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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Improving the nutritional value of grains by biological activation(2016) Bazhay-Zhezherun, Svitlana; Romanovska, Tetiana; Antonіuk, MariіaIntroduction. Cereal products are a source of carbohydrates, protein, macro and micronutrients, vitamins, enzymes, dietary fiber, phospholipids. Sprouting grains is one of the methods for biological activation. Materials and methods. Grains of wheat, triticale and naked oats have been studied. Protein was determined by Bradford method, the starch content – by poalrimetric method. Fat was determined by exhaustive extraction with chemically pure hexane. Vitamins B1, B2, B3, B6 were determined by the method of fluorometry. Vitamins PP and E were determined colorimetrically. Determination of vitamin C was performed by a titration method. Results and discussion. An important task in the process of preparing raw materials for health products is increasing their food and biological value. We proposed a regime of hydrothermal processing of grain at temperatures 12–16 °C. Under these conditions, activation of the enzyme complex, reduction of grain density and increase of its per unit volume; activation of the synthesis of vitamins and vitaminlike substance take place. In the process of biological activation of grain the bioavailability of proteins, carbohydrates, fat increases due to their partial hydrolysis. It has been studied, that the content of fibres,which is natural food sorbent, in biologically activated grains of wheat, naked oats and triticale is respectively 2,68, 2,34, 2,62%. It has been found that in the proposed processing of wheat, triticale and naked oats the quantity of vitamin C increased more than twice. The content of tocopherols increases tenfold, routine – 2,5–3 times. It was established that after hydrothermal treatment the total number of colony-forming units of mesophilic aerobic and facultative anaerobic microorganisms in native and dried corn samples is within the norms established by standards. Conclusions. The results are of practical importance, as they allow to recommend the use of biologically activated wheat, triticale, naked oats for the production of food of health, functional and health-care purposes.Документ Qualitative indicators of grain flakes of functional purpose(2019) Bazhay-Zhezherun, Svitlana; Simahina, Galina; Bereza-Kіndzerska, Ludmila; Naumenko, NataliiaThe influence of temperature regime and duration of cold grain conditioning on its biological value is determined. The dependence of basic physical and technological parameters of cereal flakes and organoleptic properties of finished samples of finished products on their component composition is investigated. The degree of maintenance of daily needs of the adult population in the macro and microcurrencies is determined, due to the consumption of 100 g of cereals. The indicators of microbiological stability of products are established.Документ The use of the biologically activated grain is in technology of health products(2016) Simahina, Galina; Bazhay-Zhezherun, Svitlana; Fedorenko (Mykoliv), Tetiana; Bereza-Kіndzerska, Ludmila; Antoniuk, MariaThe concept of scientific, methodical and technological support for learning logic is presented. The concept founds on the notions ofThe basic stages of technological process of production of semi-finished products or mixtures from grain, enriched by microelements, grounded. The mutual influence of microelements on content of amino acid in germinated grain of oat is determined. Ways of the processing enriched with mineral substances of grain raw materials it is offered. intensification of synthesis of vitamins is experimentally investigational in the process of germinating of wheat grain with the use of plant extracts that contain phytoncides. The technology of manufacturing health products is worked out on the basis of the biologically activated grain of wheat "ZerniatkoPikantne" (the kernel) with the extract of garlic or onion extract. Представлена концепція наукового, методичного та технологічного забезпечення логіки навчання. Концепція ґрунтується на уявленнях основних етапів технологічного процесу виробництва напівфабрикатів або сумішей з зерна, збагачених мікроелементами, обґрунтованих. Визначено взаємний вплив мікроелементів на вміст амінокислоти в пророслому зерні вівса. Запропоновано спосіб переробки, збагачений мінеральними речовинами зернової сировини. Інтенсифікація синтезу вітамінів експериментально досліджується в процесі проростання зерна пшениці з використанням рослинних екстрактів, що містять фітонциди. Технологія виробництва оздоровчих продуктів розроблена на основі біологічно активованого зерна пшениці «ZerniatkoPikantne» (ядро) з екстрактом часнику або цибульного екстракту.