Development of buckwheat groats production technology using plasma-chemically activated aqueous solutions

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.290584

Keywords:

plasma-chemical activation, aqueous solutions, hydrothermal treatment, buckwheat groats, amino acids, disinfectant

Abstract

The result of the conducted research is the development of a technology for the production of buckwheat groats using plasma-chemically activated aqueous solutions. The research object was buckwheat grain. An urgent technological problem is the preservation of biologically valuable components of buckwheat during technological operations and optimization of the existing technology for the production of buckwheat groats. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the technological process of production of buckwheat groats and an effective groats disinfectant has been experimentally proven. It is shown that the use of plasma-chemical activation of technological solutions allows reducing the temperature and accelerating the course of hydrothermal treatment of buckwheat grain. The composition of buckwheat grain as a raw material was analyzed. The obtained buckwheat groats were studied separately. A reduction in tempering time from 6–10 to 2 h and a decrease in the optimal moistening temperature from 60 to 40 °C were recorded. This allows preserving a number of biologically important components in buckwheat grain. The groats yield increases from 68 to 74 %, i.e. by 1.9–6.0 %. The preservation of the maximum number of amino acids is observed, namely, 7.7 % more than in the control. That is, only 2 % is lost during technological processing, instead of 9.7 % in the control sample. The vitamin composition also remains stable and almost does not decrease in terms of B1, B2, B3, B4, B5, B6, K, E, PP, R. In addition, plasma-chemically activated solutions qualitatively disinfect grain raw materials during processing, which has a positive effect on further storage of buckwheat groats.

The technology can be applied in the industrial production of high-quality buckwheat groats. The developed technology will receive special attention in the production of ecologically clean cereal products that are not contaminated with pathogenic microflora

Author Biographies

Olena Kovalova, 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

Ivan Haliasnyi, Ukrainian Engineering Pedagogics Academy

PhD

Department of Restaurant, Hotel and Tourist Business

Tatiana Gavrish, State Biotechnological University

PhD, Associate Professor, Head of Department

Department of Technology of Bakery and Confectionery

Aliona Dikhtyar, State Biotechnological University

PhD, Associate Professor

Department of Food Technology in the Restaurant Industry

Svitlana Andrieieva, State Biotechnological University

PhD, Associate Professor

Department of Food Technology in the Restaurant Industry

Nataliia Didukh, State Biotechnological University

PhD

Department of Horticulture and Storage of Plant Products

Iryna Balandina, O. M. Beketov National University of Urban Economy in Kharkiv

PhD

Department of Tourism and Hospitality

Larysa Obolentseva, O. M. Beketov National University of Urban Economy in Kharkiv

Doctor of Economic Sciences

Department of Tourism and Hospitality

Nataliia Hirenko, Luhansk Taras Shevchenko National University

PhD, Senior Lecturer

Department of Production Technologies and Professional Education

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Development of buckwheat groats production technology using plasma-chemically activated aqueous solutions

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Published

2023-12-28

How to Cite

Kovalova, O., Vasylieva, N., Haliasnyi, I., Gavrish, T., Dikhtyar, A., Andrieieva, S., Didukh, N., Balandina, I., Obolentseva, L., & Hirenko, N. (2023). Development of buckwheat groats production technology using plasma-chemically activated aqueous solutions. Eastern-European Journal of Enterprise Technologies, 6(11 (126), 59–72. https://doi.org/10.15587/1729-4061.2023.290584

Issue

Vol. 6 No. 11 (126) (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, Ivan Haliasnyi, Tatiana Gavrish, Aliona Dikhtyar, Svitlana Andrieieva, Nataliia Didukh, Iryna Balandina, Larysa Obolentseva, Nataliia Hirenko

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