Increasing consumption of light complete foods, convenient as fast food or snack foods, is one of the trends in the food market development. On the one hand, this trend associated with the healthy lifestyle popularization, and on the other hand, with the accelerated pace of modern society life. Thus, the energetic value of snack foods (snacks) is gradually replaced by requirements to their biological value. A highly efficient extrusion process allows producing biologically completed snacks with

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... properties attractive to consumer. KEY WORDS Extrusion, snack products, technological process parameters, biological value, expanded snacks. The accelerated rhythm of modern society life resulted in the popularity of fast food products. One of the most promising segments on the fast food market is the segment of snacks (snack foods). Snacks are small lightweight quite simply cooked ready-to-eat foods. At the moment, the ability to satisfy the organoleptic feelings of the consumer is one of the most important quality indicators of snacks. The entire assortment of snack foods can be divided into sweet (corn, popcorn, cookies, wafers, marmalade, chocolate bars) and salty (chips, extrudates, nuts, crisps, crackers, dried fish, jerky, smoked cheese and others) snacks. The main criteria for snack foods are convenience of use, attractive appearance and texture, ease of adjusting the serving size. Many researchers [1, 2] note the high content of sugar, salt and fats in snack foods, increased caloric content and biological incompleteness which affects human health negatively. Taking into account the worldwide growth of the popularity of healthy lifestyles, the demand for such "not healthy" snacks will decrease and for biologically complete snacks will grow. It is possible to solve the above problems of snack foods incompleteness by combining the selection of recipe components and processing method. The production of snack foods by extrusion is one of the most modern and perfect methods. Extrusion processing allows you to produce snacks with good organoleptic properties, which are so important for the consumer, without frying in oil, sugar panning or flavoring additives. Extrusion of snack foods includes the influence of the prescription mixture of various complex physical processes on the ingredients: mixing, transporting, boiling and homogenizing at excess pressure. In the last stage, the treated mass is forced through the forming matrix and takes the form, texture and size that consumer expects to see [1] . Extrusion processing is becoming increasingly popular in comparison with traditional processing methods due to its automated control, high productivity, process continuity,