Restorannii i gotel''nii konsalting Innovatsiyi最新文献

{"title":"Quality as a Determining Factor of Satisfying the Consumers’ Needs in Restaurant Business Products and Services","authors":"Valentyna Rusavska, Serhii Neilenko","doi":"10.31866/2616-7468.5.1.2022.260890","DOIUrl":"https://doi.org/10.31866/2616-7468.5.1.2022.260890","url":null,"abstract":"Topicality. Nowadays, the functioning effectiveness of restaurant industry establishments entirely depends on the level of the services and products compliance to the consumers’ requirements. Additionally, it is necessary to mention the urgent determining the consumers’ needs and demands regarding the services and products quality of the restaurant business. Therefore, the question of understanding the essence of such a complex and multifaceted phenomenon as quality becomes relevant for the restaurant establishments. A deep understanding of the quality content and structure makes it possible to elaborate more effective measures in order to improve the quality of restaurant services and products, that meet or even exceed the consumers’ expectations. As a result, it can form the main strategic direction in the competitive environment of the changing restaurant industry.\u0000Aim and methods. The aim of the study is to conduct theoretical and practical analysis, systematization and generalization of scientific approaches of blighty and foreign scholars on the interpretation of the quality concept, as well as state standards for services and products quality definition, reasoning the role of services and products quality in satisfying the needs of the restaurant establishments consumers in order to high their competitiveness. The methodological basis of this research form the following methods of scientific analysis: methods of logical generalization, the systemic, functional and systemic-structural analysis.\u0000Results. The concept of quality is defined as a set of certain characteristics of services and products that meet the existing or anticipated needs of consumers according to their purposes. The interdependence of the necessity in restaurant establishments providing the high stable level of services and products quality, in accordance with the requirements and needs of modern consumers in the market of goods and services, is proved. It is necessary to elaborate and apply a quality management system for services and products, which is an effective tool for improving the competitiveness of food and drink venues.\u0000Conclusions and discussion. The results of scientific research prove that quality is a determining factor in evaluating the success of service and production functioning results, namely manufactured products and given services. This is one of key aspects that characterizes consumers’ demands for services and products quality. In turn, the needs of consumers are a determinant in formation the need for permanent improvement of quality, and implementation in the restaurant industry the quality management system for products and services.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48236503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technology Elaboration of Biscuits with Reduced Sugar Сontent","authors":"O. Romanovska","doi":"10.31866/2616-7468.5.1.2022.260881","DOIUrl":"https://doi.org/10.31866/2616-7468.5.1.2022.260881","url":null,"abstract":"Topicality. In this article the current production state of flour confectionery is analysed, as well as some conclusions on improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content are made.\u0000Aim and methods. The aim of the study is to substantiate the technology of biscuits with “Zdorovia” flour and carob powder. The object of this research is the technology of biscuit semi-finished product with low sugar content. The subject of this article is flour mixtures with “Zdorovia” flour (TC 10.6-05476322-001:2013 “Flour “Zdorovia”), and carob powder (Conclusion of the state sanitary-epidemiological examination of carob pods powder (carob powder) № 05.03.02-03/13533 dated 23.02.2012), biscuit dough from flour mixtures, baked biscuit semi-finished product. Research methods: theoretical generalisation method, calculation and organoleptic methods.\u0000Results. In this article, the results of theoretical and experimental research of biscuit technology elaboration are presented. The chemical composition of “Zdorovia” flour and carob powder is analysed, particularly, the possibility of their use in low-sugar biscuit products is proved. Organoleptic parameters are studied, and the rational concentration of “Zdorovia” flour and carob powder in flour mixtures is determined. The nutritional value and glycemic index of biscuit products are calculated.\u0000Conclusions and discussion. The traditional recipe of biscuit with cocoa powder is analysed. The advisable traditional recipe change is demonstrated in measures of replacing premium wheat flour with “Zdorovia” flour, as well as cocoa powder with carob powder, and 10 % of sugar with carob powder. The nutritional value of “Zdorovia” flour, carob powder and biscuit products is substantiated, and the glycemic index of elaborated products is defined. The rational concentration of “Zdorovia” flour and carob powder in biscuit recipes is installed in proportion of 30 % of “Zdorovia” flour and 100 % of carob powder. It is found out that the elaborated biscuit has the best organoleptic properties, such as smell, taste, colour, provided when used concentration of 30 % of “Zdorovia” flour and 100 % of carob powder. Additionally, it is proved that the addition of “Zdorovia” flour and carob powder to the biscuit recipe makes it possible to establish that their fat content decreased by 5,2 %, carbohydrate content – by 7,7 %, including mono- and disaccharides – by 9,3 %, starch content – by 12,4 %, still, fiber content increased by 96,9 % compared to control. The energy value of the test sample decreased by 6,6 %, and the glycemic index was 26,2 un.