spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2021.207spfp-207Research ArticleТЕОРЕТИЧЕСКИЕ АСПЕКТЫ ХРАНЕНИЯ И ПЕРЕРАБОТКИ СЕЛЬХОЗПРОДУКЦИИTHEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSINGВлияние процесса проращивания зерен злаковых культур на их пищевую ценностьThe Influence of the Sprouting Process of Grain Crops on their Nutritional ValueЗеньковаМария ЛеонидовнаZenkovaMaria L.mariya_lz@mail.ruhttps://orcid.org/0000-0001-5973-6969АкуличАлександр ВасильевичAkulichAlexander V.

проректор по научной работе

 

akulichav57@mail.ruБелорусский государственный экономический университетБеларусьBelarusian State Economic UniversityBelarusБелорусский государственный университет пищевых и химических технологийБеларусьBelarusian State University of Food and Chemical TechnologiesBelarus202106082021032653Copyright © Зенькова М.Л., Акулич А.В., 20222022Зенькова М.Л., Акулич А.В.Zenkova M.L., Akulich A.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/207

Процесс проращивания вызывает активацию и новосинтез гидролитических ферментов, которые делают питательные вещества доступными для роста и развития растений. Считается, что употребление пророщенных зерен полезно для здоровья человека. Позитивное восприятие потребителями пророщенных зерен злаковых культур стимулирует разработку новых продуктов питания. Однако из-за отсутствия базового определения «пророщенные зерна» неясно, когда зерна следует называть пророщенными. Более того, в настоящее время отсутствуют критерии качества пророщенного зерна и содержания полезных для здоровья человека веществ. Соответственно, не существует нормативной базы для разработки соответствующей маркировки пищевых продуктов, содержащих пророщенные зерна. В обзоре рассмотрена пищевая ценность пророщенных зерен злаковых культур в зависимости от условий проращивания и даны рекомендации по оптимизации способов проращивания с целью максимизации пищевой ценности. Относительно длительное время проращивания (не менее 2 дней) при достаточно высоких температурах (от 20 до 35 °C) необходимы для новосинтеза биоактивных соединений растений. Изменения пищевой ценности в результате проращивания часто связаны с пользой для здоровья. Однако подтверждающих данных клинических исследований очень мало, и в настоящее время невозможно сделать какие-либо выводы о пользе пророщенных зерен для здоровья. Также пророщенные зерна не являются традиционным сырьем в пищевой промышленности и поэтому сложно использовать пророщенные зерна в качестве рецептурного ингредиента при производстве пищевых продуктов без потери питательных веществ. Настоящий обзор обеспечивает основу для более точного определения процесса «проращивание», и позволяет определить направления дальнейших исследований и разработок в данной области.

 

 

The sprouting process leads to the activation and synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is considered beneficial for human health. The positive consumer perception of sprouted grains of grain crops is stimulating the development of new food products. However, because of the lack of a basic definition of «sprouted grain», it is not clear when grain should be called sprouted. In addition, there are currently no quality criteria for sprouted grains. Accordingly, there is no regulatory framework for the development of appropriate labeling of food products containing sprouted grains. The review examines the nutritional value of sprouted grains of grain crops depending on the conditions of sprouting and provides recommendations for the optimization of sprouting methods to maximize the nutritional value.  Relatively long sprouting time (at least 2 days) at sufficiently high temperatures (20 to 35 °C) are necessary for the synthesis of bioactive plant compounds Changes in nutritional value as a result of sprouting are often related to health benefits. However, there are very few confirmatory clinical research, and no conclusions about the health benefits of sprouted grains can be reached at this time. Furthermore, sprouted grains are not a traditional raw material in the food industry and therefore it is difficult to use sprouted grains as a recipe ingredient in food production without losing their nutrients. This review provides a basis for a more precise definition of the «sprouting» process, and allows us to determine directions for further research and development in this area.

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The authors declare that there are no conflicts of interest present.