Improving the technology of kefir products with the addition of natural sweeteners stevia
Автор: Shakhabay J. A., Altaiuly S., Mustafaeva A. K.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Технология пищевой и перерабатывающей промышленности
Статья в выпуске: 3 (137), 2022 года.
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In this paper, an analysis of some foreign studies on the use of stevia extract in the production of kefir drinks is given, based on the results of the analysis, a conclusion is summarized about the possibilities of using technologies for adding stevia to kefir products, possible advantages of such production are identified, as well as some disadvantages.
Stevia, kefir, probiotics, natural sweeteners, fermented milk products, food safety, low-calorie foods
Короткий адрес: https://sciup.org/140295730
IDR: 140295730 | DOI: 10.48184/2304-568X-2022-3-151-156
