polyunsaturated fatty acids, vitamins, macro-and trace elements, food fibers. And,
conversely, there is an excessive consumption of animal fats and easily digestible
carbohydrates [4, 5].
In recent years, the production of low-calorie health-improving products has
become increasingly important [6]. Healthy foods should contain a sufficient and
balanced amount of different ingredients - proteins, fats, carbohydrates, minerals,
vitamins and other biologically active components that exhibit specific physiological
activity that complements the sensory and nutritional properties of foods [7].
Cereal products contain nutrients necessary for the normal functioning of the
human body (macro- and trace elements, vitamins, enzymes, edible fibers,
phospholipids and other biologically active substances). However, they contain
insufficient amount of protein and therefore are characterized by a significant amount
of limited amino acids [8]. In Ukraine, the share of grain products falls by almost 40-
45% of the total diet [8].
Currently, intensive work is underway to expand the range of new types of grain
products of functional purpose, namely, flour mix compositions, bakery, pasta and
confectionery products, food concentrates, enriched with additives from medicinal
plants, vegetables, fruits, etc. In this direction, active work is being carried out by such
scientists as: Syrokhman IV, Kovbas VM, Drobot VI, Rudavskaya GB, Pritulskaya
NV, Ihorachova KG, Morgun V. O., Kaprilyants L.V., Kozlov G.F., Cherno NK,
Wiseman A., Bergthaller W., Haxaire L, and others. [9-12].
One of the groups of functional products that have significantly changed the habit
of people and is widely used by the population of many countries as a finished breakfast
and health food products - there are cereal breakfasts.
Dry breakfasts have the following benefits:
- low moisture content and associated longer shelf life at room temperature;
- light weight and loose structure, which is stored even after immersion in milk
for several minutes, which is an important indicator for consumers, since these products
are better absorbed by the body;
- ease of use;
- comfortable individual packaging; transportability;
- ease of modification of the recipes of data products and technological process.
These products are in great demand in children, adolescents and the elderly [33,
34]. Extruded products are also widely used in various branches of the food industry,
for the production of bread, crackers, food concentrates of the first dishes, and others.
[13].
However, an analysis of the range of dry snacks presented in the Ukrainian market
suggests that these products are not balanced by the composition of the main nutrients,
contain a significant amount of fat, sugar, and also contain in their composition harmful
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