The modern food industry seeks to produce ecologically healthy and clean food products. However, finding effective means of storing raw materials without losing their quality is still a major problem faced by the industry. One of the promising methods on long-term storage of grain bases for good quality and safety is the ion-ozone cavitation treatment. Therefore, this study aims to determine the influence of various ion-ozone treatment parameters on the quality and safety factors of millet, buckwheat, chickpea, and lentil grain bases at the Food Quality and Safety Assessment Laboratory, Almaty University of Technology, Almaty, Kazakhstan. With ozonation, the buckwheat grain bases showed a significant increase in fatty acids, the millet and chickpea grains showed a slight increase, while the lentil seeds exhibited a slight decrease in fatty acids compared to the control. Overall, by treating with a low concentration of ion-ozone, the buckwheat showed fewer microorganisms; in chickpea grains the molds and yeast did not develop; in millet grains the yeast was absent and molds were not higher than control; and in lentil grain bases, the permissible yeast growth with no molds was observed. The storage life of extruded grain bases after ion-ozone cavitation treatment increased by a minimum of 60 days (millet) and to more than 240 days (buckwheat). The optimum basic parameters were determined, ensuring a maximum shelf life of up to eight months without losing the quality of the cereals and legume grain products. The said procedure was found as an effective measure for long-term storage of the extruded grain bases with sustainable safety and quality.
В статье дана общая характеристика хлебопекарных добавок и улучшителей, виды, цели и технология использования. Представлены показатели качества и безопасности хлебопекарных добавок. Рассмотрены в качестве добавок тонкодисперсные порошки из зерновых, зернобобовых культур и отрубей из них. В результате изучения химических и микробиологических показателей тонкодисперсных порошков из зерновых и бобовых культур были отобраны: тонкодисперсные порошки из пшеницы, овса, гречихи и чечевицы, как наиболее полноценные по пищевой ценности с целью дальнейшего изучения возможности получения из них специальных добавок или использования их в качестве хлебопекарных улучшителей. Массовая доля белка в исследованных образцах варьировала от 9,05 до 22,82%. Наибольшее количество белка из рассмотренных тонкодисперсных порошков содержится в порошке из чечевицы (22,82%). Массовая доля клетчатки находилась в пределах от 8,81 до 13,13% с наибольшим содержанием в тонкодисперсном порошке из гречихи (13,13%). В результате анализа химического состава тонкодисперсных порошков из зерновых и бобовых культур для дальнейшей сравнительной характеристики были отобраны: тонкодисперсные порошки из пшеницы, овса, гречихи и чечевицы, как наиболее полноценные по пищевой ценности.
The object of research reported in this paper is grain and leguminous crops of Kazakhstan. Grains and leguminous crops, as well as products that are made from them, are of great importance in human nutrition because they are sources of protein, fat, carbohydrates, some vitamins, and macro and microelements. They contain plant fibers, as well as a number of biologically active substances necessary for the normal functioning of the entire human body. At the same time, modern technologies for processing and manufacturing products from cereals are associated with significant losses of nutrients embedded in them by nature when producing refined products. The problem that needs to be solved is to study the impact exerted on grain crops by various processing techniques and to propose the most optimal ones that make it possible to maximally preserve the nutrients of grain raw materials laid down by nature. A comparative study of the following grain processing techniques was carried out: micronization, extrusion, germination, and fine grinding. Processing modes have been proposed, which could significantly reduce the loss of useful substances of the grain. The chemical and vitamin composition of processed products has been studied. It was established that fine grinding and extrusion processing are the most acceptable because they allowed the use of grain without separating the shells containing the main nutrients of the grain. The suggested processing modes contribute to the production of grain bases and additives with the most optimal vitamin-mineral formulation. This study's results contributed to a better understanding of the impact of the examined techniques for processing grains and legumes on the vitamin-mineral complex of the resulting products. Grain processing modes can be recommended for practical application.
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