Innovations in cooking technologies using non-traditional raw materiais

Abstract

The priority direction of the development of food industries of the 21st century is the production of healthy-prophylactic, functional purpose food, which get due to using the innovation technologies and also the use of non- traditional plant raw materials, including the wild plants, with the aim improving the qualitative adequacy of food rations namely ensuring compliance their chemical composition to the physiological needs of human body, improvement of their taste, aroma and other properties. Nowadays, the action of biologically active substances of plant origin for the creation of dishes with a health-improving, preventive functional effect remains insufficiently studied. Therefore, one of new recipes with an improved composition of raw materials, and also using new methods of processing and preparation of products which will allows to keep all nutrients and enriching the body with the necessary nutrients. In this context, in order to expand the range of dishes, we searched for non-traditional raw materials with a significant content of biologically active substances among the biodiversity of the vegetation of the Carpathian region and improved the technologies for the introduction them into Ukrainian cuisine. The properties of non-traditional raw materials of local origin are considered and proposed the priority of directions its use in the development of dishes with health-improving properties for sanatorium – resort complex and restaurants. Changes have been made to innovative manufacturing technologies dishes using traditional vegetable raw materials. Llingonberry and cranberry berries, and green leaves of stinging nettle were used as innovative ingredients taken to improve and expand the assortment of dishes with health-improving properties. Using innovative ingredients with the application of high technologies expands the possibilities of obtaining a technologically new product enriched with biologically active substances, macro- and micronutrients, vitamins, dietary fibers, and other functional additives. The nutritional and biological value of food products using unconventional raw materials of plant origin is given, and the priority directions of its use in the development of dishes with health-improving properties for sanatorium-resort complexes and restaurant establishments of the Western region of Ukraine are proposed.