SUBSTANTIATION OF THE TECHNOLOGY OF EXTRUDING SEEDS ZUCCHINI

Abstract

The paper presents a material indicating that the content of the most valuable ingredients pumpkin seeds and squash are very close. Based on the analysis of previously performed in the Russian Federation and abroad works, the arguments in favor of a technological solution in which the extrusion treatment of seeds of the pumpkin family is carried out without pre-cleaning them from the shell (husk). The proposed technology of production of dietary supplements based on grains of wheat and seeds of zucchini, which can find application in the production of functional or enriched bread and flour confectionery products.