PROSPECTS FOR PRODUCTION OF PRODUCTS USING SECONDARY FOOD RAW MATERIALS

The article provides a brief overview of studies devoted to the extrusion of by-products of food and processing industries in the production of new generation snacks. The relevance of research in the field of developing snack products with specified quality characteristics that can meet the physiological needs of different groups of the population with an accelerated pace of life. In the conditions of modern production, characterized by complex processing of raw materials and modern processing methods, such as extrusion, recycling of by-products for the production of new snacks of a balanced composition provides an expansion of the raw material base while reducing production costs. An analysis of the research showed that the technologies currently being developed for the joint processing of starch-containing and secondary food raw materials by thermoplastic extrusion make it possible to produce safe, biologically valuable, high-quality snack products.