ЭКСТРУЗИЯ ҮДЕРІСІНДЕ ӨСІМДІК ШИКІЗАТЫН ПАЙДАЛАНУДЫҢ ТЕОРИЯЛЫҚ НЕГІЗДЕРІ

Экструзия – әмбебаптығы, икемділігі, жоғары өнімділігі, төмен құны және энергия тиімділігі арқасында кеңінен қолданылатын термомеханикалық маңызды процесстердің бірі болып саналады. Ғалымдар дәстүрлі емес өсімдік шикізаттарын пайдалана отырып, тікелей көбіктенетін тағамдар, таңғы ас және макарон өнімдері сияқты экструдталған өнімдердің тағамдық құндылығын зерттеу отырып, рецептурасын әзірледі. Әр түрлі өсімдік шикізаттарын экструзиялық өңдеу кезінде соңғы өнімдерге әсер ететін химиялық құрамы мен функционалдық қасиеттері бойынша көптеген сипаттамаларға ие. Бұл дәстүрлі емес өсімдік шикізаттарын экструзияда практикалық қолдану үшін олардың шикізат қоспалары мен экструдталған өнімдердің сапасына әсерін түсіну өте маңызды.

Мақалада экструдерленген тағам өнімдерінің құрамына дәстүрлі емес өсімдік шикізатын қосудың теориялық негіздері көрсетілген. Экструзиялық өңдеу арқылы өсімдік шикізатынан өнімдер жасау әртүрлі тағамдық қасиеттері мен функционалдық сипаттамалары бар өнімдерді алудың экологиялық қауіпсіз әдісі болып табылады. Осы тақырыпқа арналған ғылыми мақалаларды талдау кезінде экструзия дәстүрлі емес өсімдік шикізатын тағамға өңдеудің ең тиімді әдістерінің бірі екендігі анықталды. Зерттеу барысында экструдтау өсімдік шикізаты ингредиенттерінің сіңімділігін арттыра алатыны, сондай-ақ қоректік заттарға қарсы факторлардың санын азайтатыны анықталды.

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