Technology of inulin-containing extract intended for producing functional food products


The aim of this research is to develop a technology for producing inulin-containing extarct and its concentrate from Helianthus tuberosus, intended for food enrichment and obtaining functional food products with a natural healing effect. The research presents a literature review on the use of inulin in functional nutrition and the use of Helianthus tuberosus - as the main raw material for its production. The results of experimental studies of Helianthus tuberosus varieties zoned in Kazakhstan “Interes” and “Skorospelka” on the object of inulin content in them in the spring and autumn periods are presented. The most suitable raw material for the production of inulin-containing extract was the variety “Interest”, in the spring the content of inulin in it reaches - 7.0-8.0%, and in the autumn - 11.0-13.0 %, which is 15-20% higher than in the variety “Skorospelka”. The technology for producing an inulin-containing extract from Helianthus tuberosus tubers has been developed, the rate of the produced inulin-containing concentrate into yoghurts and fruit and vegetable juices for functional food products have been determined, the application of the developed inulin extract up to 10% in juice and fermented milk products does not negatively affect organoleptic qualities.


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