Grain Products and Mixed Fodder’s

ISSN-print: 2313-478X
ISSN-online: 2411-3921
ISO: 26324:2012
Архiви

FEATURES OF CORN CONSUMPTION IN THE FOOD PRODUCTION INDUSTRY

##plugins.themes.bootstrap3.article.main##

O. SHAPOVALENKO
L. KUSTOV

Анотація

This paper presents the features of corn as raw material for groat industry. Corn is used in many segments of the food and
processing industry. corn is processed for traditional food products — groats, flakes, flour, extruded foods, and other corn byproducts
are widely used for the production of dry breakfast cereals, snacks, cereal bars. In terms of using of the advanced processing
technologies, the industry produces starch, gluten, and germs. Corn germ is used to produce the high-value vegetable oil, as
well as starch — for both food and non-food purposes. More than half (65%) of corn is used for feed purposes, 25% –technical purposes,
and nearly 20% – for various types of food production. corn is processed for traditional food products — groats, flakes, flour,
extruded foods, and other corn by-products are widely used for the production of dry breakfast cereals, snacks, cereal bars. For the
colour, corn is divided into white and yellow types. According to the literature data analysis, yellow corn is more used in China,
Argentina, Brazil, while white corn — in some countries of Asia, Latin America, and the Balkan countries. Depending on its
morphological features, the corn kernelis divided into various groups, species and subspecies.
In Ukraine corn kernel is classified into 8 types, with separately defined limitations on the content of the major crop in the
batch, grains of other type, etc. Corn of І-VІІІ types with the quality indicators specified in the standard, for the production of food
products. Flint and dent corn types are the most applied grain varieties in the industry, they are widely used in the production segment
of food and feed products. Sweet corn is widely used as a vegetable crop in the food canning, food concentrates, starch and
brewing industries due to its flavor properties. Popped corn is not only the most convenient raw material for the production of popcorn,
but it also can be used as the raw material for the production of corn curls and dry breakfast cereals By analyzing the weight
fraction of fat in kernels of different corn varieties we can note that the lowest number of fat is typical for popped corn (4.0%) and
the largest – for sweet corn (9.1%); dent and flint corn have the same total fat number (4.5-4.9%).Test weight of corn types – popped
corn ranges within 712-826 g/l, dent corn - 875-893 g/l, and flint corn - 768-786 g/l. The weight of 1000 kernels of corn depending
on the varieties changes within 150-600 g.

Ключові слова:
Для цієї мови відсутні ключові слова

##plugins.themes.bootstrap3.article.details##

Як цитувати
SHAPOVALENKO, O., & KUSTOV, L. (2019). FEATURES OF CORN CONSUMPTION IN THE FOOD PRODUCTION INDUSTRY. Grain Products and Mixed Fodder’s, 19(1), 28-36. https://doi.org/10.15673/gpmf.v19i1.1318
Розділ
ЗЕРНО: ТЕХНОЛОГІЯ ТА ЯКІСТЬ

