AYURVEDIC PROPERTIES OF APPLE DRY BREAKFASTS

The article scientifically substantiates the choice of raw materials and the development of breakfast cereal tech‑ nology for people with a predominant Kapha constitution. The aim of the work is to study the effect of convective drying on the rehydration properties of apples and Ayurvedic prop‑ erties of breakfast cereals for people with a predominant Kapha constitution. The studies used convective drying of slices of Ruby Star apples, which were previously aged in a prescription mixture of spices and flavorings. According to the results of research on the restorative properties of dried apples, it was found that the rehydration temperature should be 60 °C. The obtained data became the basis for the creation of a recipe composition of breakfast cereals for Kapha-dosha, which is a mixture of dried fruits with the use of cereals, instant cereals for recovery in technological environments — water, cow's milk and coconut.