Pub Date : 2023-04-30DOI: 10.31866/2616-7468.6.1.2023.278473
H. Deinychenko, Vasyl Huzenko, D. Dmytrevskyi, I. Zolotukhina, Оleksandr Omelchenko
Topicality. Today, the existing innovative developments of dairy food products have great opportunities for the wide implementation of various types and quality of dairy raw materials into production. After all, many inventions directly relate to technologies for the production of fermented milk products, bakery and confectionery products, beverages, health products, etc. This requires the use of a certain type of dairy raw materials. The problem is that there are many such products, and with the increase in the production capacity of food enterprises, there is a necessity to enlarge the number of implementations of the production of dairy products. Currently, in food industry, the number of such implementations which would provide our population with the necessary amount of scarce animal protein is insignificant. In addition, under such circumstances, people’s nutrition becomes too unbalanced, especially in the winter season. An equally important problem of new waste-free technologies implementation is a weak experimental base for creating new competitive equipment in laboratory conditions. The developed model of the process, equipment or the entire line will not have a sense without the implementation of cer tain investment contributions. The aim of this article is to reveal the main points, to choose the optimal solutions for the complex waste-free processing of dairy raw materials, and to avoid crisis situations, as well as to highlight the most precise directions in which the improvement of the general process itself should be carried out, to provide some explanations and suggestions for avoiding the main problems in the field of processing dairy raw materials. Research methods: analytical, standard generally accepted physical and chemical, as well as monographic, analysis and synthesis, classification. Results. An analysis of technological, technical and organizational issues is provided, the solution of which will allow the implementation of innovative solutions for waste-free processing of dairy raw materials in the conditions of food industry. The qualitative indicators of protein-carbohydrate dairy raw materials for further implementation in the production of dairy products are shown, and the needs of future production in another raw materials base are analyzed. Taking into account the seasonal distribution of usage in waste-free production of certain types of raw materials will ensure its reliable and stable operation with the simultaneous expansion of the final products range. A variant of technical equipment of the future zero-waste production for the processing of dairy raw materials and its maintenance is developed. A clear and well-considered choice of technology and equipment for modernization or creation of new lines of waste-free processing of dairy raw materials and means of its sanitary processing will allow to increase the competitiveness of final products and bring production to a modern level. Conclusions and discussion. A
{"title":"Analysis of Waste-Free Processing of Dairy Raw Materials Implementation Issuesin Industrial Conditions","authors":"H. Deinychenko, Vasyl Huzenko, D. Dmytrevskyi, I. Zolotukhina, Оleksandr Omelchenko","doi":"10.31866/2616-7468.6.1.2023.278473","DOIUrl":"https://doi.org/10.31866/2616-7468.6.1.2023.278473","url":null,"abstract":"Topicality. Today, the existing innovative developments of dairy food products have great opportunities for the wide implementation of various types and quality of dairy raw materials into production. After all, many inventions directly relate to technologies for the production of fermented milk products, bakery and confectionery products, beverages, health products, etc. This requires the use of a certain type of dairy raw materials. The problem is that there are many such products, and with the increase in the production capacity of food enterprises, there is a necessity to enlarge the number of implementations of the production of dairy products. Currently, in food industry, the number of such implementations which would provide our population with the necessary amount of scarce animal protein is insignificant. In addition, under such circumstances, people’s nutrition becomes too unbalanced, especially in the winter season. An equally important problem of new waste-free technologies implementation is a weak experimental base for creating new competitive equipment in laboratory conditions. The developed model of the process, equipment or the entire line will not have a sense without the implementation of cer tain investment contributions.\u0000The aim of this article is to reveal the main points, to choose the optimal solutions for the complex waste-free processing of dairy raw materials, and to avoid crisis situations, as well as to highlight the most precise directions in which the improvement of the general process itself should be carried out, to provide some explanations and suggestions for avoiding the main problems in the field of processing dairy raw materials.\u0000Research methods: analytical, standard generally accepted physical and chemical, as well as monographic, analysis and synthesis, classification.\u0000Results. An analysis of technological, technical and organizational issues is provided, the solution of which will allow the implementation of innovative solutions for waste-free processing of dairy raw materials in the conditions of food industry. The qualitative indicators of protein-carbohydrate dairy raw materials for further implementation in the production of dairy products are shown, and the needs of future production in another raw materials base are analyzed. Taking into account the seasonal distribution of usage in waste-free production of certain types of raw materials will ensure its reliable and stable operation with the simultaneous expansion of the final products range. A variant of technical equipment of the future zero-waste production for the processing of dairy raw materials and its maintenance is developed. A clear and well-considered choice of technology and equipment for modernization or creation of new lines of waste-free processing of dairy raw materials and means of its sanitary processing will allow to increase the competitiveness of final products and bring production to a modern level.\u0000Conclusions and discussion. A","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48182881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-30DOI: 10.31866/2616-7468.6.1.2023.278469
Vasyl Morokhovych, Bohdan Morokhovych
