Storage of extruded cereal and legume grain bases in ion-ozone medium

Shaimerdenova, D. A.; Chakanova, Zh.M.; Iskakova, D.M.; Sarbassova, G.T.; Bekbolatova, M.B.; Yesmambetov, Adlet

doi:10.54910/sabrao2022.54.1.15

Cited by 3 publications

(3 citation statements)

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“…At the same time, phytochemicals, according to scientists [4], are represented by phenols, phytoestrogens, and fermentable carbohydrates. Carbohydrates (dietary fiber and resistant starch or oligosaccharides) help lower cholesterol, protect against cardiovascular disease, and reduce the risk of cancer.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value

Chakanova

Shaimerdenova

Bekbolatova

et al. 2022

EEJET

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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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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value

Chakanova

Shaimerdenova

Bekbolatova

et al. 2022

EEJET

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“…Scientifically substantiated ion-ozone technology of processing grain and its products is presented in work [18]. Study [19] is aimed at determining the influence of various parameters of ion-ozone treatment on the quality and safety of whole grain products from millet, buckwheat, chickpeas, and lentils. The effectiveness of grain processing using it as grain bases of food products is shown in [20].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Justification of safe shelf life of whole wheat flour of various sizes, depending on the processing method

Makhmudov

Azimova

Kizatova

et al. 2022

EEJET

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The objects of this study were wheat grain (Shortandinskaya variety, harvest 2021) and wheat grain grinding products – whole grain (whole-ground) wheat flour of coarse, medium, and fine grinds. Studies have been carried out to establish the terms of safe storage of whole-grain (whole-ground) wheat flour of various sizes. Samples of whole-grain flour of coarse, medium, and fine grinding were obtained by grinding wheat grain in a finger-type single-rotor eight-row disintegrator. The resistance to storage of samples of whole-grain wheat flour of various sizes, as well as treated with gases (nitrogen, carbon dioxide) with a concentration of 2.0 mg/l, at a pressure of P=2.0 atm for 10 minutes, was investigated. Based on the indicators of QMAFAnM, the acid number of fat, and the acidity of gas-processed and unprocessed whole-grain wheat flour of various sizes, the terms of its safe storage were established. All safety indicators were examined within three months with a frequency of every 10 days. The relationship between the size of the flour product and its stability during storage has been established. It is recommended to store unprocessed whole grain wheat flour of coarse grinding up to 50 days, medium grinding – up to 40 days, fine grinding – up to 30 days. The treatment of whole-grain flour before storage with carbon dioxide has made it possible to prolong the period of safe storage of coarse flour to 70 days, medium grinding – up to 50 days, fine grinding – up to 40 days. The best results in the preservation of whole-grain flour, depending on the size of the grind, were shown by its treatment before storage with nitrogen in comparison with similar treatment with carbon dioxide. Nitrogen treatment has made it possible to recommend the duration of safe storage of coarse flour up to 90 days, medium – up to 60 days, small – up to 50 days

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“…The limited spreading of winter crops in the regions is characterized by unfavorable soil and climatic conditions associated with several limiting factors, i.e., severe winter conditions, possible return of cold weather in spring, and early spring droughts (Nikolaev, 1994;Karpova, 2005;Vikulova, 2006;Darzi-Ramandi et al, 2016;Dwivedi et al, 2018). Therefore, the need to develop a technology for winter crops (Ivanenko and Ivanenko, 2012) and cultivars plays a crucial role in over-wintering and increasing productivity (Ismagilov et al, 2005;Shaimerdenova et al, 2022;Sial et al, 2022;Zulkiffal et al, 2022). Currently, among the promising crops, triticale is considered, which is an amphiploid cereal obtained from crossing wheat (Triticum spp.)…”

Section: Introductionmentioning

confidence: 99%

Biological Potential of Winter Cereals in the Northern Trans-Urals, Russia

BOME¹,

SALEKH²,

KORELEV³

et al. 2022

SABRAOJBG

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Winter cereals (wheat, triticale, and rye) are the most cultivated crops in Russia, and their yield and quality results from the combination of environment and farm management. Generally, winter cereals have a much higher yield than spring cereals due to the ability to use winter moisture for growth. The latest study aimed to conduct a comparative assessment of the winter wheat, triticale, and rye according to the variability of quantitative traits under the environmental conditions of Northern Trans-Urals, Russia, during 2019–2020 and 2020–2021. Results revealed that the genotypes of winter triticale (× Triticosecale Wittmack) and winter rye (Secale cereale L.) showed improved harvests compared with winter wheat even under unfavorable environmental conditions of the Northern Trans-Urals, Russia. The chlorophyll content in the plant leaves was used as a tool for screening the genotypes of different winter cereals. Plant screening with the SPAD 502 Plus optical chlorophyll counter made it possible to determine the responses of genotypes to the heat and water stress conditions. For chlorophyll content in the flag leaf cells, intra- and inter-specific differences were observed. The fields of winter crops harvested in summer (late July to early August) can serve for growing multifunctional crops like ground cover, fodder, and green manure crops.

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Storage of extruded cereal and legume grain bases in ion-ozone medium

Cited by 3 publications

References 0 publications

Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value

Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value

Justification of safe shelf life of whole wheat flour of various sizes, depending on the processing method

Biological Potential of Winter Cereals in the Northern Trans-Urals, Russia

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