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

Authors

DOI:

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

Keywords:

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

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.

Author Biographies

Світлана Андріївна Бажай-Жежерун, National University of Food Technologies, 01601, Kyiv, Volodymyrska str. 68

Candidate of Technical Sciences, Associate Professor

Department microbial synthesis

Марія Миколаївна Антонюк, National University of Food Technologies, 01601, Kyiv, Volodymyrska str. 68

Candidate of Technical Sciences, Associate Professor

Department microbial synthesis

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Published

2015-05-28

How to Cite

Бажай-Жежерун, С. А., & Антонюк, М. М. (2015). Research of quality indicators of a bar made from biologically activated grain of wheat. Technology Audit and Production Reserves, 3(3(23), 15–17. https://doi.org/10.15587/2312-8372.2015.44006

Issue

Vol. 3 No. 3(23) (2015): Technologies of food and light industry

Section

Technologies of food and light industry

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Copyright (c) 2016 Світлана Андріївна Бажай-Жежерун, Марія Миколаївна Антонюк

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