Figure 1. Technological scheme of production of extruded grain products
enriched with whole grain millet
Indicators of the nutritional, biological and energy value of the developed
enriched extruded grain product are given in Table. 5
The analysis of the chemical composition of the extruded grain product showed
that the introduction into its composition of the enriched whole grain millet increased
the nutritional value of the finished product by increasing the biologically active
substances in it. From the data presented in Table 5, it is evident that in the partial
replacement of cereals on whole grain millet, the mass fraction of protein increases to
11.03%. It should be noted that the introduction into the extruded grain product of
whole grain millet leads to an increase in the finished product of the human body
necessary for macronutrients such as potassium (3.9 times), calcium (4.9 times),
magnesium (at 4,6 times), phosphorus (10 times), iron (1,1 times), niacin (1,4 times),
vitamin E (1,2 times). The energy value of the enriched extruded product is 326 kcal,
Cereal raw materials
Salt cooking
Sifting and
magnetic
purification
Dosage
Wheat
cereal
Corn
grits
Sifting and
magnetic
purification
Dosage
Mixing, τ=5 min.
Extruding, τ=3…5 s,
t=145…150°С,
р=2…3 mPa
Cooling to
t=20…25°С
Packing,
packaging and
labeling
Whole grain millet
grain
- 1831 -