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- Title
Effect of plasmochemically activated aqueous solution on process of food sprouts production.
- Authors
Pivovarov, Oleksandr; Kovaliova, Olena; Koshulko, Vitalii
- Abstract
Introduction. The effect of plasmochemically activated aqueous solutions on the process of production of food sprouts of legume crops is studied. The paper presents the characteristic of activated aqueous solutions, their effect on the germination process and microbiological status of sprouts. Materials and methods. Grain of legumes (peas, soybeans, chickpeas, kidney beans, lentils, beans, lupines) was sprouted with the use of plasmochemically activated aqueous solutions as an intensifier of germination. In order to determine the amino acid and vitamin composition of sprouts, the method of ion-exchange liquid column chromatography was used. Results and discussion. Legume germination energy and capacity increased with the use of plasmochemically activated aqueous solutions. At the optimal concentration of peroxides equal to 400 mg/l, the germination energy increased by 10-12%, and the germination capacity featured growth by 8-10%. Monitoring of the sprout length showed the increase in length from 6 to 14 mm. Control of weight of sprout biomass also demonstrated positive results, that is, 4-16% sprout weight gain, depending on the crop (peas - 8%; soybeans - 10%; chickpeas - 7%; kidney beans - 14%; lentils - 4%; beans - 16%; lupines - 10%). Study of the microbiological status of sprouts showed stable disinfecting action of plasmochemically activated aqueous solutions owing to the presence of hydrogen peroxide in their composition (100-700 mg/l). No pathogenic microflora was recorded on the sprouts treated with plasmochemically activated aqueous solutions with the peroxide concentration of 400 mg/l and more (Aspergillus, Alternaria, Penicillium, Fusarium, Mucor). Owing to the usage of plasmochemically activated aqueous solutions, legume sprouts demonstrated the increase in the content of B group vitamins (B1, B2, B3, B6, B12), as well as PP, E, C, A. The number of amino acids increased by 4-52%. It is explained by more active development of legume sprouts, while using the intensifier of germination, i.e. plasmochemically activated aqueous solutions. Conclusions. Usage of plasmochemically activated aqueous solutions is a promising process technology for obtaining highquality product rich in amino acids and vitamins.
- Subjects
LEGUMES; FOOD production; AQUEOUS solutions; LENTILS; FOOD industry; WEIGHT gain; KIDNEY bean
- Publication
Ukrainian Food Journal, 2020, Vol 9, Issue 3, p575
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2020-9-3-7