OPTIMIZATION OF THE COMPOSITION AND PROPERTIES OF MULTIGRAIN BREAKFASTS PRODUCED BY EXTRUSION

Abstract

The article presents the development of multi-grain breakfasts using extrusion technology, including optimization of the composition of grain mixtures and process parameters. The study was conducted using the surface response method to analyze the effect of rice, wheat, and corn ratios on the physico-chemical properties of extrusion products, such as expansion index (SEI), water absorption (WAI), water solubility (WSI), texture (hardness), and color. During the experiments, it was found that the best results are obtained with the ratio of components: 45.4% rice, 27.3% wheat and 27.3% corn, with SEI values of 5.14, WAI - 5.27 g/g, WSI - 11.24%, hardness - 44.81 N, and color - 28.65. These data confirm that the proposed grain mixture has optimal physico-chemical characteristics. The results obtained can be used to improve technological processes for the production of multigrain breakfasts, which contributes to an increase in their nutritional value and convenience of consumption.