Research of extruded products with protein filling

Abstract

In this paper, we examine extruded products with protein filling, obtained with different particle size of crushed grains. It was found that the physical-chemical and organoleptic parameters of finished products differ slightly from each other. It is noted that the optimal sample is a product with a particle size of 1.0 mm.

Keywords

• filling
• organoleptic parameters
• physical and chemical parameters
• extruded grain products