The Resolution of the President of Turkmenistan signed on the 7th of June on assigning the status of an international scientific and technological park to the Technology Centre of the Academy of Sciences of Turkmenistan is aimed at significantly increasing the role of the Centre in the structure of the economy, ensuring the competitiveness of scientific achievements, comprehensive development of scientific research, active participation of small and medium-sized businesses in innovative projects, and organizing the production of innovative products.
In the production of innovative products with the active participation of the private sector, scientists from various laboratories of the TechnoCentre have their own achievements, which they dedicate to the upcoming Science Day. Thus, in the food technology laboratory, research work is being carried out on the production of environmentally friendly and economically profitable new products from local raw materials using food biotechnology methods.
Among the new products obtained in laboratory conditions, one can name pumpkin flour, which has a high percentage of beta-carotene, protein, fiber, vitamins and minerals. Young scientists of the laboratory used it to enrich the composition of bakery and confectionery products. Shortbread cookies prepared in the laboratory contain 10% pumpkin flour, which gives it a pleasant color and smell, sweet taste. Enrichment of bakery and confectionery products with beta-carotene is important for the prevention of vitamin A deficiency.
Scientists are working on introducing pumpkin flour and shortbread cookies made from it into food production. Pumpkin flour will also be used as a natural dye in the food industry.
In order to enrich the composition of bakery products and increase their nutritional value, the food technology laboratory also conducted scientific and experimental work on the production of flour from the popular legume crop mung. Mung grown by agricultural producers in the country was chosen as a model in the research work. Scientific studies have shown the high nutritional value of mung flour. It is distinguished by the fact that it does not contain gluten, is rich in proteins, fiber, vitamins, microelements and is quite caloric.
Shortbread cookies made from mung bean flour in the food technology laboratory are a fragrant and crispy product that contains little gluten protein. The high nutritional value of bakery products made from mung bean flour allows them to be used as a food product for restoring the human body after illness, stress and fatigue. The development is offered to domestic entrepreneurship for implementation at food industry enterprises.
Scientists at the food technology laboratory work with entrepreneurs to develop and implement waste-free technologies for obtaining egg powder, which is widely used in the preparation of various food products. Eggs are a source of high-quality proteins necessary for the human body and contain vitamins, essential amino acids, minerals and fatty acids. In laboratory conditions, scientists have obtained whole egg powder, egg yolk powder, egg white powder and eggshell powder, which can be used to enrich feed for farm animals and birds with minerals, especially calcium.
By developing a line of new products, scientists at the food technology laboratory strive to contribute to the creation of an abundance of healthy, environmentally friendly and safe food products in the country that can compete with imported products. Much attention is also paid to improving long-term storage technologies for food products.
