Scientific journal
Balanced diet, nutritional supplements and biostimulants
ISSN 2414-1054
ISSN 2414-1054
INFLUENCE OF PROCESSINGS OF GRAIN OF WHEAT BY THE ELECTROMAGNETIC FIELD ON THE CONTENT OF WATER-SOLUBLE VITAMINS
Yegorova I.V. 1
Kondratenko E.P. 1
Soboleva O.M. 1
Verbitsky N.V. 1
1 Kemerovo state agricultural institute
218 KB
In article possibility of increase of biological value of grain of spring-sown soft field at the expense of increase in the content of some water-soluble vitamins is shown. Objects of research three grades of a soft spring-sown field removed in the Republic of Kazakhstan: Celinaya 3C (mid-season ripe type), Astana (mid-season type), Karabalyksky 90 (average and late type). The conducted research allows to claim about possibility of practical use of electromagnetic processing microwave oven wheat for increase in the content of water-soluble vitamins, however broader studying of other grades of wheat is necessary. In our work on the processing reflected in increase in amount of vitamins, the mid-season grade Celinaya 3C showed the greatest positive responsiveness. The period in 15 sec. appeared the most effective time of influence of electromagnetic processing microwave oven. The grade of srednepozdny group of ripeness (Karabalyksky 90) showed the greatest, in comparison with other grades, stability according to the content of all vitamins, except a pyridoxine.