Development of Technology for Obtaining Extracts from Powdered Herbs and Their Use in Culinary Products and Dishes
CFU/g; molds-21 CFU/g; yeasts-9 CFU/g) complied with regulatory standards. For meat products (meatballs and pies), the optimal extract composition (garlic 30%, red pepper 25%, parsley 25%, celery 20%) was applied at 0.3-0.7% of meat mass. Sensory evaluation identified 0.5% as optimal. The developed technology enables the production of functional food additives rich in protein, antioxidants, and flavonoids and is suitable for industrial implementation.
Authors
- Gulmira Kenenbay (ORCID: https://orcid.org/0000-0002-8332-8102)
- Assem Boribay (ORCID: https://orcid.org/0000-0001-7973-9614)
- Gulzhan Zhumaliyeva
- T. Zhomartkyzy
- Urishbay Chomanov
Institutions
- Kazakh Scientific Research Veterinary Institute (KZ)
- Kazakh Institute of Oncology and Radiology (KZ)
- Kazakh Research Institute of Agriculture and Plant growing (KZ)
Publication Details
- Journal
- Molecules
- Published
- 2026-03-31
- DOI
- https://doi.org/10.3390/molecules31071146
- Primary Topic
- Food Drying and Modeling
- Type
- article
- Field-Weighted Citation Impact
- 0.00