POLYCOMPONENT EXTRUDATE BASED ON PEPPER SEEDS

Abstract

The paper substantiates the relevance of involving in the economic circulation of secondary raw materials obtained during the processing of sweet pepper. It is shown that pepper seeds have a significant potential for use in bakery production as a source of nutritional supplements, which makes it possible to enrich bread and bakery products with protein, dietary fiber and biologically active substances. Based on the analysis of previous works, arguments are presented in favor of a technological solution in which the useful ingredients of pepper 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. To obtain a polycomponent extrudate based on pepper seeds, wheat grain with a mass fraction of moisture of 14%, corresponding to the requirements of GOST R 52554-2006 to the basic conditions for this crop, should be used as a filler. Under this condition, an extrudate of the required quality can be obtained by processing a mixture of pepper seeds and wheat grains in a ratio of 1:1.