w and tg affecting them were investigated and obtained. During the study of triticale grains, it was found that the most significant parameter affecting the germination process is the fat content. The optimization of the germination modes of triticale Leather grain was carried out by the method of nonlinear programming.

Results

During the study, it was found that the maximum fat content during germination of triticale grain was observed with the following technological parameters of germination: grain temperature = 30°C; germination time = 24 h; grain moisture = 13%; and grain temperature = 26°C. When controlling the fat content in triticale based on the optimization of technological modes, the target function was 2.83%.

Conclusion

The presented results and conclusion will allow to regulate the fat content in triticale grain during germination.

Keywords: Triticale, Germination, Temperature, Time, Grain, Compound feed, Nutritional value, Fat.