TECHNOLOGICAL FEATURES OF OBTAINING OF FUNCTIONAL FERMENTED BEVERAGES WITH BIOLOGICALLY ACTIVE SUBSTANCES FROM VEGETABLE RAW MATERIALS
Abstract
The article considers the possibility of the use of chicory powder and topinambour powder in the technology of fermented milk drinks. A study of the bifidogenic properties showing that both components can be used as prebiotic fillers in fermented milk product.
About the Authors
M. V. Kaledina
Belgorod State Agricultural University named after V. Ya. Gorin
Russian Federation
Russian Federation
I. A. Bajdina
Belgorod State Agricultural University named after V. Ya. Gorin
Russian Federation
Russian Federation
N. P. Shevchenko
Belgorod State Agricultural University named after V. Ya. Gorin
Russian Federation
Russian Federation
I. A. Evdokimov
North-Caucasus Federal University
Russian Federation
Russian Federation
References
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5. Полянский К. К. Стевия в продуктах целебно - профилактического назначения / К. К. Полянский, Г. К. Подпоринова, Д. М. Богомолов // Пищ. пром-сть. 2005. К 5. С. 58.
Review
For citations:
Kaledina M.V., Bajdina I.A., Shevchenko N.P., Evdokimov I.A. TECHNOLOGICAL FEATURES OF OBTAINING OF FUNCTIONAL FERMENTED BEVERAGES WITH BIOLOGICALLY ACTIVE SUBSTANCES FROM VEGETABLE RAW MATERIALS. Modern Science and Innovations. 2017;(3):95-99. (In Russ.)
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