Year: 2026
Type: article
Abstract: The paper systematizes information about the high potential of using fenugreek seeds (Trigonella foenum-graecum L.) as a functional additive for the food industry. Based on an analysis of previously conducted studies, arguments are presented in favor of a technological solution in which the beneficial ingredients of fenugreek are used as part of a multicomponent additive obtained by thermovacuum extrusion of a mixture of fenugreek seeds and wheat grain. Experimental material is presented based on the results of studying certain characteristics of fenugreek as a recipe component. The technological operating modes of the thermovacuum extruder for producing a food additive with rational physicochemical and functional-technological properties have been substantiated. It has been established that extrusion processing of the raw material significantly improves the functional-technological properties of the resulting additive: water absorption capacity increases by 41%, fat absorption capacity by 38,5%, swelling capacity by 50%, and solubility by 75% compared to the non-extruded mixture.
Authors: Курочкин, А.А., Симаков, Д.Г.
Language: Russian
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W7225841999
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