BIO Web Conf.
Volume 17, 2020International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2019)
|Number of page(s)||5|
|Published online||28 February 2020|
Powdered intermediate of yacon as a prebiotic ingredient of bakery products
Voronezh State Agrarian University named after Emperor Peter the Great, Voronezh 394087, Russia
2 Federal scientific centre of vegetable growing, VNIISSOK settlement, Moscow region 143080, Russia
3 Association of Voronezh regional chamber of commerce and industry, Voronezh 394018, Russia
* Corresponding author: firstname.lastname@example.org
The current stage of consumer market development is described by increasing interest in healthy food products, specialized, and functional purpose foods. In these conditions, the solution of the problem of the correction of the composition, while preserving the taste, aroma and other consumer characteristics, is of particular importance. The complex of organoleptic, physicochemical, and microbiological tests confirmed the technological feasibility of using yacon powder in bakery technology made of a mixture of rye and wheat flour. The studies on the composition of yacon powder, its effect on the growth and development of lactic acid bacteria demonstrate the possibility of using yakon powder as a functional food ingredient with a prebiotic effect. The results obtained are confirmed by a comparative characteristic of the quality and composition of bread made of the mixture of rye and wheat flour of the control and experimental samples with the addition of powdered yacon semi-finished product.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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