WAYS TO IMPROVE THE QUALITY OF “OATMEAL” FROM CORN GRAIN

WAYS TO IMPROVE THE QUALITY OF “OATMEAL” FROM CORN GRAIN

Authors

  • K.Ch. Sarzhanova International Taraz Innovative Institute named after Sh. Murtaza, Taraz, Kazakhstan
  • P.M. Maliktaeva International Taraz Innovative Institute named after Sh. Murtaza, Taraz, Kazakhstan

DOI:

https://doi.org/10.55956/CQYI8171

Keywords:

oatmeal, WTO, corn, sand, organoleptic characteristics

Abstract

The article highlights the results of an experimental study of the influence of WTO conditions of corn grain on the consumer properties of oatmeal, determined by organoleptic indicators. It has been shown that through the use of river sand, uniform calcination of the entire surface, both individual corn grains and the entire mass, is achieved. Regimes have been established that make it possible to obtain “oatmeal” with good organoleptic characteristics. 

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Published online

2024-06-30

Issue

No. 2(84) (2024)

Section

Food Engineering Technologies

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.