Development of oats syrup technology

Interest in the cultivation and using of naked oats has increased significantly in recent years in the most of countries. This is due to dietary and curative properties of the grain and its derived products such as syrups. Technological stages of syrup production are germinating of cereal, preparation of wort and its concentration. The article reviews an issue concerning the impact of wort concentration temperature on the physico-chemical indicators of syrup, as well as, considers an experimental data on the content of dietary fiber and vitamins in syrups, and illustrates carbohydrate content of end-products. It is found that with increasing of wort concentration temperature from 40 ° C to 70 ° C the time of the process reduces 3.7 times, and further it leads to lessening of the reducing substances from 53.9% to 45.7% and increases the colour of syrup from 61.7 EBC units to 68.5 EBC units. For obtaining of optimal physicochemical parameters of syrup and ensuring a minimum time of concentration recommended temperature of the process is 60 ° C. It is shown that the syrup produced from commercial malt contains 2.2 times more pentosans compared to the syrup produced from Vyatsky oat. In turn, syrup from Vyatsky oat contains 2.5 times more β-glucan - the most important physico-chemical component in a viewpoint of nutrition. The carbohydrate composition of syrups permits to recommend them for using in functional products as well as high content of dietary fiber and vitamins gives a perspective of their application in the food industry.