DETERMINATION OF QUINO SEED SAMPLES

Abstract

Quinoa is a promising crop due to its use in the food industry for the development of functional products. But there are very few recommendations in the world literature and almost no practical experience in the storage and processing of quinoa seeds. The study of quinoa and its properties in Western countries, as well as the development of modern methods of organic production in South America have led to the fact that quinoa is rapidly gaining popularity as a healthy and healthy product rich in vitamins and minerals and gluten-free. This has caused a boom in production and exports in Latin America, which continues to this day. In Ukraine, quinoa has gained popularity in recent years, many Ukrainian cereal producers now include quinoa in their range. But so far, raw materials have been purchased abroad, primarily in Latin America. Grain quality is a set of properties and characteristics (organoleptic, biological, physicochemical, technological, consumer) that determine the suitability of grain for its intended use. The main indicators of quinoa grain quality of different types: white, red and black are determined in the work. The quality of the studied samples was determined by organoleptic, chemical and microbiological indicators. The results of the sensory analysis confirm the high results and the display of the grain of the cinoa by species. The acidity of the grain of kinoa is determined, and it is set according to the indicators of acidity, until the acidity of the grain of kinoa is brought to good grain. The results of microbiological studies show that the highest content of bacteria was found in samples of red quinoa seeds. The analysis of the obtained results showed that the predominant component of the bacterial microflora of quinoa grain is the nonspore- forming bacillus Erwinia herbicola. Molds of the genus Aspergillus and Muccor were found in samples of white quinoa seeds, fungi of the genus Penicillium in samples of red quinoa seeds, and no molds were found in samples of red quinoa seeds. Microbiological study showed that all samples were free of both pathogenic and opportunistic pathogens. Organoleptic, chemical and microbiological indicators confirm the satisfactory quality of the studied quinoa grain samples

Keywords

• quinoa
• grain quality
• organoleptic indicators
• microbiological indicators
• acidity