The article presents the developed technology for obtaining cereal products of rapid cooking with increased nutritional value, enriched with micronutrients, for which wheat, rice, corn and buckwheat served as raw materials. The food and biological value of the obtained instant cereals is studied, as well as the study of the effect of micronutrients-carboxylates of food acids on technological, food and consumer indices. As a result of the research, 4 prescriptions were chosen with the highest growth of micro and microelements.
Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dairy products. 20 experiments were carried out in each of the variants using extruded grain bases from buckwheat, millet, lentils and chickpeas with two variants of the milk base – milk with a fat content of 2.5 and 3.2 %. mathematical models of the response function dependences on the selected factors were Obtained, which allowed determining the optimal ratio of ingredients for each of the considered variants. Developed formulation of two dairy products with grain-based extruded from millet based on milk with 2.5% fat and extruded grain-based chickpea based on dairy products with fat content of 3.2%. According to physical and chemical parameters, all samples of fermented milk products met the requirements regulatory documents.
ТОО «Казахский научно-исследовательский институт переработки сельскохозяйственной продукции», ул. Акжол, 26, г. Астана, 010000, Казахстан Реферат. Технологический потенциал (ТП) зерна мягкой пшеницы, позволяющий получать огромное количество востребованных человечеством продуктов, является основным фактором его широкого распространения. Формирование ТП с заданными свойствами является одной из важнейших задач для специалистов, работающих с зерном мягкой пшеницы на всех этапах его жизненного цикла специалистов сельского хозяйства на этапах селекции, выращивания и уборки, технологов на этапах послеуборочной обработки, хранения и переработки. Предложен системный подход к процессу формирования и повышения ТП, позволяющий объективно оценить вклад факторов и возможность влияния на каждом этапе на конечный результат. В систему формирования ТП зерна мягкой пшеницы предложено включить следующие 8 подсистем: «природно-климатические условияТП»; «почвенные условия ТП»; «предшественник ТП»; «сортовые особенности ТП»; «технологии уборки ТП»; «технологии послеуборочной обработки ТП»; «методы оценки технологического достоинства ТП»; «технологии хранения ТП». Исследования позволили установить, что из рассматриваемых 8 подсистем подсистемы «почвенные условия-ТП» и «технологии уборки ТП» оказали нулевое воздействие на повышение ТП, что согласуется с данными исследований Института селекции зерновых культур, которые определили, что из следующих факторовпредшественник, сроки посева, нормы посева, нормы азотных удобрений, фунгицидные обработки посевов тилтом 250 ЕС и протравливание семян байтаномкомби и т.д., качество обусловлено только сортовыми особенностями, годом выращивания и предшественником. Для определения степени воздействия остальных рассмотренных подсистем методом дисперсионного анализа определена доля влияния каждой подсистемы как фактора воздействия на формирование ТП зерна мягкой пшеницы. Ключевые слова: мягкая пшеница, технологический потенциал, показатели, технологическое достоинство, системный подход, фактор, доля влияния
The use of the full potential of grain and leguminous crops laid down in them by nature is an important task in addressing the issues of balanced nutrition of the population, because food products based on these crops satisfy up to 70% of the daily human need for proteins, fats and carbohydrates, micro and macro elements, biologically active substances and remain the most affordable for all categories of consumers. Moreover, the preservation of all macro-, micronutrients, biologically active substances of the source grain remains a serious problem, because in the traditional approach to grain processing, the content of these components inevitably decreases. In the future, this process continues under the influence of technological parameters at all stages of production and storage of products. An analysis of the production technology of grain foundations showed a number of stages specific to each type of production. At the same time, micronization, extrusion and germination are recognized as the most productive. In preliminary studies, 4 types of grain and leguminous crops were identified as the most promising for the production of grain bases, which were subjected to micronization and extrusion according to the optimal conditions established by water absorption capacity and thermodynamic characteristics. Used the device DSC. Samples of selected cultures were germinated. In micronized, extruded and germinated grain bases, the chemical and vitamin composition is determined. A comparative characteristic revealed a promising method for the production of grain bases, which will be further used in food.
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