IMPROVING THE CONTENT OF DIETARY FIBER AND BIOACTIVE COMPONENTS IN EXTRUSION PRODUCTS

Abstract

For the production of snacks, various cereals are used as the main ingredients. However, at present, enrichment of extruded products with dietary fiber, bioactive components is increasingly common. The physicochemical and organoleptic properties of extruded products depend on the addition of ingredients rich in proteins, fiber and bioactive components. The nutrient content of the extrudates is particularly influenced by the conditions of the extrusion process. The article discusses research in the use of various technologies and the use of raw materials that improve the nutritional value and other properties of extrusion products.