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

Authors

DOI:

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

Keywords:

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

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.

Author Biographies

Nadya Dzyuba, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Restaurant and Health Food Technology

Elena Bunyak, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Postgraduate student

Department of Grain Processing Technology

Sergey Sots, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Grain Processing Technology

Irina Bilenka, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Restaurant and Health Food Technology

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Published

2019-06-17

How to Cite

Dzyuba, N., Bunyak, E., Sots, S., & Bilenka, I. (2019). Development of the formulation for extruded products based on sugar corn grain and determining their quality indicators. Eastern-European Journal of Enterprise Technologies, 3(11 (99), 60–69. https://doi.org/10.15587/1729-4061.2019.170461

Issue

Vol. 3 No. 11 (99) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Nadya Dzyuba, Elena Bunyak, Sergey Sots, Irina Bilenka

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