Effect of pop sorghum on the quality of gluten-free cereal bars
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.
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