DOI: https://doi.org/10.15587/1729-4061.2019.170461

Development of the formulation for extruded products based on sugar corn grain and determining their quality indicators

Nadya Dzyuba, Elena Bunyak, Sergey Sots, Irina Bilenka

Abstract


The formulations of extruded products based on sweet corn grain, bare-grain barley, carrot root crops, and licorice root and collagen hydrolysate have been developed.

We determined physical-and-chemical parameters (wettability, digestibility, and microstructure) of the extrudates obtained. The hardware-technological scheme of production and analyzed parameters of wettability and digestibility are presented. The study of the composition of micronutrients showed that consumption of 100 g of «Kukurudzyanka» sticks satisfies the human need for vitamins A and B6 by 76.62 and 75.76 %, respectively, and consumption of 100 g of «Kukurudzyanka+» ‒ by 80 and 79.25 %. The data obtained showed that an increase in temperature and pH of a medium leads to an increase in the wetting ability of the developed sticks by 14...15 % on average.

In vitro studies established that the products developed have a rather high degree of digestibility, which reaches 85 %.

The obtained data from the study of quality indicators showed that the content of sanitary-indicative microorganisms corresponds to the sanitary-and-hygienic requirements for breakfast cereals at storage for 6 months at a temperature of (15±5) °C and humidity of 70...75 % in polypropylene packaging.

The developed products have a high content of protein substances, which is quite important for meeting the needs of a human body nowadays. Consumption of 100 g of sticks will provide a human body with essential amino acids by almost 24.1 % in general. The products presented in the study have a rather high content of basic micronutrients necessary for a human body, namely calcium, phosphorus and potassium.

We can recommend the developed extrudates for use by adolescents, children, for diets and consumption of other segments of the population.


Keywords


mathematical modeling; definition of quality; corn grits; extruded products; protein; collagen; storage; processing of grain.

References


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Kas'yanov, G. I., Gritskih, V. A., Grigorenko, O. N. (1996). Tekhnologiya ryborastitel'nnh kripsov. Uglich: RASKHN, 243.

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Wianecki, M. (2007). Technologia ekstrudowanych produktów zbożowych z dodatkiem białek zwierzęcych i roślinnych. Praca habilitacyjna. Akademia Rolnicza w Szczecinie, 98–109.

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Kas'yanov, G. I., Burtsev, A. V., Gritskih, V. A. (2002). Tekhnologiy proizvodstva suhih zavtrakov. Rostov-na-Donu: «Izdatel'skiy tsent Mart», 96.

Kovbasa, V. M., Dorokhovych, A. M., Khivrych, B. I. (1995). Extrusion applications in production of new food. Kyiv: UkrINTEI, 61.

Verboloz, E. I., Palichikov, A. N., Aksenova, O. I., Nikolaeva, O. V. (2015). Manufacturabilities new ekstrudirovannogo product. Nauchniy zhurnal NIU ITMO. Seriya: Protsessy i apparaty pischevyh proizvodstv, 2, 140–154.

Telezhenko, L. M., Kushnir, N. A. (2012). Pat. No. 79357 UA. Process for producing collagen preparation. No. u201209751; declareted: 13.08.2012; published: 25.04.2013, Bul. No. 8.

Dzyuba, N., Telezhenko, L., Kashkano, M., Vikul, S., Priss, O., Zhukova, V. et. al. (2018). Development of recipes and estimation of the nutrient composition of cardio-protective fresh-mixes. EUREKA: Life Sciences, 1, 46–53. doi: https://doi.org/10.21303/2504-5695.2018.00548

Telezhenko, L. M., Dziuba, N. A., Kashkano, M. A., Valevska, L. O. (2016). Osnovy naukovykh doslidzhen. Kherson: Hryn D. S., 192.

