Design of extruded grain slices with phytoconcentrates

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.340390

Keywords:

cereal slices, phytoconcentrates, textural properties, bioflavonoids, PLS regression, functional foods

Abstract

This study's object is extruded cereal slices with added phytoconcentrates of wild plants (sea buckthorn and hawthorn). The task addressed is to provide a stable crispy structure while maintaining nutritional value and food safety.

A comprehensive physicochemical and mechanical assessment was conducted for nine formulations containing buckwheat, wheat, corn, millet, and rice, along with fruit components. Moisture content (7.8–8.5%), acidity (2.5–2.9 °T), and ash content (1.2–1.9%) have been determined. Instrumental texture analysis revealed that the highest hardness (up to 460 g/mm) and breaking force (up to 3922 g) were observed in samples containing corn and wheat, whereas buckwheat-based slices exhibited the highest deformation (up to 9.3 mm), indicating a softer and less brittle texture.

To quantify the contribution of formulation to texture, a regression model was built by using the partial least squares (PLS) method: coefficient of determination R2 = 0.69, adjusted R2 = 0.64, p = 0.0056. The key variables in the model were slice type (VIP = 0.913) and breaking force (VIP = 0.777).

Principal component analysis (PCA) confirmed that corn- and wheat-based samples correlate with crispness, whereas buckwheat and hawthorn acted as softening agents. Fruit additives moderately increased brittleness due to caramelization and acidity changes.

Process stability was confirmed using X and Moving R control maps. The results are attributed to low residual moisture (< 9%), porous structure, as well as balanced composition. The proposed instrumental approach allows for prediction of textural outcomes in new formulations and could be applied to devise functional snacks and bread substitutes for dietary nutrition

Author Biographies

Dinara Tlevlessova, Almaty Technological University

PhD, Аssociate Рrofessor

Department of Food Technology

Assel Izembayeva, Almaty Technological University

PhD, Associate Professor

Department Technology of Bread Products and Processing Industries

Asemkul Abdreeva, Almaty Technological University

Master, Senior Lecturer

Department Technology of Bread Products and Processing Industries

Makpal Baigaiypkyzy, Almaty Technological University

1st Year Doctoral Student

Department Technology of Bread Products and Processing Industries

Galiya Iskakova, Almaty Technological University

Doctor of Technical Sciences, Professor

Department Technology of Bread Products and Processing Industries

Togzhan Akhlan, Almaty Technological University

Master of Technical Sciences

Department of Technology of Bread Products and Processing Industries

Zilikha Moldakulova, Almaty Technological University

PhD, Аssistant Рrofessor

Department of Technology of Bread Products and Processing Industries

Kasymkhan Koylanov, Kazakh Research Institute of Agriculture and Plant Growing

Master, Researcher

Laboratory of Organic Farming

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Design of extruded grain slices with phytoconcentrates

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Published

2025-10-23

How to Cite

Tlevlessova, D., Izembayeva, A., Abdreeva, A., Baigaiypkyzy, M., Iskakova, G., Akhlan, T., Moldakulova, Z., & Koylanov, K. (2025). Design of extruded grain slices with phytoconcentrates. Eastern-European Journal of Enterprise Technologies, 5(11 (137), 49–59. https://doi.org/10.15587/1729-4061.2025.340390

Issue

Vol. 5 No. 11 (137) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Dinara Tlevlessova, Assel Izembayeva, Asemkul Abdreeva, Makpal Baigaiypkyzy, Galiya Iskakova, Togzhan Akhlan, Zilikha Moldakulova, Kasymkhan Koylanov

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