SUBSTANTIATION OF THE TECHNOLOGY OF EXTRUSION OF SEA BUCKTHORN SEEDS

Abstract

The use of composites based on oilseeds makes it possible to enrich food products with high-value ingredients by replacing part of wheat flour with an extruded mixture of wheat grains and any seeds of oilseeds. At the same time, the technological process is simplified and the complexity of processing native raw materials is reduced. The object of the study was a mixture of wheat and sea buckthorn seeds, which was extruded using a thermal vacuum extruder. The proposed technology of thermal vacuum extrusion of the mixture provides the necessary structural, mechanical and partially chemical changes in the shell of sea buckthorn seeds and does not lead to degradation changes in proteins and lipids of raw materials.