Study of amino acid and mineral composition of powder from the coat obtained by the method of liophilic drying

Document Type : Research Paper

Authors

1 Department of Biology, Faculty of Natural Sciences, Kazakh National Women׳s Pedagogical University, Almaty, Kazakhstan

2 Department of Chemistry, Faculty of Natural Sciences, Kazakh National Womens Teacher Training University, Almaty, Kazakhstan

3 Department of Technology of Bakery Products and Processing Industries and Department of Food Safety and Quality, Almaty Technological University, Almaty, Kazakhstan

4 Department of Civil Defense and Military Training, Malik Gabdullin Academy of Civil Protection of the Ministry of Emergency Situations of the Republic of Kazakhstan, Kokshetau, Kazakhstan

5 Department of Toxicological Chemistry, Asfendiyarov Kazakh National Medical University, Almaty, Kazakhstan

10.22124/cjes.2026.9792

Abstract

Traditionally, shobat, a beverage made out of camel milk fermentation, has had its unique position in the culinary traditions of Central Asia throughout history, yet its limited shelf-life has been an obstacle to its industrialization and mass production all along. The research described below was performed in the Republic of Kazakhstan in 2025 and its purpose is to examine the impact that freeze-drying technique has on the protein content and mineral composition of shobat. Fresh samples of shobat have been collected in the Almaty region of Kazakhstan and then subjected to freeze-drying at -40°C and a vacuum pressure of 0.01 mbar. Protein content was evaluated via HPLC; mineral elements were examined by means of AAS. In conclusion, the results indicated that the amount of essential amino acids was reduced marginally (1.8 – 3.6%) but was not statistically significant (p < 0.05). Out of all the amino acids, only cysteine was statistically significant with a reduction of -5.5% (p = 0.04). The recovery of calcium and magnesium in the powder was high, more than 96%. On the other hand, iron and manganese had reductions of 4.3 and 5.3%, respectively, which were statistically significant (p = 0.04; p = 0.03). The final powder had moisture content of 3.3% and water activity of 0.25, both of which are conducive for storage at room temperature. Therefore, freeze-drying seems to be an effective way of processing chobat into powder form, while also retaining its nutritive value. This makes it an appropriate substitute for similar dairy foods in the market.

Keywords

References

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Caspian Journal of Environmental Sciences
Volume 24, Issue 3
July 2026
Pages 797-804

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