Lihacheva E. I., kandidat tehnicheskih nauk, dotsent kafedry «Kormleniya zhivotnyh, ekspertizy kormov i prodovolstvennyh tovarov»,
Uralskiy gosudarstvennyy agrarnyy universitet
This article presents the results of research on the quality of three types of grit (unground buckwheat, millet and uncrushed oat). Researches were conducted for compliance with organoleptic and physico-chemical indicators of the quality of grit with the requirements of the current regulatory documentation, and their consumer properties were also studied. It is shown that all grits are in accordance with the requirements of standards. Studies of the physicochemical parameters revealed that unground buckwheat belonged to the first class, which corresponded to the information indicated in the marking. Grain millet polished related to the quality of the highest grade, although these data were not indicated in the marking of grits. Uncrushed oat belonged to the second grade (the first grade was indicated). The remaining physico-chemical parameters (mass fraction of moisture, contamination and contamination by pests, metal-magnetic impurity complied with the requirements of product standards. The best consumer properties had unground buckwheat and millet polished, having a shorter cooking time of 26 and 29 minutes, and for uncrushed oat - 55 minutes. The increase in volume after cooking was respectively 4.6; 4.7 and 3.0 times. According to the results of the scoring of the organoleptic indices of cooked grits, unground buckwheat and millet polished were of excellent quality (100 and 96 points, respectively), and uncrushed oat was of good quality (88 points).
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