Mathematical treatment of experimental research of manufacturing triticale flakes according to multi-factor experiment method

Authors

  • V. Novikov

Keywords:

flakes, grain of triticale, steaming

Abstract

The grain of triticale has high cereal properties. The flakes are of the highest demand among cereal products. The studies described in the article are devoted processing technologies of winter triticale to flakes. The results of the impact studies of degree of peeling and the regimes of water-heat treatment on the yield, moisture and sensoric quality of the finished product are adduced. Basing on the analysis of scientific literature sources it is revealed that the cereals containing peripheral parts weevil has a higher quality performance compared to the ground cereals, but the increase their percentage worsens sensoric properties of the grains. The article contains an expanded array of experiments in the form of decryption with the average data calculated with Cochran's Q test, the test of Fisher, the test of Student, and the Durbin-Watson's statistic. According to the mathematical analysis of multivariate experiment, the optimal modes of production of the triticale cereals was found. We concluded that the most optimal is the grain index of peeling 9%, the time of steamed and tempered for 5 min. followed by flaking and cooling.

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References

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Published

2021-11-06

How to Cite

Novikov, V. . (2021). Mathematical treatment of experimental research of manufacturing triticale flakes according to multi-factor experiment method. FOOD RESOURCES, 3(05), 34–38. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/370

Issue

Vol. 3 No. 05 (2015): Food Resources

Section

Технічні науки

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