Topicality. The restaurant business success is determined by the high level of service and efficient work of the staff. The combination of quality and speed of service, first of all, became real due to the possibilities of information technologies implementation in the work of restaurants. The relevance of the study grounds on the fact that the use of information technologies in restaurant service can allow to quickly and efficiently solve many management tasks, improve service quality, and, consequently, increase business revenue. The aim of the article. The aim of this study is to analyze the current state and to identify key aspects of modern digital technologies implementation and usage in order to improve the efficiency of restaurant business enterprises. Research methods. When conducting research, the following general scientific methods were applied: analysis, abstraction, induction, deduction, synthesis, inference, generalization, comparison. Results. The article considered the main tendencies in the restaurant market development in the digital economy period. Special attention was paid to the analysis of digital technologies use in the activity of restaurant business enterprises. The main directions and tools of the restaurant business digitalization were studied. Promising information and technological innovations for business protection during the coronavirus pandemic were outlined. Conclusions and discussion. It was determined that the information support of the restaurant business and the use of digital technologies are a strategic resource that helps to attract as many customers as possible, to achieve maximum sales and attendance, to gain the trust of guests, as well as to form a positive image of the enterprise. The scientific novelty of the study is to substantiate peculiarities of the use of modern information technologies in the management of restaurant business enterprises in order to ensure their effective functioning. Promising areas for further digitization that require tracking and the proper strategy choosing are based on more sophisticated solutions, including the Internet of Things technology, big data analytics, robotics, and mobile technologies.
{"title":"Digital Technologies as an Important Factor of the Restaurant Business Development","authors":"Vasyl Morokhovych, Bohdan Morokhovych","doi":"10.31866/2616-7468.6.1.2023.278469","DOIUrl":"https://doi.org/10.31866/2616-7468.6.1.2023.278469","url":null,"abstract":"Topicality. The restaurant business success is determined by the high level of service and efficient work of the staff. The combination of quality and speed of service, first of all, became real due to the possibilities of information technologies implementation in the work of restaurants. The relevance of the study grounds on the fact that the use of information technologies in restaurant service can allow to quickly and efficiently solve many management tasks, improve service quality, and, consequently, increase business revenue.\u0000The aim of the article. The aim of this study is to analyze the current state and to identify key aspects of modern digital technologies implementation and usage in order to improve the efficiency of restaurant business enterprises.\u0000Research methods. When conducting research, the following general scientific methods were applied: analysis, abstraction, induction, deduction, synthesis, inference, generalization, comparison.\u0000Results. The article considered the main tendencies in the restaurant market development in the digital economy period. Special attention was paid to the analysis of digital technologies use in the activity of restaurant business enterprises. The main directions and tools of the restaurant business digitalization were studied. Promising information and technological innovations for business protection during the coronavirus pandemic were outlined.\u0000Conclusions and discussion. It was determined that the information support of the restaurant business and the use of digital technologies are a strategic resource that helps to attract as many customers as possible, to achieve maximum sales and attendance, to gain the trust of guests, as well as to form a positive image of the enterprise. The scientific novelty of the study is to substantiate peculiarities of the use of modern information technologies in the management of restaurant business enterprises in order to ensure their effective functioning. Promising areas for further digitization that require tracking and the proper strategy choosing are based on more sophisticated solutions, including the Internet of Things technology, big data analytics, robotics, and mobile technologies.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41686409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-30DOI: 10.31866/2616-7468.6.1.2023.278468
Liudmyla Bovsh, Igor Komarnitskyi, Kseniia Prykhod’ko, O. Oliinyk
Topicality. Domestic economic environment has been in a state of turbulence since the start of the coronavirus pandemic, additionally reinforced by the risks of a full-scale war escalation. The uncertainty of the crisis timeframe, as well as significant threats of physical destruction and financial losses cause the necessity of searching reference points for adaptation and revitalization of activities. The sphere of service activity, in particular the restaurant business, turned out to be the most vulnerable to the external influence of political and legal, social and cultural, technological tendencies, as well as fluctuations in economic conditions. The significance of this study is argued by the latter’s contribution to overcoming the shock of the Russian military invasion, which became decisive and drew attention to its social and economic role not only as an organizer of catering and leisure for the population, but also as a guarantee of food security. Therefore, the development of the restaurant business is an important aspect of supporting the country’s economy both in war and post-war realities. The prospects of startups should be supported by thorough calculation regarding the high level of its investment attractiveness. Therefore, the relevance of this research lies in the elaboration of oriented principles and prospects for the restaurant business development, which is based on scientific assessments, in particular thanks to foresight. The aim of the article. The aim of this study is to conduct a foresight research of the restaurant business in Ukraine, and to substantiate the oriented principles for development, taking into account market trends and tendencies. The specified topic determined the use of general scientific methods, which contributed to the elaborating key definitions and forming