Development of the Recipe of Corn Sticks Based on Sugar Corn Grain and Determination of Their Quality Parameters

Abstract

The recipes of extruded products, namely corn sticks “Kukurudzianka” and “Kukurudzianka+” based on sugar corn grain with the increased content of vitamins and protein were developed. The recipe of extruded grain products was optimized using an inset Excel Solver of a table processor MS Excel (WINDOWS 2010). The developed extrudates may be recommended for consumption by teenagers, children, at dietary nutrition, and consumption by other population layers. Physical-chemical parameters of obtained extrudates were determined, the analysis of such parameters as soaking and digestion ability was conducted. The in vitro studies established that the developed products have a high level of assimilability, reaching almost 85 %. The obtained data of studying quality parameters demonstrated that at storage during 6 months at temperature (15±5) °С humidity 70–75 % in the polypropylene package, the content of sanitary-demonstrative microorganisms corresponds to sanitary-hygienic requirements to dry breakfasts. The developed products have the high content of protein substances that is important in the aspect of consuming need of the modern human’s organism. Consumption of 100 g of sticks provides the human organism with irreplaceable amino acids in general by 24,1 %. The products, presented in the study differ by the high content of main nutrients, necessary for the human organism. The content of calcium satisfies almost 13 % of the daily need, phosphorus – 75 % and potassium – 9 % at consumption of 100 g of corn sticks “Kukurudzianka” and “Kukurudzianka+”.

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

“…The microbiological parameters were determined by: MAFAM -according to GOST 10444.15, bacteria of the colon bacillus -according to GOST 30726-2001, Staphylococcus aureus -according to GOST 10444.2, pathogenic microorganisms, in particular bacteria of the Salmonella group -according to DSTU IDF 122С:2003, yeast and mold mushrooms -according to GOST 10444.12 and S. aureusaccording to GOST 30347-97. We carried out the studies using the methods described in paper [32].…”