Preparation Of Dishes Research Articles

ОСВЕДОМЛЁННОСТЬ МОЛОДЕЖИ О РИСКАХ НАРУШЕНИЯ ЗДОРОВЬЯ У ПОТРЕБИТЕЛЕЙ ПИЩИ, ОБРАБОТАННОЙ АРОМАТИЗАТОРОМ «ЖИДКИЙДЫМ»В ДОМАШНИХ УСЛОВИЯХ

Аbstract."Liquid smoke" is a flavoring agent in the form of a liquid or dry concentrate designed to simulate the effect of natural smoking (taste, color, aroma and preservation) by treating the surface of the product or directly adding flavor to the product during cooking. The purpose of the study is to study the effect of the "liquid smoke" flavor on human health, as well as to clarify the awareness of medical university students about the risks of health disorders when processing food products using the "liquid smoke" flavor at home. Materials and methods. The following methods are used in the work: analytical, comparative and evaluative, as well as sociological survey by anonymous voluntary questionnaire. 82 people took part in the survey – students of the medical university aged from 17 to 22 years. Among them (74% are female and 26% are male). The survey was conducted using the Google platform. Results. The study of students' awareness of the potential danger of "liquid smoke" for the human body showed that 35.3% of the respondents could not answer this question, 23.5% of people are convinced of the high degree of danger of "liquid smoke", 29.4% consider it to be dangerous to a minor extent and 11.8% are confident in its safety. At the same time, 88.2% of respondents use smoked products, and 11.8% refuse to consume smoked products. 92.3% of students more often use natural smoking in the preparation of dishes and only 7.7% prefer processing with liquid smoke. Conclusion. A low level of awareness among students about the risks of health disorders among consumers of food treated with liquid smoke at home was revealed

«ВКУСЫ АРКТИКИ»: НОВЫЕ ГАСТРОНОМИЧЕСКИЕ ТРЕНДЫ НА ЧУКОТКЕ, ТАЙМЫРЕ И В КОЛЬСКОМ ЗАПОЛЯРЬЕ

In this article, the authors, relying on extensive field materials gathered among representatives of various indigenous groups of the Russian Arctic, consider the dynamics of gastronomic trends unfolding under the influence of globalization processes. They analyze the sustainable components associated with ideas about the nutritional value of food and characterizing the alimentary culture of the indigenous peoples of Chukotka, Taimyr and the Kola Peninsula. A new distinguishing feature of modern national feasts is traced — an orientation towards demonstrating the diversity of tastes. In recent years, the portioning of meals oriented towards serving guests has changed significantly. First, this is due to the transformation of the temporality (temporal regime) of feasts, which are now largely aimed at external visitors. This strategy is designed to create a completely different sense of satiety for guests of official events, which is the result of tasting a variety of dishes, accompanied by a visual perception of abundance. The authors believe that today the basis of the celebration is precisely the presentation of the variety of tastes for the Other — an external observer. At the same time, there have been significant changes in the production and consumption of food products. Arctic cuisine is becoming popular in large cities of the European part of Russia. Northern brands are advertised as authentic and original, associated with the harshness of the climate and environmentally friendly products. The preparation of national dishes should be considered as a creative and constructive process, which is influenced by global trends and new technologies.

Evaluacija nivoa znanja ugostiteljskog osoblja o glutenu u restoranima Novog Sada - osoblje kao ključan faktor

Including gluten-free options in restaurant menus and adhering to the highest standards in terms of training and food safety are becoming increasingly important factors for success in modern restaurateurs. Restaurants are increasingly recognizing the importance of providing gluten-free options to meet the needs of diners with special dietary requirements. A key factor in the preparation of gluten-free dishes is the staff who work in contact with the food and who have a very large responsibility for ensuring safe nutrition for guests with gluten intolerance. For this reason, the subject of this work is the familiarization of staff working in catering kitchens with the basic terms and rules related to handling and preparing gluten-free food, as well as the conditions and rules within the catering establishment related to handling gluten-free food. The main goal is to examine the extent to which employees in catering establishments are familiar with the rules for handling and preparing gluten-free food and whether these rules are applied in the establishment where they are employed.

Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs

The main objective of this research is to examine the representations that French chefs have of sustainable cuisine, and to determine whether this includes considerations for a reduction in meat consumption. Global sustainability questions have led to specific issues for the restaurant sector. Among these issues, the recommendation of a reduction in meat consumption is a polarizing topic in France, as meat is deeply rooted in the French culinary tradition. The study of chefs' representations offers a better understanding of the meaning of their actions, what is at stake for them, their obstacles and limitations in the implementation of more sustainable practices in their kitchens. A qualitative methodology based on 29 semi-directive interviews was chosen to explore the chefs' representations. A sub-sample of 15 French chefs was selected to carry out an initial preliminary thematic analysis and to provide some initial insights. The first results of this study show the plurality of perceptions behind the concept of sustainable cuisine. The chefs who have a concrete vision of the concept mainly mention actions related to food supply and culinary preparation. The subject of reducing meat consumption is not prominent in the chefs' representations of sustainable cuisine; however, the chefs do mention various actions to use animal products in a more sustainable way: sourcing from local food systems, favoring farms that respect animal welfare, respecting the seasonality of products or adopting a zero waste strategy in the preparation of meat-based dishes. These results have implications for the restaurant sector, as they provide initial insights into the relationship between chefs and sustainable cuisine, and pave the way for a more in-depth study of chefs' representations.

Holidays Abroad and the Eating Behavior of the Inhabitants of Poland.

A hotel is interested that the guest buys from it not only accommodation, but also catering services, preferably an all-inclusive option. However, many tourists choose only accommodation or accommodation with breakfast, and dinners and other things are purchased outside the place of accommodation. Therefore, it is important to know the eating behavior of tourists, and what hotels must do to make guests want to use food services at the place of accommodation. The purpose of this article is to show the reasons for not buying full meals at hotels during vacations by the inhabitants of Poland. The study used the diagnostic survey method with the help of the direct survey technique. A proprietary survey questionnaire was developed. The direct survey was conducted among 3071 tourists across the country. The study was conducted in 2019-2020. For data analysis, a discriminant function was chosen to examine the differences between groups based on a set of selected independent variables. When buying tourist holidays in travel agencies, 32.40% of Poles bought the all-inclusive option, 33.15% bought breakfast and dinner, 12.47% bought breakfast only, while 21.98%, bought accommodation without any food. For tourists who did not buy any meals at the hotel, the most important factors for eating out were mainly unwillingness to adapt to the hours of serving meals at the place of accommodation, and the desire to control the quality of raw materials needed for preparation of individual dishes. Among hotel guests who only had breakfast at the hotel, the main reasons for eating lunch and dinner outside of the hotel were the desire to try local dishes in regional restaurants, to get to know different restaurants, and to eat meals made entirely of ecological materials. A big barrier to buying meals in a hotel was the lack of offering dietetic dishes or their too high price. Older people dined out because of the lack of dietary dishes or their too high price and because they look for restaurants that serve meals prepared from ecological ingredients. Younger people, on the other hand, did not dine at the hotel because they did not want the hours of serving meals at the hotel to limit their sightseeing in the city and surroundings.

РАЗРАБОТКА БЛЮД МОЛЕКУЛЯРНОЙ КУХНИ С ПОВЫШЕННЫМ СОДЕРЖАНИЕМ БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВ

Molecular gastronomy is a scientific approach to nutrition, primarily from the point of view of the chemical composition, properties and transformations of the ingredient used in the preparation of dishes. This is a branch of food science that approaches cooking and enjoying food not only from the point of view of aesthetics and taste, but also on the scale of science. When studying and preparing dishes of molecular cuisine, it is necessary to pay attention not only to taste indicators, but also from the chemical composition, which should meet the needs of the human body. Often, so-called thickeners are used in the preparation of molecular gastronomy dishes. Agar-agar was used in our dish. It controls the moisture content of the finished dish, ensures its structure, stability and nutritional qualities. It is made from various raw materials, including microorganisms, marine and terrestrial plants. In this paper, topics such as: molecular gastronomy and its basics, the antioxidant component of molecular cuisine dishes and their polyphenolic composition will be analyzed; the recipe of molecular cuisine dishes Tomato spaghetti has been developed. The results of research and comparison of organoleptic indicators of dishes will also be presented.

