Development of technology for receiving enriched sugar

This study is designed to reveal the role of sugar in the hospitality industry. The purpose of the study is to analyze the range of sugar used in restaurant technologies and develop recommendations for its expansion and application, the creation of a gastronomic brand based on sugar. The subject of the study was the fruits of wild plants: viburnum (Viburnum opulus), sea buckthorn (Hippophae rhamnoides L.), elderberry (Sambucus nigra), mountain ash (Sorbus aucuparia) and fortified sugar. It is proposed to enrich sugar with a derivative product of processing wild fruits by the method of osmotic dehydration (sugar solution). It is expedient to use this technology in craft industries. An analytical review of literary sources was carried out, on the basis of which directions for the use of various types of sugar in restaurant technologies were formulated. It has been established that the high cost of imported sugars contributes to an increase in the cost of products with their use. The methodological basis for creating a gastronomic brand was the improvement of approaches to the cultural branding of Ukraine in the international arena by planning the development of "gastronomic tourism" not only as a tourist attraction, but also as a tool for implementing the strategy of public diplomacy. The gastronomic brand "Noble Sugar" was developed on the basis of local raw materials. Directions for the use of fortified sugar in the production of many foods and drinks have been developed, which can be attributed to gastronomic innovations. The presented products are unique and have no analogues in the hospitality industry

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“…Previous studies have shown that fortified sugar contains amino acids, glucose, fructose, vitamin C, and flavonoids [24,25].…”

Section: Development Of Applications For Fortified Sugarmentioning

confidence: 99%

Sugar in the hospitality industry

Samilyk

Паска

2023

Eureka: LS

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“…Most of the proteins in sour milk cheese are casein. The protein composition of sour milk cheese includes all essential amino acids (Ryzhkova, 2013;Kitchenko, 2014;Lialyk, 2015;Horiuk, 2016;Samilyk, 2017;Lappa et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Changes in the quality of sour milk curds with candied fruit and dry licorice root during storage

Nagovska,

Bilyk,

Slyvka

et al. 2023

SMLNUVMBF

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In recent years, there has been a scientific interest in healthy nutrition, namely the development and consumption of products. which have a beneficial effect on the human body and can reduce the risk of various diseases. The work aimed to investigate the change in the quality of sour milk curds with candied fruit and dry licorice root during storage. The research was carried out at the Ivano-Frankivsk DP, as well as in the laboratory of the Department of Technology of Milk and Dairy Products of the Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. When determining the titrated acidity in curds with candied fruit without licorice root during the storage period at a temperature of 4 ± 2 °C, it increases from 200 °T to 230 °T. In sour milk curds with candied fruit and dry licorice root, the titrated acidity on the first day of storage was 220 °C T, and on the fifth day – 230 °T. Since, according to the standard, fermented milk curds with candied fruit can be stored for no more than 3 days, based on the conducted research, we conclude that the newly made curds are entirely safe for consumption during the above period. Analyzing the microbiological indicators of newly created sour milk curds with candied fruit and dry licorice root, we can conclude that this product is harmless to health, as its sanitary condition meets the standard's requirements. Thus, using dry licorice root in producing sour milk curds with candied fruit as a non-dairy additive does not impair the microbiological indicators of this type of curd.

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Assessment of the Production and Export-Import Potential of the Sugar Market

Shandrivska,

Kuryn

2024

SEMI

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The purpose. The aim of the study is to investigate the trends in the development of the sugar market in Ukraine, taking into account the trends in the global sugar market. The objectives of the study are as follows: – to analyse certain parameters of the global sugar market; –- studying the specifics of the sugar market in Ukraine and its export-import potential in the context of macroeconomic and geopolitical disturbances; – studying the impact of the beet industry on the efficiency of the sugar market in Ukraine. Such research methods as the systematic method were used to study the situation of the sugar market in Ukraine, taking into account world trends; analytical method - for quantitative analysis of the production and export-import potential of the Ukrainian sugar market; statistical method - for the analysis of the production and export-import market of sugar in Urkain. Value and added value. The current state and problems of development of the sugar market in Ukraine and its place in the world sugar market are considered. The specifics of world sugar production and sugar beet as the main raw material for sugar production are analysed. The peculiarities of sugar exports and the volume of sugar consumption per capita in the world are identified. The dynamics of transformation of the main parameters of the sugar market in Ukraine is analysed and its export-import potential is estimated. The sequence of calculation of the sugar market capacity in Ukraine and market shares of the main sugar producers is considered. Practical value. The results of the conducted research in terms of determining the state and development trends of the sugar market, taking into account world trends, will be interesting for producers of the sugar industry when they carry out export-import transactions with sugar; producers of the beet sugar industry when interacting with counterparties from the sugar industry in terms of the application of integration strategies

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Development of technology for receiving enriched sugar

Cited by 3 publications

References 2 publications

Sugar in the hospitality industry

Sugar in the hospitality industry

Changes in the quality of sour milk curds with candied fruit and dry licorice root during storage

Assessment of the Production and Export-Import Potential of the Sugar Market

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