A comprehensive nutritional supplement made from germinated wheat to enrich drinks
URI (for links/citations):https://elib.sfu-kras.ru/handle/2311/139935
Journal Name:IOP Conference Series: Earth and Environmental Science
Journal Quartile in Scopus:да
Доклад, тезисы доклада, статья из сборника материалов конференций.
2020 International Conference on Production and Processing of Agricultural Raw Materials, P2ARM 2020, 26 February 2020 through 29 February 2020.
The creation of new enriched and functional products contributes to the formation of a healthy type of nutrition in the population. The combination of processed wheat grain processing products into a complex nutritional supplement that can be used for enrichment will expand the range of functional products. As objects of study, a concentrate from germinated wheat grains and juice from green wheat sprouts were determined. Samples of complex nutritional supplements were prepared with different component ratios. Comparative results of organoleptic evaluation and physicochemical parameters of complex nutritional supplement samples are presented. The formulation of the complex nutritional supplement was optimized by the total quality factor, the most effective ratio of the concentrate from germinated wheat grains and juice from green wheat sprouts - 40:60. The study of the conditions and shelf life of the finished complex food additives, packaged in a vacuum bag, was carried out at a temperature of -18 ± 2 ℃, air humidity of 75%. Quality control was carried out at 3 control points during 48 days of storage. The developed complex food additive, packed in a vacuum bag and frozen at a temperature of -18 ± 2 ℃, air humidity of 75% has a shelf life of 40 days and can be widely used in the enrichment of drinks. The complex nutritional supplement from germinated wheat has the following indicators: dry matter content - 21.89%, vitamin C - 4.3 mg, vitamin B1 - 0.13 mg, vitamin B2 - 0.1 mg, vitamin B6 - 0.17 mg, fiber - 0.72 g. The resulting complex nutritional supplement has increased nutritional value. © 2021 Institute of Physics Publishing. All rights reserved.