Development of technology of obtaining new types of cereals from sorghum grain
Annotatsiya
As a consequence of the research carried out, the technological properties of sorghum grain of local varieties grown in Bukhara region have been studied, based on which a new product, i.e., flattened cereal from sorghum grain has been obtained. The article covers the research of initial material; obtaining flattened cereals from sorghum; assessment of the consumer properties of gruels obtained from sorghum flour; practical recommendations on the implementation of method for obtaining new food products from sorghum grain. A laboratory installation for grain flattening was developed and assembled. The influence of moisture on the structural and mechanical properties of grain during storage was studied. To determine the safe shelf life of rolled sorghum cereals over a period of six months, changes in physicochemical and microbiological parameters were studied.