Effect of pop sorghum on the quality of gluten-free cereal bars

Subject of research: technology for the production gluten-free cereal bars
 Investigated problem: development bars with an improved recipe composition, enriched biologically valuable substances, in particular, people suffering from gluten intolerance.
 Main scientific results: Changes amino acid composition sorghum grain due to microwave processing were determined. Formulations developed using following ingredients: bananas, dates, coconut flakes, buckwheat almonds, flax seeds, pop sorghum, vanilla sugar. The advantages biological value as a promising ingredient revealed. influence content amount 4, 6, 8 % on their organoleptic and structural-mechanical properties was determined, nutritional energy products established. It revealed that introduction into had significant effect maximum load, deformation at load coefficient elasticity bars. Practical recommendations technological modes developed.
 area practical use research food enterprises snacks functional products, concentrate enterprises, restaurants, craft production.
 Innovative product: addition sorghum
 Scope application innovative manufactures engaged high relatively small volume are excellent source energy, dietary fiber, vitamins, macro- microelements human body, consumers suffer intolerance.