Dzyuba, N., Bunyak, O., Bilenka, I. (2019). Development of the recipe of corn sticks based on sugar corn grain and determination of their quality parameters. EUREKA: Life Sciences, 3, 35–40. doi: http://doi.org/10.21303/2504-5695.2019.00918


GOST Style Citations


Telezhenko L. M., Kushnir N. A., Todorova M. M. Modeliuvannia ratsionalnoho kharchuvannia // Obladnannia ta tekhnolohiyi kharchovykh vyrobnytstv. 2013. Issue 30. P. 306–311.

Sharabchiev Yu. T. Public health of nation and individual health of a person // Mezhdunarodnye obzory: klinicheskaya praktika i zdorov'e. 2015. Issue 3. P. 88–107.

Tekhnolohiya produktiv kharchuvannia funktsionalnoho pryznachennia: monohr. / Peresichnyi M. I., Kravchenko M. F., Fedorova D. V. et. al. Kyiv: Kyiv. nats. torh.-ekon. un-t, 2008. 718 p.

Zdorove kharchuvannia: praktychni rekomendatsiyi: monohrafiya / Telezhenko L. M., Dziuba N. A., Kashkano M. A. Kherson: Oldi-plius, 2018. 200 p.

Tsymbalista N. V., Davydenko N. V. Stan faktychnoho kharchuvannia naselennia ta alimentarno obumovlena zakhvoriuvanist // Problemy kharchuvannia. 2008. Issue 1-2. P. 32–35.

Spirichev V. B. Vitaminy, vigaminopodobnye i mineral'nye veschestva: spravochik. Moscow: MTSFZR, 2004. 230 p.

Brownstein M. J., Khodursky A. Functional Genomics. Human Press, 2003. doi: https://doi.org/10.1385/159259364x 

Peresichnyi M. I., Kravchenko M. F., Fedorova D. V. Tekhnolohiya ta yakist boroshnianykh kondyterskykh vyrobiv dlia kharchuvannia khvorykh na tsukrovyi diabet // Obladnannia ta tekhnolohiyi kharchovykh vyrobnytstv. 2003. Issue 9. P. 228–233.

Roberfroid М. Functional Food to Functional Food Science / М. Roberfroid // Abstr. of Lectures and Postersof 9 World Congr. of Food Science and Technology. Vol. 1. Budapest, 1995. Р. 16.

Fredert K. New insightsinto food and health // Food technology. 2010. Issue 5. Р. 44–49.

Mazza G. Functional Foods: Biochemical and Processing Aspects. CRC Press, 1998. doi: https://doi.org/10.1201/9781482278736

Nuts L. M., Marco R. Functional Food having positive effects in the prevention of cardiovascular diseases: Pat. No. ES 200502963. No. EP 1958522A2; declareted: 30.11.2006; published: 20.08.2008.

Functional foods. Reflexions of a scientist regarding a market in expansion / Monge A., Cardozo T., Barriero E. at. al. // Revista CENIC Ciencias Químicas. 2008. Vol. 39, Issue 2. Р. 81–93.

Pischevaya himiya / Nechaev A. G., Traubenberg S. E., Kochetkova A. A. et. al.; A. P. Nechaev (Ed.). Sankt-Peterburg: GIORD, 2007. 640 p.

Sposob proizvodstva ekstrudirovannyh zernovyh palochek: Pat. No. 2258373 RF. MPK7 A 23 R 1/12 / Ostrikov A. N., Vasilenko V. N., Rudometkin A. S. et. al. No. 2004109744/13; declareted: 30.03.2004, published: 20.08.2005, Bul. No. 23.

Sposib dlia vyrobnytstva sukhykh snidankiv: Pat. No. 23846 UA / Kovbasa V. M., Dorokhovych A. M., Aranina I. L. et. al. No. 97063289; declareted: 27.06.1997; published: 16.06.1998, Bul. No. 4.

