Microstructured products of grain processing as hydrocolloids in food emulsions

Currently, for food systems, the most important indicators are the stability of rheological properties, which are more dependent on the quality parameters of the feedstock, as well as its ratio in the product formulation. It is possible to obtain the desired result subject to the search and implementation of import-substituting alternative types of food ingredients and technologies that can provide functional and technological properties at the appropriate level. To fulfill the tasks set, it is most rational to look for solutions to reduce technological problems in the composition > process > property chain, which, when sequentially considering the production system, makes it possible to determine its most significant elements, transforming which, it is possible to build a sustainable production system. The aim of the study was to establish the applicability of the polysaccharide complex of wheat germ processing products as hydrocolloids stabilizing Pickering's emulsion. Pickering's model food emulsions stabilized with a complex of particles of wholemeal flour from sprouted wheat grains, intended for use in the technology of meat products, were obtained as test samples. The results obtained prove the effectiveness of using whole-grain flour from germinated wheat as a stabilizing component, while the optimal pH values of the Pickering emulsions used should be close to pH = 5. At the same time, meat systems have a dense, elastic consistency, they correspond to higher values of the strain peak, and the ultimate shear stress ranges from (0.42 ± 0.16 - 0.53 ± 0.12) Pa×10-2. The obtained results prove the applicability of the polysaccharide complex of wheat germ processing products as hydrocolloids stabilizing Pickering's emulsion. Pickering's emulsions can be an effective tool in obtaining highly stable emulsion-type food systems with bioactive effects.