Oksana Vagapova

Development of Yoghurt from Combination of Goat and Cow Milk

Marina Temerbayeva, Maksim Rebezov, Eleonora Okuskhanova, Oksana Zinina, Olga Gorelik, Oksana Vagapova, Tatiana Beginer, Svetlana Gritsenko, Ainur Serikova & Zhanibek Yessimbekov · Annual Research & Review in Biology · 2018

This study describes the technology of yoghurt preparation from goat and cow milk in combination ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The formulation of yoghurt includes the mixture of goat and cow milk, pectin LM-106AS and YM-115-L, prebiotic lactitol and Bifidobacteri...

Open access Research Article 10.9734/ARRB/2018/38800

Rheological Properties of Low-calorie Red Deer Meat Pâté

Eleonora Okuskhanova, Maksim Rebezov, Zhanibek Yessimbekov, Diana Tazeddinova, Pavel Shcherbakov, Tatiana Bezhinar, Oksana Vagapova, Tatiana Shcherbakova & Marilyne Stuart · Journal of Pharmaceutical Research International · 2018

Background: The formulation of new meat products requires evaluation of the effect of different ingredients on physical-chemical and rheological properties of meat batters. Objective: In this study, the yield stress properties of three low-calorie meat pâté recipes were evaluated...

Open access Research Article 10.9734/JPRI/2018/42317