Method for producing low-carbohydrate functional bar

Abstract

Method for producing low-carbohydrate functional bar includes preparing raw materials, mixing components, shaping, stabilizing the structure, and packaging. Wherein, a fat-emulsion binding phase is prepared, and protein and fiber components are mixed with polyols, resistant starch, and the fat-emulsion binding phase. The bar is formed as a multiphase system containing a protein phase, a fiber phase, and a fat-emulsion binding phase, while the carbohydrate components used are polyols, resistant starch, and soluble fiber, selected for their different rates of hydration and swelling. These components ensure controlled kinetics of structure formation and the formation of a gel-like structure upon contact with liquid, with the following component ratios, wt. %: protein component 20-35 soluble fiber 15-30 polyols 10-25 fat component 10-20 resistant starch 5-15 emulsifier 1-5 water the remainder up to 100.