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.
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