Development of a scientifically-based formulation and technology of enriched cereal porridge

Scientific research is devoted to the enrichment of dry breakfast cereals with a berry component obtained by osmotic dehydration and convective drying technology. Breakfast cereals are called ready-to-eat products of special processing of corn, wheat and rice grains in the form of flakes or air grains. Dry cereal breakfasts are products that are already ready for use without additional heat treatment. Their traditional use is with milk, but they are also used with cream, sour cream, fermented milk products, fruit, vegetable or berry juices, compotes, jelly, honey, jam. Dry cereal breakfasts are often combined with fresh fruits, berries or dried fruits and nuts. The aim of our research was to enrich breakfast cereals with high nutritional value with a functional fruit and berry component similar in structure to the main ingredients. Ready-made grain enriched breakfasts were evaluated according to organoleptic, physico-chemical and microbiological indicators. The formulation of enriched dry cereal breakfasts has been improved, according to organoleptic indicators, it was revealed that the grain breakfast with strawberries and blueberries was the most preferable in terms of taste and the most pronounced smell. According to physico-chemical indicators, it was found that enriched dry cereal breakfasts contain biologically active substances, enriched with vitamin C by 100%, most of it is contained in an enriched breakfast with the addition of strawberries (38.5 mg%/100 g), the calcium content increased to 30%, iron and potassium to 10%, dietary fiber by 2.8–3.1 times, the mass fraction of sucrose increased slightly to 0.2–0.7%, the mass fraction of moisture corresponds to the control sample, the water activity indicators of the berry component (0.329–0.339) refers to a product with low humidity, which corresponds to the base component, the recommended shelf life was 12 months.