operational research tools. Research methods. The horizon scanning method was used to evaluate the restaurant business development scenarios; it revealed the main tendencies and trends of the restaurant services market and deterministic consumers’ needs. The modelling method helped to determine how communications could be formed in the process of implementation of foresight sessions for the restaurant business development. To assess the prospects for the development of the restaurant business, aspects of the pre-crisis (pre-quarantine and pre-war) as well as expectations (customers’, investors’ and subjects’ of the restaurant business) of the post-war periods were compared. Results. The key term “foresight” and its main predictors were defined. The components of the complex monitoring and prognostication mechanism were worked out: political, economic, technological and market foresight. An overview of the most important tendencies and trends in the national and global business environment was presented in order to identify and detail the problems and challenges facing restaurant establishments in future. Prospects for further research base on the
{"title":"Foresite of Restaurant Business Development","authors":"Liudmyla Bovsh, Igor Komarnitskyi, Kseniia Prykhod’ko, O. Oliinyk","doi":"10.31866/2616-7468.6.1.2023.278468","DOIUrl":"https://doi.org/10.31866/2616-7468.6.1.2023.278468","url":null,"abstract":"Topicality. Domestic economic environment has been in a state of turbulence since the start of the coronavirus pandemic, additionally reinforced by the risks of a full-scale war escalation. The uncertainty of the crisis timeframe, as well as significant threats of physical destruction and financial losses cause the necessity of searching reference points for adaptation and revitalization of activities. The sphere of service activity, in particular the restaurant business, turned out to be the most vulnerable to the external influence of political and legal, social and cultural, technological tendencies, as well as fluctuations in economic conditions. The significance of this study is argued by the latter’s contribution to overcoming the shock of the Russian military invasion, which became decisive and drew attention to its social and economic role not only as an organizer of catering and leisure for the population, but also as a guarantee of food security. Therefore, the development of the restaurant business is an important aspect of supporting the country’s economy both in war and post-war realities. The prospects of startups should be supported by thorough calculation regarding the high level of its investment attractiveness. Therefore, the relevance of this research lies in the elaboration of oriented principles and prospects for the restaurant business development, which is based on scientific assessments, in particular thanks to foresight.\u0000The aim of the article. The aim of this study is to conduct a foresight research of the restaurant business in Ukraine, and to substantiate the oriented principles for development, taking into account market trends and tendencies. The specified topic determined the use of general scientific methods, which contributed to the elaborating key definitions and forming operational research tools.\u0000Research methods. The horizon scanning method was used to evaluate the restaurant business development scenarios; it revealed the main tendencies and trends of the restaurant services market and deterministic consumers’ needs. The modelling method helped to determine how communications could be formed in the process of implementation of foresight sessions for the restaurant business development. To assess the prospects for the development of the restaurant business, aspects of the pre-crisis (pre-quarantine and pre-war) as well as expectations (customers’, investors’ and subjects’ of the restaurant business) of the post-war periods were compared.\u0000Results. The key term “foresight” and its main predictors were defined. The components of the complex monitoring and prognostication mechanism were worked out: political, economic, technological and market foresight. An overview of the most important tendencies and trends in the national and global business environment was presented in order to identify and detail the problems and challenges facing restaurant establishments in future. Prospects for further research base on the","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47022846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-30DOI: 10.31866/2616-7468.6.1.2023.278472
S. Peresichna, Аnnа Sоbко, Eduard Poplavskyi, Mykyta Solimchuk
Topicality. The unfavorable ecological situation, stressful lifestyle during the war state led to weakening of immunity and a sharp increase in diseases of the population, including diabetes. Based on the conditions above, the research consists in solving the problem of developing the technology of flour confectionery products using the dietary supplement “Baktosyla”, which is a natural sugar substitute, and is able not only to increase the quality of final products, but also to satisfy the physiological needs of humans in nutrients and energy. The aim of this article is the scientific justification and elaboration of shortbread cookies technology using the dietary supplement “Baktosyla” of increased nutritional value for sanative prescription. Research methods. The following research methods were used: analytical, organoleptic analysis, physico-chemical, statistical, mathematical processing of results using computer technologies. Results. In the process of experimental study, the shortbread cookies technology was elaborated with the replacement of 100% sugar in the shortbread dough with the dietary supplement “Baktosyla”. It was proved that the shortbread cookies “Baktosyla” have a higher organoleptic score (4.96 points) compared to the control sample (4.87 points). Additionally, it was investigated that when replacing sugar with the dietary supplement “Baktosyla” the springy and elastic qualities of the dough decrease, and the plasticity of the dough increases by 7.9% compared to the control. In terms of nutritional value, the amount of carbohydrates in the developed product decreases by 49.26%, but the amount of fiber, minerals (Na, Ca, Mg, P, Fe) and vitamins (B1, B2, C) increases. Conclusions and discussion. The developed technology of shortbread cookies with the dietary supplement “Baktosyla” led to the improvement in the nutritional value of the finished product and decrease in the energy value, which makes it possible to recommend it for implementation in the food industry and restaurant establishments for sanative nutrition.