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45367278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elaborating and Implementing Scientifically Reasonable School Breakfasts","authors":"A. Sobko, S. Peresichna","doi":"10.31866/2616-7468.5.1.2022.260885","DOIUrl":"https://doi.org/10.31866/2616-7468.5.1.2022.260885","url":null,"abstract":"Topicality. In this article, the current pupils’ state of health and nutrition is examined and analyzed. The need in urgent adjustment and possibility of improving pupils’ diets in general secondary education establishments is highlighted. In order to cope with it, the compliance to scientific standards of nutrition is necessary. To ensure the rational nutrition of schoolchildren, scientifically based complete breakfasts, balanced in terms of basic nutrients and energy value, for a two week period in autumn have been elaborated.\u0000The aim of the study is to develop scientifically sound school breakfasts and their implementation in Cherkasy secondary schools.\u0000Research methods. Standard generally accepted statistical and sociological methods are used, as well as the method of analytical and theoretical analysis, the questionnaire and poll method, the methods of induction and deduction.\u0000Results. Ways to optimize the nutritional composition of food are defined, additionally, breakfasts for schoolchildren are elaborated. It meets scientifically sound objectives and requirements of regulatory documents, namely the order of the Ministry of Health of Ukraine dated 03.09.2017 № 1073 “On approval the Norms of physiological needs in basic nutrients and energy of the population of Ukraine.”\u0000Conclusions and discussions. The results of the study are contained in the elaboration of breakfasts for pupils aged 6 to 18 years in accordance with new regulations, which include health dishes and which meet the principles of optimal nutrition, as well as meet 25–30 % of daily needs in essential nutrients, vitamins, minerals, and the ratio of proteins : fats : carbohydrates – 1 : 1 : 4.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45675866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative Technology of Chocolate Covered Multi Layered Chips","authors":"I. Dudarev, S. Panasyuk, I. Taraymovich","doi":"10.31866/2616-7468.5.1.2022.260886","DOIUrl":"https://doi.org/10.31866/2616-7468.5.1.2022.260886","url":null,"abstract":"Topicality. The assortment of chips in the world market and technologies of their production are analyzed in this article. The main tendency of chips market is the growing demand for products from local natural raw materials, which retain all the nutrients to the highest degree. Therefore, it is important to elaborate a technology for chips production, which is supposed to combine traditional methods of processing raw materials with some new technological solutions. As a result, an innovative product with various combinations of raw materials, as well as a high caloric content, can be obtained by this new technology.\u0000Aim and methods. The aim of the study is to substantiate and develop the technology of chocolate covered multi layered chips. Organoleptic research methods, the method of expert evaluations and the calculation method for determining quality and quantity indicators of chips are used to achieve the set purpose.\u0000Results. The organoleptic properties of chocolate covered multi layered chips are studied. It is obtained that chips have different shapes and sizes. The color of the chips surface depends on the composition of glaze and raw materials. Chips have a faint smell of chocolate and a sweet or sweet-sour taste. The inner layers of chips do not have a crispy and brittle consistency. In this research, some means of chips value quality indicators are calculated, their nutritional and energetical value is determined.\u0000Conclusions and discussion. It is obvious that adding berry powder to chocolate glaze improves taste properties of chips, the color of their surface and look in total. Chocolate covering of chips makes it possible to high their caloric content. The compositions of chips containing apple and berry powder have the highest values of quality, and the compositions of chips containing carrot and zucchini have the lowest ones. The scientific novelty of obtained results lies in the production technology elaboration of chocolate covered multi layered chips. The practical significance of the study results can be used in the expansion of chips assortment.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44240843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Organizational and Economic Triggers of the Restaurant Chain Balanced Development in the Conditions of Service Economics","authors":"Alina Poplavska, Lyudmila Batchenko, L. Honchar","doi":"10.31866/2616-7468.5.1.2022.260868","DOIUrl":"https://doi.org/10.31866/2616-7468.5.1.2022.260868","url":null,"abstract":"Topicality. Transformational processes of social and economic relations in Ukraine actualize and determine the need in researching and understanding the balanced development of restaurant chain business systems through the use of modern flexible economic and organizational tools, as well as a number of triggers.\u0000The aim of the article is a scientific practical foundation of the process of forming a balanced development of the restaurant business chain structures in service economics conditions.