Girasol syrup in creation of special fermented milk drinks

Abstract

The high content of inulin in girasol tubers makes it possible to use it as raw material for the diabetic food production: juice, flour, syrup, confectionery and bakery products. The rich composition of biologically active substances in girasol tubers gives this plant advantages for creating highly effective medicines. The beneficial effect of girasol on the metabolism regulation diseases of diabetes, hypertension, arrhythmia, atherosclerosis, coronary heart disease, obesity has been proven. The use of girasol in food causes a diuretic, choleretic, laxative, restorative and tonic effect, it is recommended for gastrointestinal tract diseases, urolithiasis and cholelithiasis, removes toxins and slags from the body, calms the nervous system. Girasol syrup surpasses many other vegetable syrups in terms of the concentration of carbohydrates, minerals and vitamins. It contains sugar, calcium, magnesium, and phosphorus salts. A large amount of iron is present, which is necessary for the processes of hematopoiesis. Easy digestibility and nutritional value make it indispensable for impaired liver and kidney function. New fermented baked milk is a functional food product that is useful for people with diabetes, obesity and other diseases that exclude or limit sugar consumption. Girasol activates the nervous, immune, and endocrine systems, improves blood quality. Organic acids in girasol have an antioxidant effect.