Scientific Journal of KubSAU

This research is aimed to evaluate the prebiotic potential of lactitol and chitosan succinate using the vitro fermentation model. Four substrates (raftilos, lactitol, cellulose, chitosan succinate) were tested in vitro, using Batch culture fermentation method with fermentation of mixed human faecal microflora . Measurement of prebiotic effect (MPE) values were generated comparing bacterial changes through determination of maximum growth rates of groups, rate of substrate assimilation and production of lactate and short chain fatty acids. The present study applied the MPE theory to evaluate the in vitro prebiotic potential of substrates as novel prebiotics

Results of rheological investigations of protein-chitosan complex obtained from milk-whey system with different ratio of components are demon-strated. Portable consistometer to determine elastic behavior of the samples is designed. Optimal protein-chitosan complex, close in rheological parameters to curd cheese 18% fat, is detected

Investigation results of dairy proteins coprecipitation from skim milk and curd cheese whey are demonstrated. For different ratio of the components in the milk-whey mixture, the authors determined the parameters providing maximal effi-ciency of precipitation and outlined the factors stipu-lating intensity of separation and properties of pro-tein-chitosan complex. Efficiency of whey protein isolation and interaction of chitosan with protein in stable complex are explored

The article represents the results of studies, devoted to developments of technology of milk desserts enriched with chitosan and sodium alginate. Chitosan solutions properties have been studied. Optimal dosage of polysaccharides has been defined. On the basis of data received, technology of enriched milk pudding has been developed