COMPARISON OF QUALITY CHARACTERISTICS OF FRUIT AND BERRY POWDERS FOR VITAMINIZED EXTRUDED GLUTEN-FREE SNACKS

This review is aimed at comparing the quality characteristics of fruit and berry powders in the development of vitamin-enriched gluten-free snacks, which represents an important task in the field of functional nutrition. The article examines powders from various fruit and berry crops, namely banana, apple, cranberry, black currant, blueberry, sea buckthorn, and rosehip. These raw materials are studied in terms of their physicochemical characteristics and vitamin value, specifically considering the content of protein, fat, carbohydrates, fiber, and vitamins B1, A, C, and PP.

Based on the conducted comparison, it was determined which fruit and berry powders provide the highest levels of vitamins and nutrients, which helps to improve the nutritional value of the final products. The results confirm the possibility of using fruit and berry powders to create vitamin-enriched gluten-free snacks with improved functional and sensory properties.

The work is aimed at expanding the range of gluten-free products, which is especially relevant in the context of the growing interest in healthy eating and the demand for functional food products. Creating such snacks with improved organoleptic and nutritional characteristics will contribute to improving the diet of people with gluten intolerance, as well as those who strive for a healthy lifestyle. This confirms the possibility of using fruit and berry powders to create vitamin-enriched gluten-free snacks with enhanced functional properties.