Abstract
There was grounded the choice of functional ingredients for creating the synbiotic complex, consisted of immobilized bifidobacteria and inulin. There was demonstrated the necessity to realize the process of immobilization for “defending” bifidobacteria cells from the effect of unfavorable factors. There was determined the number of microorganisms’ cells and mass share of inulin for introducing in the recipe of a fatty filling. There was studied the influence of synbiotics on structural-mechanical properties of a fatty filling for wafers. The limit speed, that the high-quality filling can be received at, was established, according to experimental data. It was studied, that the decrease of the fat quantity in the mass and simultaneous increase of the solid phase leads to the increase of the filling firmness that allows to shorten of the process of wafer layers cooling. There was grounded the expedience of using the synbiotic complex in the technology of wafers fatty filling that allows to receive new wafer types of the functional directionality.
Highlights
The last years on the background of the progressing environment pollution, stress situations development, increase of antibiotics and anti-tumor preparations consumption, the increase of dysbacteriosis morbidity in people takes place [1]
The subject of the study – is the fatty filling for wafers with the synbiotic complex – microcapsuled bifidobacteria were used as a probiotic (Fig. 1), inulin – as a prebiotic (Fig. 2)
Based on the analysis of technological and physiological properties of inulin and bifidobacteria, there was substantiated the expedience of the synbiotic complex creation and its use in the wafer products technology
Summary
The last years on the background of the progressing environment pollution, stress situations development, increase of antibiotics and anti-tumor preparations consumption, the increase of dysbacteriosis morbidity in people takes place [1]. The treating food occupies the one of leading places in the complex therapy of intestine dysbacteriosis. The consumers’ use of the wide spectrum of food products with treating-prophylactic properties that favor the intestine microflora normalization can decrease the spreading of dysbacteriosis essentially [2−4]. The prophylaxis and treatment of dysbacteriosis are connected with the renewal of normal intestine microflora using pharmacopeial preparations: biologically active additives; functional food products that contain probiotics, prebiotics and synbiotics. The life activity of bifidobacteria: decelerates the intestine cancer cells growth; inhibits the activity of putrefactive and pathogenic bacteria; stimulate vitamins production; activates immune processes; provides the defense from the intestine infection; takes part in the assimilation of nutritive substances, vitamins and microelements [6,7,8].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
