Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the saving of primary and secondary raw materials. For the experiments, wheat flour of the highest grade, obtained by grinding soft wheat of the Ertys 97 variety, and pasta flour (grain), obtained from durum wheat of the Kargala 69 variety, were used. According to the results of the analysis of organoleptic, physicochemical, biochemical parameters of grain and flour, it can be stated that the quality of grain and flour meets the requirements of the standards. Corn, chickpea, amaranth flour and carrot powder obtained by grinding whole grains of Budan 237 maize, Kamila chickpea, A. cruentus amaranth (obtained and grown locally in the Almaty region) and Abako carrots in a mechanical activator mill were used as additives. The results of studies of the chemical composition of polydisperse corn, chickpea, amaranth flour and carrot powder indicate high nutritional value, the possibility of using as biologically active additives for enriching pasta with proteins, minerals, organic acids, vitamins and natural dyes

Expansion of the range of pasta products through the use of vegetable raw materials

The nutritional value of food products is one of the most important factors that determine a health of the population. Based on the importance of the nation's health for the development and county’s security, the Concept of the State Policy on Healthy Nutrition of the Kazakhstan population is defined, providing for a set of activities aimed at creating conditions that meet the needs of various groups of the population in rational, healthy nutrition, taking into account their traditions, habits and economic situation. In the macaroni products market, the dietary and functional products, enriched pasta and high nutritional products occupy a small segment that does not exceed 1%. In connection with this fact, the development of a range of macaroni products of increased nutritional value, with a purposefully changed chemical composition remains topical. In the macaroni industry, the increase in the food and biological value of products is achieved through the introduction of non-traditional types of raw materials and special food additives into the formulation. The research objects are wheat flour of the highest grade, a polydisperse corn flour, chick-pea flour and amaranth flour and the influence of these polydisperse systems on the properties of gluten, the rheological properties of the dough and the quality of the finished products have been determined. Based on the experimental data obtained, it is established that for the production of pasta from bakery flour of high quality with good physical-chemical and organoleptic characteristics, no more than 10.0% of corn and chick-pea flour and not more than 7.5% of amaranth flour can be added to the recipe; further increasing the dosage of flour from cereals and legumes leads to a deterioration in the quality of finished products. The use of polydisperse flour from cereals and legumes is expedient for the enrichment of macaroni products with valuable food ingredients - proteins, essential amino acids, vitamins and minerals

Vectors, molecular epidemiology and phylogeny of TBEV in Kazakhstan and central Asia

BACKGROUND: In the South of Kazakhstan, Almaty Oblastʼ (region) is endemic for tick-borne encephalitis, with 0.16–0.32 cases/100,000 population between 2016–2018. The purpose of this study was to determine the prevalence and circulating subtypes of tick-borne encephalitis virus (TBEV) in Almaty Oblastʼ and Kyzylorda Oblastʼ. METHODS: In 2015 we investigated 2341 ticks from 7 sampling sites for the presence of TBEV. Ticks were pooled in 501 pools and isolated RNA was tested for the presence of TBEV by RT-qPCR. For the positive samples, the E gene was amplified, sequenced and a phylogenetic analysis was carried out. RESULTS: A total of 48 pools were TBEV-positive by the RT-qPCR. TBEV-positive ticks were only detected in three districts of Almaty Oblastʼ and not in Kyzylorda Oblastʼ. The positive TBEV pools were found within Ixodes persulcatus, Haemaphysalis punctata and Dermacentor marginatus. These tick species prevailed only in Almaty Oblastʼ whereas in Kyzylorda Oblastʼ Hyalomma asiaticum and D. marginatus are endemic. The minimum infection rates (MIR) in the sampling sites were 4.4% in Talgar, 2.8% in Tekeli and 1.1% in Yenbekshikazakh, respectively. The phylogenetic analysis of the generated sequences indicates that TBEV strains found in Almaty Oblastʼ clusters in the Siberian subtype within two different clades. CONCLUSIONS: We provided new data about the TBEV MIR in ticks in Almaty Oblastʼ and showed that TBEV clusters in the Siberian Subtype in two different clusters at the nucleotide level. These results indicate that there are different influences on the circulating TBEV strains in south-eastern Kazakhstan. These influences might be caused by different routes of the virus spread in ticks which might bring different genetic TBEV lineages to Kazakhstan. The new data about the virus distribution and vectors provided here will contribute to an improvement of monitoring of tick-borne infections and timely anti-epidemic measures in Kazakhstan