{"title":"Technology of Flour Confectionery Products with Dietary Supplement \"Baktosyla\"","authors":"S. Peresichna, Аnnа Sоbко, Eduard Poplavskyi, Mykyta Solimchuk","doi":"10.31866/2616-7468.6.1.2023.278472","DOIUrl":"https://doi.org/10.31866/2616-7468.6.1.2023.278472","url":null,"abstract":"Topicality. The unfavorable ecological situation, stressful lifestyle during the war state led to weakening of immunity and a sharp increase in diseases of the population, including diabetes. Based on the conditions above, the research consists in solving the problem of developing the technology of flour confectionery products using the dietary supplement “Baktosyla”, which is a natural sugar substitute, and is able not only to increase the quality of final products, but also to satisfy the physiological needs of humans in nutrients and energy.\u0000The aim of this article is the scientific justification and elaboration of shortbread cookies technology using the dietary supplement “Baktosyla” of increased nutritional value for sanative prescription.\u0000Research methods. The following research methods were used: analytical, organoleptic analysis, physico-chemical, statistical, mathematical processing of results using computer technologies.\u0000Results. In the process of experimental study, the shortbread cookies technology was elaborated with the replacement of 100% sugar in the shortbread dough with the dietary supplement “Baktosyla”. It was proved that the shortbread cookies “Baktosyla” have a higher organoleptic score (4.96 points) compared to the control sample (4.87 points). Additionally, it was investigated that when replacing sugar with the dietary supplement “Baktosyla” the springy and elastic qualities of the dough decrease, and the plasticity of the dough increases by 7.9% compared to the control. In terms of nutritional value, the amount of carbohydrates in the developed product decreases by 49.26%, but the amount of fiber, minerals (Na, Ca, Mg, P, Fe) and vitamins (B1, B2, C) increases.\u0000Conclusions and discussion. The developed technology of shortbread cookies with the dietary supplement “Baktosyla” led to the improvement in the nutritional value of the finished product and decrease in the energy value, which makes it possible to recommend it for implementation in the food industry and restaurant establishments for sanative nutrition.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42949596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-30DOI: 10.31866/2616-7468.6.1.2023.278476
O. Sereda, O. Melnyk
Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their composition, and allow to increase the nutritional and biological value of the finished product. The aim of the article. The aim of this study is the creation of innovative products for hotel and restaurant complexes, made using protein-containing raw materials, the analysis of organoleptic properties of new raw materials and the finished product with its addition. Research methods. The method of compiling an organoleptic profile and a descriptive analysis of finished products was chosen for the organoleptic assessment of semi-finished sponge cakes with the addition of high protein content raw materials (from DSTU (National Standards of Ukraine ) ISO 6658). Results. Based on the results of research, the possibility of using plant raw materials (spirulina powder) and insect processing products (cricket flour) was established; organoleptic indicators of finished products quality and the concentration of adding raw materials to the sponge cake recipe were determined. Conclusions and discussion. The obtained research data showed that when using spirulina powder and cricket flour in the technology of the round sponge cake, it is advisable to add them in the amount of 10.0% for increasing the nutritional and biological value of dinished products. The practical significance of the obtained results consists in expanding the assortment of flour confectionery products with increased nutritional and biological value, which can be sold both in the trade network and in the restaurant business establishments, and presented by cakes, pastries, desserts.
