Development of a technology for the production of germinated flaxseed using plasma-chemically activated aqueous solutions

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.284810

Keywords:

flaxseed, plasma-chemical activation, germination, germinated seeds, biologically active substances

Abstract

The result of the research is the development of a technology for the production of germinated flaxseed using plasma-chemically activated aqueous solutions. The object of research was flaxseed. An urgent technological problem is the intensification of the bioactivation process of flaxseed and its effective disinfection. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the process of flaxseed germination and an effective disinfectant of food raw materials was experimentally proven. It is shown that the use of plasma-chemical activation of process solutions not only accelerates flaxseed germination, but also contributes to a more active accumulation of biologically valuable components in flax raw materials. The composition of flaxseed as a raw material derivative was analyzed. Germinated flaxseed, which is considered a high-value component of food products, was studied separately. An increase in the moisture content of flaxseed during the soaking process by 0.7–1.7 % was recorded. Seedling development increases by 2–9 mm. The germination energy and capacity increase by 5–12 %. The biomass of germinated seeds increases by 39–56 %. In the process of germination, the content of proteins in flaxseed increases from 21.88 to 23.71 %, reducing sugars from 2.37 to 4.02 %. The total content of amino acids increases from 3.64 to 10.38 % compared to the control, and 10 times compared to the raw material. A significant accumulation of vitamins was noted: B1, B2, B3, B5, B6, B7, B9, C, E. In addition, plasma-chemically activated solutions effectively disinfect germinated flaxseed.

The technology can be applied in the production of enrichment components of food products. The developed technology will receive special attention in the production of functional food products

Author Biographies

Olena Kovaliova, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Food Technologies

Natalia Vasylieva, Dnipro State Agrarian and Economic University

Doctor of Economic Sciences, Professor

Department of Information Systems and Technology

Serhii Stankevych, State Biotechnological University

PhD

Department of Zoology, Entomology, Phytopathology, Integrated Plant Protection and Quarantine named after B. M. Litvynova

Inna Zabrodina, State Biotechnological University

PhD

Department of Zoology, Entomology, Phytopathology, Integrated Plant Protection and Quarantine named after B. M. Litvynova

Oleksandra Mandych, State Biotechnological University

Doctor of Economic Sciences, Professor

Department of Finance, Banking and Insurance

Tatyana Hontar, Ukrainian Engineering Pedagogics Academy

PhD

Department of Restaurant, Hotel and Tourist Business

Ivan Haliasnyi, Ukrainian Engineering Pedagogics Academy

PhD

Department of Restaurant, Hotel and Tourist Business

Oleh Kotliar, State Biotechnological University

PhD

Department of Food Technology in the Restaurant Industry

Oleksandr Yanchyk, National Technical University "Kharkiv Polytechnic Institute"

PhD, Senior Researcher

Department of Occupational and Environmental Safety

Oleg Bogatov, Kharkiv National Automobile and Highway University

PhD, Associate Professor

Department of Metrology and Industrial Safety

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Development of a technology for the production of germinated flaxseed using plasma-chemically activated aqueous solutions

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Published

2023-08-31

How to Cite

Kovaliova, O., Vasylieva, N., Stankevych, S., Zabrodina, I., Mandych, O., Hontar, T., Haliasnyi, I., Kotliar, O., Yanchyk, O., & Bogatov, O. (2023). Development of a technology for the production of germinated flaxseed using plasma-chemically activated aqueous solutions. Eastern-European Journal of Enterprise Technologies, 4(11 (124), 6–19. https://doi.org/10.15587/1729-4061.2023.284810

Issue

Vol. 4 No. 11 (124) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Olena Kovaliova, Natalia Vasylieva, Serhii Stankevych, Inna Zabrodina, Oleksandra Mandych, Tatyana Hontar, Ivan Haliasnyi, Oleh Kotliar, Oleksandr Yanchyk, Oleg Bogatov

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