Production rationale of extruded snacks on the basis of food purpose secondary raw material

The paper discusses the prospects of processing by-products of fish and vegetable processing industries by extrusion in order to increase the range and reduce the cost of products, in particular snacks. The topicality of work consists in operation of new extruded snacks of the balanced recipe on the basis of secondary raw materials of food purpose. Scientific novelty consists in the use of potatoes as a starch base in the development of extruded snacks and the addition of beet pulp and food waste salmon processing to the potato extrudate. The main result of the work is a resource-saving technology for the production of a new extruded snack.