Oat Flour Research Articles

High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet mice

The incidence of insulin resistance (IR) and hepatic steatosis is increasing, with dietary fiber playing a protective role against these disorders. Ocimum basilicum L., widely used in food, pharmaceutical, and cosmetic industries, but their health-promoting properties remain underexplored. This study evaluated the effects of a fiber-rich fraction of partially defatted basil seeds (BSF) on IR, hepatic steatosis, and polyunsaturated fatty acid and short-chain fatty acid (SCFA) profiles in high-fat diet (HFD)-fed C57BL/6 J male mice. Mice were assigned to four groups and fed either a control diet or HFD, supplemented with BSF or oat flour for 4 weeks. HFD induced IR, hepatic steatosis, proinflammatory state, and a significant decreased in SCFA production. In contrast, supplementation with BSF attenuated IR, steatosis, liver damage, oxidative stress, and inflammation, while increasing n-3 polyunsaturated fatty acids in liver, adipocytes, and erythrocytes, and enhancing SCFA production, suggesting potential therapeutic benefits in managing these conditions.

Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization

The importance of the valorization of industrial by-products has led to increasing research into their reuse. In this research, the innovative by-product okara oat flour, derived from the vegetable beverage industry, was studied. Oat okara sourdough was also produced and evaluated. The microbiological identification and typing involved bacterial and yeast isolates from both flour and sourdough. Untargeted metabolomics allowed the identification of biomarkers of fermented flour, such as phenolic classes, post-fermentation metabolites, fatty acids, and amino acids. The microorganisms most found were Weissella confusa, Enterococcus faecium, Pediococcus pentosaceus, and Pichia kudriavzevii, while Saccharomyces cerevisiae appeared only at the end of the sourdough’s back-slopping. Untargeted metabolomics identified a total of 539 metabolites, including phenolic compounds, lipids, amino acids, and organic acids. An increase in polyphenols released from the food matrix was detected, likely because of the higher bio-accessibility of phenolic metabolites promoted by microbial fermentation. Fermentation led to an increase in isoferulic acid, p-coumaric acid, sinapic acid, and a decrease in amino acids, which can be attributed to the metabolism of lactic acid bacteria. Some key markers of the fermentation process of both lactic acid bacteria and yeast were also measured, including organic acids (lactate, succinate, and propionate derivatives) and flavor compounds (e.g., diacetyl). Two bioactive compounds, such as gamma-aminobutyric acid and 3-phenyl-lactic acid had accumulated at the end of fermentation. Taken together, our findings showed that oat okara flour can be considered an excellent raw material for formulating more sustainable and functional foods due to fermentation promoted by autochthonous microbiota.

Near-infrared spectroscopy combined with support vector machine for the identification of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) adulteration using wavelength selection algorithms

The frequent occurrence of adulterating Tartary buckwheat powder with crop flours in the market necessitates an urgent need for a simple analysis method to ensure the quality of Tartary buckwheat. This study employed near-infrared spectroscopy (NIRS) for the collection of spectral data from Tartary buckwheat samples adulterated with whole wheat, oat, soybean, barley, and sorghum flours. The competitive adaptive reweighted sampling (CARS) and successive projection algorithm (SPA) were deployed to identify informative wavelengths. By integrating support vector machine (SVM) and partial least squares discriminant analysis (PLS-DA), we constructed qualitative models to discern Tartary buckwheat adulteration. The PLS-DA model exhibited prediction accuracies between 89.78 % and 94.22 %, while the mean-centering (MC)-PLS-DA model showcased impressive predictive accuracy of 93.33 %. Notably, the feature-based Autoscales-CARS-CV-SVM model achieved more excellent identification accuracy. These findings exhibit the excellent potential of chemometrics as a powerful tool for detecting food product adulteration.

