Development of technology of Ayurvedic culinary products with natural plant components

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dc.contributor.authorFrolova, Natalia
dc.contributor.authorYushchenko (Gonchar), Natalia
dc.contributor.authorSliusarenko, Viktoriya
dc.contributor.authorAvramenko, Maxym
dc.contributor.authorLuka, Audrey
dc.contributor.authorPiatyhorets, Anton
dc.date.accessioned2019-01-31T09:19:55Z
dc.date.available2019-01-31T09:19:55Z
dc.date.issued2018
dc.description.abstractBased on Ayurvedic nutrition principles, recipes for new types of beverage based on tea have been developed with a composition of spices, which includes cinnamon, ginger and cloves in a ratio of 1: 2: 0.5. The composition of the combination mixture of vegetable oils - sesame, soya and hemp in the ratio 1: 2.5: 1.5 and the extract of the aromatic mixture on its basis (dill: the marigold: oak bark in the ratio 1: 3: 2). The efficiency of obtaining oil extracts with the use of the Profi Cook1080 vacuum cleaner has been proved (Netherlands). The recipes of Ayurvedic chocolates in fruit corps, which are additionally introduced, are developed honey, dry laminaria and a combination of spices. The carbohydrate composition of dried berries based on chocolate is studied cranberries: the total content of certain carbohydrates was 53.2%, including sucrose - only 12.3%. The use of such sweets will reduce the flow of easily digestible carbohydrates to the body, and the use of as a carbohydrate component of natural honey will save the product of refined sugars.uk_UA
dc.identifier.citationDevelopment of technology of Ayurvedic culinary products with natural plant components / N. Frolova, N. Yushchenko, V. Slusarenko, M. Avramenko, A. Luka, A. Piatyhorets // Technology audit and production reserves. - 2018. - № 6/3 (44). - Р. 48-54.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/28772
dc.language.isoenuk_UA
dc.subjectаyurvedauk_UA
dc.subjectаюрведаuk_UA
dc.subjecttea based drinksuk_UA
dc.subjectнапої на основі чаюuk_UA
dc.subjectspice compositionsuk_UA
dc.subjectкомпозиції прянощівuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.titleDevelopment of technology of Ayurvedic culinary products with natural plant componentsuk_UA
dc.typeArticleuk_UA

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