OPTIMIZATION OF THE RECIPE FOR THE SMOOTHIE “TALKAN-ULPEK”
Authors
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A.B. Mynbayeva
Taraz University named after M.Kh.Dulaty, Taraz, Kazakhstan
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Z.M. Bayanbayeva
M.Kh. Dulaty Taraz University, Taraz, Kazakhstan
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А.К. Sadybayev
M.Kh. Dulaty Taraz University, Taraz, Kazakhstan
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P.M. Maliktaeva
International Taraz University named after. Sh. Murtaza, Taraz, Kazakhstan
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A.T. Onlabekova
M.Kh. Dulaty Taraz University, Taraz, Kazakhstan
DOI:
https://doi.org/10.55956/MYPP3979Keywords:
smoothie, talkan, pumpkin pulp flour, recipe, organoleptic indicators, regression equationAbstract
The article presents the results of scientific work on the development of recipes for fermented milk and milk smoothies based on Talqan-ulpek, obtained from three-grain flakes that do not require cooking. with particular attention paid to organoleptic indicators, and the selection of components was determined based on the functional orientation of the smoothie using pumpkin pulp flour. In order to optimize the recipe for the fermented milk and milk smoothie “Talkan-ulpek,” an organoleptic evaluation of the smoothie was conducted using Schaff's simplex mesh plan. As a result of solving the problem, the sour milk smoothie “Talkan-ulpek” was selected and the recipe for the mixture was determined, which allows obtaining a sour milk smoothie with high organoleptic indicators with a content of 11.8% of “Talkan-ulpek” talkan and 6.6% of pumpkin pulp flour.
