Abstract
The problems of overweight and obesity have been analyzed, and the main ways to solve them have been investigated, one of which is the consumption of specially designed bran bars for body weight control. Based on the recommendations of experts, it has determined that the main components characterized by a high fiber content are oat and wheat bran, flax seed meal, in particular, the proposals of specialists on their content in the target products planned for development have been analyzed. Based on these data, 9 model compositions of the mentioned components have been created, their organoleptic properties have been assessed using a specially created point scale, on the basis of which, using the weight coefficients, their complex quality indicators has been determined. The information obtained was used to develop and build a mathematical model of the composition of the compositional base of bars for body weight control
Highlights
The problem of obesity and overweight in the world is one of the main factors of chronic diseases with serious social and psychological consequences
Bran bars “Effect”, which are based on the following ingredients: oat bran, wheat bran, flax seed meal and the functional composition of the same name “Effect”, which consists of coenzyme Q10, lipoic acid, guarana and conjugated linoleic acid in an optimal ratio and safe concentration
Systematic consumption of bran bars contributes to the correction of body weight, manifests itself in a significantly reduced body weight and percentage of fat in the body of athletes, has an antioxidant effect, affects the increase in physical performance of athletes, strengthening the immune system [13, 14]
Summary
The problem of obesity and overweight in the world is one of the main factors of chronic diseases with serious social and psychological consequences. In the process of solving the problem of overweight a person, one of the main places is occupied by the consumption of products characterized by a high content of fiber, in particular bran. The use of these food components, which are by-products of grain processing, due to their functional properties, has become widespread in the production of dietary foods. The organoleptic assessments of the quality indicators determined by the optimal at the first stage of the samples of bars were carried out according to the 5-point scale developed and prepared by the authors, taking into account the weighting factors, which were determined by the expert commission from representatives of scientific KNUTE and specialists of the manufacturer. Discussion of research results On the basis of the considered recommendations of experts in the field of dietetics and dietetic nutritionology, the authors calculated the recommended previously mentioned components, characterized by high fiber content, % (Table 1)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