Design of a Graphic Recipe Book to Improve Eating Habits Practices Based on the Local Cuisine of the Bellavista Commune of Guayaquil Gulf, Ecuador

ObjectivesThe purpose of this study was to design a digital graphic recipe book by optimizing food preparations to develop new culinary skills and improve the eating habits of the families that integrate the Bellavista community in the Gulf of Guayaquil. MethodsA descriptive-observational non-experimental cross-sectional study was carried out with a sample of 15 mothers over 18 years of age. All the participants accepted to be part of the study through signing an informed consent. An anthropometric nutritional evaluation, a socioeconomic questionnaire, a KAP questionnaire on knowledge, attitudes, and practices in nutrition, three nutritional educational interventions, and a practical workshop were carried out. To evaluate the effectiveness of the nutritional educational interventions the KAP questionnaire was applied at the beginning and at the end of the study among the participants. The before and after of KAP results were analyzed by a paired t-test considering a significant p-value < 0.05 using the RStudio software. After all the information was collected a graphic recipes book was designed. ResultsOnce the intervention was completed, an improvement in the participants’ learning was observed, evidenced in the preparation of dishes with a better arrangement of macronutrients, as well as a 70% improvement in their attitudes regarding health and nutrition. The paired t-test confirmed that there was an improvement in knowledge acquisition and that the educational talks had a positive effect (p-value < 0.05), with a confidence interval of 40.5%–79.4%. ConclusionsA digital graphic recipe book is an important tool in the communication and nutritional education strategy, which creates a positive impact on the nutrition of the members of the Bellavista community. Funding SourcesNone.

Desempenho produtivo e fisiológico de genótipos de jambu cultivados em hidroponia

ABSTRACT Jambu is a condiment herb used in the preparation of typical and herbal dishes in the Amazon Region. The inflorescences, leaves, and stems of the plant are used. In addition, jambu has numerous applications in the cosmetics and food industries due to the presence of the bioactive compound spilanthol. The objective of this study was to evaluate the productive and physiological performance of jambu genotypes of Acmella oleracea, and Acmella ciliata species grown in hydroponics. The experiment used was a completely randomized design with eight treatments and four replicates. The treatments consisted of jambu genotypes (UFR-1, UFR-2, UFR-3, UFR-4, UFR-5, UFR-6, UFR-7 and UFR-8) collected in different locations in the state of Pará. We evaluated the beginning of flowering, length of the main branch, diameter of the main branch, leaf area, shoot fresh mass, inflorescence fresh mass, root fresh mass, total fresh mass, net photosynthetic rate, stomatal conductance, internal CO2 concentration, and instant carboxylation efficiency. The genotypes presented different behaviors about the productive and physiological growth characteristics. The genotypes UFR-1, UFR-2, UFR-3, UFR-4 and UFR-7 exhibited greater precocity of flowering. In general, genotypes of the species A. oleracea presented lower rate of net photosynthesis when compared to those of the species A. ciliata. The genotypes of A. oleracea showed total fresh mass accumulation capacity, in addition to a high potential for inflorescence production. The genotypes UFR-2 and UFR-4 stood out because they presented higher yields of shoots fresh mass and inflorescences, respectively. Therefore, these genotypes should be considered in crop improvement programs.

