Designing a creamy-chicory base of a bio-product for personalized nutrition within the FoodNet market

УДК 637.13

The article describes the study about the effect of chicory on the chemical composition, titratable and active acidity, as well as on the organoleptic characteristics of a creamy chicory base (hereinafter referred to as CCB) in order to construct a basis for a bio-product for personalized nutrition. In addition, the amino acid rate of the investigated variants of CCB was determined. It was established that CCB 2, in which the mass fraction of chicory was 4.0%, has the best indexes.

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