Effect of pop sorghum on the quality of gluten-free cereal bars
Abstract
Subject of research: technology for the production of gluten-free cereal bars
Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people suffering from gluten intolerance.
Main scientific results: Changes in the amino acid composition of sorghum grain due to microwave processing were determined. Formulations of cereal bars were developed using the following ingredients: bananas, dates, coconut flakes, buckwheat flakes, almonds, flax seeds, sorghum pop sorghum, vanilla sugar. The advantages of the biological value of pop sorghum as a promising ingredient in bars were revealed. The influence of the content of pop sorghum in the amount of 4, 6, 8 % in the recipe of cereal bars on their organoleptic and structural-mechanical properties was determined, the nutritional and energy value of the products was established. It was revealed that the introduction of pop sorghum into the composition of the recipe for cereal bars had a significant effect on the maximum load, deformation at maximum load and the coefficient of elasticity of bars. Practical recommendations on the recipe composition of gluten-free cereal bars for pop sorghum and technological modes of their production were developed.
The area of practical use of the research results: food enterprises for the production of snacks and functional products, in particular, food concentrate enterprises, restaurants, craft food production.
Innovative technological product: technology for the production of gluten-free cereal bars with the addition of pop sorghum
Scope of application of an innovative technological product: manufactures engaged in the production of functional food products with high nutritional value in a relatively small volume are an excellent source of energy, dietary fiber, vitamins, macro- and microelements for the human body, in particular, consumers suffer from gluten intolerance.
Downloads
References
Palazzolo, G. (2003). Cereal bars: they're not just for breakfast anymore. Cereal Foods World, 48 (2), 70–78.
Cereal Bar Market Size, Share & Trends Analysis Report By Product (Snacks Bars, Energy & Nutrition Bars). By Distribution Channel (Hypermarkets & Supermarkets, Convenience Stores), And Segment Forecasts, 2019–2025 (2019). Grand view research. Available at: https://www.grandviewresearch.com/industry-analysis/cereal-bar-market
Guo, F., Dong, X.; Wang, J., Sun, B., Tsao, R. (Eds.) (2019). Market and Consumption of Cereal Foods. IBioactive Factors and Processing Technology for Cereal Foods. Singapore: Springer. doi: http://doi.org/10.1007/978-981-13-6167-8_1
Nathakattur Saravanabavan, S., Manchanahally Shivanna, M., Bhattacharya, S. (2011). Effect of popping on sorghum starch digestibility and predicted glycemic index. Journal of Food Science and Technology, 50 (2), 387–392. doi: http://doi.org/10.1007/s13197-011-0336-x
Chornei, K., Tymchak, D., Mykolenko, S. (2021). Prospects for improving the recipe composition of grain bars and market analysis. Bulletin of the National Technical University «KhPI» Series: New Solutions in Modern Technologies, 2 (8), 127–135. doi: http://doi.org/10.20998/2413-4295.2021.02.18
Llopart, E. E., Drago, S. R. (2016). Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping. LWT – Food Science and Technology, 71, 316–322. doi: http://doi.org/10.1016/j.lwt.2016.04.006
Taylor, J. R., Duodu, K. G. (2014). Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. Journal of the Science of Food and Agriculture, 95 (2), 225–237. doi: http://doi.org/10.1002/jsfa.6713
Suleimenova, M. Sh., Rustemova, A. zh., Rubtsova, A. A. (2015). Sovremennye podkhody k razrabotke tekhnologii polucheniya zernovykh batonchikov. Nauchnye raboty Almatinskii tekhnologicheskii unіversitet, 5, 71–77.
Chahaida, A., Tsyrulnikova, V., Zavadko, I. (2017). Rozroblennia sposobu vyrobnytstva batonchykiv pidvyshchenoi enerhetychnoi tsinnosti. Ozdorovchi kharchovi produkty ta diietychni dobavky: tekhnolohii, yakist ta bezpeka, 22–23.
Stetsenko, N. O., Andreichenko, N. O. (2016). Rozroblennia sposobu vyrobnytstva fruktovo-horikhovykh batonchykiv dlia spetskontynhentiv. Ozdorovchi kharchovi produkty ta diietychni dobavky: tekhnolohii, yakist ta bezpeka. Kyiv: NUKhT, 12–14.
Bazhai-Zhezherun, S. A., Antoniuk, M. M. (2015). Research of quality indicators of a bar made from biologically activated grain of wheat. Technology Audit and Production Reserves, 3 (3 (23)), 15–17. doi: http://doi.org/10.15587/2312-8372.2015.44006
Białek, M., Rutkowska, J., Radomska, J. (2016). Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children. Polish Journal of Food and Nutrition Sciences, 66 (3), 211–219. doi: http://doi.org/10.1515/pjfns-2015-0033
Agbaje, R., Hassan, C. Z., Arifin, N., Rahman, A. A. (2014). Sensory Preference and Mineral Contents of Cereal Bars Made From Glutinous Rice Flakes and Sunnah Foods. IOSR Journal of Environmental Science, Toxicology and Food Technology, 8 (12), 26–31. doi: http://doi.org/10.9790/2402-081222631
Kaur, R., Ahluwalia, P., Sachdev, P. A., Kaur, A. (2018). Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient. Journal of Food Science and Technology, 55 (9), 3584–3591. doi: http://doi.org/10.1007/s13197-018-3284-x
Copyright (c) 2021 Anhelina Aleksandrova, Svitlana Mykolenko, Dmytro Tymchak, Olha Aliieva

This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.