DEPENDENCE OF QUALITY INDICATORS OF EXTRUDATE ON RAW MATERIAL CHARACTERISTICS

The way to solve the problem of correcting the technological indicators, especially porosity and moisture content in extruded protein-fat systems based on soybean, rapeseed, hemp and corn groats is considered. The peculiarity of the work is the substantiation of the rational ratio of the content of moisture and lipids in the raw components of the extrudate, which is an important aspect of rationalizing the composition and improving the texture of innovative extruded products based on the specified raw materials. The object of the research is the technological indicators, in particular the porosity and humidity of the extruded protein-fat system, depending on the moisture and lipid content of the raw components. A rational ratio of moisture content (10.5...12.5 %) and lipids (3.5...5.0 %) in the raw material for the extruded protein-fat system has been established. The physico-chemical and technological indicators of the extruded protein-fat system of the developed composition were compared with the same indicators of the existing similar product (extruded multi-cereal flakes). The indicators of the composition of the developed extract correspond to the indicators of the comparison product in terms of lipid content (4.4% vs. 4.6 %), moisture and volatile substances (8.5 % vs. 9.1 %). The indicators of the developed extrudate exceed the indicators of the comparison product in terms of crude protein content (29.0 % vs. 8.2 %) and porosity (130 % vs. 105 %). The fiber content in the developed product is lower than the comparison product (14.2 % versus 56.1 %). The obtained data are explained by the fact that a complex of components was used, some of which are production waste, with reasonable moisture and lipid content, which affected the positive technological characteristics of the extrudate. An applied aspect of using this scientific result is the possibility of rationalizing the process of extruding oilseed meal to achieve the desired texture, porosity and stability of the lipid component of the product.