ДАЙЫНДЫҚ ДӘРЕЖЕСІ ЖОҒАРЫ КОЭКСТРУДИРЛЕНГЕН КӨП ДӘНДІ ӨНІМДЕРДІҢ САПА МЕН ҚАУІПСІЗДІК КӨРСЕТКІШТЕРІН ЗЕРТТЕУ

Abstract

One of the ways to increase the nutritional and food value of highly prepared extruded products is the technology of introducing biologically active components enriched with vitamins and amino acids. Fruit raw materials are used as raw materials for the production of coextruded food products, which significantly improves the taste properties of the developed product. The mass introduction of such technology is hampered by insufficient research into the processes of extrusion and coextrusion, as a result of which one can speak of the imperfection of the scientific and practical base; this hinders the creation of universal experimental setups necessary to substantiate the optimal parameters for processing various food media. On the other hand, the lack of promotion of healthy and rational nutrition makes it difficult to include this category of food products in the mass diet due to the existence of national characteristics in the diet of the population predisposed to high-calorie and high-energy nutrition. Therefore, the study of quality and safety indicators of highly prepared multi-cereal products with fruit and berry filling is relevant.