Obtaining and application of increased food and biological value iodinated products from lentils sprouted grain
Автор: Antipova L.V., Tolpygina I.N., Mishchenko A.A., Osipova N.A., Grebenshhikov A.V.
Рубрика: Пищевая биотехнология
Статья в выпуске: 4 (74), 2017 года.
The choice of research direction is related to the actual problem of production and distribution of functional purpose food products due to the spread of nutritional diseases and the lack of micronutrients in ordinary people and athletes diet. As an object for enrichment with iodine, it was suggested to use lentils, which is famous for its high protein content, low lipid and oligosaccharide content, and low inhibitory effect. The iodine accumulation occurs during germination, due to the use of a nutrient solution of the iodine inorganic form. In addition, the biochemical composition of the grain and the biological value of lentils are significantly improved: an increase in the content of total amino acids and vitamins is found to be 1.5-2.0 times, a mass fraction of the oligosaccharide fraction is observed. To determine the effect of technological processing on the degree of iodine conservation in lentils the grains were exposed to the following impact: grinding, extrusion, frying. An insignificant decrease in the amount of iodine during extrusion was noted and more significant one - during grinding. The obtained results of the determination of biological safety by the method of studying the effect of the investigated product on the growth response of ciliates allowed to confirm the safety of both fresh and dried sprouted grain of lentils. When studying the microbiology of grain by sowing on agarized selective diagnostic environments with subsequent identification of the qualitative and quantitative composition of microflora, including colony-forming units, deviations from the normative indices were not revealed. Experimental production of the extrudate was carried out, possible ways of its use in meat systems for improving the functional and technological properties of minced meat, as well as for independent use as snacks for the nutrition of athletes were suggested.
Iodine deficiency, sprouted grain, biological safety, microbiology, extrudate
Короткий адрес: https://readera.ru/140229889
IDR: 140229889 | DOI: 10.20914/2310-1202-2017-4-104-113