Grain Products and Mixed Fodder’s

ISSN-print: 2313-478X
ISSN-online: 2411-3921
ISO: 26324:2012



S. Sots
Y. Chumachenko
I. Kustov
Y. Kuzmenko


Flakes and instant groats products have become increasingly prolific in recent decades among groats products. The interest of consumers in this type of groats and groats products is primarily connected to their ability to be quickly prepared and good food and flavoring properties compared with traditional groats. Due to their balanced amino acid composition, the presence of mucous substances unique vitamin content, most of groats can be attributed to the products of dietary and restorative nutrition.
In the given article the existing technologies of hulled oats grain processing into groats products were analyzed. The
possibilities of using new breeding varieties of oats to improve existing technologies were analyzed. Advantages using naked
oat varieties for the production of groats and flakes were considered. It was found that the technologically expedient moisture content of pearled naked oats groats before steaming is 17-17.5 %. After steaming groats with this moisture yield of flaked groat estimated to range between 84,3-93,6 %. For substantiation of modes of preparing pearled groats to flaking determining of its impact on physical properties of the flaked groats were conducted. Flaked products obtained from naked oats characterized by high uniformity, however by fractional composition are smaller compared with control samples. The main their percentage (about 60-70%), obtained by overflow of sieves  3,0 mm and  1,5 mm. Thickness of obtained in the studied modes flaked products is in the range 0,4-1,1 mm. Flaked products obtained from naked oats by steaming oats groats with moisture content 19.1 % by indicator of thickness characterized as flaked groats for which the characteristic thickness is 0.7 to 0.9 mm. Mode of steaming groats at vapor pressure of 0.15 MPa with moisture content 17.5 % allows producing flaked products which correspond by the value of thickness of the control of classical oat flakes 0,4-0,9 mm. Decreasing moisture content of groats before steaming to 15.4 % allows producing thin flakes, values of thickness of which in the range of 0.4-0.7 mm. Except thickness, strength of flakes also depends on mass fraction of moisture. For flakes with higher humidity inherent strength is greater compared to a product with low humidity. The final moisture of oat flakes is normalized by regulations and must not exceed 12.0%.Waterheat treatment of pearled groats with further its flaking reduces the proportion of ashes of flaked products from 1.8 to 1.5%.

Ключові слова:
Для цієї мови відсутні ключові слова


Як цитувати
Sots, S., Chumachenko, Y., Kustov, I., & Kuzmenko, Y. (2020). ВИРОБНИЦТВО ПЛЮЩЕНИХ ПРОДУКТІВ З ГОЛОЗЕРНОГО ВІВСА. ФІЗИЧНІ ВЛАСТИВОСТІ ПЛАСТІВЦІВ. Grain Products and Mixed Fodder’s, 20(1), 17-22.


1. Chakraverty, A., Mujumdar, A.S., Raghavan, V., Ramaswamy, H.S.(Eds.) (2003). Handbook of postharvest technology  Cereals, fruits, vegetables, teas and spices. USA Boca Raton: CRC Press.
2. Kent, N.L., Evers, A.D. (1994) Kent’s Technology of Cereals, 4th edn., Woodhead Publishing Limited
3. Ryan, L., Thondre, P.S., Henry, C.J.K. (2011) Oat-based breakfast cereals are a rich source of polyphenols and high in antioxidant potential. J Food Compos Anal, 24, 929-934.
4. Rules for organizing and operating the process at large plants. K., 1998. – 164 p.
5. Shutenko, E.І. Large-scale production technology: training Manual [Text] / E.І. Shutenko, S.М. Sots. – К.: Education. Ukrein, 2010. – 272 с.
6. Henry, R., & Kettlewell, P. (Eds.). (2012). Cereal grain quality. Springer Science & Business Media.
7. Peltonen-Sainio, P., Kirkkari, A. M., & Jauhiainen, L. (2004). Characterising strengths, weaknesses, opportunities and threats in producing naked oat as a novel crop for northern growing conditions.
8. Henry, R., & Kettlewell, P. (Eds.). (2012). Cereal grain quality. Springer Science & Business Media.
9. Conciatori, A., Stefanis, E. D., Redaelli, R., & Sgrulletta, D. (2000). Chemical characterization of some kernel traits in naked oat genotypes. Journal of Genetics & Breeding, 54(4), 299-302.
10. Welch, R. W. (Ed.). (2012). The oat crop: production and utilization. Springer Science & Business Media.
11. Gajdošová, A., Petruláková, Z., Havrlentová, M., Červená, V., Hozová, B., Šturdík, E., & Kogan, G. (2007). The content of water-soluble and water-insoluble β-D-glucans in selected oats and barley varieties. Carbohydrate polymers, 70(1), 46-52.
12. Kaukovirta-Norja, A. Germination: a means to improve the functionality of oat [Text] / A. Kaukovirta- Norja, A. Wilhelmson, K. Poutanen // Agricultural and food science.  2004.  vol. 13, № 1 2.  Р. 100-112.
13. Hager, A.S. Gluten free beer –A review. [Text] / A.S. Hager, J.P. Taylor, D.M. Waters et al. // Trends in Food Science & Technology. – 2014. – vol. 36, № 1.  Р. 44 – 54.
14. Schnitzenbaumer, B. Implementation of commercial oat and sorghum flours in brewing [Text] / B. Schnitzenbaumer, J. Kaspar, J. Titze, et al. // European Food Research and Technology. – 2014. – vol. 238, № 3.  Р. 515 – 525.