One of the effective technological methods of processing plant materials is extrusion. Traditionally, the extrusion processing is subjected to grain raw materials, but it does not contain valuable antioxidants - vitamin C, bioflavonoids, pectin, which are deficient in the human diet. The search for promising sources of vegetable raw materials and their introduction into the recipes of traditionally produced grain extruded products will expand the range and obtain products with high medical and biological indicators. Optimization of extrusion modes will allow you to maintain the quality of the finished product, increase the nutritional value and give the products preventive properties. The authors studied the chemical composition and scientifically grounded selection of vegetable freeze-drying powders - apple, carrot, pumpkin and beetroot as an enriching ingredient in recipes of extruded cereal products. The optimal modes of extrusion were determined: the humidity of the extruded mixture, the extrusion temperature and the duration of the process. Good molding properties and the maximum coefficient of expansion of pellets in samples with 20% content of beet powder in the recipe are noted. The molding of the mixture proceeded without disrupting the process - the tapes were not glued together, no re-extrusion was required; the expansion coefficient was 1.6-1.7 (for control 1.8); the pellets had a glossy surface, a solid structure, the taste corresponding to the supplement. The correctness of the chosen modes of extrusion was confirmed by mathematical processing of experimental data.