{"title":"Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials","authors":"O. Sereda, O. Melnyk","doi":"10.31866/2616-7468.6.1.2023.278476","DOIUrl":"https://doi.org/10.31866/2616-7468.6.1.2023.278476","url":null,"abstract":"Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their composition, and allow to increase the nutritional and biological value of the finished product.\u0000The aim of the article. The aim of this study is the creation of innovative products for hotel and restaurant complexes, made using protein-containing raw materials, the analysis of organoleptic properties of new raw materials and the finished product with its addition.\u0000Research methods. The method of compiling an organoleptic profile and a descriptive analysis of finished products was chosen for the organoleptic assessment of semi-finished sponge cakes with the addition of high protein content raw materials (from DSTU (National Standards of Ukraine ) ISO 6658).\u0000Results. Based on the results of research, the possibility of using plant raw materials (spirulina powder) and insect processing products (cricket flour) was established; organoleptic indicators of finished products quality and the concentration of adding raw materials to the sponge cake recipe were determined.\u0000Conclusions and discussion. The obtained research data showed that when using spirulina powder and cricket flour in the technology of the round sponge cake, it is advisable to add them in the amount of 10.0% for increasing the nutritional and biological value of dinished products. The practical significance of the obtained results consists in expanding the assortment of flour confectionery products with increased nutritional and biological value, which can be sold both in the trade network and in the restaurant business establishments, and presented by cakes, pastries, desserts.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47082602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-30DOI: 10.31866/2616-7468.6.1.2023.278475
I. Kalugina, N. Dzyuba, A. Dubyna
Topicality. The carried out monitoring of the health state and nutritional status of Ukrainians indicates a considerable lack of valuable essential trace elements. Solving this urgent problem is possible by introducing into the population’s diet dishes with an increased iodine content. It is advisable to elaborate preventive foods in the direction of increasing the iodine digestibility and strengthening its preventive effect. It is achieved by simultaneous intake of iodine and its synergist selenium in the human body by the use of supplements from raw materials with a balanced content of this trace element pair. The aim of the article. The aim of the study is to substantiate the production of new dietary feijoa supplements with increased iodine and selenium content for the development of preventive sweet dishes technology. Research methods. The following research methods were used in this study: analytical and standard ones were applied for the determination of iodine content, sensory profile analysis. Results. On the basis of comparative analysis of food raw materials for the iodine and selenium content, as well as the degree of compliance of these microelements with the norms of the adult’s daily physiological needs, the perspective of using feijoa fruits for the development of supplements with an increased iodine and selenium content for the technology of sweet dishes was shown. The research highlighted that new supplements, such as feijoa puree with sugar and candied feijoa, are characterized by a high content of iodine (60.1 and 52.6 μg/100 g, accordingly), and satisfy the daily human need for iodine by 40 and 35%, respectively, possess high organoleptic indicators that make it possible to recommend them as dietary supplements in the sweet dishes technology. Conclusions and discussion. The scientific novelty of the study consists in the grounding the choice of raw materials with an increased iodine and selenium content for the dietary supplements production. Iodine content in new dietary feijoa supplements was determined. Sensory characteristics of the aroma of new feijoa supplements were studied for the first time, according to the developed descriptors. The technology of the sweet dish with a high content of iodine and selenium was developed – “Granola with feijoa candied fruit”. The practical significance of obtained results is revealed in the possibility of expanding the range of dishes aimed at preventing the deficiency of these valuable microelements for the restaurant business establishments.
{"title":"The Technology of Sweet Dishes Using Dietary Supplements for the Restaurant Business Establishments","authors":"I. Kalugina, N. Dzyuba, A. Dubyna","doi":"10.31866/2616-7468.6.1.2023.278475","DOIUrl":"https://doi.org/10.31866/2616-7468.6.1.2023.278475","url":null,"abstract":"Topicality. The carried out monitoring of the health state and nutritional status of Ukrainians indicates a considerable lack of valuable essential trace elements. Solving this urgent problem is possible by introducing into the population’s diet dishes with an increased iodine content. It is advisable to elaborate preventive foods in the direction of increasing the iodine digestibility and strengthening its preventive effect. It is achieved by simultaneous intake of iodine and its synergist selenium in the human body by the use of supplements from raw materials with a balanced content of this trace element pair.\u0000The aim of the article. The aim of the study is to substantiate the production of new dietary feijoa supplements with increased iodine and selenium content for the development of preventive sweet dishes technology.\u0000Research methods. The following research methods were used in this study: analytical and standard ones were applied for the determination of iodine content, sensory profile analysis.