EXTRUSION TECHNOLOGY IN THE PRODUCTION OF READY-TO-EAT SNACK PRODUCTS

Abstract

The article examines the features of using extrusion technology in the production of ready-to-eat snack products and its influence on the formation of the structure, texture, and nutritional value of these products. The aim of the study is to analyze current scientific data on the possibilities of using extrusion to produce snack products with improved functional and nutritional characteristics. The research is based on methods of analysis and generalization of scientific literature devoted to extrusion technology, the properties of extruded cereal products, and the influence of technological parameters on the quality of finished products. The main principles of extrusion processing of food raw materials are considered, including the operational characteristics of single-screw and twin-screw extruders, as well as the effects of temperature, raw material moisture, screw rotation speed, and formulation composition on the formation of extrudate structure. Special attention is paid to the role of raw materials containing starch, protein, and dietary fiber, as well as their influence on product expansion, textural characteristics, and sensory properties. It is shown that extrusion processing contributes to the modification of starch and protein structures, increasing their digestibility and altering the glycemic index of finished products. The possibilities of improving the nutritional value of snack products by incorporating whole-grain components, dietary fiber, and bioactive compounds of plant origin are also considered. It is established that optimization of formulation and extrusion processing parameters makes it possible to obtain products with desired structural and functional properties while reducing their energy value and glycemic load. The scientific novelty of the work lies in the systematization of modern knowledge about the relationship between extrusion processing parameters, raw material composition, and the formation of the quality of ready-to-eat snack products, which makes it possible to substantiate the prospects for developing new functional food products with improved consumer and nutritional characteristics.