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Study of possibility of using malt extracts in production of preserved products of functional purpose
(2021) Guzikova, N.
Nowadays, the desire of people to buy not only tasty, but also healthy food is becoming obvious. These include a preserved product using sprouted grains and malt extracts. The article presents studies on the influence of the share of barleymalt extract and sprouted grain on the quality of the finished product. It is noted that the share of sprouted grain crops and malt extracts significantly affects the quality indicators of the preserved product, in particular organoleptic indicators. Criteria for evaluation of organoleptic properties of the finished product have been developed. Influence of technological parameters on organoleptic indices of preserved product is investigated. The quality of the product was evaluated according to organoleptic and physicochemical indices, nutritional and biological value, and the degree of satisfaction of the daily human need for vegetable protein contained in 100 g of preserved products was established. Formulas and technology for production of preserved products from a two-component composition based on sprouted wheat or bare-grained oats (40.0% – 50.0%) using malt extract (50.0% – 60.0%) are developed, which makes it possible to ensure quality of the product with high consumer properties satisfying the daily need for vegetable protein by 11.8% – 16.0%.