\u0000Results. On the basis of comparative analysis of food raw materials for the iodine and selenium content, as well as the degree of compliance of these microelements with the norms of the adult’s daily physiological needs, the perspective of using feijoa fruits for the development of supplements with an increased iodine and selenium content for the technology of sweet dishes was shown. The research highlighted that new supplements, such as feijoa puree with sugar and candied feijoa, are characterized by a high content of iodine (60.1 and 52.6 μg/100 g, accordingly), and satisfy the daily human need for iodine by 40 and 35%, respectively, possess high organoleptic indicators that make it possible to recommend them as dietary supplements in the sweet dishes technology.\u0000Conclusions and discussion. The scientific novelty of the study consists in the grounding the choice of raw materials with an increased iodine and selenium content for the dietary supplements production. Iodine content in new dietary feijoa supplements was determined. Sensory characteristics of the aroma of new feijoa supplements were studied for the first time, according to the developed descriptors. The technology of the sweet dish with a high content of iodine and selenium was developed – “Granola with feijoa candied fruit”. The practical significance of obtained results is revealed in the possibility of expanding the range of dishes aimed at preventing the deficiency of these valuable microelements for the restaurant business establishments.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43761569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-30DOI: 10.31866/2616-7468.6.1.2023.278470
Nataliia Kyrnis
Topicality. In conditions of growing competition in the restaurant business market, the formation of a positive enterprise image is an important task. Due to this, restaurants on special orders (catering) will be able to successfully compete in the market and attract new customers. The aim of the article. The aim of the study is to develop a structural and logical scheme for the formation of the image of restaurants on special orders (catering) within the boundaries of service customers. Research methods: abstract-logical, generalization. Results. The article proved the importance of creating the image of restaurants on special orders (catering) within consumers’ groups. It was established that the image of the enterprise is an important factor in the choice of catering services by the consumer. It was determined that the image of restaurants on special orders (catering) must be formed taking into account those factors and parameters that consumers of catering services consider the most important. The peculiarities of forming the image of a restaurant business enterprise by consumers of catering services at various stages of interaction with the enterprise were considered. Conclusions and discussion. So, nowadays, forming a positive image among consumers is an important task for restaurant business enterprises that provide catering services. In the structural and logical scheme of image formation of restaurants on special orders (catering), it is offered to pay special attention to consumers of catering services. In particular, it is necessary to take into account that the image is formed when the consumer chooses an establishment, in the process of providing a catering service and after receiving it as well. It is important to study the needs of consumers, their behavior, wishes and requirements for catering services, which will allow to adjust and improve the image of restaurant business enterprises.
{"title":"Features of Image Formation of Restaurants on Special Orders (Catering)","authors":"Nataliia Kyrnis","doi":"10.31866/2616-7468.6.1.2023.278470","DOIUrl":"https://doi.org/10.31866/2616-7468.6.1.2023.278470","url":null,"abstract":"Topicality. In conditions of growing competition in the restaurant business market, the formation of a positive enterprise image is an important task. Due to this, restaurants on special orders (catering) will be able to successfully compete in the market and attract new customers.\u0000The aim of the article. The aim of the study is to develop a structural and logical scheme for the formation of the image of restaurants on special orders (catering) within the boundaries of service customers.\u0000Research methods: abstract-logical, generalization.\u0000Results. The article proved the importance of creating the image of restaurants on special orders (catering) within consumers’ groups. It was established that the image of the enterprise is an important factor in the choice of catering services by the consumer. It was determined that the image of restaurants on special orders (catering) must be formed taking into account those factors and parameters that consumers of catering services consider the most important. The peculiarities of forming the image of a restaurant business enterprise by consumers of catering services at various stages of interaction with the enterprise were considered.\u0000Conclusions and discussion. So, nowadays, forming a positive image among consumers is an important task for restaurant business enterprises that provide catering services. In the structural and logical scheme of image formation of restaurants on special orders (catering), it is offered to pay special attention to consumers of catering services. In particular, it is necessary to take into account that the image is formed when the consumer chooses an establishment, in the process of providing a catering service and after receiving it as well. It is important to study the needs of consumers, their behavior, wishes and requirements for catering services, which will allow to adjust and improve the image of restaurant business enterprises.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42126956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-30DOI: 10.31866/2616-7468.6.1.2023.278474
V. Prymenko, M. Golovko, Tetyana Golovko, A. Novik, Pylyp Babich
