Optimization of sous-vide processing regimes for fermented cereal grains for the development of functional food products
Abstract
The aim of this work is a comprehensive study of the influence of preliminary fermentation and subsequent Sous-Vide processing regimes on the technological, structural-mechanical, and biochemical parameters of cereal grains (wheat, buckwheat, rye, corn) for the creation of functional food products. It was established that fermentation using Lactobacillus acidophilus and Streptococcus thermophilus strains leads to significant biotransformation of the grain matrix: a reduction in phytic acid content by 45–60 %, partial hydrolysis of starch, and accumulation of bioactive compounds. This increases the hydration rate of fermented samples by 25–71 % and reduces the time to achieve maximum water-holding capacity by 25–35 %. The combination of fermentation and preliminary hydration allowed for a reduction in the duration of the energy-intensive Sous-Vide processing stage by 40–55 % compared to native non-hydrated grains. Processing at 85–90 °C ensures the preservation of up to 85–92 % of B vitamins and 90–95 % of antioxidant activity, while traditional boiling leads to losses of 30–40 %. Mathematical models describing the dependence of heat treatment duration on the degree of hydration and temperature were developed for each crop. The combined application of fermentation and Sous-Vide technology is highly effective for creating food products from cereal grains with specified functional properties, increased nutritional value, and extended shelf life.
About the Authors
V. А. Sharchunov
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Sharchunov Vyachaslau Alexeyevich, Scientific director, corresponding member of the National Academy of Sciences of Belarus, professor of the Department of Technosphere Safety and General Physics, Doctor of Sciences in Technology, professor
3, Schmidt ave., Mogilev, 212027
A. S. Barashkau
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Barashkau Andrei Sergeevich, Postgraduate student, Head of the Digital Education Department at the Institute for Advanced Training and Retraining
3, Schmidt ave., Mogilev, 212027
A. I. Kasyanava
Belarusian State University of Informatics and Radioelectronics
Belarus
Belarus
Anastasiya Igorevna Kasyanava, student
6, P. Brovka Str., Minsk, 220013
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Review
For citations:
Sharchunov V.А., Barashkau A.S., Kasyanava A.I. Optimization of sous-vide processing regimes for fermented cereal grains for the development of functional food products. Food Industry: Science and Technology. 2025;18(4):12-19. (In Russ.)
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