Study of soriz grain popping characteristics

Tymchak, Dmytro; Mykolenko, Svitlana; Chornei, Kristina; Buriy, Dmytro

doi:10.20998/2413-4295.2020.04.20

Cited by 1 publication

(2 citation statements)

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“…Як уже зазначалося, основною складовою зернових батончиків є різні продукти переробки зерна та насіння. При цьому мало дослідженою залишається проблематика використання нетрадиційних видів сировини (сорго, амарант, льон, коноплі, волоський горіх) та продуктів її переробки [4,5,31]. Проблема забезпечення ринку продукцією для людей, які потребують спеціального харчування є актуальною, що вимагає аналізу наявного асортименту зернових батончиків і перспектив його розширення.…”

Section: вступunclassified

“…Також зерно амаранту багате на мінеральні сполуки (кальцій, залізо, магній, фосфор та ін. ), вітаміни (А, С, Е, К, вітаміни групи В, амінокислоти (лізин) та ненасичені жирні кислоти (олеїнова, лінолева та ліноленова) [31].…”

Section: виклад основного матеріалуunclassified

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Prospects for Improving the Recipe Composition of Grain Bars and Market Analysis

Chornei¹,

Tymchak²,

Mykolenko³

2021

Вісник НТУ "ХПІ"

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The market for gluten-free cereal bars as food concentrates and promising food products was studied from the focus of their dietary properties and a functional purpose. The range of grain bars made up 12% of the total food concentrates market in Ukraine and only about 1% of which was devoted to gluten-free grain bars. The main component of both domestic and foreign grain bars included the various products of grain processing. The range of grain bars of domestic and foreign production was analyzed in terms of their component composition and positioning on the market, and then classified into four groups: bars enriched with vitamins; bars with added flavorings and preservatives; bars with sugar substitutes popular among domestic producers; bars with the addition of palm oil, typical for export products. The grain bars of Ukrainian producers were characterized by addition of flax, chia, amaranth, pumpkin, hemp processed products into the composition of gluten bars, but in small quantities. The addition of dried fruits and berries, such as cherries, cranberries, apricots, and grapes, was also popular among domestic manufacturers. Overwhelming majority of the domestic producers used a mixture of four types of cereal flakes as the grain base, namely: oat, wheat, barley and, corn flakes. Taking into account a need in alternative plant resources for the wholesome bars, sorghum, amaranth, flax grain processed products are excellent for the development of gluten-free products. Effect of these non-traditional raw materials (pop sorghum, pop amaranth, flax meal, walnut cake, etc.) on the quality of the grain bars was studied. The use of these ingredients contributed to the enrichment of the grain bars with essential macro-and microelements, lysine, polyphenols, lignin, and vitamins. The developed gluten-free grain bars showed the high consumer qualities; therefore, they are capable to meet the growing demand for gluten-free food products among consumers, providing to widen the range of the grain bars on the Ukrainian market.

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Section: виклад основного матеріалуunclassified