Посилання

1. Serna-Saldivar, S. O. Food uses of whole corn and dry-milled fractions Corn. [Text] / S. O. Serna-Saldivar, E. P. Carrillo. – AACC International Press, 2019. – p. 435-467.
2. Inglett, G. Maize: Recent Progress in Chemistry and Technology[Text] / G. Inglett. – Elsevier, 2012. - 262 p.
3. Igoe, R. S. Dictionary of food ingredients [Text] / R. S. Igoe . – Springer Science & Business Media, 2013. - 201 p
4. Prodovolstvennaya i selskohozyajstvennaya organizaciya Obedenennyh nacij [Elektronnij resurs]. – rezhim dostupu: http://www.fao.org/home/ru/
5. Moskvichev, A. Yu. Effektivnost sposobov osnovnoj obrabotki i sredstv himizacii na zernovuyu produktivnost kukuruzy na chernozemnyh pochvah Volgogradskoj oblasti [Tekst] / Moskvichev A. Yu. i dr. // Izvestiya Nizhnevolzhskogo agrouniversitetskogo kompleksa: nauka i vysshee professionalnoe obrazova-nie. – 2013. – №. 4 (32).
6. Analitika Ukragrokonsalt [Elektronnij resurs]. – rezhim dostupu: http://www.ukragroconsult.com/analytics?id=all
7. Hammond, B. G. Impact of food processing on the safety assessment for proteins introduced into biotechnology-derived soybean and corn crops [Text] / B. G. Hammond, J. M. Jez // Food and Chemical Toxicology. – 2011. – vol. 49. – №. 4. – p. 711-721.
8. Zinchenko, O.I. Roslinnictvo [Tekst]/ O.I. Zinchenko, V.N. Salatenko, M.A. Bilonozhko. – K.: Agrarnaosvita, 2001. – 591 s.
9. Corn. Specifications: DSTU 4525: 2006. – [Valid from 2007-04-01]. – K.: State Committee of Ukraine, 2007. – 15 p. – (National Standard of Ukraine).
10. Osokina, N. M Tehnologichni vlastivosti zerna gibridu kukurudzi PR39B58 [Tekst] / N. M. Osokina, K. V. Kostecka, Ya. V. Yevchuk // Zbirnik naukovih prac Umanskogo nacionalnogo universitetu sadivnictva. – 2014. – №. 86 (1). – S. 37-43.
11. Salo, O. S. Innovacijni napryami selekciyi specializovanoyi kukurudzi v Instituti roslinnictva im. VYa Yur’yeva UAAN [Tekst] //Visnik CNZ APV Harkivskoyi oblasti.–2009.– T. 6. – S. 131-137.
12. Koptelova, E. K. O krahmale iz voskovidnoj kukuruzy [Tekst] / E. K. Koptelova, N. D. Lukin, Yu. I. Tretyakov //Pishevaya promyshlennost. – 2012. – №. 4. – S. 56-58.
13. BeMiller, J. N. Starch: Chemistry and Technology [Text] / J.N. BeMiller, R.L. Whistler. – Academic Press, 2009. – 894 p.
14. Chakraverty, A. Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices [Text] / A. Chakraverty, A. S. Mujumdar, H. S. Ramaswamy. – CRC Press, 2003. – 912 p.
15. Philippeau, C. Relationship between ruminal starch degradation and the physical characteristics of corn grain [Text] / Philippeau C. et al. // Journal of animal science. – 1999. – vol. 77. – №. 1. – p. 238-243.
16. Ghosh, T.K. Energy Resources and Systems: Volume 2: Renewable Resources [Text] / T.K. Ghosh, M.A. Prelas. – Springer Science & Business Media, 2011. – 727 p.
17. Domareckij, V. A. Tehnologiya ekstraktiv, koncentrativ i napoyiv iz roslinnoyi sirovini.: Pidruchnik dlya VMNZ III-IV r.a. [Tekst] – Nova Kniga. – 370 c.
18. Applewhite, T. H. Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs [Text] / T. H. Applewhite. – The American Oil Chemists Society, 1989.
19. Zarkadas, C. G. Assessment of the protein quality of 15 new northern adapted cultivars of quality protein maize using amino
acid analysis [Text] / C. G. Zarkadas et al. //Journal of agricultural and food chemistry. – 2000. – vol. 48. – №. 11. – p. 5351-5361.
20. Lásztity R. Cereal Chemistry [Text] / R. Lásztity. – International Specialized Book Services, 1999. – 307 p.
21. Bajaj, Y.P.S. Maize, Biotechnology in Agriculture and Forestry [Text] / Y.P.S. Bajaj . –Springer Science & Business Media, 2012. – 632 p.
22. Meurant, G. Lipids in cereal technology[Text] /. Elsevier, 2012. – 425 p.
