FIELD: food industry. SUBSTANCE: method involves the use of extrusion process. Method involves preliminary treatment of native starch and starch-extrudate forming that is carried out with starch paste or gelatin solution. Starch-extrudate is subjected for the repeated heating using IR-emitter as heat source at 15-18 C. Concentration of starch paste aqueous solution is 0.3-0.7%. Prepared product shows enhanced swelling, increased dextrins content, improved nutrient property and assimilation by organism. EFFECT: enhanced quality of the end product, improved method of preparing. 2 tbl
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