title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð¼ÐºÐ¾ÑÑÐµÐºÑÐ¸ÑÑÑÑÐµÐ³Ð¾ ÑÐ°ÑÐ¸Ð¾Ð½Ð° Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ñ Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ°Ð¼Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of a microbiome-corrective diet based on culinary products with prebiotics
Creators: name: ÐÐ°Ð¼ÐµÐ½ÑÐºÐ°Ñ, ÐÑÐµÐ½Ð¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¿ÑÐ¸Ð»Ð»Ð¸ÑÐ¼
ÐºÐ¾ÑÑÐµÐºÑÐ¸Ñ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð¼Ð°
Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ¸
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¹ ÑÐ°ÑÐ¸Ð¾Ð½
Ð¿ÑÐ¾ÑÐ¸Ð»Ð°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
psyllium husk
microbiome correction
prebiotics
functional diet
preventive nutrition

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description: Theme of final qualification work: âDevelopment of a microbiome-corrective diet based on culinary products with prebioticsâ. The objectives of scientific research are: the study of functional and technological properties of prebiotic products and food ingredients, and development of con-taining them microbiome-corrective diets and products. Tasks that were solved dur-ing the study: - justify the requirements for raw materials, ingredients, processing methods in the design of functional diets and products with a prebiotic effect; - set the quality indicators and substantiate the functional properties of the developed products from fish and plant masses; - design diets with the inclusion of culinary products with microbiome-corrective properties and calculate their nutritional value. Results of FQW: six seven-day microbiome-corrective diets and technological cards were developed, done the calculation of nutritional value. Has been developed a recipe for products from fish and vegetable masses "pollock cutlets with psyllium", were carried their studies using physicochemical, organoleptic and calculation methods. The results of the tests carried out characterize the products as a high quality functional prebiotic product. A marketing research has been carried out, characterizing the competitiveness of the product as "high". A product promotion strategy has been developed.