Topicality. The use of selenium-protein dietary supplements (SPDS) is relevant from a medical and economic point of view, as it can provide consumers with the required amount of selenium, and increase the value and attractiveness of food products. The diet of a modern person is very diverse in the composition of fatty ingredients. Of all natural fats, dairy is the most complex and unique one in its chemical composition. SPDS “Syvoselen Plus” contains up to 10% fat in its composition, therefore, studies of its composition are of certain scientific interest in view of the above. In many scientific studies, gas chromatography is used to determine the composition of not only the fat fraction of additives containing vegetable oils and animal fats, but also organic acids. The study of the fat fraction and the fraction of organic acids of additives by this method allows determining and predicting the composition of similar fractions in the final product from SPDS. This, in turn, allows for comprehensive control of the quality and composition of such final products. The aim of the article is to determine the quantitative and qualitative composition of fatty and organic acids in the SPDS “Syvoselen Plus” by the gas chromatography method, and to compare the results of the determination with the indicators of a hypothetical ideal fat. When writing the article, statistical and physico-chemical research methods were used, namely, the gas chromatography method, with the help of which the following problems are solved: the composition of the fat fraction of SPDS is determined quantitatively and qualitatively; the degree of correspondence of the main indicators of the fat “Syvoselen Plus” to the hypothetical ideal is established; the composition of organic acids in the additive is determined. Results. The fatty acid composition of milk fat, milk whey and SPDS was studied. Dietary supplement “Syvoselen Plus” contains a significant amount of palmitic (3117.71 mg/kg), stearic (1618.61 mg/kg), oleic (1397.95 mg/kg) and meristic (1296.69) mg/kg) fatty acids, which is confirmed by chromatograms of fat fractions of milk fat and SPDS. The main indicators of hypothetically ideal, milk, whey fats and DDBS were presented. As a result, it was established that the composition of fat, which is most similar to the ideal one, among the objects of the study, has SPDS “Syvoselen Plus” (the indicator of the ratio of the sum of oleic and linoleic acids to the sum of pentadecanoic and stearic acids coincides with the indicator of ideal fat, and the indicators of the ratio of linoleic to linolenic acids and linoleic to oleic acids are close to the values of the indicators of ideal fat). The study of the composition of organic acids of SPDS was carried out. Fractions of succinic, azelaic, and levulinic organic acids are predominant, which may be due to the type of dairy products from which the serum was obtained, the storage conditions of dairy products and the serum itself, the type
{"title":"Gas Chromatographic Determination of Fatty and Organic Acid Composition in Selenium-Protein Dietary Supplement","authors":"V. Prymenko, M. Golovko, Tetyana Golovko, A. Novik, Pylyp Babich","doi":"10.31866/2616-7468.6.1.2023.278474","DOIUrl":"https://doi.org/10.31866/2616-7468.6.1.2023.278474","url":null,"abstract":"Topicality. The use of selenium-protein dietary supplements (SPDS) is relevant from a medical and economic point of view, as it can provide consumers with the required amount of selenium, and increase the value and attractiveness of food products. The diet of a modern person is very diverse in the composition of fatty ingredients. Of all natural fats, dairy is the most complex and unique one in its chemical composition. SPDS “Syvoselen Plus” contains up to 10% fat in its composition, therefore, studies of its composition are of certain scientific interest in view of the above. In many scientific studies, gas chromatography is used to determine the composition of not only the fat fraction of additives containing vegetable oils and animal fats, but also organic acids. The study of the fat fraction and the fraction of organic acids of additives by this method allows determining and predicting the composition of similar fractions in the final product from SPDS. This, in turn, allows for comprehensive control of the quality and composition of such final products.\u0000The aim of the article is to determine the quantitative and qualitative composition of fatty and organic acids in the SPDS “Syvoselen Plus” by the gas chromatography method, and to compare the results of the determination with the indicators of a hypothetical ideal fat.\u0000When writing the article, statistical and physico-chemical research methods were used, namely, the gas chromatography method, with the help of which the following problems are solved: the composition of the fat fraction of SPDS is determined quantitatively and qualitatively; the degree of correspondence of the main indicators of the fat “Syvoselen Plus” to the hypothetical ideal is established; the composition of organic acids in the additive is determined.\u0000Results. The fatty acid composition of milk fat, milk whey and SPDS was studied. Dietary supplement “Syvoselen Plus” contains a significant amount of palmitic (3117.71 mg/kg), stearic (1618.61 mg/kg), oleic (1397.95 mg/kg) and meristic (1296.69) mg/kg) fatty acids, which is confirmed by chromatograms of fat fractions of milk fat and SPDS. The main indicators of hypothetically ideal, milk, whey fats and DDBS were presented. As a result, it was established that the composition of fat, which is most similar to the ideal one, among the objects of the study, has SPDS “Syvoselen Plus” (the indicator of the ratio of the sum of oleic and linoleic acids to the sum of pentadecanoic and stearic acids coincides with the indicator of ideal fat, and the indicators of the ratio of linoleic to linolenic acids and linoleic to oleic acids are close to the values of the indicators of ideal fat). The study of the composition of organic acids of SPDS was carried out. Fractions of succinic, azelaic, and levulinic organic acids are predominant, which may be due to the type of dairy products from which the serum was obtained, the storage conditions of dairy products and the serum itself, the type ","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44161014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-30DOI: 10.31866/2616-7468.6.1.2023.278471
