Innovative Culinary Production Technologies Using Quinoa and Inulin

Abstract

Topicality. The research consists in solving the problem of developing innovative technologies of culinary products from cereals containing dietary supplements of vegetable origin (inulin), and substantiation of the main components of technological process of production and formation of ready meals of high quality. Purpose of the research is the scientific substantiation and innovative technology development of dishes using whole grain rice, quinoa and inulin for health purpose. Research methods. Standard conventional, organoleptic, physicochemical, statistical, sociological, qualimetry and mathematical processing of experimental data using computer technologies have been used. Results. The research is aimed at scientific substantiation of technological parameters of obtaining culinary products using quinoa and inulin. As a result of scientific researches, regularities of technological processes under complex use of quinoa and inulin have been substantiated and experimentally established in wholegrain rice based culinary products; developed innovative technologies of culinary products using quinoa and inulin; their quality and consumer properties are determined. The social effect of the development implementation is to preserve and protect the health of the population, to improve the quality and improve the consumer properties of cereals, to fully utilize the nutritional potential of natural vegetable raw materials, and to expand the range of culinary products in restaurants. Conclusions and discussion. The results of the research are the innovative food technology development based on whole grain rice with quinoa and inulin. Experimental studies have found that culinary products have been characterized by high organoleptic characteristics and high nutritional value of wellness destination and can be recommended for patients with for diabetes.