The use of cranberries in extruded products ready for consumption

Introduction. The use of berries and products of their processing in the formulations of ready-to-eat products obtained by extrusion is a promising direction for increasing the nutritional value by increasing the content of dietary fiber, phenolic compounds and other biologically active substances. Lingonberry is a traditional berry for consumption in Russia, which exhibits anti-inflammatory, antioxidant, antimicrobial and antiproliferative properties.

Purpose. To expand the range of ready-to-eat products and increase their nutritional value, extruded products with the addition of lingonberries without prior drying have been developed, the effect of the dosage of lingonberries in an extrudable mixture based on rice groats on the extrusion process, consumer properties of the resulting products and the content of phenolic compounds has been studied.

Materials and methods. Cowberry berries were introduced into the extruded mixture based on rice groats in an amount of up to 15%. The mixtures were processed on a twin-screw extruder in the temperature range of 150-165 ºС and the influence of the lingonberry content in the recipe on the regime parameters of extrusion, nutritional value indicators, structural-mechanical, color and organoleptic characteristics of the extrudates was evaluated.

Results. It has been established that with an increase in the proportion of berries in the recipe of the processed mixture, the main technological parameters of the process decrease: temperature, shear deformation moment and pressure in the installation chamber, which is associated with an increase in the total moisture content in the extruder chamber. An instrumental assessment of the structural and mechanical properties showed that the introduction of up to 10% lingonberries does not significantly affect the hardness of the product granules and the number of microfractures, an indirect indicator of the product's porosity. A higher content almost doubles the hardness of the extrudate from 6.2 to 11.7 N. With an increase in the proportion of berries in the recipe, the chromatic components of the color change significantly: the chromatic component "a" towards red from 0.32 to 8, the chromatic component "b » is less intense towards blue. A multiple increase in the content of phenolic compounds in products containing cranberries has been established. It is noted that in this case, the loss of phenolic substances as a result of extrusion increases with an increase in the proportion of berries in the recipe from 9 to 55%. The maximum tasting score corresponds to a sample with 5% cranberries.

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