SİİRT YÖRESEL YEME İÇME KÜLTÜRÜNÜN ALTERNATİF TURİZM POTANSİYELİ AÇISINDAN DEĞERLENDİRİLMESİ

The changing socio-economic conditions in the world have also changed the demands and expectations from the tourism sector. For this reason, alternative tourism activities, which have been developing rapidly since 1980, have emerged. These activities were primarily used in areas where tourism is well developed, to spread tourism throughout the year by using the existing tourism infrastructure. Alternative tourism activities have turned into great opportunities to bring tourism to areas that have not met tourism before. Turkey has numerous geographical locations, cultural and social landscapes that can be evaluated in terms of alternative tourism resources. The unique eating and drinking culture of almost every city in Turkey has also revealed great potential for "gastronomy tourism", which is one of the alternative tourism activities. However, it cannot be said that this potential has been sufficiently evaluated yet. The research area is located in the Dicle Section of the Southeastern Anatolia Region. In Siirt, which has hosted many cultures throughout history, the culture of foodways is quite diverse. The natural geographical features and human texture of the settlement are effective in the emergence of this culture. Turkish, Arab, Kurdish and Armenian cultures are the stakeholders that shape the traditional foodways culture of Siirt. The existence of materials and traditional dishes such as “Büryan”, “Severkitel”, “Kitel” proves the cultural mosaic. There are some ritualized behaviors in the preparation of traditional dishes in Siirt. Especially in the production of labor-intensive local dishes, there are "imece" behaviors that are on the verge of extinction in most of Anatolia. The foodways culture of the region has been effective in the emergence of the local architecture. Especially in “Cas houses”, there are functional spaces designed for foodways culture. In the research area, the development of the foodways culture is also observed in the commercial life of the city. Especially the excess of places that are expressed as "buryanist" can be shown as proof of this. There has been an increase in the number of establishments that make other local dishes in recent years. This situation will become more widespread if Siirt is included in the itineraries of gastronomic tours to the Southeastern Anatolia Region.

Effect of NaCl Salt Stress on Germination and Seedling Growth of Black Gram (Vigna mungo)

Background: Dehulled and split seeds of black gram (Vigna mungo) are used in the preparation of several dishes all over India. Salt stress is a troublesome issue in the arid and semi-dry areas and is seen as a critical constraint for growth and yield. It is very sensitive to salt especially during the seedling stage. Hence, a study was conducted to assess the impact of salt stress induced with NaCl on the germination and seedling growth of black gram. Methods: The different levels of salt concentration (20 ppm, 40 ppm, 60 ppm, 80 ppm) were prepared in the laboratory. Selected black gram (ADT-6) seeds were sown in small poly pots (soil, sand and farmyard manure at 1:1:1 ratio) with 3 replications and irrigated with a respective dose of saline water. The distilled water (0 ppm) was used as a control. The germination (%), shoot length (cm) and root length (cm) in the black gram were recorded after two weeks. The inhibition effect was studied by the response index (RI) method. Result: Increase in salt concentration diminished seed germination percentage, shoot length and root length of seedling and vigor index in black gram. Further, the response index indicated that all the salt concentration treatments had negative values.

REVIEW: ISCHEMIC HEART DISEASE AND THE POTENTIAL ROLE OF FENUGREEK (TRIGONELLA FOENUM GRAECUM LINN.) IN CARDIOPROTECTION

Ischemic heart disease, often known as coronary heart disease (CHD), is a term for heart disorders caused by narrowing heart arteries (coronary arteries) that provide blood to the heart's muscles. The body is prone to heart attacks when there is less oxygen supply (hypoxia) to the heart resulting a major cell death in the heart tissues. Cardiovascular disease (CVD) is the leading cause of death worldwide. Over the last few decades, the potential therapeutic effects of herbs and other types of complementary medicines for managing risk factors for CVD have gotten a lot of attention. Fenugreek (Trigonella foenum graecum Linn.) is a very important spice in most Asian dishes. In Malaysia, fenugreek, locally known as ‘halba’, is used in the preparation of popular dishes; ‘nasi dagang’ for breakfast, and ‘putu halba’ as snacks for hi-tea and sometimes applied in drinks. Although, to date, the effect of fenugreek against diabetes and heart diseases is well investigated, most studies do not focus on its the effects at molecular levels. This review gives an insight on the ischemic heart disease and the nutritional values of fenugreek as functional food in protecting the heart.

