Evaluation of chemical composition of biologically activated dried rye grains
2008
Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Dukalska, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Gramatina, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Skudra, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Kapitanuka, N., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Cereal products are the important part of human diet, because those contain high amount of proteins, carbohydrates, B group vitamins and dietary fibre. Germinated seeds, grain and grain germs have been used in food for long time with the purpose to improve bread nutritive value. The albumin content in rye grain composition is smaller, while maintenance of essential amino acids is by 1.5 times higher (lysine and threonine) compared with wheat grain. The biggest part of rye grain albumin dissolves in water and low-concentration salt dilutions. The increase of lutein amount promotes strengthening of gluten. The amount of riboflavin and vitamin E in rye grain is higher. The research was accomplished on grains of rye (variety 'Puhovchanka') harvested in Latvia in 2007. The grains were biologically activated in order to achieve the maximum biological value, and then dried in several conditions with a purpose to prolong grain storage time, to facilitate technological processes than to use such grains in wheat bread technology for increasing wheat bread nutritive value. Results of our experiments shove that the optimal drying parameters of biologically activated rye grains are temperature +60+-3 deg C and time approximately three hours. The content of vitamin E decrease in biologically activated rye grain during drying 1.2 times, of vitamin C - 1.3 times, of vitamin niacin - 1.8 times. The changes of albumen, fat, dietary fibre and Ca content in biologically activated rye grain during drying are not relevant. Increase content of oleic, linoleic, cys-11-eucosan, eruc and alpha-linolenic acids 1.5 times during grain drying process. The content of total aminoacids was lower comparing with initial grain aminoacids composition.
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