Makhynko L. The refinement of technology of products of the high temperature coextrusion increased food value

The thesis is dedicated to the refinement of technology of products of high temperature coextrusion with the aim of increasing of their quality, food and biological value. With the help organoleptical, phusical and chemical methods influence of untraditional raw material of vegetable origin (seed of legumes, seed of flax, malt extracts, products of seaweed processing, dry ground medical plants, floral pollen) has been determinated on the general characteristics of quality of the prepared products. Possibility of the using of such raw material is explored in production of coextrusion products on the basis of the fatty fillings, the rational dosages of untraditional raw material have been installed for providing the high quality and food value of the finished products. The possibility of prolonging the term of products storage of coextrusion on the basis of the fatty fillings with the using of powders of medical plants has confirmed. Normative documentation on dry breakfasts of extrusion technology withfillings has developed. The rifined technology has approved in production conditions and defended by patents of Ukraine. Keywords: high temperature coextrusion, corps, filling, raw material of vegetable origin, biological value, food value, a period of storage