Harčova Nauka ì Tehnologìâ (Apr 2019)
SYNBIOTIC ADDITIVES IN THE WAFFLES TECHNOLOGY
Abstract
The problems considered in the paper are the incidence of dysbiosis in the Ukrainian people, the reasons for it, and the methods of improving the diet of those suffering from microfloral disorders. Useful properties and effects of the microorganisms Bifidobacterium and Lactobacillus, and of inulin and lactulose have been studied as well as the ways in which they help to restore a person’s normobiocoenosis. After a research in vitro, with the conditions imitating the human gastrointestinal tract, the survival rate of encapsulated cells of bifidobacteria and lactobacilli in an unfavourable environment has been determined. It has been grounded how necessary microencapsulated forms of microorganisms are in the production of confectionery – firstly, to ‘protect’ them against physiological and technological factors, and secondly, to help them reach the lower regions of the small intestine where their capsules are destroyed and the bacteria are released. The reasons have been given why fatty filling for waffles, as an object to be enriched with useful ingredients, should be preferred when developing healthy and wholesome confectionery. It has been shown how promising probiotics and prebiotics are if used in confectionery technology. The two synbiotic complexes SC 1 and SC 2 have been developed, and such parameters have been determined as the optimum weight fractions of inulin and lactulose in the formulation of the filling, and the number of probiotic microorganisms. It has been established that lactulose can reduce sugar in the formulation of the filling, and using inulin results in replacement of an equivalent amount of fat. To prove how practical it is to add synbiotics to waffles, and to determine the product’s consumer appeal, a tasting assessment of the new types of waffle products has been made. It has been proved that adding synbiotic complexes to the formulations of waffles will result in the consistent high quality of the products, and in their better sensory characteristics. Besides, it can contribute to making the people of Ukraine healthier and fitter for work.
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