Research of influence of biological activation on the vitamin complex of grain cereal cultures

Authors

  • Svitlana Bazhay-Zhezherun National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601, Ukraine https://orcid.org/0000-0002-5382-4842
  • Ludmyla Bereza-Kindzerska National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601, Ukraine
  • Olga Togachynska National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2017.107207

Keywords:

biological activation, germinated grain, vitamins, wheat, bare grain oats, triticale

Abstract

The hydrothermal treatment of grain of cereal cultures - wheat, bare grain oats, triticale, which promotes increase in its nutritional value, in particular increase in amount of vitamins, by biological activation is offered. In the course of the offered grain preparation contents of anti-mineral substance of phytin significantly decrease, the content of vitamins of antioxidants, vitamins of group B and inositol considerably grows

Author Biographies

Svitlana Bazhay-Zhezherun, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Wellness Products Technology

Ludmyla Bereza-Kindzerska, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD

Department of Biochemistry and Environmental Control

Olga Togachynska, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Biochemistry and Environmental Control

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Published

2017-07-31

Issue

Section

Technical Sciences