In the study comparative analysis of extrudates from grain of cereal cultures for the production of instant drinks was carried out. After considering manufacturing techniques of oat flour and talkan, the conclusion was made that this process was rather labor-consuming therefore it was necessary to consider an alternative method of receiving raw materials for production of grain drink by its extruding and crushing. As prototypes, it was decided to take the flour from extruded grain of hulled and shelled grain of oats and barley and to compare them with talkan and oat flour. It was revealed that the flour from extruded grain had high organoleptic rates and completely conformed to the requirements of speci-fications and technical documentation of this production, besides, the flour from extruded grain of filmy and shelled oats surpassed the flour from extruded grain of barley in the amount of the main feedstuffs, such as protein, cellulose, fat, mineral structure, amino-acid structure. It was established that the flour from extruded grain surpassed products, already ready to the use, in a number of indicators - talkan and oat flour - and could form the basis for creation of production used for pre-ventive and medical action including by production of complex powdery concentrates for drinks. From eco-nomic point of view the production with using the flour from extruded staff will allow optimizing expenses of time for production of the main component of grain drinks.
consumer, comparative analysis, grain drinks, cereals, healthy nutrition, barley, oats, talkan, oat flour
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