## 3 Results and Discussion
### Pro-Health Value of Freeze-Dried Vegetable-Based Products  
In food products, apart from basic nutrients, there are also specific compounds or chemical substances having a health-promoting effect on the human body, protecting it against many diseases and ageing processes [42; 43]. Figure 3 shows the average content of dietary fibre in freeze-dried products based on vegetables. The highest content of this component is found in bars 1--CPB\({}_{\text{A}}\) and 2--CPB\({}_{\text{G}}\)--0.966 g/10 g. The remaining bars have an even fibre value with an average amount of 0.802 g/10 g. Statistical analysis showed no significantly different. The health-promoting effect of vegetables is also due to the high content of dietary fibre (dietary fibre), which includes the edible parts of plants and some carbohydrates that are not digested in the small intestine, such as cellulose, lignin, or pectin [42; 43]. Dietary fibre is responsible for regulating intestinal peristalsis and causes a quick feeling of fullness. Moreover, fibre inhibits the synthesis of cholesterol in the liver and reduce the prevalence of coronary heart diseases and cancer, as well as reduces diabetes and obesity risk [4; 62]. Dietary fibre in vegetables occurs on average in the amount of 0.5-6%. Itssource is mainly cruciferous vegetables, such as white Brussels sprouts (3.8 g), kale (3.6 g), and root vegetables, i.e., carrots (3.6 g) and parsley (4.9 g). [PERSON] and [PERSON] [63], when assessing the effect of heat treatment of cruciferous vegetables on the content of dietary fibre, obtained the amount of this ingredient in fresh raw cabbage in the range from 12.66 g/100 g d.m for common to 15.48 g/100 g d.m for red. Moreover, they proved a significant influence of heat treatment: vegetables cooked in water had a higher content of dietary fibre than those cooked in steam [64; 65]. [PERSON] et al. [31], analysing the physical and functional properties of cereal and vegetable snacks produced by extrusion, obtained products with a lower content of dietary fibre. For example, cereal-pumpkin snacks contained an average of 1.52 g/10 g, and cereal-zuechini-broccoli snacks 0.80 g/10 g.  
There are also vegetable bars with lower fibre content available on the market, such as for example the product with dried strawberry and beetroot \"Foods by Ann\", which contains 1.28 g/10 g of this health-promoting ingredient, or a \"FreeYu\" bar with carrot, apple, and orange (0.55 g/10 g) [50; 51; 52; 53; 54; 55; 56; 57; 58; 59; 60; 61; 62; 63; 64; 65; 66]. Snacks in the form of fried chips also contain certain amounts of vitamins (vitamin C, E, thiamine, riboflavin, niacin) and minerals (sodium, potassium, phosphorus, magnesium), but their pro-health effects are limited by high caloric content, high fat and sodium chloride content [57]. Another popular snack with a health-promoting effect can be muesli bars, due to the high content of dietary fibre in them. [PERSON] [67], assessing the nutritional value of bars available on the market, obtained an average of 7.49% of dietary fibre. In addition, it was proved that the addition of dried fruit, nuts or extruded grains increased the content of this ingredient in the tested bars. The dried fruit itself can also be treated as a snack, and their health-promoting value results mainly from the content of polyphenols and vitamins in them. [PERSON] et al. [68] investigated the polyphenol content and stability in sweetened dried cranberries between product matrix types. They showed that sweetened dried cranberry polyphenols are unstable regardless of product matrix. The optimal processing parameters for sweetened dried cranberries to maintain polyphenol stability as healthier food options for consumers have to be investigated. Figure 3: Average content of dietary fibre (pro-health value) in freeze-dried products formed on the basis of vegetables produced with hydrocolloids. The same letters (a) in individual columns indicate the absence of a statistically significant difference between the samples (significance level 0.05).