Abstract
The process of dehydration of the prebiotic squash-apple mixture is investigated, taking into account the properties of the material and drying modes. Prebiotic raw materials are maximally represented by dietary fibers, which include pectin substances, the content of which in raw materials is from 6 to 12%. Optimal modes of grinding and separation into different fractions of dry prebiotic materials for obtaining functional powders were determined. The complexing property of prebiotic mixtures is determined, which is 15-20% higher than pure pectin, due to an increase in the open surface of powders and the nativity of pectin substances.
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.