\u0000Research methods. In this study, to achieve the set aim, a number of scientific and methodological approaches, which are applied in restaurant business in the formation of restaurant chains, are used. In particular, these are systemic, structural, cognitive (modern), organizational and situational approaches. Additionally, the study uses a number of scientific methods that allow to make a proper theoretical and practical analysis of the research problem, including semantic analysis, structural and logical analysis, retrospective analysis, methods of analysis and synthesis, generalization, grouping and systematization, expert evaluation method.\u0000Results. The article actualizes and stipulates the need for further theoretical, methodological and practical study of the restaurant business in service economics. Problematic aspects that hinder the balanced development of restaurant business systems are highlighted. Modern special principles of restaurant business development are concretized; their taking into account is recommended when forming chain forms of business structures. Franchise chains are considered to be one of the most common forms of restaurant business organization in the world. The analysis of condition and problems of franchising business development in Ukraine is given; its advantages are defined and proved. The specialists’ expert assessment on the state, problems and tendencies of restaurant business development and new innovative forms of organization of its chain structures is given. The problems of insufficiently effective organizational and economic support of business activity and the lack of balanced mechanism for its development are studied. At the scientific applied level, the use of triggers in modern management practice – psychological, economic, organizational, which enhance the effectiveness of business processes – is highlighted. The special urgency of using the full tools of organizational and economic triggers system for balanced development of restaurant chains in the service economics is substantiated.\u0000Conclusions and discussions. For balanced development of service enterprises, scientists and practitioners focus on defining and evaluating a system of indicators for continuous diagnosis of business performance. For full synergetic effect in modern business practice, a system of triggers is used; it enhances the efficiency of business processes in restaurant business enterprises in service economics. The scientific novelty of ","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46190517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling the Conceptual Foundations Functioning of the Luxury Hotel in Solomianskyi District of Kyiv","authors":"T. Tkachenko, A. Antonenko, O. Dzyundzya, M. Kryvoruchko, Natalia Stukalska","doi":"10.31866/2616-7468.5.1.2022.260874","DOIUrl":"https://doi.org/10.31866/2616-7468.5.1.2022.260874","url":null,"abstract":"Topicality. Nowadays, the national service area forms the economy of the state, country, its regions. It becomes an important factor of the stable development of the hotel sphere in modern hospitality industry structure. As one of highly profitable economy sectors, the modern hospitality sphere is the leading direction of socio-economic development of Ukraine. A number of factors restrains the development of the hotel economy in Ukraine, such as: disadvantages of the financial and banking system, limited solvency of the population, political situation in the country, deficient tax system, COVID-19 pandemic. One of the important ways to optimize the technological process in the hotel business is the rational use of resources.\u0000The aim of the study is to establish and disclose the factors of influence in means of elaborating conceptual foundations of the hotel projecting functioning.\u0000Research methods. The research is carried out by studying legislative acts of Ukraine, scientific publications on hotel projecting, statistics data, and expert assessments.\u0000Results. The main theoretical and practical results that determine the novelty and practical significance of the study highlight the picturing of the sequence of actions in the development of conceptual hotel projecting principles. It can be presented in the form of such chain series: mission → hotel practical philosophy → type → category → purpose → comfort level → choosing a residence and meal system.\u0000Conclusions and discussion. The importance of using the hotel conceptual projecting of comprehensive information is established. This concerns some factors that affect the hotel establishment functioning, as well as coordination of this information with value and targeted business installations, namely the missions of foundation and operation of the hotel establishment functioning, which bases on the formation of the hotel concept-project, and, additionally, on the principles that can be oriented on the use in operational management of the put into operation hotel in the future.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45013955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Waste-free Technologies Implementation for Secondary Dairy Raw Materials Processing","authors":"Hryhorii Deynychenko, Vasyl Huzenko, D. Dmytrevskyi, I. Zolotukhina, V. Perekrest","doi":"10.31866/2616-7468.5.1.2022.260878","DOIUrl":"https://doi.org/10.31866/2616-7468.5.1.2022.260878","url":null,"abstract":"Topicality. The dairy industry as a branch, characterized by a high level of waste generation, is the object of widespread baromembrane processes use. At the same time, scientists continue to work on the introduction of new dairy products types, new ways of raw materials processing, improving the quality and competitiveness of products.