INNOVATIVE RESTAURANT TECHNOLOGY FOR GEL–LIKE SAVORY MASSES

The study substantiates the feasibility of using vegetable powders in the development of an innovative restaurant technology for savory gel-like food masses. The physicochemical, microstructural, and organoleptic properties of beetroot and carrot powders were analyzed. It was established that a 10% powder content is optimal for achieving a stable texture and enhanced sensory characteristics. The technological parameters of the process, including temperature regime, structuring time, and the impact of flavorings, were determined.