MULTICOMPONENT FOOD ADDITIVE BASED ON VEGETABLE BEANS

Abstract

The paper systematizes information about the high potential of using vegetable beans as a food additive. Based on the analysis of previously performed works, arguments are given in favor of a technological solution in which the useful ingredients of vegetable beans are used as part of a multicomponent food additive obtained by processing a mixture of vegetable bean pods with wheat grain. Experimental material is presented based on the results of studying individual characteristics of vegetable beans of two common varieties. Technological modes of operation of the extruder for obtaining this food additive are proposed.