A Study on the Quality of Food Flakes Obtained from Triticale Sprouts

Abstract

This article presents work on the development and implementation of a technology for obtaining food flakes from triticale sprouts bred in Kazakhstan in order to create a functional product with high nutritional and biological value. The methodology included the determination of optimal drying modes, an analysis of the chemical composition, an organoleptic evaluation, and testing of the properties of the product. The optimal drying parameters for the sprouts were found to be 6–8 min at 60–70°C, which ensures the preservation of up to 85% of their biologically active substances, including B vitamins, tocopherols, and natural antioxidants. Comparative analysis showed that triticale flakes contain 12-15% protein, have a high dietary fibre content (up to 6.8 g/100 g), and have a low glycemic in