Roman Hrushetskyi, Iryna Hrinenko, Lubomyr Khomichak
Topicality. The relevance of this research grounds on the fact that fermented drinks are gaining huge popularity nowadays due to their competitive advantages, including improving the immune system and gut health. Expanding the assortment of plant raw materials in the composition of fermented drinks will allow to create a whole range of new health products that will interest the consumer. The aim of the article. The aim of this study is a selection of promising raw materials for the production of fermented beverages and getting the methods of their processing. Research methods. Standard organoleptic, physico-chemical and chromatographic research methods were used in this article. Results. The conducted studies established that the highest content of volatile substances among the researched plants is lemon verbena (1074.5 mg per 100 g of dry matter), varieties and hybrids of mint with a “dessert” aroma (chocolate – 987.0, orange – 982.7 and strawberry – 975.2 mg per 100 g of dry matter), as well as Tibetan Lofant (834.8 mg per 100 g of dry weight). This provides them with a high potential for use in the production of fermented beverages. Other studied plants also have the prospect of being used in the production of drinks with a specific taste or aroma due to their pleasant scent and high content of volatile substances (782.8 – 934.4 mg per 100 g of dry matter). A decrease in the oxidative and restorative potential indicator of selected plants extracts, compared to water, indicates the presence of substances with antioxidant activity. The high potential of such an activity was found in spicy-aromatic plants: wild strawberry leaves, Chinese lemongrass, hazel, Bacopa Monier, chokeberry and common horsetail. Conclusions and discussion. It was proven that the most promising method of obtaining the basis for fermented drinks is an extraction, while hydrolats and distillates should be used as natural flavoring agents and disinfectants. The results of this study can serve as a ground for the production technologies development of new fermented beverages.
{"title":"Prospective Plant Raw Materials for New Fermented Beverages","authors":"Roman Hrushetskyi, Iryna Hrinenko, Lubomyr Khomichak","doi":"10.31866/2616-7468.6.1.2023.278471","DOIUrl":"https://doi.org/10.31866/2616-7468.6.1.2023.278471","url":null,"abstract":"Topicality. The relevance of this research grounds on the fact that fermented drinks are gaining huge popularity nowadays due to their competitive advantages, including improving the immune system and gut health. Expanding the assortment of plant raw materials in the composition of fermented drinks will allow to create a whole range of new health products that will interest the consumer.\u0000The aim of the article. The aim of this study is a selection of promising raw materials for the production of fermented beverages and getting the methods of their processing.\u0000Research methods. Standard organoleptic, physico-chemical and chromatographic research methods were used in this article.\u0000Results. The conducted studies established that the highest content of volatile substances among the researched plants is lemon verbena (1074.5 mg per 100 g of dry matter), varieties and hybrids of mint with a “dessert” aroma (chocolate – 987.0, orange – 982.7 and strawberry – 975.2 mg per 100 g of dry matter), as well as Tibetan Lofant (834.8 mg per 100 g of dry weight). This provides them with a high potential for use in the production of fermented beverages. Other studied plants also have the prospect of being used in the production of drinks with a specific taste or aroma due to their pleasant scent and high content of volatile substances (782.8 – 934.4 mg per 100 g of dry matter). A decrease in the oxidative and restorative potential indicator of selected plants extracts, compared to water, indicates the presence of substances with antioxidant activity. The high potential of such an activity was found in spicy-aromatic plants: wild strawberry leaves, Chinese lemongrass, hazel, Bacopa Monier, chokeberry and common horsetail.\u0000Conclusions and discussion. It was proven that the most promising method of obtaining the basis for fermented drinks is an extraction, while hydrolats and distillates should be used as natural flavoring agents and disinfectants. The results of this study can serve as a ground for the production technologies development of new fermented beverages.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46357302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-27DOI: 10.31866/2616-7468.5.2.2022.270120
Maksym Rybachenko, H. Berezova, V. Polovyk, Iryna Koretska
Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients. The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted. When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods. Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given. Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.
{"title":"Quality of Vegetable Puree Soups with Protein-containing Raw Materials","authors":"Maksym Rybachenko, H. Berezova, V. Polovyk, Iryna Koretska","doi":"10.31866/2616-7468.5.2.2022.270120","DOIUrl":"https://doi.org/10.31866/2616-7468.5.2.2022.270120","url":null,"abstract":"Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients. \u0000The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted. \u0000When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods. \u0000Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given. \u0000Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44452716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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