FIELD: food industry.SUBSTANCE: this invention relates to new food product intended for reduction of insulinemic response to food ingestion. The invention envisages production of a semi-liquid fermented dairy food product having viscosity equal to less than 10000 mPa·s at a temperature of 10°C and containing 8-12 g of guar gum and 3-4 g of β-glucan fibres per portion of the food product equal to 125-250 g, the weight ratio of guar gum to β-glucan fibres amounting to 2:1 - 4:1 the product production envisages preparation of a thermally treated water-containing solution having viscosity equal to less than 10000 mPa·s at a temperature of 10°C and containing water, β-glucan fibres and at least partly hydrolysed guar gum having molecular weight from 10 kDa to 100 kDa by way of dispersion of partly hydrolysed guar gum and β-glucan fibres in water, subsequent heating of the produced dispersion to the maintenance temperature, the dispersion maintenance and slow cooling at shift with maximum equal to 2°C/min, the shift rate amounting to 10 s-1 - 800 s-1, to a temperature equal to 4°C - 30°C then the produced thermally treated solution is introduced into a fermented food product selected from among the group including yoghurt, curd, curd cheese bars, kefir, koumiss, acidolphilin. The food product thus produced ensures prevention of diabetes, adiposity, cardiovascular diseases, overweight, reduction of postprandial insulinemia, retarded glucose imbibition, reduction of cholesterol content in blood. Additionally, this invention relates to application of the combination of guar gum and β-glucan fibres for manufacture of a functional food product representing a fermented dairy product wherein the weight ratio of guar gum to β-glucan fibres amounts to 2:1 - 4:1.EFFECT: invention allows to reduce insulinemic response to food ingestion, at the same time preserving the normal glycaemic profile.14 cl, 4 dwg, 8 tbl, 2 exНастоящее изобретение относится к новым пищевым продуктам, предназ
