Abstract
The possibility of using mogar grain for the production of food concentrates based on the traditional national dish "Talkan" is considered. "Talkan" is a national food concentrate that has been used for centuries as a staple food for long-distance trekking by representatives of various cultures. Traditionally, talkan is prepared from various cereals, especially millet, wheat and barley. Adding boiling water and butter makes a hearty porridge, and adding butter and sugar makes a delicious dessert.The difficulty lies in the careful handling and preparation of the mogar grain. When cooked intensively, the grain can easily overcook, resulting in all the valuable nutrients being leached into the broth. In addition, improperly prepared mogar can burn during further roasting. To determine the optimal parameters of mogar hydrothermal treatment and to create a high-quality food concentrate based on the national dish "Talkan", a complex experiment was conducted using modern methods of experiment planning.The experiment tested a number of variables including temperature limits and duration of cooking, as well as temperature, duration and intensity of stirring during drying and roasting of mogar. The study showed that the most favourable conditions for mogar grain include cooking at an initial temperature of 15-20 °C for about 60 minutes, gradually reaching 100°C.The established methods of hydrothermal treatment served as a basis for the development of specialised equipment for the preparation of mogar grain to produce tulkan.