KAZNU STUDENTS LAUNCH DIETARY BAKERY PRODUCTS

Students of Al-Farabi Kazakh National University have developed a technology for producing dietary bakery products enriched with spirulina. The project’s authors presented their innovation to the public at an exhibition of Young Scientists held within the framework of Science Week.

                                              

"Nowadays people have started eating a lot of low-calorie bread with the minimum amount of nutrients. This can weaken the immune system, nervous system, circulatory system and affect the occurrence of various pathogenic reactions. To prevent this, we have developed dietary bakery products enriched with cyanobacteria Spirulina platensis," project manager, Associate Professor Kenzhegul Bolatkhan presented.

The participants of the project are undergraduates of the Faculty of Biology and Biotechnology Symbat Baymukan and Aigul Auganova.

According to them, this strain was discoveres in Alakol in Almaty region by a research group of the Laboratory of Photobiotechnology. The technology of mass cultivation for the production of spirulina has also been developed.

Young researchers claim that dietary bread made from coarse flour has a significant impact on the regulation of blood pressure and helps to tackle with obesity. The product is recommended to those who suffer from diabetes and follow a healthy lifestyle.

Press Service of Al-Farabi Kazakh National University