About the project
Terms and amount of the grant
The project implementation period is 2024-2026.
The total amount of the grant is 339 662 702,08 tenge.
The grant amount for the 2024 year is 96 094 825,08 tenge.
The grant amount for the 2025 year is 173 976 974 tenge.
The grant amount for the 2026 year is 69 590 903 tenge.
Relevance
Pasta made from non-traditional multi-cereal flour raw materials, in comparison with other types of flour products, has a number of advantages: high digestibility of essential nutrients, high consumer properties (each category of people can satisfy their taste needs), relatively long shelf life and availability for the majority of the population. However, such products are not produced in our country, manufacturers have to use bread flour from soft wheat, the protein of which has a "deficiency" of the most important essential amino acids. Therefore, expanding the range and giving the best consumer properties to pasta based on non-traditional multi-cereal raw materials is an urgent task
Objective of the project
Commercialization of the results for the introduction of an innovative method in the production of functional pasta from multi-slag raw materials
Expected and achieved results
1. A workshop for the production of pasta from non-traditional raw materials will be organized, which is a cost-effective business idea that requires tangible capital investments at the initial stage, as well as trained personnel trained in the main technological process in the production of pasta.
2. A technology for the production of pasta based on non-standard flour raw materials will be developed, which is characterized by the flexibility of the technological regime, while the main difference is the presence of a technological operation for the preparation of flour raw materials, since it is required to obtain a flour mixture of uniform composition from flour of cereals and leguminous crops.
3. Recommendations will be developed on the conduct of the technological process for the production of pasta based on non-standard flour raw materials.
Information for potential users
Within the framework of the project, the use of legume processing products will achieve the greatest positive effect in increasing the nutritional and biological value of pasta. The group of leguminous crops includes: soybeans, peas, chickpeas, lentils, beans, lupin, peanuts, chinu, vetch, etc. Leguminous crops are an important and specific component of the grain complex, as they solve the problem of providing the population with valuable, high-quality food products. Leguminous seeds are an important source of high-value dietary protein, starch, dietary fiber, vitamins and most minerals.
The project will implement an integrated approach to the development of high-nutritional pasta, which will be based on a theoretically and experimentally justified choice of such enriching additives and non-traditional types of basic raw materials, which, on the one hand, will contribute to increasing the nutritional value of pasta and, on the other, ensure the stability of the quality of pasta.
Research team members
FULL NAME: Ospanov Abdymanap
Academic degree, title: Doctor of Technical Sciences, Professor
Scopus Author ID: 58691836100
Researcher ID:
ORCID: 0000-0002-3813-603X
FULL NAME: Muslimov Nurzhan
Academic degree, title: Doctor of Technical Sciences, Associate Professor
Scopus Author ID: 57189873124
Researcher ID:
ORCID: 0000-0002-0302-2817
FULL NAME: Timurbekova Aigul
Academic degree, title: Candidate of Technical Sciences, Associate Professor
Scopus Author ID: 57189874480
Researcher ID:
ORCID: 0000-0001-5955-9253
FULL NAME: Azhibayeva Zhibek
Academic degree, title: -
Scopus Author ID: -
Researcher ID: -
ORCID: -
FULL NAME: Rysbayeva Aiman
Academic degree, title: -
Scopus Author ID: -
Researcher ID: -
ORCID: -
