DEVELOPMENT OF DIETARY DISHES FOR BREAKFAST MENUS AT HOTELS

Abstract

Rational and healthy nutrition is the key to longevity and good health. Organizing the necessary nutritional composition of breakfast, lunch or dinner is especially difficult for people with health problems outside the boundaries of home food. Often, tourists or business people, staying in accommodation, need special food, which is due to the peculiarities of their physiological state. One of these features is represented by the need to exclude easily digestible carbohydrates from the diet. This necessity is due to the fact that today diabetes is a leading disease in all countries of the world. The publication updates the issue of expansion and improvement of dietary dishes for hotel breakfast menus. Almost every hotel guest chooses a sweet dish during the morning meal along with a hot drink, which is unacceptable for people suffering from diabetes. Today, this disease is the most common in the world, but in the hotel and restaurant industry, it is often not taken into account when organizing the diet of people with diabetes. The work presents an overview of the main provisions of diabetes mellitus, features of nutrition during the disease, and gives a brief description of the used sucrose substitutes. Among the wide range of sugar substitutes, the use of fructose, stevia and erythritol in the technology of sweet dishes was proposed. According to the results of the survey, it was established that the most desired and common dishes for breakfast in hotel restaurants are: cheesecakes, casseroles and pancakes.Based on this, these dishes were selected for improvement. On the basis of the conducted research, the most optimal dosages of sugar substitutes and sweeteners were determined, and the change in the energy value of desserts due to the removal of easily digestible carbohydrates was calculated. As a result, the assortment of diabetic dishes was expanded, which fully satisfy the gastronomic needs of people suffering from diabetes without the need to give up sweets. The proposed technologies and their recipes will help to solve the problem of consumption of sweet dishes both for people suffering from diabetes and for people who monitor the consumption of excess calories.