Національний університет харчових технологій Береза-Кіндзерська Л.В. Національний університет харчових технологій Солодко Л.М. Національний університет харчових технологій Тогачинська О.В. Національний університет харчових технологій ВИКОРИСТАННЯ ФІТОЕКСТРАКТІВ ДЛЯ ПІДВИЩЕННЯ ХАРЧОВОЇ ЦІННОСТІ ЗЕРНА Науково обґрунтовано доцільність застосування фітоекстрактів для підвищення вмісту біологічно активних речовин у процесі пророщування зерна. Визначено вплив екстрактів широковживаних овочівчаснику, цибулі, кропу та лікарських рослин-ромашки, шавлії, череди на показники фізіологічної повноцінності зерна пшениці. Досліджено вплив зазначених рослинних екстрактів на зміну вмісту вітамінів у процесі пророщування зерна. Визначено мікробіологічні показники пророщеного зерна. Розроблено технологію оздоровчих продуктів на основі біологічно активованого зерна пшениці з використанням фітоекстрактів. Ключові слова: біологічне активування, зерно, пшениця, фітоекстракти, вітаміни, харчова цінність, оздоровчі продукти. USE OF PHYTOEXTRACTES FOR INCREASE OF NUTRITIONAL VALUE OF GRAIN The expediency of using phytoextracts to increase the content of biologically active substances in the process of sprouted grain is scientifically substantiated. The influence of extracts of widely used vegetables-garlic, onion, dill and herbs-chamomile, sage, and herd on the indicators of physiological full value of wheat grain is determined. The influence of these plant extracts on the change in the content of vitamins in the process of sprouted grain was investigated. The microbiological parameters of sprouted grain are determined. The technology of health products based on biologically activated grain of wheat with the use of phytoextracts is developed.

Abstract. Widening the production of food protein and formation of its structure are the most important and difficult tasks for common and healthy nutrition. Constantly deepening deficit of food protein is conditioning the searches for its new sources, including those non-traditional. According to the experts, the productivity of animal origin protein has practically reached its biological limits, and searching for other sources of protein would be possible among the plants. Therefore, the objectives of this article are to prove scientifically and to confirm experimentally the expedience of using the green mass of various plants. The subjects for researching are the overground parts of beets, carrot, spinach, purslane, ramsons, nettle etc. collected in summertime. The object is the amino acid content and biological value of green mass of plants, fractional composition of proteins, and the methods to process the green mass into proteinaceous concentrates.

Key words: ABSTRACT Proteinaceous halfProducts Quality modeling Recipe optimization Plant green mass Amino acidsThe literary data and the results of our own researches became a basis for this article to prove the possibility of solving the problem of protein deficit in diets of population by optimizing the protein component in recipes of final products. The authors proposed the modified theory to model the amino acid content for green mass of agricultural and wild plants like red and sugar beets, carrot, nettle, ramsons etc. There were established the parameters of the area of quality profile for an ideal protein in conditions that the score for all of the indispensable amino acids is equal to 1. The proposed model allows creating the composites with well-balanced amino acid content on the base of green mass half-products, which will furthermore solve the important social and economical task in the sphere of food technologies.

Proteinaceous halfproducts Culinary products Plant green mass Amino acids composition The possibility of using proteinaceous semi-products from the green mass of plants in recipes of combined culinary products, which combines raw materials of animal and vegetable origin: stuffed cabbages with rice and meat and buckwheat puddings with cheese is considered in the article. The dried protein-containing semi-products from the green mass of plants is a valuable food raw material, rich in physiologically functional food ingredients: proteins (20-25%), fiber, mineral compounds, some vitamins and substances with antioxidant activity. All data based on the literary sources and own researches. The rational dosage of protein-containing semi-finished products in the manufacture of culinary products, which comprise: 3,0...3,3% and 10...11,5%% to the weight of semi-finished products for stuffed cabbages and buckwheat puddings respectively was substantiated. Amino acid composition was determined for developed combined culinary products in comparison with control samples. The results have shown the presence of all essential amino acids. The amino acid scores for eight key essential amino acids, frequently deficient in mixed human diet, and essential amino acid index were calculated according to FAO standards for essential amino acids. Therefore, the results suggested that combined investigated culinary products are appropriate for use in balanced diets. It has been shown that the introduction of proteincontaining semi-products from the green mass of plants to the designed recipes contributes to the increase of the biological value of culinary products and provides additional functional properties. The consumption of the developed combined culinary products provide daily need of men in vitamin C-by 19.5...39,5%, β-carotene-by 28…67,6%, in calcium-by 10.1...23,9%, in flavonoids-by 32.6...56,3% and proteins in average by 27,6...46,5%. The results of researching of organoleptic, physical and chemical parameters of the developed products confirm the expediency of using protein semi-products from the green mass of agricultural and wild plants in the recipes of combined culinary products.