Determination of the Nutritional Value of Buckwheat Slices Enriched With Hawthorn Concentrate

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Akhlan T., Izembayeva A., Gül H., Zhaxylykova G., Iskakova G., Kazangeldina Z.

The Journal of «Food Sciences», cilt.1, sa.32, ss.28-38, 2026 (Hakemli Dergi)

Özet

The relevance of the research is due to the increased interest in proper and balanced nutrition, which stimulates the development of functional products rich in biologically active substances. The research focuses on evaluating the nutritional and biological value of buckwheat slices enriched with hawthorn concentrate. Buckwheat is a valuable gluten­free raw material with a high content of dietary fiber and amino acids, while hawthorn has a high content of phenolic compounds and flavonoids. The aim of the research is to provide a comprehensive assessment of the nutritional value and biologically active compounds of buckwheat enriched with hawthorn concentrate. The extract was obtained by ultrasonic extraction (70% aqueous­alcohol solution, 45 minutes, t=50±5⁰C; frequency­35 kHz) followed by the production of hawthorn concentrate using a rotary evaporator. Buckwheat slices were obtained by extrusion at high temperature and pressure. The content of fiber, beta­carotene, flavonoids, minerals, and vitamins in the finished product was determined using research methods that meet the requirements of GOST, as well as the high­performance liquid chromatography method. The fiber content in the finished product was 8.75%, the mass fraction of beta­carotene was 1.85 mg/kg, the mass fraction of polyphenols was 0.49%, and the mass fraction of flavonoids was 0.27%. The results showed the effect of using hawthorn concentrate on increasing the nutritional and antioxidant value of extruded products made from buckwhea