Technology of fermented milk powders of diabetic purpose PP055
Scientifically substantiated and developed technologies of fermented milk drinks of diabetic purpose using probiotic cultures of bifidobacterium and lactobacilli, biologically active substances and dietary fiber.
Gist of development
The composition of milk and fat mixes for the production of fermented beverages for diabetic diet has been developed. For milk basis, it is recommended to use skim milk or a mixture with acid - resistant bacteria (for the production of yogurt). The ratio between milk, soya and olive fats (5: 4: 1, respectively) was optimized, in which the ratio between
Saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids (1. 3: 1. 0: 1. 0) corresponds to nutritional requirements for diabetic products. The synbiotic complexes for the production of fermented milk drinks for diabetic purposes (kefir, licorice, acidophilin and yogurt) are scientifically substantiated, which includes probiotic cultures of lactobacterium and bifidobacteria, vitamins and trace elements of antioxidant series, edible fibers, fructose or Beta - galactosidase.
Main advantages of development
The usage of developed complexes provides the obtaining of fermented milk products with a reduced content of easily digestible carbohydrates. It allows them to recommend them for diabetic diet. The synergetic effect of antioxidant and bifidogenic properties with the mutual usage of vitamin E, vegetable oils, organic selenium, Beta - galactosidase and serum proteins concentrate in the process of producing fermented milk drinks of diabetic purpose has been established. It was experimentally proved the possibility of producing beverages without the modernization and reconstruction of operating milk processing enterprises.
The market is wide, as today more than a million patients with diabetes are officially registered in Ukraine.