Design of beverages for spa-nutrition with tapioca

Authors

  • Ирина Анатольевна Магалецкая National University of Food Technologies Volodymyrska str. 68, Kyiv, Ukraine, 01601, Ukraine
  • Виктория Юрьевна Мельник National University of Food Technologies Volodymyrska str. 68, Kyiv, Ukraine, 01601, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2015.43432

Keywords:

tapioca, manioc, spa-nutrition, bubble-tea, nutrients, modified starch, water-holding capacity, duty of water, gelling ability, diets

Abstract

Healthy food orientation in the SPA-hotel is an integral part of the overall concept. Using natural ingredients with predicted rheological properties allows creating technology of products with higher biological value. Organoleptic properties, gelling capacity and gluten-free of tapioca pearls allow using of them for drinks in the SPA-diet

Author Biographies

Ирина Анатольевна Магалецкая, National University of Food Technologies Volodymyrska str. 68, Kyiv, Ukraine, 01601

PhD, senior lecturer

Department of Molecular and Avant-garde Gastronomy

Виктория Юрьевна Мельник, National University of Food Technologies Volodymyrska str. 68, Kyiv, Ukraine, 01601

Student, specialist

Department of Molecular and Avant-garde Gastronomy

References

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Published

2015-06-21

Issue

Vol. 6 No. 2(11) (2015)

Section

Technical Sciences

License

Copyright (c) 2015 Ирина Анатольевна Магалецкая, Виктория Юрьевна Мельник

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