Scientific Journal of KubSAU

In modern food production, extrusion is an actual and effective variant of intensification of technological processes. Its essential advantage is the possibility of correcting the content of proteins, vitamins and minerals in the finished product. The analysis of works devoted to the problems of obtaining food products of valuable food composition by extrusion technology shows the importance of further work in this direction. The purpose of the work was to analyze the technological methods of producing snacks on a nut-and-grain basis, taking into account the need to obtain a complex of substances of daily requirements with a small volume of consumed food. In accordance with the purpose, the main tasks of the work were identified. To substantiate the expediency of producing grain crips balanced and enriched composition; investigate the chemical composition and substantiate the choice of raw materials for the production of crisps of high nutritional value; to offer techniques for improving the technology of obtaining extruded snacks; to develop recipes and to test the improved technology of obtaining food snacks on a nut-and-grain basis. In the course of the work, the qualitative composition of the main grain and auxiliary plant species was investigated. We studied the optimal technological parameters of the production process of air snacks and original flavor combinations. We established expedient extrusion conditions for obtaining a product with predetermined properties. Various parameters of the final air product obtained by optimizing the formulation components were added when blending CO2-extracts and some types of CO2-meal. The composition and properties of the investigated objects were evaluated according to generally accepted procedures. When creating graphs, optimizing the formulation composition and for static processing of the results of the research, mathematical methods were used. The technological parameters of the production process of air snacks from domestic raw materials and original flavor and biologically active additives are presented. Formulations of new snack products are proposed. Ways of optimization of the applied technology in order to obtain a product of higher nutritional value are presented