Quality assessment of wheat grains sprayed with ozonized water using holistic research methods

Abstract

Holistic methods are used in food quality trends. Electrochemical indicators (redox potential, pH, a specific conductivity) were used there to calculate energy value P. The research was carried out in 2018 in industrial fields under adverse weather conditions: humid and very dry periods dominated. The statistically significant effect of ozonized water on grain quality characteristics was not determined. Some of the indicators have been found to play a greater role in the use of ozonized water. In spring wheat grains the protein content was 14.0-15.0%, starch content 49.8-53.6%. Gluten, falling numbers, fat and fibber were a little higher than in control. Positive influence of the ozonized water application on wheat grain was obtained in the energy value P, spraying twice, P = 4.97, and spraying 4 times, P = 5.02. Lower P values have been determined applying ozonized water compare to the variants, sprayed with the water (without ozonizing) 2 times (5.19) and 4 times (6.58). There was a statistically significant difference in P value between variant sprayed with water 4 times and control; as well as between variants sprayed with ozonized water 2 times and 4 times, and sprayed with the water 2 times (p <0.05). There was no significant difference between the control and the variants sprayed with ozonised water. The spring wheat grains for the validation of electrochemical indicators were tested by the method of biocrystallization and the crystallograms were obtained.