Zapototska O. Co-extrusion products with increased food value.

Dissertation is devoted to current problems of food concentration industry - creation of new products of high temperature extrusion with fruit stuffing that is consumption ready without a culinary processing and with incrased food and biological value. There was determined the optimal dozing of pectins, native and modified starch of different origin with the aim of creation of stabilization systems for fruit stuffing making with certain organoleptic and structural-mechanical features on basis of complex research of rheological and sorption characteristics of hydrocolloids. There was proposed a method of food value increase of body for co-extrusion products with recipe addition of peas, lentil, beans, lupine, sunflower remains and different natural origin of cellulose. The approbation was conducted in industry condition and there was proven the socio-economical effectiveness of new dry breakfasts of co-extrusion technology. Novelty of received technical decisions is confirmed with normative technical documenations and reserved by declaration patents on useful model.