personalized nutrition

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

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%.

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

Submitted by red on Mon, 27/04/2020 - 10:48

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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