Abstract
The paper considers the peculiarities of the non-traditional vegetable raw materials of Skolivshchyna in the production of Galician cuisine with health-improving properties. We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials. The authors of the article described the results of the improvement of three dishes of Ukrainian cuisine, in the recipes of which there are non-traditional vegetable raw materials of high nutritional and biological value. This is a characteristic feature of modern trends in the food industry, which supports the main trends of rational and healthy eating and allows you to adapt traditional Ukrainian dishes to the consumer preferences of today's residents. The publication substantiates the use of Agropyrum repens, Urtica dioica L. and Oxalis acetosella as raw components of updated dishes. The aim of the work was to improve the technology of cooking Galician cuisine with partial replacement of several traditional recipe components. The research was conducted on the basis of the Department of Hotel and Restaurant Business and Food Technologies of Ivan Franko Lviv National University. The raw materials used met the quality and safety requirements of current regulations.
Highlights
Features of application of biologically valuable vegetable raw materials of Skolivschina in galician cuisine dishes preparation
The paper considers the peculiarities of the non-traditional vegetable raw materials of Skolivshchyna in the production of Galician cuisine with health-improving properties
We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials
Summary
Ivan Franko National University of Lviv, Kyryla i Mefodiya Str., 6, Lviv, 79005, Ukraine. The authors of the article described the results of the improvement of three dishes of Ukrainian cuisine, in the recipes of which there are non-traditional vegetable raw materials of high nutritional and biological value. В статті описано результати удосконалення трьох страв української кухні, в рецептури яких внесена нетрадиційна рослинна сировина високої харчової та біологічної цінності, що є характерною особливістю сучасних тенденцій розвитку раціонального та оздоровчого харчування у харчовій індустрії та дозволяє адаптувати традиційні українські страви до споживчих уподобань. Сучасні світові стратегії розвитку харчової сфери часто передбачають коригування інгредієнтного складу продуктів харчування та розширення асортиментного ряду продукції шляхом внесення нетрадиційної, але цінної в біологічному та харчовому сенсі сировини в рецептури страв, традиційних для певної місцевості. Тому вивчення особливостей використання органічної рослинної сировини Сколівщини в рецептурах галицьких страв є актуальною темою досліджень
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