Introduction. Cereal raw materials are an important basis for the food industry. The research was carried out on the possibility of using a whole biologically activated grain of cereals to create functional food products. Materials and methods. Compoundings of grain mixes of flakes and ready-made products on their basis is investigated. Protein was determined by Biuret method, starch content by polarimetric method. Fat was determined by the method of exhaustive extraction with chemically pure hexane. Vitamin E and substances with P-vitamin activity are determined colorimetrically. Vitamin C was carried out using a titrimetric method. The microbiological indices of the studied samples were determined by sowing them surface on agarized nutrient media. Results and discussion. The influence of temperature regime and duration of cold conditioning of grain on its biological value is determined. With change of temperature regime to 12-18 ºС and the duration of conditioning of 24-30 h, the content in the grain of all water-soluble vitamins increases by 2-2,5 times, the amount of tocopherol grows by 5-7 times, the amount of substances with Pvitamin activity increases in 2,5 times. The dependence of basic physical and technological parameters of grain flakes and organoleptic properties of finished products from their component composition is investigated. Increase in a mass fraction of oats to 50% leads to increased viscosity of porridge, due to an increase in the content of hemicellulose, decreases crumbility. Increasing the mass fraction of wheat grain to 35% leads to a more rigid structure of porridge, which is explained by the higher density of shell parts of wheat grain, compared with other components. The degree of maintenance of the daily needs of the adult population in the macronutrients, at the expense of consumption of 100 grams of flakes, is: proteins-18-22%, fats-5-7%, carbohydrates-13-16%, food fibers-13,5%. Taking into account the daily requirement of adult population in vitamins, 100 g of flakes mix allows you to meet the need for vitamin E by 67-76%; Р by 17,4%. The total number of colony-forming units of mesophilic aerobic and facultative-anaerobic microorganisms in fresh samples of mixes of flakes and after their storage does not exceed 2•10 3 per g product, mold mushrooms and pathogenic microorganisms are absent. Conclusions. Biologically activated grain of cereal cultures of wheat, bare grain oats and triticale is a source of valuable nutrients, for creation of mixes of flakes of functional purpose.

Технічні наукиScientific Journal «ScienceRise» №7 (36)2017 59 11. Guyot, Y. A three-dimensional computational fluid dynamics model of shear stress distribution during neotissue growth in a perfusion bioreactor [Text] IntroductionSprouting grains, as a method for biological activation, used to increase the nutritional value of grain and other of raw materials.Germinated grain of wheat that contains plant protein, it is recommend to include in a diet for the purpose of the general strengthening of an organism and, in particular, enhance or restore of sexual activity [1], reduction to risk of emergence and development of oncological diseases [2], enrichment of an organism of children of biologically active substances [3]. The consumption of sprouted grains improves reproductive function [4]. Important question is the research of influence of reasonable parameters of germination process on change of content of a vitamin complex of the main grain cropswheat, oats, triticale. Literature reviewGerminated grain has high nutrition value. Scientists investigated that total content of antioxidants in germinated grain are higher at 3-10 times (depending on culture) compared with native grain. Regular consumption of germinated grain stimulates a metabolism, blood formation, increases immunity, compensates vitamin and mineral deficiency, normalizes acid-base balance, promotes cleaning of an organism of slags, effective digestion, raises a potentiality, slows down processes of aging [5].In domestic and foreign scientific literature it is noted that the content of vitamins is increased during germination of grain [6]. Scientists note that the content of B group vitamins, in particular, B 1 , B 2 , B 5 , B 6 at 5-10 times higher in wheat sprouted grain than in mature. Also Технічні науки Scientific Journal «ScienceRise» №7(36)2017 60 during germination of grain wheat vitamin C is synthesized [7]. It is established that after biological activation of grain wheat during the 24 hours the content of vitamins B 2 and B 6 increases by 26 and 65 %, the content of vitamin E increased in 6,5 times, the amount of nicotinic acid (PP) increased by 1,3 times [8, 9]. Scientists noted that the maximum increase in contents of folic acid by 3,6 times in germinated grain of wheat and 1,7-3,8 times in rye is recorded for the fifth time of germination, the quantity of carotinoids is the highest for the seventh day of germination [10, 11]. During of germination of such valuable grain crops as triticale and oats authors did not investigate accumulation of vitamins.It is known that a phytic acid forms insoluble calcium salts that are not digested by the digestive juice [12]. Therefore, the presence of phytin in foods is not desirable. The scientists developed methods of phytin selection from grain raw materials and waste of its redoing [13,14]. However, the degree of hydrolysis of phytin in the course of biological activation of grain authors is not revealed. The accumulation of an inositol in the soaking and sprouting grains also not investigate...

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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.