foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-431-439foodsyst-862Research ArticleСтатьиOptimization of Wheat and Sorghum Seera (Sorgwheat Seera): Effect on functional, physicochemical and structural propertiesОптимизация сиры из пшеницы и сорго: влияние на функциональные, физико-химические и структурные свойстваhttps://orcid.org/0009-0005-3955-1664ЧаудхариA.ChaudharyA.

Чаудхари A. — аспирант, кафедра пищевых продуктов и нутрициологии, пищевой науки и технологии, Школа домоводства

226025, Уттар-Прадеш, Лакхнау

Ambika Chaudhary, PG Scholar, Department of Food and Nutrition, Food Science and Technology, School of Home Science

Lucknow, Uttar Pradesh, 226025

chaudharyambika839@gmail.comhttps://orcid.org/0000-0001-5867-4268СингхH.SinghN.

Сингх H. — профессор, заведующий кафедрой пищевых продуктов и нутрициологии, пищевой науки и  технологии, Школа домоводства

226025, Уттар-Прадеш, Лакхнау

Neetu Singh, Professor, Head of the Department of Food and Nutrition, Food Science and Technology, School of Home Science

Lucknow, Uttar Pradesh, 226025

neetubbau@gmail.comhttps://orcid.org/0000-0002-5345-2882HандаA.NandaA.

Hанда A. — научный сотрудник, кафедра пищевых продуктов и нутрициологии, пищевой науки и технологии, Школа домоводства

226025, Уттар-Прадеш, Лакхнау

Alka Nanda, Research Scholar, Department of Food and Nutrition, Food Science and Technology, School of Home Science

Lucknow, Uttar Pradesh, 226025

alkananda610@gmail.comhttps://orcid.org/0000-0003-0700-914XПандейП.PandeyP.

Пандей П. — научный сотрудник, кафедра фармацевтических наук; Кафедра фармации и фармацевтических наук

226025, Уттар-Прадеш, Лакхнау; T6G 2E1, Канада, Эдмонтон, Альберта

Prashant Pandey, Research Scholar, Department of Pharmaceutical Sciences; Faculty of Pharmacy and Pharmaceutical Sciences

Lucknow, Uttar Pradesh 226025; Edmonton, Alberta T6G 2E1

alkananda610@gmail.comУниверситет Бабасахеба Бхимрао АмбедкараИндияBabasaheb Bhimrao Ambedkar UniversityIndiaУниверситет Бабасахеба Бхимрао Амбедкара; Университет АльбертыИндияBabasaheb Bhimrao Ambedkar University; University of AlbertaIndia20251610202583431439Copyright © Chaudhary A., Singh N., Nanda A., Pandey P., 20252025Чаудхари A., Сингх H., Hанда A., Пандей П.Chaudhary A., Singh N., Nanda A., Pandey P.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/862

While many fermented products grace the market, seera stands out as a traditional delicacy from the hilly regions of Himachal Pradesh. The microflora found in seera includes yeasts such as Saccharomyces cerevisiae and Cryptococcus laurentii, as well as bacteria such as Lactobacillus amylovorus and Bacillus spp., which are crucial due to their distinct characteristics. Our research focuses on optimizing seera made from wheat and sorghum millet to enhance its quality. We used a mixture design approach to explore the effects of three independent variables: wheat (X1, 30–90 g), sorghum (X2, 30–90 g), and temperature (X3, 25–45°C). The key performance indicators were bulk density (Y1), water absorption capacity (Y2), and oil absorption capacity (Y3). The optimal formulation, comprising 90 g of wheat, 30 g of sorghum, and a fermentation temperature of 25°C, achieved impressive results: a bulk density of 538 kg/m³, water absorption capacity of 1.605 g/g, and oil absorption capacity of 1.98 g/g. Compared to the control sample, sorgwheat seera exhibited higher protein and crude fiber content, while moisture levels were lower. Additionally, the morphology of the sorgwheat seera revealed fragmented particles, a testament to the fermentation process. This study highlights the potential of optimizing traditional fermented foods to improve their nutritional profile and functional properties.

Хотя многие ферментированные продукты украшают рынок, сира выделяется как традиционный деликатес из высокогорных районов штата Химачал-Прадеш. Микрофлора, встречающаяся в сира, включает дрожжи, такие как Saccharomyces cerevisiae и Cryptococcus laurentii, а также бактерии, такие как Lactobacillus amylovorus и Bacillus spp., которые критически важные для её отличительных характеристик. Наше исследование сфокусировано на оптимизации сиры, изготовленной из пшеницы и сорго для повышения её качества. Мы использовали смешанную экспериментальную схему для изучения влияния трех независимых переменных: пшеница (X1, 30–90 г), сорго (X2, 30–90 г)  и температура (X3, 25–45 °C). Ключевыми показателями эффективности были объемная плотность (Y1), водопоглощающая способность (Y2) и маслопоглощающая способность (Y3). Оптимальная рецептура, включающая 90 г пшеницы, 30 г сорго и температуру ферментации 25 °C, показала впечатляющие результаты: объемная плотность 538 кг/см³, водопоглощающая способность 1,605 г/г и маслопоглощающая способность 1.98 г/г. По сравнению с контрольным образцом сира из сорго и пшеницы имела более высокое содержание белка и сырой клетчатки, в то время как уровни влаги были ниже. Кроме того, морфология сиры из сорго и пшеницы показала фрагментированные частицы — свидетельство процесса ферментации. Данное исследование подчеркивает потенциал оптимизации традиционных ферментированных пищевых продуктов для улучшения их пищевого профиля и функциональных свойств.

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The authors declare that there are no conflicts of interest present.