Qualitative indicators of grain flakes of functional purpose

Abstract

Introduction. Cereal raw materials are an important basis for the food industry. The research was carried out on the possibility of using a whole biologically activated grain of cereals to create functional food products. Materials and methods. Compoundings of grain mixes of flakes and ready-made products on their basis is investigated. Protein was determined by Biuret method, starch content by polarimetric method. Fat was determined by the method of exhaustive extraction with chemically pure hexane. Vitamin E and substances with P-vitamin activity are determined colorimetrically. Vitamin C was carried out using a titrimetric method. The microbiological indices of the studied samples were determined by sowing them surface on agarized nutrient media. Results and discussion. The influence of temperature regime and duration of cold conditioning of grain on its biological value is determined. With change of temperature regime to 12-18 °C and the duration of conditioning of 24-30 h, the content in the grain of all water-soluble vitamins increases by 2-2,5 times, the amount of tocopherol grows by 5-7 times, the amount of substances with Pvitamin activity increases in 2,5 times. The dependence of basic physical and technological parameters of grain flakes and organoleptic properties of finished products from their component composition is investigated. Increase in a mass fraction of oats to 50% leads to increased viscosity of porridge, due to an increase in the content of hemicellulose, decreases crumbility. Increasing the mass fraction of wheat grain to 35% leads to a more rigid structure of porridge, which is explained by the higher density of shell parts of wheat grain, compared with other components. The degree of maintenance of the daily needs of the adult population in the macronutrients, at the expense of consumption of 100 grams of flakes, is: proteins - 18-22%, fats - 5-7%, carbohydrates - 13-16%, food fibers - 13,5%. Taking into account the daily requirement of adult population in vitamins, 100 g of flakes mix allows you to meet the need for vitamin E by 67-76%; P by 17,4%. The total number of colony-forming units of mesophilic aerobic and facultative-anaerobic microorganisms in fresh samples of mixes of flakes and after their storage does not exceed 2·103per g product, mold mushrooms and pathogenic microorganisms are absent. Conclusions. Biologically activated grain of cereal cultures of wheat, bare grain oats and triticale is a source of valuable nutrients, for creation of mixes of flakes of functional purpose.