Abstract
The influence of inulin on organoleptic and physico-chemical indices of spreads with low-fat content has been investigated. It has been established that introduction of inulin and an A and E vitamin complex into fats and dairy product formulas allows to lower the content of fat and sugar and to produce functional food product.Keywords
Inulin, prebiotics, functional products, vitamins A and E, spreads.REFERENCES
- Ipatova, L.G. Zhirovye produkty dlya zdorovogo pitaniya. Sovremennyy vzglyad / L.G. Ipatova, A.A. Kochetkova, A.P. Nechaev, V.A. Tutel'yan. – M.: DeLi print, 2009. – 396 s.
- GOST R 52349-2005. Produkty pischevye. Produkty pischevye funkcional'nye. Terminy i opredeleniya.
- Matveeva, T. Primenenie inulina i oligofruktozy Beneo tm dlya snizheniya energeticheskoy cennosti keksov i pe-sochnyh izdeliy / T. Matveeva [i dr.] // Hleboprodukty. – 2008. – № 5. – S. 52–53.
- Perkovec, M.V. Vliyanie inulina i oligofruktozy na snizhenie riska nekotoryh «bolezney civilizacii» / M.V. Perkovec // Pischevaya promyshlennost'. – 2007. – № 5.
- Tereschuk, L.V. Molochno-zhirovye kompozicii: aspekty konstruirovaniya i ispol'zovaniya: monografiya / L.V. Te-reschuk, M.S. Umanskiy; Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti. – Kemerovo, 2006. – 209 s.