As experts explained, at present, many Russians are becoming increasingly interested in conscious and healthy eating.
According to them, cereal bars meet the main trends in the global food market.
However, despite all the advantages, nutritionists have a number of complaints about them, including high sugar content, calorie content, poor composition of functional nutrients and the possible presence of unnatural and harmful components.
A solution to the problem was proposed by Inga Belyaeva, a teacher at the International College of Technology at ROSBIOTECH University and the head of the scientific, educational and technological center “Pastry Chef”.
“First of all, it was necessary to select raw materials as the main filler that do not contain gluten. I chose expanded rice. Expansion is a process during which grain is exposed to hot steam at high pressure,” the RT interlocutor emphasized.
Its benefits are that it is gluten-free and easier to digest than regular rice, she explained.
As the specialist said, the new bar used chicory syrup with a relatively low calorie content, which is also a rich source of dietary fiber and a natural prebiotic.
In addition, market analysis showed that among the variety of additives used in the production of bars, the use of sesame seeds and freeze-dried berries, such as raspberries, is practically not found.
When producing new bars, experts decided to use a complex fortifier - sesame seeds and freeze-dried raspberries in a ratio of 1:5.
“In addition, the bar contains no white sugar and gluten, and also contains inulin. The calorie content of the developed bar is reduced by 35% compared to the traditional one. In addition, the developed bar dries out more slowly than the traditional sample, which helps to extend the freshness of the product within the shelf life
,
” concluded Belyaeva.
It was previously reported that Russia has developed a robotic climber for inspecting emergency buildings.