Substantiation of the use of vegetable raw materials in granola production

The purpose of this work is to justify the choice of vegetable raw materials (cereals, berries, vegetable crops) based on the study of their chemical composition in order to expand the raw material base and the possibility of using them in the technology of functional foods, in particular granola. As a result of the study of chemical composition it was found that the protein content in oats is 11.07 g, in corn - 13.32 g, in rice - 7.21 g, in buckwheat - 12.69 g, in pumpkin - 0.91 g, in cranberry fruits - 0.8 g, in blueberries - 1.01 g per 100 g of product. The carbohydrate content is 58.24; 63.97; 69.48; 59.0; 6.88; 6.4 and 9.72 g, respectively, fat content - 6.2; 5.28; 2.1; 3.08; 0.06; 0.4 and 1.2 g, ash - 3.65; 3.1; 1.01; 1.67; 0.49; 0.5 and 0.64 g. The content of dietary fiber in oats is 12.0 g, in corn - 8.35 g, in rice - 6.1 g, in buckwheat - 13.0 g, in pumpkin - 2.17 g, in cranberry fruits - 3.3 g and in blueberries - 3.1 g. Along with proteins, fats, carbohydrates, dietary fibers, other components of food - vitamins, minerals, organic acids - were studied. The study of the nutritional value of plant raw materials determines the feasibility and validity of their use as functional ingredients in the production of functional food products.

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