Identification of patterns in the production of a biologically-active component for food products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.200026

Keywords:

biologically active component, fruit acids, citric acid, malic acid, grape acid, legume sprouts

Abstract

The study reported here has established patterns in the intensive technology for making a biologically active component (the sprouts of legumes) whose germination involved natural fruit acids (citric, malic, grape). The choice of high-quality and safe stimulants is important for the germination of different grain raw materials. Such substances are the fruit acids of natural origin. Their application has made it possible to obtain a high-value component for healthy foods, namely, the sprouts of a variety of legumes.

The experimental research has proven the effectiveness of using fruit acids as the effective intensifiers and disinfectants for the process of obtaining the legume sprouts. It has been shown that their use makes it possible not only to intensify the germination of legumes but also contributes to the more active formation of sprouts, and disinfects the seedbed. Thus, the use of aqueous solutions of fruit acids at the concentration of 0.25–1.25 % led to an increase in the following indicators: the germination energy, by 4–7 %; the ability to germinate, by 5–8 %; the length of the sprouts, by 3–11 mm; the weight of the sprouts, from 1 to 12 % depending on the crop. In addition, the composition of the sprouts has been investigated, which confirmed the biological usefulness and rationality of their introduction to the composition of food products as a biologically active component. The reported study has shown that they contain the elevated content of amino acids (by 3–50 % depending on the amino acid), vitamins(В1, В2, В3, В6, В12, РР, Е, С, А),  the high content of protein (32 %) and extractive substances (44 %). This testifies to the biological and nutritional value of the sprouts obtained using intensive technology.

The investigated technology for making legumes sprouts is innovative. The sprouts obtained can become highly nutritious components for new health food products

Author Biographies

Olena Kovaliova, Dnipro State Agrarian and Economic University Serhiya Yefremova str., 25, Dnipro, Ukraine, 49600

PhD, Associate Professor

Department of Technology of Storage and Processing of Agricultural Products

Yuriy Tchoursinov, Dnipro State Agrarian and Economic University Serhiya Yefremova str., 25, Dnipro, Ukraine, 49600

Doctor of Technical Sciences, Professor, Academician of the Academy of Engineering Sciences of Ukraine, Head of Department

Department of Technology of Storage and Processing of Agricultural Products

Viktoriia Kalyna, Dnipro State Agrarian and Economic University Serhiya Yefremova str., 25, Dnipro, Ukraine, 49600

PhD, Associate Professor

Department of Technology of Storage and Processing of Agricultural Products

Vitalii Koshulko, Dnipro State Agrarian and Economic University Serhiya Yefremova str., 25, Dnipro, Ukraine, 49600

PhD, Associate Professor

Department of Technology of Storage and Processing of Agricultural Products

Ekaterina Kunitsia, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics Otakara Yarosha lane, 8, Kharkiv, Ukraine, 61045

PhD

Department of Innovative Food and Restaurant Technologies

Anton Chernukha, National University of Civil Defence of Ukraine Chernyshevska str., 94, Kharkiv, Ukraine, 61023

PhD

Department of Fire and Rescue Training

Oleg Bezuglov, National University of Civil Defence of Ukraine Chernyshevska str., 94, Kharkiv, Ukraine, 61023

PhD, Associate Professor

Department of Fire and Rescue Training

Oleg Bogatov, Kharkiv National Automobile and Highway University Yaroslava Mudroho str., 25, Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Metrology and Life Safety

Dmytro Polkovnychenko, National University of Civil Defence of Ukraine Chernyshevska str., 94, Kharkiv, Ukraine, 61023

PhD

Department of Fire and Rescue Training

Natalia Grigorenko, National University of Civil Defence of Ukraine Chernyshevska str., 94, Kharkiv, Ukraine, 61023

PhD

Department of Management and Organization in the Field of Civil Protection

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Published

2020-04-30

How to Cite

Kovaliova, O., Tchoursinov, Y., Kalyna, V., Koshulko, V., Kunitsia, E., Chernukha, A., Bezuglov, O., Bogatov, O., Polkovnychenko, D., & Grigorenko, N. (2020). Identification of patterns in the production of a biologically-active component for food products. Eastern-European Journal of Enterprise Technologies, 2(11 (104), 61–68. https://doi.org/10.15587/1729-4061.2020.200026

Issue

Vol. 2 No. 11 (104) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2020 Olena Kovaliova, Yuriy Tchoursinov, Viktoriia Kalyna, Vitalii Koshulko, Ekaterina Kunitsia, Anton Chernukha, Oleg Bezuglov, Oleg Bogatov, Dmytro Polkovnychenko, Natalia Grigorenko

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