Перспективы использования пророщенного зерна пшеницы и тритикале в производстве консервированных продуктов
2012
Zenkova, M.L. | Ebienfa, P.D.I., Belarus State Agrarian Technical Univ., Minsk (Belarus)
One of the most important problems of the food industry appears supply of the population with safety foodstuffs of high biological value. Deterioration of natural environmental conditions, causing food pollution, require creation of a new generation of foodstuffs – balanced, low-caloric, sugar-free and useful products with long shelf life. Germinated grain appears one of the products, responding abovementioned criteria. Germinated grain is rich in simple nutritive elements (polypeptides, amino acids, dextrin, glucose etc.), and being split by ferments germinated grain appears the source of vitamins and micro nutrients. Processing of cereal crops in canning industry is not developed yet, therefore while developing a technology of utilization of germinated grain as a component of canned foods, it is necessary to analyze peculiarities of chemical composition of germinated grain. The results of marketing research of demand for canned products from germinated grains are given. The physical characteristics of grain quality and chemical composition of germinated and non-germinated grain of wheat and triticale are investigated. The following conclusions are made during the research: physical characteristics and chemical composition of germinated grain confirm its' value for canning industry; useful elements in germinated grain supply its utilization as perspective canned foodstuffs; implementation of food enriched with germinated grain allows receiving of a new biologically valuable product.
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