Investigation of the influence of a prebiotic ingredient on the quality and biotechnological indicators of a biological product
Submitted by red on Sat, 11/06/2022 - 20:39
УДК 637.13
Chapter:
Abstract:
In this work, we investigated the effect of different mass fraction of a prebiotic ingredient on the organoleptic parameters and biotechnological properties of a fermented milk biological product obtained by fermenting milk by a consortium of microorganisms with pronounced probiotic properties in order to expand the range of innovative biological products for personalized nutrition. It was found that the best performance is possessed by a biological product, in which the mass fraction of lactitol was 7,5%.