The use of non-traditional sweeteners of natural origin for breakfast cereals-Reference-Cited by-同舟云学术

The use of non-traditional sweeteners of natural origin for breakfast cereals

Published:2024 Issue:2(30) Volume: Page:70-81
ISSN:2520-6524
Container-title:Science, technologies, innovation
language:
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Author:

Pivovarov O. A.¹^ORCID,Kovalova O. S.²^ORCID,Lazarenko U. I.³^ORCID

Affiliation:

1. Dnipro State Agrarian and Economic University

2. ro State Agrarian and Economic University

3. State Agrarian and Economic University

Abstract

The work shows the expediency of using non-traditional sweeteners of natural origin in the manufacture of breakfast cereals. The novelty consists in the creation of extruded breakfast cereals of an innovative composition with a balanced content of useful substances and an ideal ratio of components, which gives the finished product a pleasant sweet taste. It is suggested to apply dried and powdered pumpkin, carrot, dates and pear to the product during glazing. The developed breakfast cereal recipe has a high nutritional value and high quality, confirmed by the indicators studied in the work. The presented sweet components of natural origin have a pronounced sweetening effect in the finished product. Also, they contain extremely valuable chemical, mineral and organic components and that is why they can be used as potentially new sources of biologically active compounds in food products, including breakfast cereals. The developed breakfast cereals can be used for daily consumption by people who care about their health, people with diabetes, athletes, children and generally all segments of the population.

Publisher

State Scientific Institution - Ukrainian Institute of Scientific and Technical Expertise and Info

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