THE EFFECT OF ADDITIVES ON THE TEXTURE OF COMPOSITE EXTRUDATES

Abstract

The production technology of cereals and their semi-finished products allows us to produce a variety of food products with a given structure and adjustable functional properties. The basis for the addition of functional additives served as a composite flour in the ratio (rice flour: chickpea flour: corn flour - 60:30:10). Mathematical processing of the data was performed using the methods of mathematical statistics. From regression analysis, it was noted that the addition of fenugreek seed powder showed a significant positive effect on the hardness of the extrudate, and the addition of oatmeal showed a negative effect on the hardness of the extrudate. The result showed that the composite mixture with the addition of 2% to 3% fenugreek seed powder and 6% to 8% oatmeal can be used to develop a high-quality extrudate with a minimum hardness (texture).