ИСПОЛЬЗОВАНИЕ СТЕРЖНЕЙ ПОЧАТКОВ КУКУРУЗЫ  В РЕЦЕПТУРАХ ПРОДУКТОВ ПИТАНИЯ (ОБЗОР ЛИТЕРАТУРЫ): PJPZSD

Карина Ильдаровна  Шайхиева; Светлана Владимировна  Борисова

doi:10.25712/ASTU.2072-8921.2026.02.011

Авторы

Карина Ильдаровна Шайхиева Казанский национальный исследовательский технологический университет https://orcid.org/0000-0003-1188-7885
Светлана Владимировна Борисова Казанский национальный исследовательский технологический университет

DOI:

https://doi.org/10.25712/ASTU.2072-8921.2026.02.011

Ключевые слова:

стержни початков кукурузы, биомасса, мука из стержней, переработка, отход сельского хозяйства, состав, продукты питания, напитки, компонент

Аннотация

Обобщены сведения из мировых литературных источников по использованию отхода от получения зерновок кукурузы (Zea mays) ‒ биомассы стержней кукурузных початков в качестве компонента для изготовления различных продуктов питания и напитков. Кратко показана информация об объемах площадей для выращивания зерновок кукурузы и количествах образующихся стержней кукурузных початков в мировом масштабе. Также кратко приведены сведения об основных путях использования стержней початков Zea mays в различных отраслях народного хозяйства и для получения различных химических соединений. Даны сведения литературных источников о содержании биогенных соединений (целлюлозы, гемицеллюлозы, лигнина, жирных кислот и белковых соединений, некоторых фенольных соединений) в составе стержней кукурузных початков. Приведены данные по значениям водоудерживающей и маслоудерживающей способности, а также водонабухаемости нативных стержней початков Zea mays. По данным литературных источников показано, что мука из стержней початков кукурузы содержит в своем составе большое количество пищевых волокон и потенциально может использоваться в качестве источника последних в рецептурах различных продуктов питания (хлеб, макаронные изделия, печенья, кексы, крекеры и десертные изделия). Показано применение мкеи из стержней початков кукурузы для изготовления национальных продуктов питания, таких как otak-otak, putupiring, kuih kaswi. Указывается, что полифенольные соединения в составе стержней кукурузных початков являются биодоступными и обладают потенциальным биологическим эффектом, а также могут использоваться как потенциально реализуемые пищевые ингредиенты, обладающие антиоксидантными свойствами. Также показано использование экстрактов и порошка из початков кукурузы для приготовления различных напитков.

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