DETERMINATION OF THE QUANTITATIVE YIELD OF THE EXTRACT FROM SPROUTED GRAIN

Abstract

Currently, there is a general decrease in the nutritional and biological value of grain-based foods, which is the reason for the deficiency of macro- and microelements. Therefore, one of the priorities of the modern food industry is the development of technologies and the expansion of the range of functional grain products that contribute to reducing the risk of developing diseases and preserving human health. The aim of the work is to conduct experimental studies aimed at determining the quantitative yield of extractive substances from sprouted grain of grain crops in the dry residue by the method of alcohol continuous extraction, depending on the degree of germination, the degree of grinding and the duration of extraction. In the course of the study, the method of extarction of the sprouted grain extract with ethyl alcohol was used. As a result of the processing of experimental data by methods of mathematical statistics, regression equations were obtained that accurately characterize the extraction process, namely, the release of extractive substances from the sprouted grain of cereals. As a result, the calculated value of the extract yield from sprouted wheat grain is W = 3.49%; from sprouted barley grain, the yield of extractives is w = 3.79%; from sprouted triticale grain, the yield is w = 3.6%.