Shulga O. The working out the technology of extrusion potato products with the raised food value

The thesis is devoted the working out the technology of extrusion potato products on the basis of dry mashed potatoes by a method high-temperature extrusion. For the purpose of increase of their food value the additional raw materials have been used: carrot beet, apple powders, groats of barley, millet, corn, rice, peas, dry skim milk and fennel essence. The chemical compound of the basic, additional raw materials and their basic physical and chemical indi-cators is defined. Influence of additional raw materials on the basic indicators of quality of finished products is studied. It is established positive influence on taste, smell, colour, consistence of extrusion products. Optimum dispensing of all kinds of additional raw materials is established. Changes of components of the basic and additional raw materials under the influence of high-temperature extrusion by means of physical and chemical and spectral methods of the analysis are investigated. Compound of extrusion potato products are developed. Biological value and caloric content developed extrusion potato products are defined. The Target date of storage of finished products. The standard documentation on extru-sion potato products is developed. The developed technology is checked up in production conditions also are protected by patents of Ukraine. Keywords: extrusion potato products, high-temperature extrusion, the basic and additional raw materials, food value, taste, smell, colour, consistence and physical and chemical indicators.