Development of the grain energy bars with the high content of dietary fibers

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