The research of secondary resources in corn processing

The effective use of secondary resources corn processing and maximum extraction components with useful specific physical chemical characteristics allow production innovative national fermented milk products functional technological properties high nutritional value. purpose the scientific research was to study composition mineral, biologically valuable substances raw materials such as fresh roots, grains stalks Zea Mays corn. main direction is substantiation selection during corn, which contain active Creation bases for designing multi-component food non-traditional types materials, improvement technology one urgent issues practical importance. object root, grain stigmas genus Mays. Physical indicators, vitamin mineral were determined research. By recycling in processing, it possible obtain an extract a substance, by extracting most from it, allows obtaining properties. Analysis existing technologies after clearly shows that none available solutions ensure preservation their integrity quality. In this regard, results contribute science. From this, can be concluded selected considered source substance antioxidant