CHOICE OF DISINFECTION METHOD FOR TRITICALE GRAIN IN THE PROCESS OF SPROUT PRODUCTION

The growing demand for food resources has led to increased interest in using unconventional cereal crops in the production of various food and beverage products. One crop that has attracted significant attention from researchers is triticale, a unique hybrid. An important area in the production of functional foods is the use of raw materials such as sprouted grains. Sprouted grains are highly nutritious and rich in vitamins, minerals, and antioxidants, making them functional foods. However, during the sprouting process, there is active growth of all types of epiphytic bacteria, microscopic fungi as well as phytopathogenic fungi found in the germ zone, which can produce mycotoxins. Therefore, ensuring the microbiological safety of sprouted grains is particularly important. The aim of this study was to select an effective method for disinfecting organic triticale grain during sprouting. Potassium permanganate and hydrogen peroxide solutions were used as disinfectants. The research found that ensuring the microbiological safety of sprouted triticale grain can be achieved by treating it with a 5% hydrogen peroxide solution.