COMPARATIVE EVALUATION OF SOFT WHEAT VARIETIES FOR THEIR APPLICATION IN HEALTHY NUTRITION PRODUCTS
Authors
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F. Makhmudov
International Engeeniring Technological University, Almaty, Kazakhstan
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S. Azimova
Almaty Technological University, Almaty, Kazakhstan
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D. Tlevlessova
Almaty Technological University, Almaty, Kazakhstan
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Zh. Yembergenova
K. Zhubanov Aktobe regional university, Aktobe, Kazakhstan
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A. Gabbasova
West Kazakhstan Agrarian and Technical University named after Zhangir Khan, Uralsk, Kazakhstan
DOI:
https://doi.org/10.55956/TOTX5114Keywords:
healthy nutrition, soft wheat, PCA analysis, ash content, protein, phosphorus, potassium, nutritional value, grain varieties, chemical compositionAbstract
The chemical structure of grain of four varieties of soft wheat of Kazakhstan selection is considered: Shortandinskaya, Novosibirskaya-31, Trizo and Tobolskaya. The content of proteins, carbohydrates, fats, ash, as well as macroelements: potassium, phosphorus and magnesium is determined. It is established that the Novosibirskaya-31 variety is characterized by the highest content of protein and minerals. It is revealed that the Trizo variety is characterized by minimal ash content, which increases its technological value for the flour-milling industry. Statistical processing of the results is carried out by the method of variance analysis, as well as the principal component analysis (PCA). The main parameters influencing the nutritional value of the varieties are determined. Recommendations for the use of the studied varieties in the production of healthy and dietary food products are formulated.
