PHYSICAL AND CHEMICAL JUSTIFICATION AND TECHNOLOGICAL PARAMETERS FOR OBTAINING A MULTI-COMPONENT FOOD ADDITIVE BASED ON VEGETABLE BEANS

Abstract

The presented work systematizes data on the high technological potential of using vegetable beans (Phaseolus vulgaris L.) as a functional food additive. Based on a critical analysis of literature sources and the results of our own experimental studies, we have substantiated the feasibility of using a multi-component approach, in which the biologically active components of vegetable bean pods are integrated into the matrix of the food additive by thermovacuum extrusion of a mixture with wheat grain. We have also presented extended data on the physical, mechanical, and chemical characteristics of the pods of two varieties of semi-sugar beans at different stages of ontogenesis. Extruding modes have been developed and experimentally verified to ensure the production of a stable-quality extrudate with specified functional and technological properties.