DEVELOPMENT OF TECHNOLOGIES FOR A LOW-CALORIE DESSERT WITH PROBIOTIC MICROORGANISMS
Journal Title: World Science - Year 2016, Vol 1, Issue 10
Abstract
In the article the prospects of formation of the range of the low-calorie culinary products containing the encapsulated form of Lactobacillus acidophilus, milk, rice and natural sweeteners are described. Decrease in energy value is reached with the complete replacement of sugar by mix of polyol (izomalt), a glycoside and a nutritional supplement "Extract Sweet of Stevia Leaves". The choice of objects of the research is based on literary data on nutrition value of the prescription components supplemented with the results of the experimental research on the structure of the developed product conducted by the author and presented in this article. Here it is also given explanation on the expediency of use of the encapsulated forms of Lactobacillus acidophilus as a component of milk dessert while main component is rice grain.
Authors and Affiliations
N. V. Kondratjuk, V. L. Bol'shakova, A. M. Padalka
Keywords
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