Jamila Smanalieva

• Doctor of Engineering
• Researcher at TUD Dresden University of Technology

The physicochemical and rheological properties parameters of five German unifloral honey: false acacia, heather, sunflower, lime and rape (39 samples) were analysed to demonstrate the relation between botanical origin and material properties. The validity of the rheological constitutive equations by Herschel-Bulkley, Ostwald-De Waele and Newton was...

A comparison study of the fermentation process of khainak (a hybrid of yak and cattle) and cow milk with commercial yoghurt (thermophilic), quark (mesophilic and mixed) starter cultures was conducted to find suitable starters using modern rheological, microbiological, and sensory methods. Lactic acid accumulation dynamic during the fermentation pro...

«Sary-Chelek» biosphere reserve is one of the richest rare flora and animal reserves in Kyrgyzstan. The natural environment of the «Sary-Chelek» biosphere reserve is exceptionally conducive to high-quality honey production. Producing monofloral honey in a nature landscape is challenging because, throughout the beekeeping season, multiple melliferou...

This study aimed to investigate the fatty acids, vitamins, and minerals of ghee from various animal milk from different countries, such as India, Kazakhstan, Kyrgyzstan, Mongolia, and Turkey. Ghee consists of 98.9% of fat, irrespective of the animal source. Among the short- and medium-chain saturated fatty acids, all samples contain butyric (C4:0),...

Yak milk is a valuable raw material for the production of functional food. Investigation of the fermentation process with commercial starter cultures is conducted to find suitable starters for producing fermented yak milk products on an industrial scale using modern rheological, microbiological, and sensorial methods. According to the acidification...

The relevance of the problem of nutrition of young children in Kyrgyzstan is that despite the improvement in recent years, the high prevalence of stunting remains an important problem to this day. Stunting reflects the cumulative effect of maternal malnutrition and infections during the first two years of a child's life. This leads to slower growth...

In this study, the bioactive compounds, antioxidant activity, and physical parameters of wild sea buckthorn (Hippophae rhamnoides L.) and hawthorn (Crataegus songarica) naturally occurring in walnut-fruit forests were investigated for the first time and documented in a national food composition database. Standard food analysis techniques were used...

Maksym is a Kyrgyz ethnic beverage made from milled cereals such as wheat, barley, or maize, boiled in water, and then fermented using yeast and lactic acid bacteria as a starter culture. The rheological, sensory, and chemical properties were investigated to determine the shelf life of products containing live microorganisms. During refrigerated st...

Mountain animal food products are at the center of attention due to their intrinsic value and, as such, mountain beekeeping products deserve attention and effort for their valorisation. The work aimed at investigating the quality traits of mountain honey samples from Kyrgyzstan, giving particular emphasis on the amino acid profiles and their possib...

This review outlines information on Kyrgyz ethnic cereal- and milk-based products related to historical and cultural perspectives, as well as summarizing their nutritional values, recipes, production technologies and starter cultures for fermented beverages. This study aims to familiarize and promote Kyrgyz traditional milk- and cereal-based foods...

Dietary diversity and adequate nutrient intake are essential for conducting a healthy life. However, women in low-income settings often face difficulties in ensuring dietary quality. This research assessed relationships between the dietary diversity, nutrient adequacy, and socio-economic factors among women of reproductive age (WRA) in Kyrgyzstan....

Consumer interest in concentrated protein-rich food is growing. Kyrgyz traditional food Süzmö, which is a highly viscous dairy product that is produced from fermented milk Ayran, needs to be introduced into the dairy industry. In this study, the rheological parameters of this indigenous food product were investigated in steady and dynamic rheologic...

Abstract Sea buckthorn (Hippophae rhamnoides L.) is widely used for soil, water, and wildlife conservation and anti-desertification purposes. The natural and climatic conditions of Kyrgyzstan make it possible to grow sea buckthorn in forest areas, particularly in sea and river coasts, in dry-sandy semi-desert sites, and high mountains. Walnut-frui...

This study investigated the interaction of rice flour and two local strains of Lactobacillus acidophilus bacteria (LAB) from Kyrgyzstan used for the modification of a functional product for infant nutrition. White rice 2% w/w and a local variety of brown rice 2% w/w were used as prebiotic ingredients. The fermentation time of the samples ranged fro...

Kyrgyz walnut-fruit forests harbour a unique walnut diversity, which has rarely been investigated concerning nut properties and the influence of environmental conditions on these. We evaluated the influence of soil properties and altitude on physical and some chemical walnut properties at three sampling sites differing in altitude by 200 m. Walnut...

In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curves fitted to the Herschel-Bulkley model. With incre...

This study is based on 2-year experimental results aimed at evaluating the nutritional value and pomological characteristics of wild fruits and berries from the walnut-fruit forests of southern Kyrgyzstan including apple (Malus sieversii var. kirgizorum), pear (Pyrus korshinskyi Litv.), rosehip (Rosa canina), or barberry (Berberis oblonga). Wild pe...

Wild fruits and berries from the walnut-fruit forests of Kyrgyzstan may hold nutritional and health benefits for humans. Since information on their nutritional value is scarce, physical properties and nutritional value of naturally occurring red, black, and yellow cherry plum fruits (Prunus divaricata Ledeb.) were evaluated. The wild cherry plums f...

