CONCLUSIONS
The experiments showed that dextrin obtained as a
result of heating potato starch in the presence of hy- drochloric acid (0.1% of starch dry mass) and citric acid
(0.1% of starch dry mass) at 130ºC for 3 h specifically
supported growth of probiotic strains of Bifidobacterium
and Lactobacillus. However, in order to recognize a po- tential prebiotic effect of citric acid – modified dextrin
additional in vivo studies are required.