The article is devoted to the selection of ingredients and the sequence of technological operations in the production of snacks based on vegetable raw materials. It is suggested to use carrot cake, soybean powder, and Vaccinium praestans. The authors experimentally substantiated and developed a recipe for a snack bar. The results obtained complement the information on the content of minor and essential components in the processed products of Vaccinium praestans, as well as expand the possibilities and directions of their use to create functional snack products. The snack bar obtained according to the developed recipe contains only natural sugars and can be positioned as a product that is a source of protein, vitamin C, and contains a high amount of dietary fiber. The developed snack bar weighing 60 g provides coverage of 6% of the daily requirement for calcium and 15% of magnesium. This allows us to consider this product as an additional source of macronutrients. The energy value of the snack bar was 107.7 kcal. The authors calculated the economic efficiency of the developed product, which proves the feasibility of its introduction into production. The selling price for one kilogram of snacks with recommended additives is 811 rubles and is relatively low. The affordable price and high consumer attractiveness of the products will ensure their stable demand in the regional market.

Ermolaeva Anna V., Matveeva Tatyana V.

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