JUSTIFICATION OF CHOICE OATMEAL FOR THE PRODUCTION OF LOW-FAT SOUR CREAM SPREADS

This article examines the useful qualities of oat flour and oatmeal, analyzed the value of raw materials, outlines their effects on human health are areas of practical application. The expediency of using oatmeal flour as the creator of the structure and physiologically functional food ingredient for expanding the range of low fat spreads, including sour cream. Monitored oatmeal flour market in Ukraine. Comparative characteristics of the chemical composition of oat flour from ten competitive producers. Analysis of factors that shape the quality of the finished product from raw grain were presented. For the experimental studies were selected three examples: oatmeal baby food Ltd. "Skvyrskyi bakery", oat flour brand name "Alta Vista" and organic oat flour brand name "Kozub." In samples oatmeal flour elected Ukrainian producers determined organoleptic, physical, chemical and structural and mechanical quality, taste, odor, color, appearance and texture, titrated acidity, moisture content, the rate of sedimentation, absorbency of water capacity, solubility, ability to swell grinding and size of flour particles, milled on system of sieves. Titrated acidity and moisture content characterize the quality of flour; rate of sedimentation, water absorbency capacity, solubility, the ability to swell and fineness of grinding depends on the flour technology and characterized (in the classical context) of its baking properties, and the technology of low fat spreads - functional and technological properties of carbohydrate component of the product as a creator structures. The results of the studies found that the lowest acidity and moisture content, the best dispersion and functional and technological parameters has oatmeal baby food Ltd. "Skvyrskyi bakery", so it is recommended recommended for use in production technology of low fat, including production technology of sour cream spreads.