Development of a technological solution aimed at improving the consumer properties of a new fish culinary product enriched with chondroitin sulfate of thorny skate

The paper presents the results of developing a fish culinary product (thorny skate meat mixed with Atlantic cod meat, baked with potatoes and mushrooms in a cream sauce) enriched with chondroitin sulfate contained in the meat and cartilage of the wings of thorny skate. Atlantic cod, more familiar to the Russian consumer and successfully complementing the skate's meat with amino acid composition, has been chosen as an additional fish raw material. Thorny skate belongs to the underutilized fishing facilities of the Northern Basin. The meat of its wings contains up to 1.5 % urea, which worsens its organoleptic properties. To solve this problem, it was previously proposed to use short-term preliminary heat treatment (PHT) of skate's wings by blanching them in water at a temperature from 93 to 96 °C for 1–3 minutes, which guarantees a fourfold decrease in the mass fraction of urea in the meat, relative to the initial content, below the organoleptic perception of the consumer. PHT also facilitates the cutting of the skate's meat. The formulation and technology of a combined fish culinary product is proposed, packaged and completely ready for consumer's use. To prolong the shelf life up to 120 days, it is proposed to subject the product to shock freezing with subsequent storage at a temperature no higher than minus 18 °C. To solve the problem of delamination of cream sauce during storage and to improve the consumer properties of the product, an experimentally based technological solution is proposed – the introduction of oat flour in the composition of the sauce formulation as a thickener and structure-forming agent in an amount of 3.5 % per total mass of sauce.

Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract

The dairy sector is constantly innovating in response to the critical issues connected to sustainability and healthiness and to the increasing consumer demand for products with nutritional benefits. This study aimed to develop an innovative fermented dessert made from donkey milk (FDMD) added with oat flour (OF) and wheat germ oil (WGO). Different concentrations of OF and WGO (8, 10, and 12, and 3, 5, and 7 % w/w) were tested to optimize texture and, for this purpose, D-optimal mixture design was used. The best structural formulation obtained (11.5% w/w of OF and 3.5% w/w of WGO) was fortified with two further ingredients including dark chocolate 3% w/w, and pomegranate extract rich in ellagic acid (0.5 w/w, FDMD-A, and 1% w/w, FDMD-B) for improving flavor and nutritional properties. The quality and safety characteristics of the product during 30 days of storage were evaluated. The application of the Design of Experiment (DoE) proved successful in achieving the desired structural characteristics using 11.5% w/w OF and 3.5% w/w WGO. The addition of pomegranate extract did not negatively influence the textural and rheological characteristics of the samples, instead acting positively on the stability of the product during storage. Moreover, it had an impact on total polyphenol content and antioxidant activity, showing better results at 1% level of fortification (FDMD-B). The shelf-life study demonstrated that both formulations were microbiologically safe and stable and were appreciated by the panel involved in the sensory analysis. Finally, poor proteolysis took place during the 30-day storage period, indicating that the two samples did not significantly change over the 30 days of storage.

Effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles

SummaryWheat bran, oat flour, and Dictyophora indusiata powder were used to substitute wheat flour in noodle production. The objective of this study was to investigate the effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles. Results indicated that the addition of wheat bran flour, oat flour, and Dictyophora indusiata powder decreased the lightness, chewiness, and the reducing sugar released during digestion of noodles, and their estimated glycaemic index. The viscosity value of noodles decreased with Dictyophora indusiata powder addition solely. The protein, and dietary fibre of wheat noodle increased at 10% Dictyophora indusiata powder, and 10% oat flour blended with wheat flour, and the estimated glycaemic index lowered significantly with the addition of 10% wheat bran flour, and 10% Dictyophora indusiata powder.

Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa)

Textured vegetable proteins (TVP) are an alternative to meet the increasing demand for non-animal food. This study aimed to develop a TVP from mixtures with 45 % pea protein isolate (PPI) enriched with amaranth (AF) and oat (OF) flours using high-moisture extrusion technology (HME) varying the moisture (50–70 %) and the temperature in the second heating zone of the extruder (110–140 °C). After extrusion, all samples demonstrated higher values of water absorption capacity (WAC) than non-extruded mixtures. Mixture of AF:OF:PPI (40:15:45 %) extruded at 60 % moisture and 135 °C showed promising functional properties with WAC and WSI values of 3.2 ± 0.2 g H2O/g and 24.89 ± 2.31 %, respectively, and oil absorption capacity (OAC) of 1.3 g oil/g. The extrusion process altered the thermal and structural properties of proteins promoting a desirable fibrous structure. This confirms the feasibility of using HME to develop TVP based on PPI, AF, and OF.

