РАЗРАБОТКА ФУНКЦИОНАЛЬНЫХ БАТОНЧИКОВ НА ОСНОВЕ ЗЛАКОВ И ФРУКТОВОГО ПЮРЕ: АНАЛИЗ ХАРАКТЕРИСТИК

Abstract

The article presents the development of a technology for producing functional bars based on cereals and fruit puree using innovative methods such as ultrasonic treatment and vacuum drying. A study was conducted on the influence of various ingredients on the physicochemical, textural, and organoleptic properties of the final product. It was established that the use of fruit purees and dietary fibers positively affects the nutritional value and sensory characteristics of the bars. Experimental data confirmed the high stability of the developed product, as evidenced by minimal deviations between calculated and experimental values of key technological parameters. Optimal thermal processing and drying conditions were determined to ensure the preservation of antioxidant activity and microbiological safety. It was shown that the water activity in the finished bars is at a level that ensures a long shelf life. The developed technology is promising for industrial implementation to expand the range of functional products in the Kazakhstani market.