Keywords:Grain Activated Wheat Triticale Oats

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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Introduction. Currently, synthetic detergents with a weakly alkaline pH are used for scouring wool. The combination of surfactant Sles 70 with an aprotic organic solvent with dimethylsulfoxide (DMSO) allows you to create a neutral detergent and needs to determine the rational modes of wool scouring. The purpose of our study was to find the rational parameters of scouring fine-wool hair. Materials and methods. In Latin squares, an experiment was conducted to determine the effect of the concentration of Sles 70 in the scouring solution in the range of 0.1 to 3.1 g/dm 3 , the concentration of DMSO 0.01 to 0.61 g/dm 3 , the hydromodule 10 to 100, the temperature of 30−48 С for cleaning fine-wool fibers while scouring the wool fiber with the specified combined detergent. Results and discussion. In the investigated range of variation of factors, the influence of the hydromodule on the purification of wool and the extraction of extractive substances from the surface of the fiber into the waste solution was most pronounced. Hydro module 40 and more allows you to clean the wool from grease and dirt. The temperature has a stable effect in the given range, so all the investigated values of temperature contribute to the removal of fatty contaminations of wool for this component of the detergent solution. Аccording to the hydromodule 70 and 100, as well as the concentration of 1% by weight Sles 70that is, for concentrations of surfactants above the critical concentration of micelles (CCM)the fibers of wool are also cleared during scouring. It is logical to note that the concentrations of surfactants below the CCM have reduced the effectiveness of wool cleaning. The concentration of DMSO also had a slight effect on the wool treatment compared to the hydromodule. Conclusions.The rational mode of single scouring of wool is the use of a hydromodule 40, a concentration of 1% by weight. Sles 70 and DMSO concentration to 0.61 g/dm 3 in the temperature range 30−48 С. The quality of the scouring can be improved by increasing the disposable water dispenser or by scouring it with a minimum of water.