23. Wrigley, C. W. Encyclopedia of food grains [Text] / C. W. Wrigley, H. Corke, K. Seetharaman, J. Faubion. – Academic Press, 2015. – 1976 p.
24. Belitz, H.-D. Food Chemistry [Text] / H.-D. Belitz, W. Grosch, P. Schieberle. – Springer Science & Business Media, 2013. – 993 p.
25. Kulp, K. Handbook of Cereal Science and Technology [Text] / K. Kulp.  CRC Press, 2000.  808 p.
26. Malin, S. Starch in Food: Structure, Function and Applications [Text] / S., Malin, L. Nilsson. – Woodhead Publishing, 2017. – 916 p.
27. Ahmed J. Novel food processing: effects on rheological and functional properties[Text] /. – CRC Press, 2016. – 510 p.
28. Inglett, G.Maize: Recent Progress in Chemistry and Technology [Text] /. – Academic Press, 2012.– 262 p.
29. Y. H. Hui, F. Sherkat Handbook of Food Science, Technology, and Engineering 4Volume Set [Text] / Y. H. Hui, F. Sherkat. – CRC Press, 2005. – 3632 p.
30. Henry, R. J. Cereal Grain Quality [Text] / R. J. Henry, P. S. Kettlewell.  London UK: Chapman and Hall, 1996.  488p.
31. Larkins, B. A. Maize Kernel Development [Text] /. – CABI, 2017. – 253 p.
32. Gwirtz, J. A. Processing maize flour and corn meal food products [Text] / J. A. Gwirtz, M. N. Garcia-Casal//Annals of the New York Academy of Sciences. – 2014. – vol. 1312. – №. 1. – p. 66-75.
33. Lasztity R. The chemistry of cereal proteins [Text] /. – Routledge, 2017. – 336 p.
34. Liu, K. Distillers Grains: Production, Properties, and Utilization [Text] / K. Liu, K. A. Rosentrater. – CRC Press, 2016 . – 564 p.
35. Fadeev, L. Kukuruza. Osobennosti stroeniya [Tekst]. – Hranenie i pererabotka zerna. – 2015. – T. 192. – №. 3-4. – S. 41-43.
36. Yahtanigova, Zh. M. Himicheskij sostav i pitatelnaya cennost zerna i listostebelnoj massy razlichnyh podvidov kukuruzy [Tekst]. – Novye tehnologii. – 2008. – №. 5.
37. Sotchenko Yu. V. Issledovanie himicheskogo sostava zerna perspektivnyh samoopylennyh linij kukuruzy [Elektronnij resurs]. – rezhim dostupu:http://bibl-stgau.ru/images/Files/number29.pdf#page=220
38. Kulakova, E. V. Contribution to the investigation of the corn germ Part I. Corn germ as a valuable source of protein [Text] / E. V. Kulakova, E. S. Vainerman S. V. Rogoshin// Molecular Nutrition & Food Research. – 1982. – vol. 26. – №. 5. – p. 451-456. doi.org/10.1002/food.19820260508
39. Briggs, D. E. Malts and malting [Text]. – Springer Science & Business Media, 1998. – 796 p.
40. Karababa, E. Physical properties of popcorn kernels. – Journal of Food Engineering. – 2006. – vol. 72. – №. 1. – p. 100- 107. doi:10.1016/j.jfoodeng.2004.11.028
41. Kent, N.L. Technology of cereals: an introduction for students of food science and agriculture [Text] / N.L. Kent, A.D. Evers.  Woodhead Publishing, 1994.  334 р.
42. Hallauer, A. R. Specialty Corns, Second Edition [Text] / A. R. Hallauer. – CRC Press, 2000. –496 p.
43. Scrob, S. The biochemical composition and correlation estimates for grain quality in maize [Text] / Scrob S. et al. //Journal of Agroalimentary Processes and Technologies. – 2014. – vol 20. – №. 2. – p. 150-155.
44. Shutenko Ye.I. Tehnologiya krup’yanogo virobnictva: navch. posibnik / Ye.I. Shutenko , S.M. Soc.- K.: Osvita Ukrayini, 2010. – 272s.
45. Ray, R.C. Bioethanol Production from Food Crops: Sustainable Sources, Interventions, and Challenges [Text] / R.C. Ray, S. Ramachandran. – Academic Press, 2018. – 460 p.
46. Thorne, P.J. Maize as Food, Feed, and Fertiliser in Intensifying Crop-livestock Systems in East and Southern Africa: An Ex Ante Impact Assessment of Technology Interventions to Improve Smallholder Welfare [Text]. – ILRI, 2002. – 112 p.
47. Egorov, G.A Tehnologiya muki. Tehnologiya krupy [Tekst] / G.A. Egorov, N.V. Kurkina, G.C. Cybikova, i dr. – Moskva:
KolosS, 2005. – 296 c.