Fractional composition of talgan produced from oat grain

National Khakass grain product Talgan can be made by using traditional and innovative technologies. The latter provides higher quality of the product estimated according to the content of antioxidants. In order to investigate the possible causes of the difference in the property of Talgan prepared using two technologies, its fractional composition was analyzed. The product was made on the basis of oats grain of three varieties: Argument, Tubinsky and Golets. The distribution of grain particles sizes in Talgan was analyzed using the standard method for determining fractions using grain sieves (the sizes from 0.25 to 1 mm) and measuring particle size on a Laska-TD laser analyzer was in the following ranges: 2-5, 5-20, 20-50, 50-100 microns. On average, in Talgan, made according to innovative and traditional technologies, the fraction of particles having a size of more than 1 mm was 32.4 and 53.3 %, size 0.5-1.0 mm - 14.4 and 6.3, size 0.25-0.5 mm - 25.6 and 20.9, size less than 0.25 mm - 27.7 and 19.4 %. It was found that for each oat variety the values of the grain grinding modulus for innovative technology for the production of Talgan were lower compared to those for traditional technology. The existence of negative relationship between the difference in the magnitude of the grinding module of Talgan samples manufactured using traditional and innovative technologies and the difference in the total content of antioxidants (according to Sumina et al., 2020) in these products was shown, the correlation coefficient ranged from -0.420 to -0.940. In Talgan, manufactured by innovative technology compared to traditional, relative proportion of particles having a size of more than 1 mm was significantly lower. Average and strong negative correlation was found between the difference in the modulus of grinding of Talgan and the difference in the total content of antioxidants in it. It was suggested that the reason for this association had been in more efficient extraction of antioxidants from smaller grain particles, as well as a higher relative proportion of such particles, characterized by a high content of antioxidants.