PROSPECTS OF CREATING FUNCTIONAL FOOD PRODUCTS BASED ON CEREAL BRAINS

Abstract

This article discusses the prospects of creating functional food products based on cereal grains and their scientific and practical significance. Cereal grains are rich in biologically active substances, in particular vitamins, antioxidants, proteins and essential fatty acids, and their nutritional value can be increased by adding them to food products. The article provides information about bakery products, dietary foods and biologically active additives produced using cereal grains. Also, the issues of maintaining the quality of raw materials and ensuring the stability of bioactive components when creating functional products based on modern technologies are analyzed. The results of the study show that there are opportunities to develop healthy nutrition and improve the nutritional quali