PROSPECTS FOR THE USE OF GRAIN RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL PRODUCTS

Abstract

The development of new physiologically functional food products is a prospective direction for world food products market. The inclusion of functional ingredients in food can increase the biological value of products that are already familiar to the consumer, as well as expand the range of products offered. Physiological activity of cereal’s ingredients varies widely, there are: anticancer, antiallergic, antioxidant properties, prebiotic, immunostimulating effects, etc. Moreover, the cereal’s ingredients can improve the organoleptic properties of bakery, dairy and confectionery. Cereals can be used as a prebiotics: fermentable substrates for the growth of probiotic microbiota. It is scientifically proven that grain’s nondigestible carbohydrates stimulate the growth of Lactobacillus acidophilus, L. casei, L. reuteri, L. rhamnosus, L. johnsonii, L. plantarum, Bifidobacterium longum, B. breve, B. lactis. Cereals contain water-soluble fibre, such as β-glucan and arabinoxylan, oilgosaccharides, such as xylo- and fructooligosaccharides and resistant starch, which have a wide application as prebiotic preparations. Furthermore, cereals as wheat, rye and rice contain polyphenols (benzoic and cinnamic acid derivatives) that are used both in the food industry as antioxidants, dyes, flavors of natural origin and in the compositions of physiologically functional ingredients, as well as in the pharmaceutical and cosmetic industries. Thus using cereals as a raw material for functional ingredients obtaining is a perspective in biotechnology, food and pharmaceutical industry. The modification of cereals processing technologies also will allow produce insufficiently studied prebiotic compounds, the functionality of which must be studied.