Quality assessment of canned vegetable snacks with added grains

Authors

  • Laura Sengirbekova Almaty Technological University, Department of Food Safety and Quality, Doctoral student, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +77054184952 , Almaty Technological University image/svg+xml Author
  • Laila Syzdykova Almaty Technological University, Department of Technology of Food Products, Associate professor, сandidate of technical sciences, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +7 777 272 4307 , Almaty Technological University image/svg+xml Author
  • Ayana Serikbaeva Almaty Technological University, Department of Food Safety and Quality, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +77071783122 , Almaty Technological University image/svg+xml Author
  • Saniya Ibraimova Almaty Technological University, Department of Food Safety and Quality, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +77075074664 , Almaty Technological University image/svg+xml Author
  • Aiman Smagulova Almaty Technological University, Department of Technology of Food Products, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +7 702 522 9261 , Almaty Technological University image/svg+xml Author
  • Gulzira Jumabekova International Engineering and Technological University, Department "Technique and technology of food production", 89/21 Al-Farabi avenue, (93G/5 Al-Farabi avenue), Kazakhstan, Almaty, 050060, Almaty, Republic of Kazakhstan, Tel.: 8 777 715 68 78 , International Engineering and Technological University image/svg+xml Author
  • Arailym Dauletkhankyzy International Engineering and Technological University, Department "Technique and technology of food production", 89/21 Al-Farabi avenue, (93G/5 Al-Farabi avenue), Kazakhstan, Almaty, 050060, Almaty, Republic of Kazakhstan, Tel.: +777751172246 , International Engineering and Technological University image/svg+xml Author
  • Zhuldyz Tokanova International Engineering and Technological University, Department "Technique and technology of food production", 89/21 Al-Farabi avenue, (93G/5 Al-Farabi avenue), Kazakhstan, Almaty, 050060, Almaty, Republic of Kazakhstan, Tel.: +77018997390 , International Engineering and Technological University image/svg+xml Author

DOI:

https://doi.org/10.5219/scifood.93

Keywords:

bulgur, buckwheat, canned vegetable snack, nutritional value, safety

Abstract

This study investigated the effect of adding different cereal grains (rice, buckwheat, and bulgur) to canned vegetable snacks on their organoleptic, nutritional, and safety characteristics. Experimental samples containing 10%, 20%, and 30% cereal components were prepared and evaluated using physicochemical, amino acid, and sensory analyses. The results demonstrated that the addition of 20% buckwheat or bulgur significantly improved sensory characteristics, including taste, aroma, colour, consistency, and component balance. According to the organoleptic evaluation, samples containing 20% cereals received the highest total sensory scores, indicating optimal harmony between vegetable and grain components. Protein content increased from 1.52% in the rice control sample to 2.11–2.44% in cereal-enriched formulations (approximately 39–60%, p < 0.05). The enrichment also led to higher levels of vitamins B and E (25–55%) and minerals such as magnesium, potassium, and iron (25–70%), depending on the type of cereal added. Amino acid analysis revealed elevated levels of several essential amino acids, thereby improving the products' nutritional profile. Safety analysis showed that toxic elements (Pb, Cd) and pesticide residues (HCH isomers and DDT metabolites) were not detected in the analysed samples, indicating compliance with current food safety requirements. The results demonstrate that incorporating buckwheat and bulgur into canned vegetable snacks is a promising approach to enhance nutritional value and sensory quality while maintaining compliance with established food safety standards.

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Published

2026-04-02

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Vol. 20 (2026): Scifood

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Copyright (c) 2026 Laura Sengirbekova, Laila Syzdykova, Ayana Serikbaeva, Saniya Ibraimova, Aiman Smagulova, Gulzira Jumabekova, Arailym Dauletkhankyzy, Zhuldyz Tokanova (Author)

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How to Cite

Quality assessment of canned vegetable snacks with added grains. (2026). Scifood, 20(1), 265-279. https://doi.org/10.5219/scifood.93

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