Optimization of Level of Incorporation of Different Dietary Fiber in the Development of Spent Hen Meat Snack Sticks

The study was conducted from October to December, 2021 in the Department of Livestock Products Technology, College of Veterinary Science, Jabalpur, Madhya Pradesh, India to prepare spent hen meat snack sticks (SHSS) by partially replacing rice flour (RF) from the product formulation with healthy, dietary fiber rich oat, finger millet and amaranth flours (OF, FMF and AF) at different levels. Four batches of SHSS were prepared by substituting RF with different levels of OF, FMF and AF each at 0%, 5%, 10% and 15%. The optimum level of incorporation of dietary fiber from each set of products was standardized based on sensory evaluation of SHSS for various attributes. A combination of steaming, drying and frying (170°C for 45 sec) was found to be the most suitable cooking method for SHSS. Substitution of RF with 15% OF resulted in a significant decrease in flavour, crispness, and overall acceptability of the snacks while lower levels did not affect the sensorial attributes. FMF at 5% level did not alter the sensory attributes while at higher levels of replacement a significant decrease in color, flavor, crispness, and overall acceptability scores were noted. Higher levels of AF (15%) significantly improved flavour and overall acceptability of SHSS. The study clearly revealed that OF (10%), FMF (5%) and AF (15%) can be used efficiently for substitution of RF in the formulation of healthier and sensorially acceptable products. Snacks crafted with spent hen meat and dietary fiber will enhance the nutritional value especially with respect to amino acids, flavour, taste and technological functionality.

Utilization of roasted barley (Hordeum vulgare) and oat (Avena sativa) for the development of functional yogurt with special reference to storage stability

ABSTRACT The objective of the current study prepare yogurt enriched with roasted barley and oat flour in different treatments. The manual cleaning of oats and barley was carried out and placed in a traditional sand roaster with an iron pan at 280 ± 5°C for 20 seconds. Roasted barley and oat flours were used in different concentrations of 1:0; 3:0; 5:0; 0:1; 0:3; 0:5; 0.5:0.5; 1.5:1.5; and 2.5:2.5 g/100 g, respectively. The prepared yogurt was stored for 28 days at 4°C, and analyzed during the 7-day intervals. The results showed that roasted barley and oat flours contained higher concentrations of proteins (13.72 & 16.61%) and fibers (16.86 & 3.54%), which aided in the improvement of the properties of yogurt. The pH of the prepared yogurt was decreased (4.5 to 4.2), and titratable acidity was increased (0.61 to 0.70%) non-significantly in all treatments. The syneresis rate was decreased (25 to 19%) with increased concentrations of roasted barley and oats during storage. The microbial analysis of the fortified yogurt decreased the total plate count and total yeast count. Concludingly, roasted barley and oats improved the solid contents along with proteins, fats, and fiber contents of the prepared yogurts, improving the nutritional value of yogurt.

In vitro protein digestibility and mineral accessibility of edible filamentous Fungi cultivated in oat flour

Edible filamentous fungi, a source of mycoprotein, are one of the sustainable alternative protein. This study compares protein digestibility (DH%) and amino acid and mineral accessibility in Rhizopus oligosporus cultivated in oat flour (OatRO) or glucose media (GluRO) by using the INFOGEST in vitro digestion protocol. Fungal total amino acids was higher in GluRO (39.0 ± 1.1 % dw) than OatRO (21.8 ± 1.3 % dw) which was also the case for calcium and magnesium content. After completed gastrointestinal digestion, there were no significant differences between GluRO and OatRO regarding DH% (27.21 ± 10.4 % and 29.4 ± 0.5 %), however, GluRO provided significantly higher amino acid accessibility compared to OatRO (64.3 ± 1.6 % and 55.1 ± 3.1 %). Mineral accessibility of GluRO was for Ca: 37.9 ± 1.8 %, Zn: 9.3 ± 0.4 %, Fe: 38.2 ± 1.9 %, Mg: 66.5 ± 1.4 % and Cu: 24.7 ± 1.3 % and for OatRO; Ca: −40.2 ± 2.4 %, Zn: −4.13 ± 0.15 %, Fe:14.6 ± 1.6 %, Mg: 74.5 ± 3.1 %, and Cu: 55.95 ± 0.8 %. Despite the low phytic acid content, OatRO thus showed antinutrient properties with respect to calcium, and zinc, suggesting that oat-derived fungi had antinutrients other than phytic acid. This study hereby revealed that the cultivation substrate affect amino acid and mineral accessibility of filamentous fungi and calls for deeper evaluations of antinutrients in oat-derived fungi.

