OVERSEAL INFLUENCE OF LICITIN AND INULIN ON IMMUNE-STIMULATING PROPERTIES OF ENRICHED CROP PRODUCTION
The aim of this work is to identify synergies between lecithin and inulin in the formation of immunostimulating properties of the enriched curd product, which leads to the possibility of sharing plant ingredients with their high content. Consider an active component of the root of dandelion is inulin. Inulin is a polydisperse by the degree of polymerization of fructan, a mixture of fructose polymers, which is contained in many families of the plant world and is a carbohydrate energy reserve in many plants. Inulin is fermented by microflora of the colon, regular use of inulin in food provides the following health effects on the body: creates optimal conditions for the growth and development of normal intestinal microflora, as it is a substrate for many beneficial bacteria; regulates carbohydrate metabolism - in the acidic environment of gastric juice hydrolyzes to form fructose, which is absorbed by the body without insulin, reducing hunger; normalizes fat metabolism-reduces cholesterol and triglycerides in the blood, which prevents the development of vascular atherosclerosis. Reduces body weight with the initial overweight due to the activation of processes of utilization of fat associated with glucose uptake; normalizes blood sugar level - unsplit hydrochloric acid in the stomach molecules of inulin adsorbs a significant amount of glucose and prevent its absorption in blood, thus reducing blood sugar levels after a meal; splits in the body on fructose, which is fully used by the body, preventing the development of obesity, atherosclerosis, coronary artery disease, arterial hypertension. Thus, the use of foods rich in inulin in nutrition leads to an increase in the immune properties of the body and to a General health effect. The herbal ingredients which contain lecithin and inulin, due to its unique immune stimulating properties determine its application in technology-enriched cheese product, increasing its biological activity and functional significance.