Uman NUH | today: 09/10/2019

Improvement of the parcooking mode for the rolled groats production of spelt wheat

Author(s) Hospodarenko G.M., Doctor of Agricultural Sciences, Professor, Uman National University of Horticulture, Ukraine
Poltoretskiy S.P., Candidate of Agricultural Science, professor, Uman National University of Horticulture, Ukraine
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Category The Agronomy
year 2018 issue Випуск №93. Частина 1
pages 8-22 index UDK 66.046.2:664.7+664.71–11
DOI 10.31395/2415-8240-2018-93-1-8-22 (Link)
Abstract As a result of the research it is established that yield of rolled groats at the initial moisture content of groats №1 of 14 % depended on the duration of peeling, parcooking and softening. Regardless of the parcooking duration, the largest yield of rolled groats made of spelt wheat was obtained for the duration of peeling of 20 c which corresponded to the peeling index 2.9 %. For the duration of parcooking of 10 minutes and softening for 5 minutes it was 97.5 %, 10 minutes it was 97.9 and 15 minutes 98.2 %. Softening for 5 and 15 minutes significantly reduced the yield of rolled groats (by 2–3 %). The increase in the duration of peeling significantly changed the yield of rolled groats made of spelt wheat. Thus, the smallest yield of groats (97.9–92.3 %) was for parcooking and softening for 5 minutes and peeling time of 180 s which corresponds to 15.6 % peeling index. It is found that with an increase in the duration of peeling from 20 to 180 s, the yield of polished meal increased from 1.3 to 7.9 % depending on the mode of water-heat treatment. The highest moisture content of groats before rolling was for the duration of peeling of 160–180 s, parcooking for 15 minutes (24.1–25.7 %) and for softening of 5–15 minutes. The smallest one is the duration of parcooking for 5 minutes, peeling for 20-–60 s (15.6–17.4 %) and for softening for 5–15 minutes. However, for the duration of peeling of 120–140 s which corresponds to the peeling index of 10.9–12.5 %, the moisture content of groats was in the range of 18.4 to 24.7 %, depending on the mode of water-heat treatment. This means that the product does not need extra drying which reduces energy costs. The porridge was cooked from 11 to 35 minutes at different times of peeling but did not depend on the softening regime and did not significantly decrease as a result of prolongation of parcooking. Grain cooking coefficient for rolled groats porridge depended on the duration of peeling. Thus, with an increase in peeling duration from 20 to 180 s (peeling index of 2.9–15.6%), grain cooking coefficient increased from 4.7 to 6.2. Duration of parcooking and softening of groats did not depend on this indicator. Groats with a low peeling index (2.9–3.8 %) was characterized by a low overall organoleptic score (6 points). This is due to the fact that the porridge with high husk content was very lumpy, with strong crunching and hard consistency during chewing and dark brown color. However, the overall organoleptic evaluation of groats increased to a very high one (9 points) for the peeling period of 160–180 s which corresponded to the peeling index of 13.7–15.6 % and did not depend on modes of water-heat treatment.
Key words spelt wheat, modes, parcooking, softening, rolled groats.
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