The Effect of Pro-and Prebiotics on the Rheological Properties of the Model of Structured Disperse Systems

Abstract

The aim of this work is to carry out comprehensive studies that would allow to justify theoretically and experimentally use of probiotic poly-specific concentrates Bifilact A and Bifilact D and bifidogenic fiber intake Beneo TM Synergy1 as high-performance synbiotic supplements. The selection of bifidogenic fibers for administration into uniform synbiotic systems is substantiated. Indicators of synbiotic systems consisting of Bifilact A or Bifilact D probiotics and Beneo TM Synergy1 prebiotic are studied; at the same time the number of living cells of microorganisms in the system and the antagonistic activity of synbiotic systems was determined. The reasonability and efficacy of Beneo TM Synergy1 fiber intake as a functional ingredient with bifidogenic properties was determined. The effect of the Beneo TM Synergy1 prebiotic on the growth rate of lactobacilli and bifidobacteria is studied, which are the part of combined bacterial concentrates Bifilact A and Bifilact D. It was revealed that in synbiotic systems, fiber intake Beneo TM Synergy1 stimulates the growth of probiotics and also enhances the antagonistic activity of bacterial concentrates Bifilact A and D that confirms the reasonability of creating a synbiotic system, representing a combination of probiotics Bifilact A or Bifilact D and prebiotic bifidogenic fiber intake Beneo TM Synergy1. Conducted studies have shown the reasonaibility of creating a synbiotic system representing a combination of probiotics Bifilact A and Bifilact D and prebiotic bifidogenic fiber intake Beneo TM Synergy1, providing synergistic effects on physiological functions in the human body. Performed analysis of functional and technological properties of pro-and prebiotics made it possible to determine main areas of their application in creating functional food systems with predetermined target properties and structure.

Change of Quality of Wafer Products With Synbiotic During Storage

“…Велика кількість праць присвячена розробці й удосконаленню технології вафельних виробів з функціональними властивостями, призначених для здорового харчування [4][5][6][7][8].…”