SUBSTANTIATION OF THE TECHNOLOGY FOR PRODUCING EXTRUDATE BASED ON POMEGRANATE SEEDS

Abstract

The use of composites based on secondary material resources makes it possible to enrich food products with high-value ingredients by replacing some of the wheat flour with an extruded mixture. At the same time, the technological process of food production is simplified and the complexity of processing native raw materials is reduced. The object of the study was a mixture of wheat and pomegranate seeds, which was extruded using a thermovacuum extruder. The proposed technology of thermovacuum extrusion of the mixture provides the necessary structural, mechanical and partially chemical changes in the shell of pomegranate seeds and does not lead to degradation changes in proteins and lipids of raw materials.