Nadya Dzyuba, Olena Bunyak, Iryna Bilenka


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+”.


Mathematical modeling of recipe; corn sticks; extruding

Full Text:



Advancing food safety initiatives: strategic plan for food safety including foodborne zoonoses 2013–2022 (2013). World Health Organization. Geneva, 32.

Urubkov, S. A., Korolev, A. A., Koptyaeva, I. S., Korneva, L. Y. (2018). Development of dietary extruded products containing flax. Polzunovskiy vestnik, 4, 84–88. doi:

Kizatova, M. Zh., Iztaev, A. I., Abdykarimova, A. P., Nurgozhina, Zh. K. (2013). Znachenie ekstruzionnoy tekhnologii v proizvodstve pischevyh produktov. Vestnik Almatinskogo tekhnologicheskogo universiteta, 2, 58–62.

Zimnyakov, V. M., Kukharev, O. N., Kurochkin, A. A., Frolov, D. I. (2017). Rational technological parameters in the production of multicomponent composite based on flax seeds. Niva Povolzh'ya, 4 (45), 157–163.

Valevskaya, L., Dzyuba, N., Bunyak, E., Evdokimova, G. (2017). The meaning of grain cultures in healthy food. Sciences of Europe, 2 (18 (18)), 71–73.

Iorhachova, K. H., Lebedenko, T. Ye. (2015). Khlibobulochni vyroby ozdorovchoho pryznachennia z vykorystanniam fitodobavok. Kyiv: K-pres, 464.

Brownlee, I. A., Chater, P. I., Pearson, J. P., Wilcox, M. D. (2017). Dietary fibre and weight loss: Where are we now? Food Hydrocolloids, 68, 186–191. doi:

Kasyanov, G. I., Olkhovatov, E. A., Sakibaev, K. S. (2017). Innovations in the technology of dry breakfast products manufacturing. Nauchniy zhurnal KubGAU, 130 (06). doi:

Wani, S. A., Kumar, P. (2016). Effect of incorporation levels of oat and green pea flour on the properties of an extruded product and their optimization. Acta Alimentaria, 45 (1), 28–35. doi:

Cardoso, J. de F., Casarotto Filho, N., Cauchick Miguel, P. A. (2015). Application of Quality Function Deployment for the development of an organic product. Food Quality and Preference, 40, 180–190. doi:

Telezhenko, L., Dzyuba, N., Kashkano, M. (2015). Instant porridge composition of the functional purpose: technological aspects. Food Science and Technology, 9 (4), 68–73

Bravo-Núñez, Á., Gómez, M. (2019). Physicochemical properties of native and extruded maize flours in the presence of animal proteins. Journal of Food Engineering, 243, 49–56. doi:

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

Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., Miličević, B. (2016). Influence of spelt flour addition on properties of extruded products based on corn grits. Journal of Food Engineering, 172, 31–37. doi:

Mardar, M., Tkachenko, N., Znachek, R., Leonardi, C. (2017). Optimization of formulation composition of the crispbread with improved consumer properties. Technology Audit and Production Reserves, 2 (3 (34)), 22–29. doi:

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:

Belitz, H.-D. et. al. (2009). Food Chemistry. Springer-Verlag Berlin Heidelberg, 1070.

Velisek, J. (2014). The Chemistry of Food. Wiley, 1125.

Simpson, B. K. (Ed.) (2012). Food Biochemistry and Food Processing. Wiley, 900. doi:



  • There are currently no refbacks.

Copyright (c) 2019 Nadya Dzyuba, Olena Bunyak, Iryna Bilenka

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)