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Journal: Young Scientist (Vol.7, No. 4)

Publication Date:

Authors : ;

Page : 192-195

Keywords : technology; innovations; pumpkin; functional products; properties; quality indices; shrot; ginger; honey; coconut milk;

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Recently, there has been a sharp increase in the number of chronic diseases in the Ukrainian population, which is largely due to a violation of the quality of food. The complex socio-economic conditions of life do not allow the citizens of our country to give proper attention to the issue of rational nutrition. Therefore, the problem of nutrition should be solved by the institutions of the restaurant industry by creating products of high biological value. In the diets of the Ukrainian population, there has recently been an increase in the number of fats of animal origin and simple carbohydrates, which leads to a sharp increase in the number of chronic diseases, while the deficiency is the consumption of proteins, macro- and micro-elements, dietary fiber, vitamins and other biologically active substances. The aim of the study is to develop innovative technologies of pumpkin dishes as a source of important scarce nutrients, to determine their functional properties and quality. The article is devoted to the nutritional and biological value of pumpkin dishes; features of the technology of cooking of pumpkin dishes are revealed; the necessity of introduction of innovative technologies of pumpkin dishes is substantiated; analysis of current technologies of pumpkin dishes; Structural-mechanical, physico-chemical, functional and technological indices of developed pumpkin dishes are determined; technological documentation for new dishes has been developed; The comparative characteristics of developed dishes from pumpkin with analogues are given. In order to improve the existing recipes of pumpkin dishes, the following ingredients are suggested in the work: wheat flour with honey, ginger and coconut milk, oat seedlings, pumpkin seeds. The results of the study are the creation of new culinary products from pumpkin on the basis of food analogues, the development of technological documentation. It has been established that the new formulations developed are characterized by improved mineral composition, high nutritional value, better qualitative parameters and have expressed functional properties in comparison with classical pumpkin dishes.

Last modified: 2019-06-05 18:09:20