to the human body synthetic additives (dyes, emulsifiers, flavors etc.).
The prospect of development, development and production of enriched extruded
grain products of high nutritional value is conditioned, firstly, by the tendency to save
time spent on cooking, and secondly, by an increase in the number of consumers, for
which the main choice of food is not only taste properties , but also the nutritional value
and, thirdly, the growing popularity among the population of ready-to-eat dry breakfast
[14].
Therefore, the expansion of the range, production and consumption of enriched
extruded grain products will reduce the level of protein deficiency, enrich the diet of
the population with the necessary vitamins, macro and microelements, food fibers and
other biologically active substances, which in turn will lead to the improvement of the
human body.
Purpose and tasks of the research. The purpose of the work was to develop a
composition of an extruded grain product with a high percentage of protein and macro
components.
According to the goal, the following tasks were set:
- to develop an extruded grain product composition according to the optimality
criterion;
- to give an assessment of the quality of the developed sample of extruded grain
products on the basis of indicators of food, biological and energy value;
- To determine the organoleptic parameters and safety indicators of the extruded
grain product.
Materials and methods of developing a composition of a balanced extruded
grain product. The first stage in the development of a new product and its quality
assessment is the modeling of the product composition, which consisted of the choice
of the standard, the selection of components and the mathematical calculation of the
formulation. The task of modeling was to establish the ratio of components of the
mixture, both from the perspective of the composition of the finished product on the
main nutrients (in accordance with the formula of balanced nutrition), and in terms of
consumer properties of the product, taking into account technological capabilities with
a minimum cost of the product.
For solving the linear programming problem, a standard program from the
Microsoft Exel table processor packet was used at the Department of Technology for
Storage of Grain, Odessa National Academy of Food Technologies (Odessa, Ukraine)
[15].
For the study of the organoleptic properties of the extruded grain product
(appearance, color, taste, smell, structure), the method of profiling was used. The
essence of this method is that the complex notion of one of the organoleptic properties
are presented as a set of simple components, which are estimated by the tasters in
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