Ресторанний і готельний консалтинг: Інновації (Dec 2020)
Modeling of Innovative Technology of Fruit and Berry Desserts
Abstract
The topicality. Scientists in many countries point out that food controls and models various functions of the human body and consequently participates in the maintenance of health and prevents the risk of several diseases. The variety of food in restaurants, along with trade, is the link that connects the food industry with consumers. Besides, the complexity of such dishes, which are offered to consumers by restaurants, are complicated by numerous methods of culinary processing. Only a competent technologist at the enterprise can provide the utility and safety of complex multi-component compositions. The aim of the work is to create a mathematical model for determining the balance of biologically active substances in prescription compositions of desserts made using blended semi-finished vegetable raw materials. The task of the study is to determine the composition of the blended prescription mixture of a model pair of vegetable puree with the maximum content of biologically active substances. Results. The scientific novelty of the obtained results is that for the first time mathematical models of blended pairs were obtained and physicochemical and organoleptic parameters of innovative desserts were studied. Used modern research methods organoleptic, physicochemical; mathematical processing of experimental data was performed using computer technology. According to the results of organoleptic evaluation, the rating score of apple-dogwood dessert exceeded the control sample on apple puree (97.72 vs. 91.18 points2). Conclusions and discussions. The developed technologies of whipped desserts with the introduction of model blends of vegetable raw materials meet the requirements of regulatory documentation and consumer requirements, which allow to expand the range of this group of dishes. The scientific novelty of the obtained results is that for the first time it was proposed to model the composition and use in the technology of whipped desserts such as “Sambuk” dogwood berries, cranberries, kiwis and apples. The practical significance of the obtained results is manifested in the possibility to use the proposed modeling of new technologies and in their implementation in restaurants.
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