PRODUCTION OF PRODUCTS USING SECONDARY FOOD RAW MATERIALS

The relevance of conducting research in the field of developing snack products with specified quality characteristics that can meet the physiological needs of different population groups with an accelerated pace of life is confirmed by the order. 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.