RECIPE COMPOSITION OF NEW DISHES IN RESTAURANT ESTABLISHMENTS WITH ARONIA BERRIES

Abstract

Dessert dishes have always been considered an effective source of carbohydrates thanks to sugars that, when broken down into glucose, contribute to the body's strength and energy, so eating dessert dishes in moderate quantities is beneficial for the body. The topicality of the topic is due to the fact that the annual increase in people's awareness of the impact of nutrition on health and the prevention of chronic, viral diseases and the so-called diseases of civilization. This leads to the development of the consumption of functional foods. Constant development in the field of functional food products expands the range of the latest functional products for different segments of the population. Scientific studies confirm the high nutritional value of chokeberry due to its rich composition of biologically active substances. It is a useful addition to the human diet and can be used to make functional food products. Given these properties, aronia has the potential for wide use in the food industry and medicine. Therefore, there is an urgent need to develop technologies of functional products with their biochemical effect on the functioning of the body, regulation of the nervous, circulatory and immune systems, antioxidant protection. An important stage in the development of dessert product technology is the formation of texture and the selection of a rational structure-forming agent. When developing the technology of the mousse dessert in the recipe, the gelling and technological properties of chia seeds were used as a structural and foaming agent. It is known that to facilitate the process of dissolving dry components (sugar) in liquid and swelling of chia seeds, their mechanical mixing is necessary. So, we conducted a detailed analysis of the ingredients included in the recipe of mousse desserts with addition. The optimal amount of chia and chokeberry seeds was established: 10% concentration of chia seeds and 15, 20, 25% of chokeberry berries, respectively. The control was a sample without the addition of berries, but with the addition of 10% chia seeds. The developed formulation will form a new product that will serve as a perspective for further research.