T. V. Kotova1, Y. V. Masaev2, A. S. Sukhikh3
1Ural State Economic University, ul. 8 Marta, 62, Ekaterinburg, 620144, Russian Federation
2Kemerovo State Agricultural Institute, ul. Markovtseva, 5, Kemerovo, 650056, Russian Federation
3Kemerovo State Medical University, ul. Voroshilova, 22а, Kemerovo, 650056, Russian Federation
Abstract. The purpose of the study was the selection of the optimal method for native bran processing. The experiment was carried out in 2017–2018 in a five-fold replication. It was examined methods of native rye bran processing: brewing with water at a temperature of 98–100 Celsius degrees with further aging, filtration and drying at a temperature of 200 Celsius degree to a moisture content of not more than 10%; drying in an oven at a temperature of 120 Celsius degrees for 30 minutes; roasting at a temperature of (155 ± 5) Celsius degrees for 10 minutes; IR- and UV-irradiation for 5 minutes. Roasting is the least labour-intensive processing method in terms of technology. After all types of processing, microbiological indicators met the hygienic requirements of food safety. After roasting, the content of amino acids decreased by 0.13 g/100 g (to 11.20 g/100 g of the product, 36.04% of essential amino acids). The content of vitamins reduced 2.2–2.7 times. The content of potassium, magnesium, phosphorus, calcium, iron, sodium increased 1.02–1.20 times. The content of dietary fibers grew by 4.99% (to 51.77%), the cellulose content decreased by 0.34% (to 26.02%). In native bran, the content of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) was (5.6 ± 0.1) x 10E5 CFU/g; coliform bacteria were not detected in 0.01 g of the product; the content mold fungi and yeast was 100 CFU/g. In roasted bran, the content of MAFAM was (1.8 ± 0.1) x 10E3 CFU/g, coliform bacteria, mold fungi and yeast were not detected. After 7 months of storage at (5 ± 1) Celsius degrees, roasted bran was contaminated by microscopic fungi and yeast: (0.13 ± 0.01) x 10E3 CFU/g and (0.12 ± 0.01) x 10E3 CFU/g, respectively. At a temperature of (20 ± 2) Celsius degrees after 6 months, the total content of microscopic fungi and yeast exceeded the standard value (0.1 x 10E3 CFU/g) three times and amounted to (0.3 ± 0.01) x 10E3 CFU/g. Rye bran can be recommended for food production as a source of dietary fiber and amino acids. The shelf life of roasted bran at a temperature of (5 ± 1) Celsius degrees is no more than 6 months.
Keywords: rye bran; dietary fiber; microbiological indicators; chemical composition; amino acid composition; vitamin composition; mineral composition; heat treatment.
Author Details: T. V. Kotova, D. Sc. (Tech.), prof. (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); Y. V. Masaev, Cand. Sc. (Tech.), assoc. prof. (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A. S. Sukhikh, Cand. Sc. (Pharm.), senior research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.).
For citation: Kotova T. V., Masaev Y. V., Sukhikh A. S. Influence of Heat Treatment on the Composition of Rye Bran. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 12. Pp. 86–89 (in Russ.). DOI: 10.24411/0235-2451-2018-11224.