DEVISING A PRODUCTION TECHNOLOGY AND ASSESSING THE QUALITY OF GLUTEN-FREE ENERGY BARS WITH A GELLED LAYER
Taip F.S. Tlevlessova D. Khamitova B. Azimova S. Kuzembayeva G. Kuzembayev K. Ablayeva A.
2025Technology Center
Eastern-European Journal of Enterprise Technologies
2025#3Issue 1117 - 26 pp.
The object of this study is the production of energy bars. The subject of the research is the production technology of gluten-free functional energy bars with a gelled layer based on millet flour, fruit puree, and functional additives. The task addressed is to select optimal ratios of components, providing stable organoleptic and textural characteristics of the product while preserving functional properties and the possibility of industrial scaling. In designing the research plan, special attention was given to selecting optimal ingredient ratios and processing parameters to achieve a stable and high-quality product. The development of energy bars involved the use of the following ingredients: a blend of oat and millet flour, fruit purée (apple, pear, plum) with the addition of agar-agar, cinnamon, mint, and ginger. Recipe optimization was carried out using the Response Surface Methodology (RSM), which allows for the identification of the best ingredient ratios. Sensory analysis revealed that the most appealing taste characteristics were observed in bars containing cinnamon and mint. These samples received the highest scores for aroma, flavor, and texture. The highest antioxidant activity levels were recorded in samples containing cinnamon and apple (up to 82.8%). This is attributed to the high content of phenolic compounds in cinnamon, known for their strong antioxidant properties. Optimal texture parameters were achieved with a layer height of 12 mm – ensuring a balanced structure, a syrup content of 5% – preventing excessive stickiness, and a protein content of 7% – improving product firmness and elasticity. The samples with mint and cinnamon exhibited the lowest water activity (aw=0.68 – 0.72), making them more resistant to microbial spoilage and extending their shelf life. The application of multi-criteria analysis methods and statistical experimental design allowed for the identification of key parameters influencing product quality. Copyright
antioxidant activity , energy bars , fruit puree , functional food products , response surface methodology
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Department of Food Science, Engineering Universiti Putra Malaysia, Selangor, Uneversiti str., 1, 43400, Malaysia
Department of Technology and Safety of Food Products, Kazakhstan
Higher School of Textile and Food Engineering, Kazakhstan
Department of Food Technology Almaty Technological University, Tole bi str., 100, Almaty, 050060, Kazakhstan
South Kazakhstan University, M. Auezov Tauke Khan ave., 5, Shymkent, 160012, Kazakhstan
Department of Food Science
Department of Technology and Safety of Food Products
Higher School of Textile and Food Engineering
Department of Food Technology Almaty Technological University
South Kazakhstan University
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