MICROBIOLOGICAL SAFETY OF THE BRAN BARS
SIENOGONOVA Galina,
Postgraduate of Kyiv National University of Trade and Economics
MICROBIOLOGICAL SAFETY OF THE BRAN BARS
Background. Effective supply system by correcting overweight people is to develop products for special dietary consumption with functional compositions enriched ingredients are aimed at increasing the metabolic rate, increasing muscle growth, lower cholesterol levels.
The aim of the article is the microbiological safety study of designed bars bran intended for people who control body weight, and setting term storage.
Material and methods. Objects of research are Bran bars Effect and Sports slim designed for people that control body weight. The basis of the recipe and put oat bran, wheat, flax seed meal, fructose, glycerin, with the functional composition Effect and Sports slim for reducing energy and increasing the biological value.
Research conducted microbiological for eight months at a temperature 25±3 оС, relative humidity above 75 % every two months.
Results. QMAFAnM (Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms) of samples studied bran bars Effect and Sport slim was at 2.5 and 5 times less than the established standards, and mold fungi and yeast were found throughout the shelf life.
The absolute absence of bacteria Escherichia coli and pathogenic microorganisms, Salmonella, ensure microbiological safety of the bran bars Effect and Sports slim for people that control weight.
Conclusion. Bran bars Effect and Sports slim for persons that control body weight after eight months of storage meet the requirements for microbiological parameters. That is why the shelf life of 6 months set organoleptic characteristics, it guarantees their microbiological safety.
Keywords: bran bars, control body weight, microbiological safety.
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