Effect of Using Oat and Yellow Maize Flour on Sensory and Physical Properties of Rusk Fingers

Effect of Using Oat and Yellow Maize Flour on Sensory and Physical Properties of Rusk Fingers

Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties.

Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture for manufacturing cereal-based products. Since spontaneous fermentation is rarely suitable for large-scale commercial production, it is not surprising that manufacturers have started to adopt centuries-known dairy starters based on lactic acid bacteria (LABs) for the fermentation of cereals. However, little is known about the fermentation processes of cereals with these starters. In this study, we combined various analytical tools in order to understand how the most common starter cultures of LABs affect the most common types of cereals during fermentation. Specifically, 3% suspensions of rice, oat, and wheat flour were fermented by the pure cultures of 16 LAB strains belonging to five LAB species-Lacticaseibacillus paracasei, Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, and Lactococcus lactis. The fermentation process was described in terms of culture growth and changes in the pH, reducing sugars, starch, free proteins, and free phenolic compounds. The organoleptic and rheological features of the obtained fermented products were characterized, and their functional properties, such as their antioxidant capacity and angiotensin-converting enzyme inhibitory activity, were determined.

Fish Fillet Analogue Using Formulation Based on Mushroom (Pleurotus ostreatus) and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization.

The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In this study, the aim was to develop prototype fish fillets analogues from Pleurotus ostreatus mushrooms applying enzymatic treatment (β-glucanase and transglutaminase-TG). A Plackett-Burman 20 experimental design was used to optimize forty variables. Oat flour (OF) exerted a positive effect on the hardness and gumminess texture parameters but a negative effect on cohesiveness and resilience. Soy protein isolate (SPI) exhibited a positive effect on elasticity, gumminess and chewiness, while acacia gum had a negative effect on elasticity, cohesiveness and resilience. After sensory analysis the assay with 1% cassava starch, 5% OF, 5% SPI, 0.1% transglutaminase (240 min/5 °C), 1% coconut oil, 1% soybean oil, 0.2% sodium tripolyphosphate, 0.6% β-glucanase (80 °C/10 min) and without β-glucanase inactivation was found to exhibit greater similarity to fish fillet. The classes hydrocarbons, alcohols and aldehydes are the predominant ones in aromatic profile analysis by chromatography and electronic nose. It is concluded that a mushroom-based analogue of fish fillet can be prepared using enzymatic treatment with TG.

Increasing particle size of oat flours decreases postprandial glycemia and increases appetite in healthy adults

Consumption of oats is associated with lowered risks of type 2 diabetes and obesity. However, many oat-based products (e.g., breakfast cereals) use finely milled flours but are associated with health claims based on oats of larger particle sizes. The objective of this study was to test the hypothesis that increasing oat flour particle size will result in lower postprandial glycemia and appetite. Using a randomized-controlled, crossover design, 20 participants (10 males, 10 females; age: 25.3 ± 1.0 years; body mass index: 23.2 ± 0.6 kg/m2) consumed a serving of porridge made using 40 g of coarse (675.7 ± 19.6 µm), whole (443.3 ± 36.2 µm), fine (96.0 ± 2.1 µm), or a commercial (375.9 ± 14.8 µm) oat flour unmatched in available carbohydrate, protein, and dietary fiber content. After a 12-hour overnight fast, blood glucose, insulin, and appetite were measured at 15 to 30-minute intervals over 120 minutes posttreatment consumption. Coarse and whole flours led to lower blood glucose between 30 and 60 minutes (P < .02). Blood glucose area under the curve (AUC) was lower after coarse than fine and commercial oat flours (P < 0.03), and after whole than fine oat flour (P < .002). Both coarse and whole oat flours resulted in lower insulin AUC than finer flours (P < .05). Appetite AUC was lower after the commercial than coarse flour (P < .007). Controlling milling to produce coarser oat flour to add to common foods may have health benefits. This study was registered at ClinicalTrials.gov (NCT05291351).

