ENRICHMENT OF FOOD COMPOSITION WITH INULIN
DOI:
https://doi.org/10.47100/herald.v1i2.98Keywords:
инулин, пастеризованное молоко, пробиотики, пребиотики, углеводы, функциональные ингредиенты, топинамбур, цикорий, фруктозно-глюкозный сироп, Inulin, pasteurized milk, probiotics, prebiotics, carbohydrates, functional ingredients, Jerusalem artichoke, chicory, fructose-glucose syrupAbstract
The article presents the results of the use of inulin in dairy products. Inulin is a polysaccharide or carbohydrate. Inulin lowers sugar levels and prevents diabetes complications. Inulin has a beneficial effect on metabolism and eliminates harmful
substances in the body. One of the most important properties of inulin is that the stomach does notreceive digestive enzymes. Because of this, inulin freely passes through the stomach and enters directly into the intestines. Here he became a place for growing
bifidobacteria. As a result, the number of beneficial bacteria in the intestinal microflora increases, and pathogenic bacteria decrease. Bowel motility improves and digestion accelerates. In this regard, in recent years there has been an increase in interest in inulin,
namely, their ability to treat and prevent diseases of the gastrointestinal tract, as well as restore normal intestinal microflora.
The article presents the results of studies of dairy products enriched with nulin. Organoleptic and physico-chemical studies have shown that inulin enhances the functional properties of milk.
