WAYS TO INCREASE THE NUTRITIONAL VALUE
OF CULINARY DISHES
KRISTINA BELINSKA Kamianets Podilskyi National Ivan Ohiienko University, Department of Tourism, hotel and restaurant business, Suvorova str., 52,
Kamianets Podilskyi, 32300, Ukraine
Corresponding author: kristina0612@ukr.net
Every year the demand for food in restaurants is growing. This is due to the rhythm and lifestyle of the working population. Therefore, the task of restaurants is to provide guests with a balanced diet. Due to the requirements of nutrition, the range of functional and health dishes should be expanded. The raw material that gives dishes such properties are vegetable meal. The use of vegetable meal in the amount of 15 % by weight of flour in the recipe of pancakes is proposed. A standard recipe for pancakes was used for the study. Experiments to determine the rheological properties of the dough were performed using a viscometer "Reotest-2". Determination of nutritional and biological value was performed according to generally accepted methods in Microsoft Excel. It has been found that the application of vegetable meal in the amount of 15 % increases the viscosity of the dough. It is proved that when eating a portion of pancakes with the addition of vegetable meal, the daily requirement for dietary fiber is sometimes up to 40 %, and protein - up to 30 %. It has been found that replacing 15 % of wheat flour with vegetable meal in a pancake recipe balances the ratio of polyunsaturated fatty acids. Eating a portion of pancakes with vegetable meal increases the body's daily supply of vitamins and essential macronutrients.
