It should be noted that in contrast to the majority of extruded breakfasts presented
in the market, hazardous substances are not introduced in our products, namely
artificial colorants, flavors, flavor additives and other substances whose use is
hazardous to human health.
The obtained data of research of extruded products showed that the developed
composition of the enriched product allows to obtain a product with high biological
indices.
CONCLUSION
As a result of the research, it was found that:
- when preparing the composition of the extruded grain product, a formulation
with a content of whole wheat grain of 15% was obtained. In this formulation, the ratio
of all essential amino acids is most closely approximated to the ideal protein;
- evaluation of the chemical composition of the extruded product showed that the
introduction of its whole grain millet grain increased the nutritional value of the
finished product. It is shown that with partial replacement of cereals on whole grain
millet, the mass fraction of protein increases to 11.03%. The enrichment of the extruded
grain product with whole wheat grains leads to an increase in the finished product of
the human body's essential macro-nutrients such as potassium (3.9 times), calcium (4.9
times), magnesium (4.6 times), phosphorus (10 times), iron (in 1,1 times), niacin (in
1,4 times), vitamin E (1,2 times). The energy value of the enriched extruded product is
326 kcal, which is 3.7% more than in the control sample.
It is established that according to organoleptic parameters and safety indicators,
the extruded grain product enriched with whole grain millet meets the normative
documentation for this type of product.
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