Project Principal Investigator: Omaralieva Aigul Makhmutovna, Candidate of Technical Sciences, Associate Professor
Targeted funding under budget program 217 "Development of Science", subprogram 101 "Program-targeted funding of entities of scientific and/or scientific-technical activity", under the scientific-technical program IRN BR24993031 "Development of a technology for preparing healthy food products for the daily diet, enriched with natural antioxidants and biologically active substances" for 2024–2026.
Customer: State Institution "Science Committee of the Ministry of Science and Higher Education of the Republic of Kazakhstan"
Grant amount: 74,600,000 tenge
Project description: The project is aimed at creating an innovative technology for producing flour confectionery products with enhanced nutritional and biological value based on domestic plant raw materials.
The relevance of the project is driven by the growing demand for natural, functional, and environmentally clean food products, as well as the need to expand the range of confectionery products in Kazakhstan. At present, the industry predominantly uses standard ingredients and additives, while the potential of local melon crops and fruit-and-berry cultures remains insufficiently realized.
The aim of the project is the scientific substantiation and development of a technology for producing cookies and gingerbread enriched with natural antioxidants, vitamins, and biologically active substances through the use of dry powders made from melon crops and fruit-and-berry cultures.
The main idea of the project lies in applying an innovative approach to processing plant raw materials—drying and grinding them into a powdered form while preserving their beneficial properties. This will make it possible not only to increase the nutritional value of the finished product, but also to significantly extend its shelf life by reducing moisture and suppressing the growth of microorganisms.
The project will develop a technology for producing confectionery products, including the selection of optimal formulations, the study of the physicochemical and organoleptic properties of the products, and the assessment of the influence of plant powders on the structure, taste, and aroma of the products. Particular attention will be paid to creating new flavor combinations and textures capable of attracting consumers and increasing the competitiveness of the products.
The use of dry powders of melon crops and fruit-and-berry cultures will provide a number of technological and economic advantages: a reduction in the costs of transporting and storing raw materials, a simplification of the production process, an increase in the shelf life of products without the use of artificial preservatives, and the possibility of year-round use of seasonal raw materials.
The practical significance of the project lies in creating a new range of healthy confectionery products oriented toward healthy nutrition. The implementation of the technology will make it possible to increase the competitiveness of food industry enterprises, expand the sales market, including export destinations, and stimulate the use of local agricultural raw materials.
The socio-economic effect of the project is expressed in the creation of additional jobs, the development of the processing industry, and the provision of the population with high-quality and affordable products with improved consumer properties.
As a result of the project, an efficient technology for producing next-generation confectionery products will be developed and introduced, combining high taste qualities, a long shelf life, and enhanced nutritional value.