Development of a formulation for a cereal bar based on puffed buckwheat

Abstract

This article examines the evolution of consumer preferences in confectionery and healthy food products. Based on these preferences, modern consumers are choosing products that are healthy, but, at the same time, convenient to eat and store, and affordable. The most prominent example of such products are cereal bars, widely available in retail chains. Based on an analysis of the most popular brands of cereal bars, three cereal bar formulations were developed using rice, buckwheat, and a mixture of the two grains. A production process flow chart, which includes two stages: syrup preparation and bar molding, was developed and refined. A tasting of the developed bars was conducted with the participation of 23 respondents, according to which the rice bar was the most preferred.