AN OVERVIEW OF THE CURRENT SITUATION IN THE PRODUCTION OF ENERGY BARS

The modern development of nutrition science has directed the vector of research towards the creation of functional and specialized food products. The rhythm of human life has also been gaining pace in recent years, as a result of which the diet is disrupted, the number and quality of meals decreases. Based on this, there is a need to create balanced nutritious snacks, additionally enriched with vitamins and minerals. Snacks are a finished product that does not require additional manipulations before use. The development of snacks with a high content of basic macro- and micronutrients will significantly improve the quality of nutrition of the population, ensure the intake of fiber, antioxidants and vitamins in a simple form. This review examines the latest research in the field of research on plant raw materials, the development of formulations and technologies for the production of snacks with increased nutrient composition.
In order to expand the range of products on the food market in the Republic of Kazakhstan based on recipes of national cuisine, the chemical composition and physical properties of the dish "Talkan", made in the prevailing majority from cereals and cereals, were studied in terms of its use as a basis for the production of snacks.

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