Гаcтpoнoмiчний туризм: європейський досвід та українська практика

Abstract. The article considers gastronomic tourism and provides its definition. The peculiarities of gastrotourism in Europe are clarified, the experience of creating gastrotourism routes is analyzed, in particular the experience of Greece, Italy, Spain and Croatia in the creation of Olive Oil Roads is determined. Popular routes to Croatian and wine festivals in Slovenia are also explored. The experience of creating a gastronomic route "The Way of Wine and Taste of Ukrainian Bessarabia" is analyzed. Its prospects through the involvement of the Mykolaiv and Kherson regions are determined. Purpose. To clarify the definition of "gastronomic tourism", to study the European experience of creating gastronomic routes for further implementation in the South of Ukraine. Result. The study of world trends in gastronomic tourism allows to use them for the practice of developing the domestic tourist market, which will help grow the tourist image of the country, promote the tourist brand of the territory and increase tourist flows. Conclusions. Gastronomic tourism is a specialized type of tourism aimed at obtaining a complete picture of the country's perception by involving in the preparation of national dishes and drinks and their tasting. Tourist routes of small farms are very popular in Europe and are divided into: wine roads, taste roads, wine and taste roads - fish, cheese, honey olive, fruit and berry, etc. Gastronomic tourism will increase the tourist flow, as wine or craft farms can receive tourists all year round. According to the practice of Odessa region, despite the quarantine, the volumes of production in small farms, which became participants in the "Wine and Taste Road of Ukrainian Bessarabia", increased by 30%. The creation of a gastronomic route "The Road of Wine and Taste of the South of Ukraine", which unites Odessa, Mykolaiv and Kherson regions, is promising for the development of the Southern region. Creating a gastro route will promote the development of crafts, infrastructure, create jobs.

Harvesting and Marketing Pattern of Monodora myristica and Afrostyrax kamerunensis in Wabane Sub-division in the South West Region of Cameroon

Non-timber forest products (NTFPs) are an integral part of development and survival of people living in and around forests areas which constitutes a major livelihood activity for them. This study was carried out from April to July 2017, with main objective to know the harvesting and marketing pattern of Monodora myristica and Afrostyrax kamerunensis in six selected villages namely Babong, Banteng, Bechati, Mbechoh, Talung and Tabot of Wabane Sub-division. Monodora myristica and Afrostyrax kamerunensis are popular aromatic spices widely used in traditional system of medicines and also in preparation of traditional dishes in Cameroon. In order to meet the set objectives, participatory rural appraisal (PRA) tools were used to source information on the harvesting and marketing pattern of selected species in the study area. A questionnaire survey was conducted to investigate the harvesting pattern, marketing channels and price of Monodora myristica and Afrostyrax kamerunensis. The results showed that 50.05 tons and 25.7 tons of Monodora myristica and Afrostyrax kamerunensis were harvested, respectively while 45 tons and 24.98 tons of Monodora myristica and Afrostyrax kamerunensis were sold, respectively. The annual trade value of Monodora myristica was observed to be 40,228,600 FCFA and 44,378,000 FCFA for harvesters and retailers, respectively. While, the values for Afrostyrax kamerunensis were 22,375,160 FCFA and 25,788,000 FCFA, respectively. It has been observed that men were actively engaged in production while women in trading process of selected NTFP’s yielding tree species. A bucket of 15litres (25kg) of Monodora myristica on an average costs 22,000 FCFA while that of Afrostyrax kamerunensis costs 25,000 FCFA. Market prices were found to be determined by the forces of demand and supply, rate of production and seasonal variations. The study concluded that Monodora myristica and Afrostyrax kamerunensis are important sources of income to the local communities and making an important contribution to their livelihoods.

Application of sous vide cooking to aquatic food products: a review

With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products.

Sensing gourmetization and gastronomy as organizing practices

ABSTRACT This article aims to understand the role of ‘senses in action’ and how they become forms of organizing gourmetization and gastronomy in a texture of practices based on the ‘Festa Junina’ in Campina Grande, Paraíba State (Brazil). The ‘Festa Junina’ is the largest Saint John’s Festival in the world. Drawing on the perspective of practice theories, we present how the gourmet culture influences gastronomy practice in the festival, focusing on aesthetic judgments and sensible knowledge. We performed sensory ethnography during two years of the festival (2017 and 2018). Our results show that gourmetization and gastronomy practices involve sensing: (a) the artisanal, (b) the enactment of quality in dish preparation, (c) materiality, and (d) taste-making. We conclude that gourmetization is an emerging phenomenon in gastronomy practice, highlighting the role of the senses in contemporary forms of organizing and culture.

