INNOVATIVE INGREDIENTS FOR CONDITIONER PRODUCTS OF PHYSIOLOGICAL-FUNCTIONAL PURPOSE
Journal Title: Молодий вчений - Year 2018, Vol 5, Issue 57
Abstract
The scientific and practical principles of production of physiologically functional food products are considered. It has been established that for the prevention of diseases such as diabetes mellitus, celiac disease, cardiovascular diseases, it is necessary to use special physiological-functional confectionery products with a given chemical. Innovative ingredients in recipes of confectionery products are determined. As promising raw materials are offered: gluten-free flour of domestic production, cicorlactum, chicory root powders, stevia leaves, spruce wood fruits and tea tea. The use of the named raw material will significantly expand the range and better satisfy consumers' demand for confectionary products of physiological and functional purpose.
Authors and Affiliations
G. B. Rudavska, S. P. Vezlivtceva, M. I. Buzejan
Keywords
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