ДӘСТҮРЛІ ҚАЗАҚ МАЙСӨК АЗЫҚ КОНЦЕНТРАТЫН ПАЙДАЛАНА ОТЫРЫП ФУНКЦИОНАЛДЫ ДӘНДІ БАТОНЧИКТЕРДІҢ РЕЦЕПТУРАСЫН ӘЗІРЛЕУ

Abstract

The possibility of using the traditional Kazakh food concentrate maisok in the technology of a functional cereal bar was considered. Four formulations (M30, M40, M50, M60) with different maisok-to-oat-flour ratios were developed. Protein, fat, carbohydrate, B-group vitamin and magnesium content were determined in each sample. Increasing the maisok share to 50% was found to raise protein content from 6.95 to 9.02% and magnesium content to 31.09 mg/100 g, while at 60% fat content sharply increased (39.44%) due to the features of maisok preparation technology. The highest concentrations of B-group vitamins were identified in sample M40. Considering all parameters together, sample M50 was recognised as the most promising variant of the functional cereal bar formulation. The product was developed within the concept of ethno-nutrition, aimed at alimentary support of stress resilience and cognitive function through the achieved magnesium and B-vitamin content.