Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 6a84bbaf94fbba14f78600c1 10.21603/2074-9414-2020-4-690-706 ОБЗОРНАЯ СТАТЬЯ REVIEW ARTICLE ОБЗОРНАЯ СТАТЬЯ Extrusion of Plant Raw Materials in Food Production: A Review Экструдирование растительного сырья для продуктов питания (обзор) https://orcid.org/0000-0002-3362-5627 Бахчевников Олег Николаевич Bakhchevnikov Oleg N. oleg-b@list.ru https://orcid.org/0000-0001-7137-5692 Брагинец Сергей Валерьевич Braginets Sergey V. sbraginets@mail.ru ФГБНУ «Аграрный научный центр «Донской» Зерноград Россия Agricultural Research Centre “Donskoy” Zernograd Russian Federation ФГБНУ «Аграрный научный центр «Донской» Зерноград Россия Agricultural Research Centre “Donskoy” Zernograd Russian Federation 690 706 © Бахчевников О.Н., Брагинец С.В. © Bakhchevnikov O.N., Braginets S.V. Бахчевников Олег Николаевич, Брагинец Сергей Валерьевич Bakhchevnikov Oleg N., Braginets Sergey V. http://fptt.ru/eng/?page=archive&jrn=59&article=11

Введение. В обзоре рассмотрены вопросы экструдирования растительного сырья для производства пищевых продуктов. Целью исследования является обобщение и анализ англоязычных научных публикаций, посвященных технологиям экструдирования растительного сырья, извлечение информации о рациональных параметрах их осуществления и влиянии на свойства готовых экструдатов. Объекты и методы исследования. Процесс экструдирования растительного сырья в ходе производства пищевых продуктов. Выполнен систематический обзор научной литературы на английском языке по тематике технологических параметров экструдирования растительного сырья за период 2000–2020 гг. Результаты и их обсуждение. Анализ научных публикаций по исследуемой теме показал, что экструдирование является одним из самых эффективных способов переработки растительного сырья в пищевые продукты. Выявлены закономерности влияния параметров экструдирования на составляющие растительного сырья. Экструдирование позволяет повысить усвояемость компонентов растительного сырья, в частности протеина и крахмала, а также снизить содержание антипитательных факторов. Процесс экструзии наиболее эффективно протекает при высоких температурах, скорости вращения шнека экструдера и влажности сырья. Выявлено противоречие между необходимостью поддержания высокой температуры и частоты вращения шнека экструдера для эффективного выполнения процесса экструзии и негативным воздействием этих параметров на сохранность питательных веществ. Выводы. Научные исследования должны быть направлены на выявление оптимальных параметров экструзии каждого вида сырья и их смесей с целью соблюдения баланса между требуемыми свойствами экструдата и сохранностью питательных веществ. Недостаточно исследована тема формирования в процессе экструзии сложных комплексов питательных веществ и влияние на их образование параметров экструдирования. Тематика экструдирования растительного сырья для производства пищевых продуктов является перспективной, но требует проведения дополнительных исследований.

Introduction. The present review covers the issues of extrusion of plant raw materials in food industry. The authors analyzed foreign publications about various extrusion technologies, their rational parameters, and their effect on the properties of final products. Study objects and methods. The research featured extrusion methods of plant raw materials in food production. The review included scientific articles published in English in 2000–2020. Results and discussion. Extrusion is an effective processing method for plant raw materials in food industry. The analysis made it possible to define the effect of extrusion parameters on the components of plant raw materials. Extrusion increases digestibility of such plant components as protein and starch. High temperature, speed, and moisture are the optimal parameters for extrusion. High barrel temperature has a negative effect on vitamin and carotene content, while feed rate and screw speed are not important. Extrusion leads to complete mycotoxins reduction at critical temperatures. While high temperature and screw speed are important for process efficiency, they have a negative effect on the nutritional value of the final product. Conclusion. Optimal parameters of various raw materials and their compounds remain largely understudied, in spite of the fact that they are responsible for the balance between the required extrudate properties and nutritional value. Formation of nutrient complexes and their effect on the process parameters also require further research, especially in regard with protein-carbohydrate and amylaselipid complexes. In general, extrusion of plant raw materials remains a promising but largely neglected research topic in food science.

 Растительное сырье экструдирование экструдат технологические параметры свойства экструдата питательная ценность Vegetable raw materials extrusion extrudate processing parameters extrudate properties nutritive value Работа выполнена на базе ФГБНУ «АНЦ «Донской» в рамках Государственного задания (тема № 0706-2019-0006). The research was performed on the premises of the Agricultural Research Center “Donskoy” as part of state assignment No. 0706-2019-0006.

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