Reports on research projects (2017), «EUREKA: Life Sciences» Number 5 61 Food Science and Technology INVESTIGATION OF CHANGES OF STRUCTURAL-MECHANICAL PROPERTIES OF FATTY FILLING FOR SYNBIOTIC WAFERS Hanna Korkach Department of Bakery, confectionary, macaroni products and food concentrate technologies Odessa National Academy of Food Technologies 112 Kanatna str., Odessa, Ukraine, 65000 kor2007@ukr.net Abstract There was grounded the choice of functional ingredients for creating the synbiotic complex, consisted of immobilized bifdo- bacteria and inulin. There was demonstrated the necessity to realize the process of immobilization for “defending” bifdobacteria cells from the effect of unfavorable factors. There was determined the number of microorganisms’ cells and mass share of inulin for introducing in the recipe of a fatty flling. There was studied the infuence of synbiotics on structural-mechanical properties of a fatty flling for wafers. The limit speed, that the high-quality flling can be received at, was established, according to experimental data. It was studied, that the de- crease of the fat quantity in the mass and simultaneous increase of the solid phase leads to the increase of the flling frmness that allows to shorten of the process of wafer layers cooling. There was grounded the expedience of using the synbiotic complex in the technology of wafers fatty flling that allows to receive new wafer types of the functional directionality. Keywords: immobilized bifdobacteria, inulin, synbiotic, fatty flling, wafers. DOI: 10.21303/2504-5695.2017.00427 © Hanna Korkach 1. Introduction The last years on the background of the progressing environment pollution, stress situations development, increase of antibiotics and anti-tumor preparations consumption, the increase of dys- bacteriosis morbidity in people takes place [1]. The treating food occupies the one of leading places in the complex therapy of intestine dysbacteriosis. Modern tendencies of the healthy food ration formation dictate the necessity to create en- riched products that provide the support and activation of human vitally important functions. So, the consumers’ use of the wide spectrum of food products with treating-prophylactic properties that favor the intestine microfora normalization can decrease the spreading of dysbacteriosis essentially [2−4]. The prophylaxis and treatment of dysbacteriosis are connected with the renewal of normal intestine microfora using pharmacopeial preparations: biologically active additives; functional food products that contain probiotics, prebiotics and synbiotics. The main probiotics are bifdo- and lactobactria. Bifdobacteria are natural dwellers of the thick intestine in children and adults, at that, lots of types have many positive effects on the owner’s organism [5]. The life activity of bifdobacteria: decelerates the intestine cancer cells growth; inhibits the activity of putrefactive and pathogenic bacteria; stimulate vitamins production; activates immune processes; provides the defense from the intestine infection; takes part in the assimilation of nutritive substances, vitamins and microelements [6–8]. Products that contain prebiotics and synbiotics are also used for the prophylaxis of dysbac- teriosis. Prebiotics – functional ingredients that provide the growth and/or biological activity of normal microfora of the intestine tract. At that the health status improvement is noted. Synbiot- ics – is the complex of pro- and prebiotics which infuence on the human organism is based on the symbiosis of these ingredients. Having realized the analysis of the literary sources [9−13], we came to the conclusion about the use of these groups of ingredients in the technology of confectionary products. The aim of the work is the elaboration of the new synbiotic complex, its introduction to the recipe of the fatty fll-