Snack bar recipe composition development

The aim of the study is to develop a recipe for a bar that is maximally balanced in terms of the ratio of PFC (proteins, fats and carbohydrates). The production of bars consists of two main stages - mixing the dry recipe components and preparing the binder syrup. The raw material for the development of the bar was selected taking into account its chemical composition. All raw materials met the quality indicators. To optimize the recipe composition, 15 recipe options were compiled. Each prepared sample was studied for nutritional value, calorie content and a tasting assessment was carried out. The ratio of BJU for ordinary people who are not engaged in active physical labor and sports and do not want to lose weight, on average, should be the following proportions: 2.5 % protein, 2.5 % fat and 5 % carbohydrates. Taking into account this ratio of PFC version of the bar No. 15 met the requirements as much as possible. The largest amount of protein is contained in samples No. 12 and 14 (17.75–17.86 g), according to the fat content, the maximum value is in sample No. 12 (24.09 g), of which the content of PUFA is 10.57 g. The largest amount of mineral substances and vitamins are contained in samples No. 12, 14 and 15. According to the results of the tasting assessment, the highest points were scored by samples No. 2 and 8, slightly lower scores were given to samples No. 1, 3 and 6, and samples No. 12 and 15 also received a good rating. Sample No. 12 was determined to be the optimal formulation. Sample No. 15 is slightly inferior, it contains an increased amount of fat, which makes it possible to recommend it to people who want to gain weight or are actively involved in physical activity. The developed recipe can be recommended for introduction into production.