DOI: https://doi.org/10.15587/2312-8372.2015.44006

Research of quality indicators of a bar made from biologically activated grain of wheat

Світлана Андріївна Бажай-Жежерун, Марія Миколаївна Антонюк

Abstract


The parameters of biological activation of wheat brains are proposed and grounded. Experimental studies showed that the content of water-soluble vitamins and vitamin E in wheat brains increases significantly in the process of such activation.

The formulation of a grain bar is developed and samples of this bar are examined in laboratory. Correlation of basic components and energy value of a grain bar is estimated. Daily intake of minerals from 100 g of grain bar is calculated.

Indices of a grain bar microbiological stability during storage under the different conditions are defined.

It is found that the use of plant extracts from horseradish root and a fennel seeds is efficient in sprouting to inhibit growth of microorganisms. Period of storage of biologically activated grain bar under hermetic conditions at 5 degrees °C increases to 10 days.

Keywords


health-improvement products; grain; wheat; biological activation; bar; microbiological indices

References


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GOST Style Citations


Simakhina, G. The New Compositional Mixtures of Cereal Cultures [Text] / G. Simakhina, T. Mykoliv // The Advanced Science Journal. – 2014. – Vol. 2014, № 10. – P. 33–36. doi:10.15550/asj.2014.10.033

Don, R. Factors affecting wheat seed germination [Electronic resource] / R. Don. – June 2012. – Available at: \www/URL: http://www.grainsa.co.za/factors-affecting-wheat-seed-germination

Acevedo, E. Wheat growth and physiology [Electronic resource] / E. Acevedo, P. Silva, H. Silva // Plant Production and Protection. – 2002. – Available at: \www/URL: http://www.fao.org/docrep/006/y4011e/y4011e06.htm

Miś, A. Wheat grain hardness modified by the laboratory sprouting test [Text] / A. Miś, S. Grundas // Agrophysic. – 2002. – Vol. 16, № 4. – Р. 283–288.

Buriro, M. Wheat seed germination under the influence of temperature regimes [Text] / M. Buriro, F. C. Oad, M. I. Keerio, S. Tunio, A. W. Gandahi, S. W. U. Hassan, S. M. Oad // Sarhad J. Agric. – 2010. – № 27(4). – Р. 539-543.

Nyachiro, J. M. Temperature effects on seed germination and expression of seed dormancy in wheat [Text] / J. M. Nyachiro, F. R. Clarke, R. M. DePauw, R. E. Knox, K. C. Armstrong // Euphytica. – 2002. – Vol. 126, № 1. – P. 123-127. doi:10.1023/A:1019694800066

Dal Degan, F. The expression of serine carboxypeptidases during maturation and germination of the barley grain [Text] / F. Dal Degan, A. Rocher, V. Cameron-Mills, D. von Wettstein // Proceedings of the National Academy of Sciences. – 1994. – Vol. 91, № 17. – P. 8209–8213. doi:10.1073/pnas.91.17.8209

White, J. Wheat: Growth and development [Text] / Ed. J. White, J. Edwards. – State of New South Wales through NSW Department of Primary Industries, 2007. – 104 p.

Essemine, J. Sensitivity of Two Wheat Species`s Seeds (Triticum durum, Variety Karim and Triticum aestivum, Variety Salambo) to Heat Constraint During Germination [Text] / J. Essemine, S. Ammar, N. Jbir, S. Bouzid // Pakistan Journal of Biological Sciences. – 2007. – Vol. 10, № 21. – P. 3762–3768. doi:10.3923/pjbs.2007.3762.3768

Colmenares De Ruizа, A. S. Effect of Germination on the Chemical Composition and Nutritive Value of Amaranth Grain [Text] / A. S. Colmenares De Ruizа, R. Bressani // Cereal Chemistry. – 1990. – № 67 (6). – Р. 519-522.

Trugo, L. C. Effect of Heat Treatment on Nutritional Quality of Germinated Legume Seeds [Text] / L. C. Trugo, C. M. Donangelo, N. M. F. Trugo, K. E. Bach Knudsen // Journal of Agricultural and Food Chemistry. – 2000. – Vol. 48, № 6. – P. 2082–2086. doi:10.1021/jf9913920

Zieliński, H. Vitamin B1 and B2, dietary fiber and minerals content of Cruciferae sprouts [Text] / H. Zieliński, J. Frias, M. K. Piskuła, H. Kozłowska, C. Vidal-Valverde // European Food Research and Technology. – 2005. – Vol. 221, № 1-2. – P. 78–83. doi:10.1007/s00217-004-1119-7

Wang, K.-H. Germination of Peanut Kernels to Enhance Resveratrol Biosynthesis and Prepare Sprouts as a Functional Vegetable [Text] / K.-H. Wang, Y.-H. Lai, J.-C. Chang, T.-F. Ko, S.-L. Shyu, R. Y.-Y. Chiou // Journal of Agricultural and Food Chemistry. – 2005. – Vol. 53, № 2. – P. 242–246. doi:10.1021/jf048804b

Lipiec, J. Effect of oscillating magnetic field pulses on selected oat sprouts used for ford purposes [Text] / J. Lipiec, P. Janas, W. Barabasz, M. Pysz, P. Pisulewski // Acta Agrophysica. – 2005. – № 5 (2). – P. 357-365.

Kim, Y. S. Comparison of the Chemical Components of Buckwheat Seed and Sprout [Text] / Y.-S. Kim, J.-G. Kim, Y.-S. Lee, I.-J. Kang // Journal of the Korean Society of Food Science and Nutrition. – 2005. – Vol. 34, № 1. – P. 81–86. doi:10.3746/jkfn.2005.34.1.081

Sharshunov, V. A. Biotechnology techniques for a more efficient use of the cereal resources of Belarus [Text] / V. A. Sharshunov, E. N. Urbanchyk, L. A. Kasyanova, P. G. Ivanov, O. V. Ageenko // Proceedings of the National Academy of Sciences of Belarus. Agrarian Series. – 2008. – № 1. – P. 101-106.

Грегірчак, Н. М. Мікробіологія харчових виробництв [Текст]: лабораторний практикум / Н. М. Грегірчак. – К.: НУХТ, 2009. – 302 с.







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ISSN (print) 2664-9969, ISSN (on-line) 2706-5448