Profiles of the organoleptic parameters of the control sample and the enriched
extruded grain product are shown in Fig. 2
Figure 2. Organoleptic profiles of extruded grain products by developed
compositions
Safety is an important indicator of the properties that consumers need to own food.
The quality of food is primarily determined by safety.
One of the important indicators of food safety is the content of microorganisms in
them. It is known that the presence, quantity and species composition of
microorganisms in products not only determine their safety for consumers, but can also
affect their quality and nutritional properties.
Samples of extruded grain products were investigated for the presence of bacteria
in the group E. coli, conventionally pathogenic microorganisms, which include Staph.
Aureus, and pathogenic microorganisms, including bacteria of the genus Salmonella,
as well as in developed products, determined the presence of micromycetes - yeast and
mold fungi. Data of microorganisms is strictly regulated by normative documentation.
The quantitative and qualitative composition of the microflora of the enriched extruded
grain product is given in Table. 7.
Data tab 7 testify that microorganisms and contaminants of diseases in an
extruded grain product enriched with whole grain millet grain were not detected.
In addition to microbiological indicators, the safety measures developed in the
enriched extruded product were investigated, which are standardized in standards for
grain products, namely the content of toxic elements, mycotoxins and radionuclides
0
1
2
3
4
5
Appearance
Color
Taste
Scent
Structure
Control
Sample 1
Sample 2
Sample 3
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