\u0000According to “The concept of state policy in the field of healthy nutrition of the population in Ukraine”, one of the ways to solve this problem is to ensure the necessary production of raw materials and food products, in particular protein, available to all population segments, to search and improve modern technologies in producing high quality food products and ways of achieving their long-term biosafety. Expanding the range of protein foods, increasing their biological value, as well as creating a new generation of products that follow the requirements of healthy nutrition, is an urgent task of modern society. One of the possible ways to solve this problem is the targeted usage of nutrients in secondary dairy raw materials, which is fully ensured by their concentration due to the baromembrane processing of raw materials.\u0000The aim of the article is an analytical study of the main directions of waste-free processing of secondary dairy raw into food products using membrane separation methods, in order to further creation of advanced technologies for the production of concentrated dairy semi-finished products.\u0000Research methods: analytical, standard conventional physicochemical, biochemical, calometric, as well as methods of experiment planning and mathematical processing of experimental data using modern computer programmes.\u0000Research results. The analysis of studies in the dependence of concentration factor of secondary dairy raw materials membrane processing (skimmed milk, buttermilk and curd whey) on the duration of the process is presented. The chemical composition of the products with the secondary milk raw materials ultrafiltration concentration is analyzed: retentates and permeates. A schematic diagram of the complex processing of skimmed milk and buttermilk into finished food products with the ultrafiltration process participation is presented. An improved scheme for the processing of whey into functional products using membrane technologies is presented. The scheme of non-waste technologies of whole milk processing with complex usage of secondary milk raw materials (waste) into industrial use is elaborated.\u0000Conclusions and discussion. The usage of membrane ways for raw milk processing, in particular, secondary, allows to introduce waste-free technologies of its processing for further implementation both at restaurant enterprises, and at other manufactures of food industry, that solves an important task of society development. The research results of the change in the concentration factor from the duration of the membrane processing the secondary dairy raw materials indicate the effectiveness of the bubbling ","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42828348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fulfillment of Digital Marketing in the Restaurant Business","authors":"Liudmyla Bovsh, Ihor Komarnitskyi, Kseniia Prykhodko","doi":"10.31866/2616-7468.5.1.2022.260872","DOIUrl":"https://doi.org/10.31866/2616-7468.5.1.2022.260872","url":null,"abstract":"Topicality. Digital marketing fulfillment allows the restaurant business entities to diversify sales opportunities and increase the economic profit. The digital space has not been mastered enough, therefore, it offers the conditions of an uncompetitive environment, some niches of “blue ocean”. The problems of fulfillment models implementation into the operational marketing activity has become an important component of the development strategy and a research object in the context of digitalization. The relevance of the study is to determine the main aspects of digital marketing fulfillment, based on scientifically sound hypotheses and practical reviews.\u0000The aim of the study and its methods. The aim of the article is to study digital marketing fulfillment and substantiate the model of the marketing funnel of restaurant business entities. Specified for processing, the scientific research subject determined the use of scientific methods and approaches complex that allowed to identify operational definitions and build hypothetical research models. Thus, for the formation of theoretical basis, the methods of analysis, synthesis and induction were used, as well as the method from the abstract to the concrete was applied. Modeling was used in order to create the formulation of fulfillment models and the marketing funnel for sales. To form recommendations on digital marketing fulfillment of restaurant business entities, communication channels were subjected to detailing on the principle of expediency.\u0000Results. The terms “fulfillment” and “digital marketing” have been operationalized; the most relevant definitions have been established. The main types of fulfillment of restaurant business entities have been considered. The main markers of the formation of marketing funnel for sales have been determined and algorithmically defined. The popularity of mobile applications among the studied samples of respondents has been monitored, which showed general tendencies of digital technologies use in the restaurant services market.\u0000Conclusions and discussions. The research highlighted that the fulfillment of digital marketing in the restaurant business is an urgent scientific task, taking into account the fact that it allows to study and scientifically substantiate the directions for enhancing sales processes, which is necessary in a competitive environment and a fluctuating lockdown for restaurant business entities. Used in the study, numerous scientific works confirm that the offered interpreted rule for implementing fulfillment models and marketing funnel can increase the overall reward of the restaurant as an electronic seller. Further research requires the deepening of new types of fulfillment development in view of innovations probability in service and settlement technologies in the digital market, as well as the studying of competitive reactions of business entities and customers to the digital trends implementation.