Genomic identification of expressed globulin storage proteins in oat.

Oats, a highly nutritious cereal known for their health benefits, contain various macromolecules of significant biological value, including abundant and highly digestible proteins. Despite their importance, oat proteins have not been extensively studied. Here, we present a complete set of the expressed globulins genes, which code for the main storage protein in oats as well as their chromosomal positions. Published expressed sequence tags for globulins were used as queries in the Sang oat genome. In addition, globulin proteins were fractionated from oat flour by solvent extraction based on differential solubility with other classes of cereal proteins. The protein fractions were separated by gel electrophoresis and analyzed by tandem mass spectrometry to confirm their identity and expression in seed. In total 32 globulin gene sequences were identified on the oat genome. Out of these, the expression on RNA level could be confirmed and 27 were also detected as expressed proteins by MS. Our results provide the most extensive set of salt-soluble oat globulin sequences to date, paving the way for further understanding their implications for human nutrition. In addition, a simple methodology to fractionate oat proteins is presented.

Nutritional, Phytochemical, and Rheological Profiles of Different Oat Varieties and Their Potential in the Flour Industry

The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and carbohydrates), the total polyphenols content (TPC) of individual polyphenols and macro and microelements of 20 oat varieties/lines were determined. In order to evaluate the potential for use in the flour industry (pasta, bread, and biscuits)., a variety of oats with optimal nutritional properties and active principles was used to obtain oat/wheat composite flours in different proportions (10–30% oat flour) and subjected to rheological analysis using the Chopin Mixolab test (Chopin Technologies, Paris, France) The results showed a protein content between 14.36–17.08%, lipid content between 6.01–9.03%, starch between 44.13–52.95%, total mineral substances between 0.93–1.65%, carbohydrates between 65.16–69.32% and energy value between 389.81–409.86 kcal/100 g. The TPC content varied between 614.76–1244.58 µgGAE/g, and the average values of individual polyphenols were between 1.87 μg/g (rosmarinic acid) and 28.18 μg/g (gallic acid). Regarding the macroelements content, potassium (K) was the major element (203.19 μg/g), followed by calcium (Ca) (181.71 μg/g) and magnesium (Mg) (105.79 μg/g). The level of microelements varied between 3.02 μg/g for nickel (Ni) and 60.25 μg/g for iron (Fe). Multivariate data analysis PCA was used to correlate the obtained data. The rheological analysis using the MIXOLAB system proved that, from the point of view of technological properties, composite flours from a mixture of 10–30% oat and wheat flour are the best for obtaining biscuit dough, compared to pasta or pan bread. Following the study and based on nutritional, phytochemical and rheological results, line 2511 was selected as optimal for use in obtaining hypoglycemic flour foods for people with diabetes.

Kualitas fisik dan sifat organoleptik bakso daging sapi dengan Penambahan tepung oat (avena sativa)

