ӨНГЕН АСТЫҚТАН ФУНКЦИОНАЛЬДЫ БАҒЫТТАҒЫ СУСЫНДАР ӨНДІРУ ТЕХНОЛОГИЯСЫН ӘЗІРЛЕУ

Abstract

The growth of the world's population has led to an increasing demand for functional food products that enrich the daily diet. Providing the population with environmentally friendly and high-quality products is an important prerequisite for promoting a healthy lifestyle. In this regard, determining the quantity and composition of microorganisms at the initial stage of grain processing is an essential preventive measure. During the study, the microflora of cereal grains, legumes, and oilseed crops was investigated. The research focused on the quality and safety of grain hydration during the development of a technology for producing beverages from germinated grains. It was established that the proliferation of microorganisms in grains and seeds depends on temperature and surface structure: the higher the temperature, the faster microorganisms multiply in moist materials. This relationship was observed only in hydrated materials, since microorganisms do not proliferate rapidly in dry grains and seeds regardless of temperature.