MULTICOMPONENT EXTRUDATE BASED ON TOMATO SEEDS

Abstract

The paper presents the material testifying to the relevance of the involvement of their secondary components in the economic turnover of plant raw materials. It is shown that waste from tomato processing has a significant potential for use in bakery production as a source of food additives, which allows enriching bread and bakery products with protein, dietary fibers and biologically active substances. Based on the analysis of previously performed works, arguments are given in favor of a technological solution in which the useful ingredients of tomato seeds are used as part of a multicomponent extrudate obtained by processing a mixture of these seeds with wheat grain. Technological modes of operation of the extruder for obtaining this semi-finished product are proposed.