Multifactorial Analysis for the Development of Gluten-Free Sea Buckthorn Snacks

Anar Kabylda; Nazym Alzhaxina; Madina Sultanova; Askhat Dalabayev; Zhansaya Kozhukhova

doi:10.28991/HEF-2025-06-02-09

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Anar Kabylda Kazakh Scientific Research Institute of Processing and Food Industry LLP, Almaty, 050060, Kazakhstan
Nazym Alzhaxina
nazjomka1@mail.ru
Kazakh Scientific Research Institute of Processing and Food Industry LLP, Almaty, 050060, Kazakhstan
Madina Sultanova Kazakh Scientific Research Institute of Processing and Food Industry LLP, Almaty, 050060, Kazakhstan
Askhat Dalabayev Kazakh Scientific Research Institute of Processing and Food Industry LLP, Almaty, 050060, Kazakhstan
Zhansaya Kozhukhova Kazakh Scientific Research Institute of Processing and Food Industry LLP, Almaty, 050060, Kazakhstan

Vol. 6 No. 2 (2025): June

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This study develops an optimal formulation for fortified gluten-free extruded snacks with added sea buckthorn powder, with the objective of expanding the range of products available for both patients with coeliac disease and the healthy population. This required comprehensive physicochemical and organoleptic analyses of raw materials, including rice, buckwheat flour, and sea buckthorn powder, as well as the use of mathematical modelling based on compositional planning to optimise the proportions of the components. The following optimal ratios were identified: 30.10% rice flour, 74.95% buckwheat, and 21.95% sea buckthorn powder, which ensured increased nutritional value and improved the organoleptic properties of the final product. These results demonstrate the possibility of using the developed formulation in industry, reducing dependence on imported analogues, and expanding the range of gluten-free products. The novelty of this study lies in its scientifically based approach to the creation of highly nutritious snacks with antioxidant and vitamin functions through the use of mathematical modelling and complex analysis of raw materials, which contributes to the development of technologies and the strengthening of domestic production. Further value of this study lies in its development of a scientifically based approach to the creation of gluten-free products with high nutritional value. The results obtained contribute to the advancement of gluten-free production and the expansion of the range of functional foods. The practical significance of the results obtained includes the possibility of using the developed recipe in production, which will solve the problem of providing coeliac patients with gluten-free products and overcome consumer dependence on the purchase of expensive imported analogues, while simultaneously developing the processing industry of Kazakhstan.

Kabylda, A., Alzhaxina, N., Sultanova, M., Dalabayev, A., & Kozhukhova, Z. (2025). Multifactorial Analysis for the Development of Gluten-Free Sea Buckthorn Snacks. Journal of Human, Earth, and Future, 6(2), 383–398. https://doi.org/10.28991/HEF-2025-06-02-09

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Multifactorial Analysis for the Development of Gluten-Free Sea Buckthorn Snacks

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Multifactorial Analysis for the Development of Gluten-Free Sea Buckthorn Snacks

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Alternative Fuel: Hydrogen and its Thermodynamic Behaviour