Abstract
The aim of this study was to analyze the total content of antioxidants (TCA) at different stages of production of the Khakass national product talgan, made from sprouted wheat and barley. Grain crops were grown on the territory of the Bey district of the Republic of Khakassia, which is characterized by favorable climatic conditions from the point of view of growing grain with an increased content of antioxidants. To determine the TCA value in the grain, two solvents were used – hot bidistilled water and 70% ethanol. The TCA measurement was performed on the device "Color Yauza-01-AA". Among all the grain samples studied, higher values were recorded when using hot bidistilled water as an eluent. It was found that the germination process did not reduce the taste qualities of the grain product. The value of the TCA in talgan, made on the basis of sprouted barley grain, was higher in comparison with wheat by 34%. The effect of increasing the level of TCA in the product in comparison with the initial raw material after the stage of grain germination in wheat and barley, respectively, by 1.5 and 2 times, and after the stages of roasting and grinding by 2 and 2.5 times. The value of FSA in bran exceeded that in the original grain by 44 and 65% for wheat and barley, respectively. Thus, as a result of the research, it was found that regardless of the studied crop (wheat, barley), the process of germination of grain is one of the effective ways to increase the value of TCA in the talgan product made on its basis.
Highlights
Одним из показателей функциональной к проращиванию согласно методике [1]
The aim of this study was to analyze the total content of antioxidants (TCA) at different stages of production of the Khakass national product talgan, made from sprouted wheat and barley
Grain crops were grown on the territory of the Bey district of the Republic of Khakassia, which is characterized by favorable climatic conditions from the point of view of growing grain with an increased content of antioxidants
Summary
Далее различных технологических этапов на суммарное пророщенное зерно просушивали, обжаривали при содержание антиоксидантов (ССА) в конечном температуре 180–200 °C в течение 10–15 минут, продукте. Чение и отделение отрубей) изготовления хакасского национального продукта талгана на основе пшеницы и ячменя. В литературе показано, что процесс проращивания зерна при температуре от 15 до 28 °C в течение 2–5 дней способствует значительному повышению антиоксидантной активности и общего содержания фенольных соединений у пшеницы и ячменя [5, 7, 10, 12]. В данной работе проводили сравнительное изучение уровня ССА у образцов талгана, изготовленного из двух видов зернового сырья и двух вариантов его начальной подготовки (сухое или пророщенное зерно). Отбор проб для анализа величины ССА производили после прохождения основных технологических этапов изготовления талгана. Цель работы – определение величины ССА на разных этапах изготовления талгана из пророщенного зерна пшеницы и ячменя
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