The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces

•Black chokeberry pomace was processed by extrusion.•The extrusion process changed the physical properties of the pomace7.•Black chokeberry pomace is a rich source of dietary fiber.•Water shows plasticizing effect on the pomace and extrudates.•The critical storage conditions of the extrudates were determined.