Study of organoleptic parameters and development of bioproduct technology for personalized nutrition

The present work studies the influence of chicory and pectin on organoleptic parameters of the bioproduct and presents its production technology developed on the basis of the two-factor full-factor experiment results. It has been found that the best organoleptic parameters are Sample 3 where the mass fraction of chicory and pectin is 2.0 % and 0.4 %, respectively.