IMPROVEMENT OF SNACK TECHNOLOGY FOR IMPLEMENTATION IN HORECA ESTABLISHMENTS AND HEALTH-ORIENTED NUTRITION

Abstract

The article substantiates the feasibility of improving the technology of cereal bars intended for distribution in HoReCa establishments and within the health-oriented nutrition sector. An improved formulation of cereal bars based on rolled oats is proposed, using natural raw materials (seeds, nuts, dried fruits, and honey) in order to enhance the biological and nutritional value of the product.

Special attention is paid to the possibility of replacing traditional sugar with the low-glycaemic sweetener isomalt. The influence of the type of sweetener on the organoleptic and physicochemical quality indicators of the bars was investigated. It was established that the use of isomalt does not lead to deterioration of consumer properties and contributes to a reduction in moisture content and digestible carbohydrates, as well as to the formation of an improved nutritional profile.

The obtained results confirm the feasibility of using isomalt as a sugar substitute in the production of cereal bars and demonstrate the potential of the developed technology for creating functional snacks with a reduced content of added sugars, a stable structure, and high organoleptic characteristics that meet the requirements of modern consumers and HoReCa establishments.