Beef meatballs using tapioca flour only contain a small amount of protein, fat and fiber in them. The nutrition is very low, only around 0.1% of the daily recommendation. Therefore, there is a need for healthier alternative flour, one of which is oat flour. This research is a diversification of healthy meatball products made from oat flour which contains better nutrition than tapioca flour. The method used was an experimental study with a completely randomized design pattern of three treatments (substitution of tapioca flour with oat flour at 0%; 50% and 100%) which was repeated seven times. The variables observed were chemical quality (air, protein, fat, carbohydrates), physical quality (pH and cooking loss) and organoleptic properties (color, aroma, texture and taste). Data analysis used analysis of variance (ANOVA). If there is a significant difference between treatments, Duncan's further test is carried out. The results showed that the amount of oat flour had a significant effect (P&lt;0.05) on the pH of the meatballs. The amount of oat flour linearly (P&lt;0.05) reduced the level of meatball cooking loss. The organoleptic properties of meatballs with 50% oat flour are more similar to meatballs using 100% oat flour, and have slightly the same level of preference. It can be concluded that oat flour can be used as a substitute for tapioca flour to improve the physical and organoleptic quality of beef balls. Meanwhile, the ideal oat flour substitution rate is as much as 50%.

Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques

SummaryThe aim of this study was to determine the textural sensory profile of wheat breads developed using oat flour at different substitution levels (10%, 30%, and 50%) and particle sizes (&lt;224, 250–280, 280–500, 500–600 μm). A trained descriptive panel evaluated the wheat–oat breads using quantitative descriptive analysis (QDA) (n = 8) and partial napping (PN) (n = 12) sensory techniques. The QDA results showed that the textural properties of the breads were significantly affected by oat flour at different substitution and particle size levels (P &lt; 0.001). The attributes crumb ‘denseness’ and ‘stickiness’ discriminated most frequently across samples, while crumb ‘chewiness’ and ‘dryness’ discriminated the least. Principal component analysis (PCA) illustrated that in PC1 (59%) crumb ‘denseness’ was positively correlated with crumb ‘hardness’ and ‘graininess’, while ‘stickiness’ was negatively correlated with crumb ‘graininess’. The application of clustering techniques on QDA data showed that breads with 10% oat flour were differentiated based on particle size; however, as the substitution level of oat flour increased, the substitution level of oat flour used in formulations exceeded the effect of particle size. In terms of PN, panellists identified four distinct groups of wheat–oat breads, indicating that wheat breads with 10% oat flour and &lt;224 μm, 280–500 μm and whole oat flour had similar textural properties to the control wheat bread sample. The texture of wheat breads substituted with 50% oat flour were very different to the control. The results of this study suggest that in addition to the effect of substitution level, fractionation of oat flour may have application in the production of wheat bread formulations with different textural profiles. The findings also emphasise the importance of considering clustering techniques when evaluating complex samples for new product development applications.

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Разработка хлебобулочных изделий нутриентно-адаптированных для питания спортсменов-легкоатлетов

Proper nutrition of an athlete is an important component of the effectiveness of sports results. An athlete’s daily diet should cover his increased nutrient needs due to heavy physical activity. The purpose of the research was to develop bakery products that were nutrient-adapted to the nutritional requirements of athletes using the example of track and field athletes. The recipe for the new product included wheat flour, oat flour, micellar casein, flaxseed oil, date syrup, and crushed walnut kernels. A study of the influence of new ingredients on the quality of semi-finished products and finished products showed that the addition of oat flour and casein slightly increased the moisture and acidity of the finished products, but the indicators remained within the limits defined by the regulatory documentation for bakery products made from wheat flour. With an increase in the dosage of oatmeal and casein, the products acquired a slight taste of oatmeal; casein had no effect on taste. A new type of bakery product is characterized by good organoleptic and physicochemical quality indicators and has increased nutritional value. Consumption of 100 g of the developed “Fitbulka” bakery product allows you to satisfy the daily need for biologically complete protein by 8.9%, carbohydrates by 5.3%, fat by 7.2%, including polyunsaturated fatty acids of the omega-3 family by 39.6% and omega-6 by 5.4%. The degree of satisfaction of the daily requirement for minerals increases in comparison with the control sample and amounts to 16.0% for calcium, 13.5% for phosphorus, 17.4% for magnesium, 7.4% for potassium, and 7.5% for iron. Analysis of amino acid score calculations showed that the biological value of the protein fraction of the test sample was 17.6% higher compared to the control. The developed “Fitbulka” bakery product can be recommended for inclusion in the diet of athletes as an additional source of polyunsaturated fatty acids, dietary fiber, protein, calcium and magnesium in the diet.