Gyrka O. Consumer properties and the keeping of new extruded products

The dissertation is devoted to topical problems of food concentrates industry - the creation of new extruded products ready for consumption without cooking with improved consumer properties and improving store them in the process of commodity circulation. Determine the feasibility of combining and using vegetable oils and animal fats, bee products, herbal, food additives, fruit and vegetable raw, and wild berries, aromatic raw materials in the form of extracts, powders, syrups to create products of extrusion of high nutritional value, implementation of which will improve the range of breakfast cereals functional purpose. Scientifically proven effect of natural enriches on the consumer properties and quality of new extruded products, improve food and increase the biological value of finished products. Proposed to stabilize the quality of fat-containing breakfast cereals during storage, use natural inhibitors provide optimum conditions and terms of using traditional and newpackaging materials. Substantiated that the packing of BOPP guarantees the quality and extending shelf life of breakfast cereal to 9 months or more, and the best barrierproperties under conditions of cold storage showed packages of non-orientedpolypropylene. The complex merchandising assessment, testing in industry and justified social and economic effectiveness of the new breakfast cereal extrusion technology. Novelty of the technical solutions is confirmed by the normative and technical documentation, andis protected by declarative patent for utility model.