Innovative grain germination stimulators of natural origin

Пивоваров, А. А.; Kovaliova, Olena; Matsyuk, Ch. V.

doi:10.35668/2520-6524-2022-4-03

Cited by 2 publications

(1 citation statement)

References 37 publications

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“…But the acidification of the environment has a negative effect on the future quality of malts. Chlorophyllipt and chicken eggshell extract [45] are interesting activators of the germination process. But they require a significant expenditure of labor resources for the implementation of the process.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Kovalova,

Vasylieva,

Haliasnyi

et al. 2024

EEJET

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The result of the conducted research is the development of buckwheat malt production technology using plasma-chemically activated aqueous solutions. Buckwheat grain with high starch content became the object of research. The main technological problem is obtaining high-quality brewing malt suitable for the production of gluten-free beer. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the process of germination of buckwheat grains and an effective disinfectant of buckwheat malt has been experimentally proven. It is shown that the use of plasma chemical activation of technological solutions allows to speed up the process of moistening of buckwheat grain by more than 2 times. The energy and germination capacity of buckwheat grains, when using plasma-chemically activated aqueous solutions, underwent positive changes. The effect of increasing the energy of germination was from 8 to 14 %, and the ability to germinate was 2–9 %. The amylolytic activity of buckwheat malt was analyzed, an increase in amylolytic activity in the range of 30–77 units/g was noted. The extractability of buckwheat malt was investigated separately. This indicator increased by 2–9 % depending on the concentration of peroxides in the solution. The Kolbach index also increased by 2–10 %, which indicates an intensive course of proteolysis. The total amount of amino acids in the experimental samples increased by 619 mg/100 g. There was a significant decrease in the viscosity of the wort, which indicates the high solubility of the obtained buckwheat malt. The technology can be applied in the industrial production of brewing malt and sprouted buckwheat grain of functional purpose. The developed buckwheat malting technology will receive priority in the production of environmentally friendly buckwheat malts of universal purpose that are not contaminated with pathogenic microflora

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Kovalova,

Vasylieva,

Haliasnyi

et al. 2024

EEJET

View full text Add to dashboard Cite

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Production of chocolate paste with malt filler

Pivovarov,

Kovalоva,

Puhach

et al. 2023

Science, Technologies, Innovation

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The work shows the expediency of using pumpkin malt in the production of chocolate paste. The novelty consists in the creation of an innovative product with a balanced composition and an ideal ratio of filler (pumpkin malt) to chocolate mass. The developed recipe has increased nutritional value and high quality, confirmed by organoleptic indicators. Due to the addition of pumpkin malt, the content of protein, fiber and essential substances in the chocolate paste increases. In the course of experimental research, the quantitative presence of macro- and micro-elements, proteins was determined, and the composition of the amino acid crust of pumpkin malt was analyzed. The developed product is recommended for consumption by people who take care of their health, people with diabetes, athletes, children and generally all segments of the population.

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Innovative grain germination stimulators of natural origin

Cited by 2 publications

References 37 publications

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Production of chocolate paste with malt filler

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