Production of extruded breakfast cereals from rice and vegetable flour

In this study, the technology of extruded breakfasts of a functional orientation based on rice cereals and plant flours (carrots and beets) was developed and its organoleptic and chemical indicators were studied. Vegetable flours were used in 10% quantities, which, in addition to increasing the biological value of the product, also contributed to the improvement of natural color and taste qualities. The introduction of stevia extract made it possible to obtain a healthy food product with a low glycemic index, replacing the simple sugar contained in the product. The extrusion process was carried out in a specific temperature and pressure mode, and the samples obtained had a positive characteristic from a structural and sensory point of view. The products were described as thin, round in shape, with a bubbly texture and brittle consistency. With the introduction of carrot or beet flour, features inherent in natural components were clearly traced in the color and smell of the product. By chemical composition, the product is enriched with protein, complex carbohydrates and dietary fiber. The protein content was determined in the sample with carrot flour – 9.3 g/100 g, in the sample with beet flour – 9.1 g/100 g, fats – 3.5 and 3.2 g/100 g, mono - and disaccharides – 22.3 and 21.9 g/100 g, starch – 70.2 and 71 g/100 g, respectively. The results of the study showed that the production of extrusion breakfasts with functional properties can be justified by the effective use of vegetable flours and natural sweeteners. The presented technology is intended for widespread use at the industrial level and is aimed at producing useful products based on domestic plant raw materials.

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