DEFINITION OF METHODOLOGY FOR FORMATION OF PROFESSIONAL SKILLS IN THE APPLICATION OF INNOVATIVE TECHNOLOGIES IN FUTURE RESTAURANT BUSINESS TECHNOLOGISTS

In article theoretical and empirical methods of research have been used: essence of the concepts «innovation», «innovative activity», «innovative process», etc. are considered by the author. Classifications of innovations by various signs are investigated. Introductions of an innovative component to technology of food and the offer of special services, application of the interactive (electronic) menu of the screen tablet on tables, the touch display, application of a QR code in marketing of the enterprise, the LED technology of the notification, food 3-D printers, touch producers of food, use of three-dimensional projections for demonstration of preparation of dishes, automation and informatization of processes at the enterprises, use of web and telecommunication technologies is analyzed in the article. The main directions of development of modern technologies in institutions of restaurant economy are: creation of restaurants as Free Floor; opening of food-courts; creation of the conceptual enterprises of restaurant economy; expansion of a network of the virtual restaurants providing the order on the Internet and delivery to the consumer; preparations of dishes in the presence of visitors; organization of service for system catering and others. New ideas, advanced restaurant products and services, technological processes, forms of the organization and management will be result of innovative development of institutions of restaurant economy. Introduction of innovations isn`t cheap, however having offered exclusive menus and services for clients, restaurant institutions are capable to ensure a survival and profit. Processes of high-quality transformation of the sphere in general and ensuring competitiveness of her separate objects are result of introduction of innovative technologies of rendering of services and formation of service according to modern requirements. Innovative development of restaurant technologies increases competitiveness of an institution in modern severe conditions. It is necessary to pay attention to the main current trends of development of science and equipment, a novelty and the invention in food sphere and in the market of services.

Modeling of process parameters to predict the efficiency of shallots stem cutting machine using multiple regression and artificial neural network

AbstractThe shallot stem cutting machine process parameters were optimized and analyzed to develop predictive models for predicting the efficiency of the machine for scale up process. The efficiency of the machine was above 90%. Influence of peripheral speed of the rollers and inclination angle of the rollers on efficiency was determined and models were developed using multiple linear regression and artificial neural network (ANN) models. The coefficients of multiple linear models were estimated and the equations were constructed. A two‐layer neural network consists of eight neurons in hidden layer and one neuron in the output layer was established. The models were validated and their performance was assessed using statistical parameters like R2, adjusted R2, and root mean square error values. R values of ANN model's training, testing, and validation were .998, .990, .998, and .996, respectively. R2 values of multiple linear regression analysis ranged from .618 to .722 and .992 for ANN model. The developed models have minimum mean square error of 0.47, 0.13, 0.59, 0.58, and 0.77 for multiple regression models and 0.208 for ANN model. The degree of fitting between estimated and predicted values was described using bias factor ranged from 0.99 to 1.02. The comparison plots of actual efficiency versus predicted efficiency showed that the machine efficiency predicted by ANN model was in good agreement with actual efficiency. Hence, the results concluded that the ANN model is more suitable for predict the efficiency of shallot's stem cutting machine.Practical ApplicationsProcessing of onion at industrial scale is very essential to ease the process of preparation of dishes at household. The shallot onion stem cutting is part of the unit operation involved in onion processing. A stem cutting machine was designed, developed, and process parameters were optimized. Mathematical model was developed to predict the efficiency using multiple linear regression and artificial neural network. The models will be used for developing automatic industrial scale machine.

