MODELING OF TECHNOLOGY FOR PRODUCING AN EXTRUDED COMPOSITE MIXTURE OF WHEAT GRAIN AND GRAPE SEEDS

Abstract

The modern approach to the production of enriched and functional foods involves the use of ingredients in the formulations of products that have a positive effect on the human body. These usually include dietary fiber, vitamins, minerals, polyunsaturated fatty acids, probiotics, prebiotics and synbiotics. Grape seeds are a typical example of an extremely useful secondary raw material containing many of the listed ingredients. The article presents a material that allows to eliminate the shortcomings previously identified in the process of using grape seeds as a functional food additive. For this purpose, based on experimental data, a model was obtained and analyzed that characterizes the technological process of obtaining an extruded composite mixture of wheat grain and grape seeds. The rational technological parameters of the extruder are presented, which allow obtaining the necessary porosity of the finished extruded composite mixture.