Popova I. Effective methods ground of chicory inuline hydrolysis and using hydrolysates in food industry

The dissertation is devoted to outworking the technologies of fructose-inuloolygosaccharide products based on natural inulin-containing crop – chicory. The results of theoretical and experimental researches of chemical content of chicory as well as interaction of its chemical substances one with another under technological procedures are represented in dissertation. Quantum-chemical modeling of inulin, inuloolygosaccharides and theirs structural units, the interaction of carbohydrates with nucleic substances is predicted, the influence of water solution concentration on reactivity was estimated. The investigation of fragmentation and hydrolysis processes of chicory inulin was performed by physical and chemical methods. Optimal conditions of inulin hydrolysis by citric acid were established. The technological schemes of fructose-inuloolygosaccharides products manufacturing was outworked, using chicory raw material and dried chicory powder. The receptures of functional food products with fructose-inuloolygosaccharides syrup was outworked. The method of protecting dental polymers by inulin-covering was proposed.O