New Approaches to the Use of Sprouted Grain in Nutrition

Timakova, Roza; Il'yuhin, R. V.

doi:10.21603/-i-ic-131

Cited by 1 publication

(1 citation statement)

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“…In the consumer market, the range of food products from germinated grains, both in fresh form-underground sprigs (sprouts) and microgreens for adding to salads and in processed one for enrichment with biologically active substances, dietary fiber, pectins, vitamins, macro and micronutrients in the development of recipes for cereals, yogurts, curd products, fermented milk products, drinks, smoothies, side dishes, breakfast cereals, flour and sugar confectionery products, minced meat products, giving them new organoleptic and functional properties, is expanding [2]. There is an expansion of the range of bakery products with a change in the recipe composition, which is a complex result of the impact of several factors, including the genotypes of different types of crops, agronomic treatments, environmental conditions, flour composition, and the technology used for the production and storage of the finished product [3].…”

Section: Introductionmentioning

confidence: 99%

Developing the Adapted Scale of Microphenological Phases for the Controlled Sprouting of Grain Crops

Timakova¹,

Iliukhin²

2023

E3S Web Conf.

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As a result of the research and in view of the methodological approach to the controlled sprouting of grain crops, the term “sprouted grain” adapted to the conditions of controlled sprouting has been proposed. A unified scale of microphenological phases for controlled sprouting of different types of grain crops treated with low doses of gamma radiation has been developed. In order to take the reading for the quiescence state of the grains of the “Ekaterina” soft spring wheat and the “Remembrance of Chepelev” spring barley of 2019-2021 harvest years zoned in the Ural region, the treatment with low doses of ionizing gamma radiation (5Gy, 10Gy, and 15Gy) has been carried out. In the developed scale of microphenological phases for germination of grain crops, the dry grain phase has been introduced and the technological features of the sprouting and its effectiveness have been given. In the second phase of the sprouting, intense water absorption is observed in all groups of samples. Bioactivation of grain crops effects the increase in germination energy—up to 92-93% when treated with a dose of 10Gy. The germination rate of the 1st seed is on average 2-3 days. Low-dose gamma radiation of grains is distinguished by its industrial applicability when sprouted grains are used as an independent product or as a raw material component.

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Section: Introductionmentioning

confidence: 99%