USE OF GERMINATED GRAIN IN TECHNOLOGY OF GRAIN BARS

ZUGMOO

Abstract

The article discusses the possibility of using sprouted chickpeas and raw buckwheat in the formulation of cereal bars, which are becoming increasingly popular in the market every year, but contain a significant amount of carbohydrates and fats. The research findings indicate that sprouted chickpeas should be dried in a freeze-drier to a moisture content of less than 14%, while sprouted buckwheat should be dried using a convection method at 150°C for 11 minutes. For better formability and improved structural and mechanical properties of the bars, the dried cereal must be ground to a particle size that passes through a No. 08 metal-mesh sieve. To add a sweet taste and provide binding properties, 30% of the prepared ground dates must be added to the recipe. When determining the moisture content of the bars, it was found that this value does not exceed the requirements of the regulatory documentation. The calculation of nutritional value showed that the bars can be classified as functional products, the systematic use of which allows to enrich the diet with such nutrients as: protein, dietary fiber, vitamins B6 and B9, potassium, magnesium and phosphorus. In contrast to most bars on the market, the developed bars have a lower fat content, higher protein and dietary fiber content. When assessing the distinguishing features, the following beneficial effects have been identified: promotes muscle growth, enhances intestinal peristalsis, normalizes energy metabolism, promotes normal functioning of the nervous system, maintains normal bone health, and promotes normal functioning of muscles, including the heart muscle.