The innovative technologies of natural products for healthy nutrition – sauce-dressing with using cryosupplements from spicy vegetables

Authors

DOI:

https://doi.org/10.15587/2313-8416.2018.131560

Keywords:

functional products, health nutrition, sauces-dressing, secondary milk raw materials, finely divided cryopuree, spicy vegetables, innovative cryotechnology, natural, nanoadditives, restaurant business

Abstract

The technologies of natural functional products for health nutrition are developed – sauces-dressing on the basis of secondary milk raw materials with the addition of finely divided cryopuree from spicy vegetables (roots of celery, ginger, horseradish and garlic, which has been obtained by innovative cryotechnology, which allows to obtain natural vegetable nanoadditives from spicy vegetables that are high in BAS in an easily digestible form (1,7...3,2 times more than in fresh raw materials), which are recommended for use on enterprises of restaurant business

Author Biographies

Viktoriya Pogarska, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of technical sciences, professor, the State Prize laureate of Ukraine

Department of Technology processing of fruits, vegetables and milk

Raisa Pavlyuk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of technical sciences, professor, the State Prize laureate of Ukraine, Honored figure of Science and Technology in Ukraine

Department of Technology processing of fruits, vegetables and milk

Ludmila Radchenko, Kharkiv Trade-Economic Colledge of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

PhD, director

Ekaterina Dudnyk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Postgraduate student

Department of Technology processing of fruits, vegetables and milk

Anna Radchenko, Kharkiv Trade-Economic Colledge of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

PhD

Leonida Bilenko, Kharkiv Trade-Economic Colledge of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

Deputy Director of Learning Support

Tatyana Kotuyk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Assistant

Department of Technology processing of fruits, vegetables and milk

References

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Published

2018-05-23

Issue

No. 5 (2018)

Section

Technical Sciences

License

Copyright (c) 2018 Viktoriya Pogarska, Raisa Pavlyuk, Ludmila Radchenko, Ekaterina Dudnyk, Anna Radchenko, Leonida Bilenko, Tatyana Kotuyk

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