Использование бета-глюкана в качестве бад при получении низкокалорийного йогурта

Abstract

Beta-glucan acts as fat replacer and stabilizer, what allows to get low fat yoghurt without decline its quality. Beta-glucan is also a biologically active substance with a wide range of physiological effects: it is used to lower blood cholesterol, reduce the glycemic index, to stimulate the health of the digestive system. The purpose of our study is to find the optimal concentration of beta-glucan for the production of yogurt, to obtain law-fat yogurt and determine its properties.