Development of lentil malt production technology using plasma-chemically activated aqueous solutions

Abstract

The result of the implemented research is the development of a technology for sprouted lentil (lentil malt) production using cold plasma-treated aqueous solutions. The object of the study was lentil grain. The main technological task is to obtain high-quality lentil malt suitable for producing gluten-free beer and highly nutritious foods. The rationality of using cold plasma-treated aqueous solutions as an intensifier of lentil grain germination process and high-quality lentil malt disinfectant is experimentally proven. It is confirmed that using cold plasma-treated aqueous solutions can accelerate the process of lentil bean moistening by 2 times. The germination indicators of lentils also experienced positive changes, with germination energy increased by 8–16 %, germination capacity by 3–10 %, and sprout length by 12–29 %. An analysis of the amino acid composition of lentil grain and lentil malt was carried out. Thus, the experimental samples had an increased content of amino acids: non-essential by 2.7 %, essential by 3.6 %. There was also an increase in the content of B vitamins (B1, B2, B5, B9), as well as PP and C, which indicates an increased biological value of lentil malt obtained by the presented technologies. In addition, the work noted the steady antiseptic properties of activated aqueous solutions in relation to lentil malt.

The intensive technology of obtaining lentil malt can be implemented in the industrial production of malt for the brewing industry. In addition, sprouted lentil beans have health-improving properties and can be used in the production of functional products. The presented technology of lentil bean malting will be in demand in the production of highly nutritious and healthy grain products and fermented beverages.