Karotin contained bioyogurts and their use for the development of biologically valuable restaurant dishes
Abstract
The paper considers the feasibility of using organic yogurts in the manufacture of several traditional cold dishes, in the recipes of which there is a fermented milk product. 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 optimization of several dishes of different cuisines of the world, which use sour milk component in their recipes. An appropriate substitute with improved characteristics is proposed and the use of organic yogurt with amaranth extract as a biologically valuable component of updated recipes is justified. The aim of the work was to improve the technology of cooking Greek, Spanish, Turkish and Bulgarian cuisines with partial replacement of traditional recipe ingredients. 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. The use of amaranth extract in the production of yogurt leads to increased viscosity and improved product structural and organoleptic properties. The use of amaranth in various dishes provides them with an additional number of useful components, including carotene-containing compounds, proteins, micro- and macronutrients, etc. This increases the biological value of the product and products using it. Dishes developed with the replacement of traditional yogurts with bioanalogues with amaranth are characterized by better organoleptic evaluations, consumer performance, and health properties. The presence of amaranth adds a subtle nutty note, enriching the taste of the finished dish.
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