The authors wish to make the following corrections to this paper [...]

Many indigenous fermented foods and beverages consumed throughout the world are produced at home or in crafts enterprises. The production of fermented beverages on a large commercial or industrial scale requires clearly established technical and technological requirements. This study shows a novel way to investigate the optimal process parameters o...

The physical attributes and chemical composition of walnuts (Juglans regia), collected from the walnut-fruit forests Arslanbap and Kyzyl-Unkur have been investigated in this study. According to the research results, weight of nuts was from 8.44 to 9.88 g and weight of kernels was from 3.67 to 5.43 g. Sphericity of nuts, determined by their size, wa...

The objective of this paper was to study the fatty acid composition, and thermal and rheological behavior of Kyrgyz yak (Bos grunniens) visceral fats compared to visceral fats of cow (Bos taurus) and horse (Equus caballus). The result of the studу revealed that the content of saturated fatty acids (SFA) in yak fat was higher than those of unsaturat...

Nutrition is one of the most important factors that ensure normal child growth and development. In Kyrgyzstan there are about 160,298 children younger than 1 years of age, for whom special baby food is needed and this need is provided only by expensive imported products. The purpose of the study is to develop recipes and technology of new fruit and...

This research was aimed at assessing the nutritional value and pomological characteristics of various wild fruits and berries, such as apple (Malus sieversii var. Kirgizorum), pear (Pyrus pyraster), rosehip (Rosa canina) and barberry (Berberis oblonga), growing in the walnut-fruit forests of southern Kyrgyzstan. Among all the studied fruits and ber...

Nutrition is one of the most important factors that ensure normal child growth and development. In Kyrgyzstan there are about 160,298 children younger than 1 years of age, for whom special baby food is needed and this need is provided only by expensive imported products. The purpose of the study is to develop recipes and technology of new fruit and...

The physicochemical properties and nutritional value of wild fruits and berries commonly growing in the walnut-fruit forests of southern Kyrgyzstan were determined to evaluate the capacity for use in the food processing industry. The investigated species were selected based on their reported nutritional aspects and medical properties and included a...

In this study, the physicochemical properties and total polyphenolic compounds of the wild cherry, which grow in the walnut-fruit forests of Kyrgyzstan, have been investigated. The total number of polyphenolic compounds was 3.25 (mg / kg for gallic acid). Wild plum aureas compared to cultivated varieties turned out to be less acidic (total acidity...

The paper deals with a functional instability of electronic nose (e-nose) units which significantly limits their real-life applications. Here we demonstrate how to approach this issue with example of an e-nose based on a metal oxide sensor array developed at the Karlsruhe Institute of Technology (Germany). We consider the instability of e-nose oper...

Bozo and Maksym are Kyrgyz traditional beverages made from cereals using both lactic acid bacteria and yeast fermentation. In this study, the technological production method of Bozo and Maksym were compared and rheological properties of these beverages were investigated. Flow behaviors of the beverages were investigated during storage (6, 14 and 21...

Forests make important contributions to safeguarding agricultural production, food security and nutrition of rural and urban populations. The walnut-fruit forests in Kyrgyzstan constitute a unique resource in this regard. Simultaneously, they are of global importance as a biodiversity hotspot. However, current patterns of forest management are unsu...

We consider the possibility to implement stable discrimination systems for food quality control based on a gas sensor array for smell perception. The discrimination model is built using the add-training procedure. The stability of the model is characterized by the growth of recognition quotas while learning measurements in the training pool are add...

The study is devoted to developing of new functional products based on wild raw materials of Kyrgyzstan. Permanent consumption of wild fruit and berries is a more effective source of many antioxidants, in comparison with individual antioxidant; since it increases efficiency of vitamins and micronutrients containing in fruits and berries. The proble...

In the current study, rheological and colorimetric methods were compared for determination of α-amylase activity of grain malt, used for Kyrgyz traditional fermented beverage Bozo. The highest α-amylase activity determined by colorimetric method was found in barley malt (32.83 A), followed by wheat (32.09 A), and was lowest in millet malt (10.82 A)...

Malting is the most important stage in the processing of the Kyrgyz traditional beverage Bozo. In current study, the amylase activities of maize, millet, wheat, and barley malts were investigated by rheological methods using cooked millet porridge as a substrate for enzymes. The aim of this work has been to demonstrate the applicability of rheologi...

Inhalt Vorwort ANIKA WALKE: Jüdischer Überlebenskampf und offizielle sowjetische Kriegserinnerung. Biographische Erzählungen im Kontext von kollektivem Gedächtnis und Erinnerungspolitik CHRISTOPHER NSOH: EU-Extra-Territorial Camps: Transit Processing Centres in Ukraine and Regional Protection Areas in Libya as Instruments for Migration Managemen...

Das uralte Naturprodukt - Honig - kann aus materialwissenschaftlicher Sicht als hochviskose übersättigte multi-komponente Saccharidlösung angesehen werden, wobei der Glucoseanteil im Honig das Kristallisationsverhalten wesentlich bestimmt. Daneben spielen aber auch andere Saccharide, der Wassergehalt, Pollen und Luftblasen als Kristallisationskeime...