ӨНГЕН ТАРЫ НЕГІЗІНДЕ СПОРТТЫҚ ТАМАҚТАНУҒА АРНАЛҒАН ФУНКЦИОНАЛДЫ БАТОНЧИК ЖАСАУ

Abstract

The results of the development of a functional sports bar based on sprouted millet with the addition of protein and functional components are presented. During the research, it was found that the product is formed without the use of easily digestible sugars and is characterized by a stable structure after heat treatment. Experiments have shown that the hardness of the finished bars is in the range of 39-55 N, the moisture retention capacity is 13.0-17.3%, and the organoleptic rating is 6.9-8.7 points on a 9-point scale. The obtained values indicate the formation of a dense but not excessively rigid structure and satisfactory consumer acceptability of the product. It has been established that the inclusion of inulin contributes to an increase in the functional orientation of the product by increasing the proportion of dietary fiber and stabilizing the texture. The addition of a complex of electrolytes (Ca, P, Na, K) is aimed at compensating for mineral losses during physical activity. The combination of the results obtained allows us to consider the developed bar as a functional sports nutrition product suitable for use as a snack by people with increased physical activity.