Abstract
The dynamic pace of life of a modern consumer necessitates nutritious, healthy and portable snacks. Based on the analysis of the component composition of muesli bars on the market, the authors propose the development of a science-based recipe of a muesli bar, in which natural honey is used as the determining structure and binder component. The developed food product is an alternative healthy snack, in the recipe of which there are no white sugar, “harmful” fats, synthetic additives. As part of the study, the optimal formulation was calculated and the technology for the production of a new product was developed; normative and technical documentation was developed; nutritional, energy value, warranty periods of storage of the product were calculated. The results of the study indicate that the developed product in terms of quality and safety meets the requirements of regulatory and technical documentation and can be recommended as dietary and sports nutrition.
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