The effect of fortifying additives on the quality indicators of extruded grain products

   Introduction. Currently, it is important to provide the body with complete and balanced nutrition. The creation of products fortified with nutrients contributes to their increased nutritional value.

   Therefore, the main objective of the research was to develop a ready-to-eat product with an optimal composition, which will also contribute to the development of a limited field of functional nutrition.

   The goal of the research is to study the impact of fortifying additives on the quality indicators of extruded grain products.

   The objectives are to study the impact of flavoring and fortifying additives on the quality of the finished product; to develop a recipe for barley sticks and obtain a pilot sample; to analyze the quality indicators of the finished product.

   The object of this research was extruded barley sticks enriched with oat bran and quinoa flour.

   The research methods. The research was conducted at the Department of
Production Technology and Product Expertise of Volgograd State Agrarian University. A recipe for sticks was developed, in which 50 % of the main raw material was barley flour, 50 % of the auxiliary raw materials were quinoa flour, oat bran, and almond oil.

   The results and discussion. The results of the organoleptic and physicochemical indicators complied with the requirements of GOST R 50365-92. According to the results of the organoleptic evaluation, it was established that the sticks were thin and airy in appearance, had bubbly swellings, were light brown in color in powdered sugar, had a pronounced cereal smell, a sweetish taste, and a brittle consistency. The nutritional value of the sticks was 171 kcal, and the amount of dietary fiber per 100 g of product was 9.37 mg, primarily due to the addition of barley flour.

   Conclusion. Barley sticks were developed using barley flour as the main raw material, as well as quinoa flour and oat bran.

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