ANALYTICAL CONTROL AND STANDARDIZATION OF TEXTURE CHARACTERISTICS IN THE EXTRUSION TECHNOLOGY OF PROTEIN-FAT SYSTEMS

The article considers the solution to the problem of adjusting the process parameters, in particular, the porosity and moisture content in extruded protein-fat systems based on soybean, rapeseed, hemp meals and corn grits. The peculiarity of the work is to substantiate the rational ratio of moisture and lipids in the raw material 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 study is process parameters, in particular, the porosity and moisture content of the extruded protein-fat system depending on the moisture and lipid content in the raw material components. The chemical composition (lipid, moisture, crude protein and fiber content) of protein-containing (soybean, rapeseed and hemp meal) and starch-containing (corn grits) raw materials for the extruded proteinfat system was investigated. The raw material samples meet the requirements estab- lished in the relevant regulatory documentation. The lower moisture content compared to the established standards can be explained by the relative freshness of the samples, which were recently received from production. 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 was established. The developed protein-fat system of a substantiated composition has a crude protein content of (29.0 %), porosity (130.0 %). The obtained data are explained by the fact that a set of com- ponents was used, some of which are production waste, with a reasonable content of moisture and lipids, which affected the positive technological characteristics of the extrudate. An approximate aspect of using this scientific result is the possibility of rationalizing the process of extruding oil cakes to achieve the desired texture, porosity and stability of the lipid compo- nent of the product.