Development of jelly based on a spent osmotic agent

The purpose of scientific research is aimed at using secondary resources of canning production – a spent osmotic agent from the osmosis of berries, fruits into gelled products. In public catering enterprises and confectionery enterprises, jelly is used for finishing culinary and confectionery products in an uncured or frozen form. Frozen jelly is used for the preparation of sweet dishes, decoration, decoration of cakes and pastries, uncured to cover the surface of culinary and confectionery products, fruits, berries, which significantly increases the organoleptic evaluation and shelf life. When studying scientific papers, it was revealed that the research is mainly aimed at introducing various jelly-forming agents, enriching with biologically active substances, using non-traditional raw materials to expand the assortment, increase, and improve the quality and nutritional value of various jelly products produced. As a result, a technological scheme, a recipe for obtaining jelly based on the complete replacement of the main ingredient of granulated sugar with a spent osmotic agent (sucrose solution) has been developed and improved. Organoleptic, physico-chemical, microbiological indicators of jelly quality have been studied. According to the organoleptic quality indicators, the jelly under study has a characteristic, pronounced taste and smell, a rich bright red color, a strong gelated consistency without flaking of the liquid. According to physico-chemical parameters, jelly contains 50.02% of solids, mono – and disaccharides 50.09%, penetration number 20.2, jelly strength 24507.04 Pa, pH 3.2, mass fraction of titrated acids 1.67%, tannins and coloring substances 0.69%, ascorbic acid 8.24mg%, calcium 14.45 mg, potassium 34.32 mg, iron 0.23 mg, water activity index 0.648, microbiological indicators were not detected, energy value 200 kcal /837 kJ.

Garlic for arterial hypertension and hypercholesterolaemia. Review of literature studies and clinical studies

Garlic is a widely known and widely used plant. Due to its taste, it is used in the preparation of many dishes. Garlic is also used in the treatment of bacterial, viral, fungal and parasitic infections. There are many chemical compounds in garlic, but those responsible for its health-promoting effect include, first of all, those containing sulfur. These compounds are characterized by many mechanisms of action, such as antioxidant, cardioprotective and anti-inflammatory effects. Many mechanisms of action of organosulfur compounds influencing the regulation of blood pressure and lipid metabolism have been demonstrated. Many clinical studies and meta-analyses are assessing the effect of garlic on blood pressure and lipid profile in various groups of patients in the literature. This article aims to present the current knowledge on the influence of garlic on blood pressure and lipid metabolism.

INNOVATIONS IN THE PROCESS OF PREPARATION OF «KHOLODNOYARSKY» BORSCH

The paper presents an analysis of the current state of Ukrainian national cuisine and considers new technologies in the preparation of Ukrainian borsch.&#x0D; The main purpose of the study is to substantiate the development of technology for cooking Kholodnoyarsky borsch, as borscht occupies one of the main places in the diet of various segments of the population.&#x0D; Research and development of new technologies in the preparation of national dishes is relevant today. Increased competition in the restaurant business in Ukraine requires from the professionals to find new ways to meet the demand, develop innovative approaches to creating new food technologies and expand the range of national dishes. The study of the nature and technology of cooking allows the use of modern ingredients in creating new flavors of famous dishes.The following methods were used during the research: systematization of scientific literature and theoretical analysis to determine the status and theoretical justification of the prospects of national cuisine and expand the range of dishes, also methods of comparison, information and analytical methods, generalization method and others were used.In this article the main directions of development of new technologies in the preparation of Ukrainian borsch as a national dish of Ukraine were identified. The necessity of developing this technology as an innovation to ensure the effective operation of the restaurant business is identified and substantiated.It is concluded that the development of innovative technologies in the process of cooking of «Kholodnoyarsky» borsch is a promising direction to expand the range of national dishes. To increase the nutritional value of borsch, marigold flowers (Imereti saffron) were added to the recipe and three types of meat were combined, namely pork, veal and chicken. All products are pre-fried in a cauldron, followed by cooking until the dish is ready. Further research into the technology of cooking national dishes will accelerate the emergence of Ukrainian national cuisine to a new level.The results of the study can be useful for employees of the hotel and restaurant industry, scientists, teachers and students majoring in «Hotel and restaurant business» and «Food technology in the restaurant industry»