Аңдатпа
This study investigated the effect of adding different cereal grains (rice, buckwheat, and bulgur) to canned vegetable snacks on their organoleptic, nutritional, and safety characteristics. Experimental samples containing 10%, 20%, and 30% cereal components were prepared and evaluated using physicochemical, amino acid, and sensory analyses. The results demonstrated that the addition of 20% buckwheat or bulgur significantly improved sensory characteristics, including taste, aroma, colour, consistency, and component balance. According to the organoleptic evaluation, samples containing 20% cereals received the highest total sensory scores, indicating optimal harmony between vegetable and grain components. Protein content increased from 1.52% in the rice control sample to 2.11–2.44% in cereal-enriched formulations (approximately 39–60%, p < 0.05). The enrichment also led to higher levels of vitamins B and E (25–55%) and minerals such as magnesium, potassium, and iron (25–70%), depending on the type of cereal added. Amino acid analysis revealed elevated levels of several essential amino acids, thereby improving the products' nutritional profile. Safety analysis showed that toxic elements (Pb, Cd) and pesticide residues (HCH isomers and DDT metabolites) were not detected in the analysed samples, indicating compliance with current food safety requirements. The results demonstrate that incorporating buckwheat and bulgur into canned vegetable snacks is a promising approach to enhance nutritional value and sensory quality while maintaining compliance with established food safety standards.