Regulation of Fat Content in Triticale Based on Optimization of Technological Processing Modes

Abstract

Introduction The aim of the study was to regulate the fat content based on the optimization of technological processing modes. A promising method of preparing grain for animal feeding is its preliminary germination. Sprouted grain is a dietary food product, as it increases the content of proteins, essential amino acids, and macro- and microelements in comparison with non-sprouted grain. Methods The purpose of this study was to regulate the fat content based on the optimization of technological processing modes. Regression equations describing the dependences of the quality indicators of the triticale grain germination modes on the factors tw, τ, w and tg affecting them were investigated and obtained. During the study of triticale grains, it was found that the most significant parameter affecting the germination process is the fat content. The optimization of the germination modes of triticale Leather grain was carried out by the method of nonlinear programming. Results During the study, it was found that the maximum fat content during germination of triticale grain was observed with the following technological parameters of germination: grain temperature = 30°C; germination time = 24 h; grain moisture = 13%; and grain temperature = 26°C. When controlling the fat content in triticale based on the optimization of technological modes, the target function was 2.83%. Conclusion The presented results and conclusion will allow to regulate the fat content in triticale grain during germination.