Development of technology of ayurvedic culinary products with natural plant components

Authors

DOI:

https://doi.org/10.15587/2312-8372.2018.152736

Keywords:

Ayurveda, tea-based Ayurvedic drinks, vegetable oil extracts, spice compositions

Abstract

Among the main factors preventing the growing number of non-communicable diseases is ensuring a healthy diet, increases the body's resistance to adverse exogenous and endogenous factors, helps to maintain proper homeostasis and restore health. Promising for creating new products is the use of the Ayurveda principles, which provides for nutrition in accordance with the constitutional features of the human body and takes into account the influence of environmental factors. To this end, it is proposed to use the plant materials – dried fruit, dried vegetable raw materials and spices, which is a source of biologically active substances – vitamins, phenolic compounds, and also contains essential oils and a complex of mineral substances. The object of research is the technology of drinks based on tea, olive oil and candies in fruit cases.

On the basis of the Ayurvedic principles of nutrition, formulations of new types of tea-based drinks have been developed with a composition of spices, which includes cinnamon, ginger and cloves in a 1:2:0.5 ratio.

The composition of a combination mixture of vegetable oil-sesame, soybean and hemp in a ratio of 1:2.5:1.5 and an extract of an aromatic mixture based on it (dill: marigold: oak bark in a ratio of 1:3:2) has been developed. The efficiency of obtaining oil extracts from the use of a Profi Cook1080 (vacuum sealer) is proven.

Formulations of Ayurvedic candies in fruit cases have been developed, in which honey, dry kelp and a combination of spices are added. The carbohydrate composition of candies based on dried cranberries has been investigated: the total content of certain carbohydrates is 53.2 %, including sucrose – only 12.3 %. The use of such candies will reduce the intake of easily digestible carbohydrates, and the use of natural honey as a carbohydrate component will relieve the product of refined sugars.

The use of Ayurvedic nutrition principles in the technology of culinary products will harmonize all body systems, improving the well-being, physical and emotional state of a person.

Author Biographies

Nataliia Frolova, National University of Food Technologies, 68, Volodymyrska str., Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Associate Professor, Professor

Department of Technology of Restaurant and Ayurvedic Production

 

Nataliia Yushchenko, National University of Food Technologies, 68, Volodymyrska str., Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Technology of Restaurant and Ayurvedic Production

Viktoriya Sliusarenko, National University of Food Technologies, 68, Volodymyrska str., Kyiv, Ukraine, 01601

Department of Technology of Restaurant and Ayurvedic Production

Maxym Avramenko, National University of Food Technologies, 68, Volodymyrska str., Kyiv, Ukraine, 01601

Department of Technology of Restaurant and Ayurvedic Production

Andrey Luka, National University of Food Technologies, 68, Volodymyrska str., Kyiv, Ukraine, 01601

Department of Technology of Restaurant and Ayurvedic Production

Anton Piatyhorets, National University of Food Technologies, 68, Volodymyrska str., Kyiv, Ukraine, 01601

Department of Technology of Restaurant and Ayurvedic Production

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Published

2018-05-31

How to Cite

Frolova, N., Yushchenko, N., Sliusarenko, V., Avramenko, M., Luka, A., & Piatyhorets, A. (2018). Development of technology of ayurvedic culinary products with natural plant components. Technology Audit and Production Reserves, 6(3(44), 48–54. https://doi.org/10.15587/2312-8372.2018.152736

Issue

Vol. 6 No. 3(44) (2018): Chemical engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2018 Nataliia Frolova, Nataliia Yushchenko, Viktoriya Sliusarenko, Maxym Avramenko, Andrey Luka

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