Ultrasound exposure as a way to intensify the process of malting oat grain

Lately, oat grain has received a new round of interest due to its excellent, health-related properties; the content in the composition of a large number of valuable nutrients. Important are the antioxidant and probiotic properties of oats, and it can also be an excellent raw material for the production of malt. The ungrown grain has a rough structure, most of the contained enzymes are adsorbed by the protoplasmic structures of cells and are in an inactive state. In the process of grain germination, the activation of enzymes already present in the grain occurs, as well as an increase in the number of these enzymes. The objective of our research is to assess the possibility of intensifying the process of malting oats through physical, in particular ultrasound, exposure. With ultrasound exposure, it is possible to achieve partial destruction of the fruit and seed shells of the grain, due to which it becomes possible to ensure faster penetration of moisture into the grain, which reduces the soaking time, increases the activity of amylolytic enzymes in the finished malt. In the course of studies, the energy and germination capacity of oat grains subjected to malting under various conditions, as well as the antioxidant activity of the resulting malt, were evaluated. As a result of the experiment, it was found that variations in ultrasonic action contribute to an increase in the germination ability of oat grain by an average of 1.96-8.73 %, and the germination energy by 0.24-6.24 %. By varying the modes of ultrasound exposure, it is possible to achieve an intensification of the accumulation of antioxidant substances in malt by 9.78-77.42 %. The AOA data of the obtained malt confirm the acceleration of the ultrasound transport of endosperm nutrients to the embryo and the movement of enzymes in the endosperm, as well as the initial components for the formation of enzymes. Therefore, the results obtained indicate that there is a real possibility of intensifying the processes of malting, and expanding the possibilities of developing new useful products for functional purposes.