INVESTIGATIONS OF THE QUALITY IMPROVEMENT IN FOOD SYSTEMS BY FIBRES OBTAINED FROM CABBAGE
Dry fibre preparations were incorporated as an addition in various milk products to increase their nutritional value. Incorporation levels of added fibres were established 2–4% depending on the kind of the product. The acceptability of experimental products are characterised by sensory estimation. It was noticed that the addition of dry fibre supplements of cabbage stumps to milk products can be used to improve their sensory properties and nutritional value.