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47329307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technology Elaboration of the Semi-finished Dough Product “Amygdalaceous” for Cheesecakes","authors":"L. Deinychenko, Volodymyr Bakhmach, H. Deinychenko, T. Kravchenko","doi":"10.31866/2616-7468.4.2.2021.249085","DOIUrl":"https://doi.org/10.31866/2616-7468.4.2.2021.249085","url":null,"abstract":"Topicality. In this paper common nutritional status disorders of the present are analysed. Additionally, it is determined that one of the leading places among them is given to the zinc deficiency. The probable causes of zinc deficiency are offered, and the works of scientists dealing with this problem are analysed. It is defined that the development of zinc enriched technologies in desserts production for restaurant industry establishments, as well as semi-finished products for their yielding, is of urgent importance.\u0000Aim and methods. The aim of this study is to substantiate and elaborate the technology of the semi-finished dough product “Amygdalaceous” for cheesecakes, which should be characterized by a raised zinc content. To achieve the set aim, empirical, organoleptic, mathematical, statistical and computational research methods are used.\u0000Results. Recipes of the semi-finished dough product model compositions are substantiated and created, their physico-chemical parameters and organoleptic characteristics are studied. The technology of the semi-finished dough product “Amygdalaceous” for cheesecakes is elaborated, the technological scheme of its production is offered. The chemical content and energy value of the elaborated semi-finished product are analysed, as well as its integral score is calculated.\u0000Conclusions and discussion. It is determined that the model composition is characterised by the best indicators, which provides adding in the recipe the almond flour in amount 14.5 % mass. It is revealed that the elaborated product is characterised by the raised content of proteins, fats, zinc, potassium, calcium, magnesium and phosphorus, and the decreased content of carbohydrates. It is proved that the consumption of the elaborated semi-finished product can provide the daily requirement for zinc by 31,87 %, which corresponds to the mentioned above aim of the study. The scientific novelty of the obtained results lies in the development of technologies elaboration principles for meals, culinary and semi-finished products with a raised zinc content. The practical significance of the obtained results can be seen in the expansion of semi-finished products and desserts assortment for restaurant industry establishments, and in assistance of the Ukrainian nation enhancement.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41322591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Scientific Substantiation of the Technology of the Functional Beverage, Based on the Rowan Juice with Vegetative Extracts Use","authors":"N. Stetsenko, I. Goyko","doi":"10.31866/2616-7468.4.2.2021.249097","DOIUrl":"https://doi.org/10.31866/2616-7468.4.2.2021.249097","url":null,"abstract":"Topicality. Modern manufacturers of foodstuff and beverages are faced with the task of creating the new generation nutritive – sanative and functional, including drinks, that can have a positive impact on consumers’ health condition. Functional beverages are intended for systematic usage in the diet compound for all healthy population age groups; they are able to reduce the risk of diseases development, caused by nutrition, maintain and improve health state due to the presence of physiologically functional ingredients in their complement (vitamins, phenolic compounds, dietary fibers, carotenoids, organic acids, minerals).\u0000Aim and methods. The aim of this article is to substantiate the rowan juice choice for the functional meaning drink creation, to determine its composition and physico-chemical indicators, the selection of effective formula components with antioxidant effect, and the working of the non-alcoholic drink with sanative qualities technology. In this work standard organoleptic, physico-chemical and calculated research methods are used.\u0000Results. It was proved that the rowan juice should be used as the basis for the juice-containing beverage of functional meaning. For maximal juice extraction, it is necessary to pre-freeze the raw material, followed by its grinding and enzymatic preparation machining. Green tea and sage extracts, which are sources of antioxidant effect substances, were chosen as a supplement to the rowan juice.\u0000Discussion and conclusions. It is established that the non-alcoholic juice-containing beverage belongs to the category of functional foodstuff, as during its using the level of daily needs providing of ascorbic acid, β-carotene, pectin, bioflavonoids, catechins is within 10...50%. The scientific novelty of this research lies in the technology development of the juice-containing functional beverage on the basis of rowan juice with vegetative extracts use. The practical significance of the received results is in their usage at enterprises, producing non-alcoholic beverages, in restaurant industry and sanatorium-resort catering establishments.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46004272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}