CHANGES IN THE FUNCTIONAL PROPERTIES OF CEREAL GRAINS IN THE PROCESS OF THEIR BIOACTIVATION

Abstract

One of the priority directions of the development of the food industry is to increase the production of functional food products. When developing such products, various types of unconventional raw materials are often used, including whole grains of cereals, characterized by an increased content of phytin. It is possible to reduce the content of this antinutrient in the grain by bioactivating it, accompanied by a change in the biotechnological potential of the raw material. The aim of the research was to assess the changes in the functional properties of cereal grains during their bioactivation. The changes in the number of drops, starch content, mono- and disaccharides, phytin, antioxidants and protein digestibility were studied during bioactivation (swelling in drinking water) of rye and wheat for 54 hours at (19 ±0.5) °C. It was found that after 54 hours of swelling of wheat and rye, the number of drops decreased by 1.8 and 2.3 times, starch content - by 7.3 and 8.0%, phytin - by 1.65 and 1.35 g, mono- and disaccharides increased by 0.83 and 1.45 g, antioxidants - by 2.3 and 2.5 times, respectively, compared with wheat grain and rye before bioactivation. The analysis of the functional properties of plant raw materials indicates the expediency of using bioactivated grains of cereals in food technology, which will reduce the anti-nutritional effect of phytic acid and its salts in them, increase the content of antioxidants, improve the digestibility of proteins.