Okara - soybean residue, a product obtained from the production of soy milk. It is also a valuable food product, contains a lot of fiber and protein. However, when consumed in food, a raw soybean residue is undesirable due to the presence of enzyme inhibitors and an unpleasant «fish» and «bean» taste. Therefore, the remainder of soybeans must be subjected to heat treatment before being included in various food products. To obtain an extrudate based on corn and okara, a mixture of corn grits and flour from okara was extruded using a single screw extruder. Statistical processing of the experiment was performed using the response surface plan. As independent factors, such factors of influence on the extrusion parameters were used as: screw speed (350-450 rpm), the content of soybean residue in the mixture (20-40%) and the humidity of the mixture (14-18%). The following variables were considered as dependent variables: water absorption index (WAI), water solubility index (WSI) and hardness (H). The results of the study showed that the most significant variables are the content of soybean residue, which has a positive effect on hardness, and the screw speed, which has a positive effect on hardness, while the moisture content of the mixture is insignificant in most characteristics.

The article considers the influence of extruded composite mixture (EX) of milk Thistle seeds and wheat grain on the shelf life of rye flour bakery products. Milk Thistle seed and wheat grain extrudate was obtained by processing a mixture of ingredients in a ratio of 1:4 for 10-15 s at a temperature of 100-105 °C in a single-screw extruder KMZ-2U equipped with a vacuum chamber. The use of EX allowed in addition to the ingredients of the main raw materials to add dietary fibers, vegetable protein, lipids, minerals, as well as vitamins and bioflavonoids contained in milk Thistle. By adding an extrudate of a mixture of milk Thistle and wheat grain to the recipe of rye bread, it helps to prolong the shelf life of the product, as it slows down the process of its staling.