In vivo experimental evaluation of functional food ingredient being powdered prefabricated acon

Abstract

Abstract People’s health and performance directly depends on their diet, the composition of which is of great importance. Dietary fiber has recently been included in the group of factors determining the balanced diet. The use of dietary fiber as functional elements is currently an urgent task for the confectionery industry, since their use can improve health and reduce the risk of a number of chronic diseases. It is proposed to use yacon and its derived products as functional food ingredients. Prefabricated yacon is a powdery product of a light cream color with a fruity aftertaste and smell. It has low humidity and contains inulin, mono- and disaccharides, fiber. It is rich in calcium. The functional food ingredient was evaluated by means of an in vivo experiment, which implied the introduction of dried yacon into the diet of female rats Wistar. A comparative analysis of the parameters of a general blood test, histological studies of the liver, kidneys and stomach of laboratory animals of the control and experimental groups were performed. The prospects of using yacon and its processing products as an enriching ingredient in food products have been established.