Offiah V., Kontogiorgos V., Falade K. O. Extrusion processing of raw food materials and by-products: A review // Critical Reviews in Food Science and Nutrition. 2018. P. 1–20. doi: https://doi.org/10.1080/10408398.2018.1480007 

Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review / Alam M. S., Kaur J., Khaira H., Gupta K. // Critical Reviews in Food Science and Nutrition. 2016. Vol. 56, Issue 3. P. 445–473. doi: https://doi.org/10.1080/10408398.2013.779568 

Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes / Nayak B., Berrios J. D. J., Powers J. R., Tang J. // Journal of Food Science. 2011. Vol. 76, Issue 6. P. C874–C883. doi: https://doi.org/10.1111/j.1750-3841.2011.02279.x 

Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing / Ortak M., Caltinoglu C., Sensoy I., Karakaya S., Mert B. // Journal of Food Science and Technology. 2017. Vol. 54, Issue 11. P. 3543–3551. doi: https://doi.org/10.1007/s13197-017-2812-4 

Mardar M. R., Valevska L. O., Ahunova L. V. Vykorystannia miasnykh komponentiv dlia zbahachennia ekstrudovanykh zernovykh produktiv // Obladnannia ta tekhnolohiyi kharchovykh vyrobnytstv. 2009. Issue 23. P. 99–103.

Kas'yanov G. I., Gritskih V. A., Grigorenko O. N. Tekhnologiya ryborastitel'nnh kripsov. Uglich: RASKHN, 1996. 243 p.

Buznashvidi P. Sh., Ustinnikov V. D., Stepanov V. N. Ekstrudirovannye produkty // Pischevaya promyshlennost'. 1990. Issue 2. P. 41.

Wianecki M. Technologia ekstrudowanych produktów zbożowych z dodatkiem białek zwierzęcych i roślinnych // Praca habilitacyjna. Akademia Rolnicza w Szczecinie. 2007. P. 98–109.

Froseth B. R., Funk D. F., Strehlow D. K. Layered cereal bars and their methods of manufacture: Pat. No. US7431955B2. No. 10/318,441; declareted: 12.12.2002; published: 07.10.2008.

Kas'yanov G. I., Burtsev A. V., Gritskih V. A. Tekhnologiy proizvodstva suhih zavtrakov. Rostov-na-Donu: «Izdatel'skiy tsent Mart», 2002. 96 p.

Kovbasa V. M., Dorokhovych A. M., Khivrych B. I. Extrusion applications in production of new food. Kyiv: UkrINTEI, 1995. 61 p.

Manufacturabilities new ekstrudirovannogo product / Verboloz E. I., Palichikov A. N., Aksenova O. I., Nikolaeva O. V. // Nauchniy zhurnal NIU ITMO. Seriya: Protsessy i apparaty pischevyh proizvodstv. 2015. Issue 2. P. 140–154.

Telezhenko L. M., Kushnir N. A. Process for producing collagen preparation: Pat. No. 79357 UA. No. u201209751; declareted: 13.08.2012; published: 25.04.2013, Bul. No. 8.

Development of recipes and estimation of the nutrient composition of cardio-protective fresh-mixes / Dzyuba N., Telezhenko L., Kashkano M., Vikul S., Priss O., Zhukova V. et. al. // EUREKA: Life Sciences. 2018. Issue 1. P. 46–53. doi: https://doi.org/10.21303/2504-5695.2018.00548 

Osnovy naukovykh doslidzhen: navch. pos. / Telezhenko L. M., Dziuba N. A., Kashkano M. A., Valevska L. O. Kherson: Hryn D. S., 2016. 192 p.

Dzyuba N., Bunyak O., Bilenka I. Development of the recipe of corn sticks based on sugar corn grain and determination of their quality parameters // EUREKA: Life Sciences. 2019. Issue 3. P. 35–40. doi: http://doi.org/10.21303/2504-5695.2019.00918







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ISSN (print) 1729-3774, ISSN (on-line) 1729-4061