The results of studying the carbohydrate-amylase complex of by-products of processing rice grain have been presented. The composition and the content of carbohydrates in the studied products have been determined. The studies have shown that attacks of starch by exogenous α α α α α-amylase in various by-products are not identical. Starch of immature grains of rice, grits of rice, and broken rice are most available to the action of this ferment. Studying activity of amylolytic enzymes in the products of processing rice grains showed that their effect was insignificant, while the highest activity of the amylase was observed in immature grains of rice. Studying the physico-chemical properties of the carbohydrate-amylase complex of by-products of grain rice processing showed that they contained amylolytic enzymes with high enzymatic activity. High water absorption ability of starch that is a part of by-products of rice processing, and its availability to the action of exogenous amylases make it possible to use these products for intensifying the biochemical processes in bread production.

In the past few decades, convincing evidence has shown the importance of nutrition in achieving athletic performance, and the role of carbohydrates in this process is of particular interest. The article presents data on the development of energy bars that can be used by athletes to increase endurance, both during the training period and during the competition.

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The aim of this work is to carry out comprehensive studies that would allow to justify theoretically and experimentally use of probiotic poly-specific concentrates Bifilact A and Bifilact D and bifidogenic fiber intake Beneo TM Synergy1 as high-performance synbiotic supplements. The selection of bifidogenic fibers for administration into uniform synbiotic systems is substantiated. Indicators of synbiotic systems consisting of Bifilact A or Bifilact D probiotics and Beneo TM Synergy1 prebiotic are studied; at the same time the number of living cells of microorganisms in the system and the antagonistic activity of synbiotic systems was determined. The reasonability and efficacy of Beneo TM Synergy1 fiber intake as a functional ingredient with bifidogenic properties was determined. The effect of the Beneo TM Synergy1 prebiotic on the growth rate of lactobacilli and bifidobacteria is studied, which are the part of combined bacterial concentrates Bifilact A and Bifilact D. It was revealed that in synbiotic systems, fiber intake Beneo TM Synergy1 stimulates the growth of probiotics and also enhances the antagonistic activity of bacterial concentrates Bifilact A and D that confirms the reasonability of creating a synbiotic system, representing a combination of probiotics Bifilact A or Bifilact D and prebiotic bifidogenic fiber intake Beneo TM Synergy1. Conducted studies have shown the reasonaibility of creating a synbiotic system representing a combination of probiotics Bifilact A and Bifilact D and prebiotic bifidogenic fiber intake Beneo TM Synergy1, providing synergistic effects on physiological functions in the human body. Performed analysis of functional and technological properties of pro-and prebiotics made it possible to determine main areas of their application in creating functional food systems with predetermined target properties and structure.

The research results on the development of grain energy bars are given. The experimental plan for the mixtures was used to create the grain energy bars with prebiotic properties. Inulin, oligofructose and gum-arabic were selected as prebiotic ingredients, which were added to the binding syrup, and subsequently to cereals and fruits. Grain energy bars were analyzed by quantitative descriptive analysis and the best formulae were determined according to the preference test. It was found that the gum-arabic was responsible for the influence on the appearance of cereal flake dryness, hardness and chewability, while the oligofructosis increased the color brightness and the crunch when bitten. The optimized composition of the grain energy bar sample showed that the fiber mixture gave the bars better texture characteristics than each fiber individually. The viscosity of the syrup, which is strongly influenced by the gum-arabic concentration, had a negative correlation with the consumer preference assessment. The selected recipe of the grain energy bar allows to reduce energy value by 18-20% with simultaneous increasing of total amount of dietary fibers by 200%.