ValevskAYAa L. Commodity estimation of new types of extruded grain of new products of high nutritional value

Object - a comprehensive merchandising feature extruded cereal products high nutritional value. Purpose - Evaluation of new types of extruded cereal products increased food value. Methods of research - the organoleptic, physico-chemical (spectrometric, chromatographic, fotokolorimetricheskie), microbiological, microstructure, and modeling methods of prescription and mathematical-statistical processing of experimental data using computer technology. Scientific novelty - with the help of mathematical modeling methods developed formulation of new types of extruded cereal products high nutritional value derived from the rational combination of grain raw material and refining agents; scientifically proved the effectiveness of combining grain raw ingredients with meat (beef and beef liver) to increase the protein content and other biologically active substances in new kinds of extruded cereal products; regularities of the influence of additives on the enrichment process atakovanosti polysaccharides starch amylolytic enzymes and to enhance cleavage of proteins by proteolytic enzymes, which provides better absorption of new extruded cereal products, scientifically-based opportunity to enrich the extruded cereal products with meat components (beef and beef liver), vitamin-mineral mixture, common salt and spices that can make a product good organoleptic characteristics, high nutritive and biological value and balance of essential nutrients, new data on consumer characteristics (organoleptic, physical-chemical performance and safety indicators) fortified extruded cereal products and determined the dynamics of their changes during storage in different types of packaging; found a positive effect introduced additives and packaging to guarantee the shelf life of new types of extruded cereal products. Results are introduced in the working environment at the enterprise and military power. Scope - Food Industry.