Особливості технології нового батончика шоколадного

Abstract

Удосконалено технологію батончика шоколадного з використанням меду та порошку кунжутного. Проаналізовано наукові праці вітчизняних та зарубежних учених, які займалися вдосконаленням технологій різноманітних батончиків. Запропоновано модель «структура системи» та технологію отримання нового продукту. Визначено раціональне співвідношення складників у рецептурі батончика. Розраховано харчову та біологічну цінність готового продукту – батончика шоколадного.

One of the main important components of proper nutrition is the daily consumption of plant products, which contain many vitamins, minerals and dietary fiber. Today, a promising area of technological development in the food industry is products that meet the requirements of fast and at the same time healthy food. Such products include a variety of bars, because these products are often used as a quick snack. The article presents the improvement of chocolate bar technology by using raw materials rich in nutrients and biologically active substances – honey and sesame powder, to enrich the finished product with nutritional and biological value, as well as expanding the range of confectionery. Honey is a sweet, thick mass that bees process from flower nectar. This mixture is extremely rich in vitamins, micro- and macronutrients, normalizes metabolic reactions, strengthens the immune system, normalizes gastric acidity and improves digestion. The presence of sesame powder in chocolate bars is also extremely useful. Sesame seeds up to 52% consist of fats and up to 32% – of vegetable protein. Sesame seeds also contain carbohydrates, vitamins A, B, C and E, amino acids, a lot of calcium, potassium, magnesium, iron, phosphorus, phytin, which is responsible for the body’s mineral balance, riboflavin and thiamine. The article proposes a model of “system structure” and technology for obtaining a new product. The scientific works of domestic and foreign scientists who were engaged in improving the technology of various bars are analyzed. The nutritional and biological value of the finished product – chocolate bar is also presented.