Abstract
Topicality. The research consists in solving the problem of developing innovative technologies of culinary products from cereals containing dietary supplements of vegetable origin (inulin), and substantiation of the main components of technological process of production and formation of ready meals of high quality.Purpose of the research is the scientific substantiation and innovative technology development of dishes using whole grain rice, quinoa and inulin for health purpose.Research methods. Standard conventional, organoleptic, physicochemical, statistical, sociological, qualimetry and mathematical processing of experimental data using computer technologies have been used.Results. The research is aimed at scientific substantiation of technological parameters of obtaining culinary products using quinoa and inulin. As a result of scientific researches, regularities of technological processes under complex use of quinoa and inulin have been substantiated and experimentally established in wholegrain rice based culinary products; developed innovative technologies of culinary products using quinoa and inulin; their quality and consumer properties are determined. The social effect of the development implementation is to preserve and protect the health of the population, to improve the quality and improve the consumer properties of cereals, to fully utilize the nutritional potential of natural vegetable raw materials, and to expand the range of culinary products in restaurants.Conclusions and discussion. The results of the research are the innovative food technology development based on whole grain rice with quinoa and inulin. Experimental studies have found that culinary products have been characterized by high organoleptic characteristics and high nutritional value of wellness destination and can be recommended for patients with for diabetes.
Highlights
The purpose of the research is to develop and validate innovative technologies for culinary products using cereals using quinoa as a source of complete protein containing essential amino acids and inulin, which is 95 % composed of fructose and is a source of dietary fiber for people who are prone to diabetes; conducting a comprehensive assessment of the quality of the culinary products developed
Whole grain rice is good for people with diabetes because it saturates the body with trace elements and vitamins and has a reduced glycemic index
Experimental studies have found that the content of essential amino acids increases in rice pudding with quinoa and inulin by 40.2 % compared with the control, which indicates the high biological value of the proteins of the product under study
Summary
The research consists in solving the problem of developing innovative technologies of culinary products from cereals containing dietary supplements of vegetable origin (inulin), and substantiation of the main components of technological process of production and formation of ready meals of high quality. Purpose of the research is the scientific substantiation and innovative technology development of dishes using whole grain rice, quinoa and inulin for health purpose. The research is aimed at scientific substantiation of technological parameters of obtaining culinary products using quinoa and inulin. As a result of scientific researches, regularities of technological processes under complex use of quinoa and inulin have been substantiated and experimentally established in wholegrain rice based culinary products; developed innovative technologies of culinary products using quinoa and inulin; their quality and consumer properties are determined. The results of the research are the innovative food technology development based on whole grain rice with quinoa and inulin.
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