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Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
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Документ Quality rating of desserts based on fruit and berry raw materials(2021) Koretska, Iryna; Kuzmin, Oleg; Polyovyk, Volodymyr; Deinychenko, Liudmyla; Berezova, Ganna; Stukalska (Ivanova), NataliiaThe aim of the study is to study the rating of the quality of desserts based on a fruit and berry blended semi-finished product with an increased antioxidant capacity and improved sensory indicators. Метою дослідження є вивчення рейтингу якості десертів на основі плодово-ягідного купажного напівфабрикату з підвищеною антиоксидантною здатністю та покращеними органолептичними показниками.Документ Ensuring the competitiveness of restaurants by determining the quality of diets(2020) Kuzmin, Oleg; Niemirich, Oleksandra; Koretska, Iryna; Pastukh, Hanna; Ustymenko, Ihor; Berezhna, TatyanaMethod of quality rating of daily rations in hotels and restaurants is considered. The structure of qualitative indexes and results of experimental research of complex diet quantitative rating are represented. Розглянуто методику оцінки якості добового раціону харчування у готелях та ресторанах. Представлено структуру якісних показників та результати експериментального дослідження кількісної оцінки комплексного раціону харчування.Документ Antioxidant characteristics of tea-herbal compositions(2021) Kuzmin, Oleg; Stukalska (Ivanova), Nataliia; Mykhonik, Larysa; Koval, Olga; Polyovyk, Volodymyr; Berezova, GannaIntroduction. The aim of the study was to determine the antioxidant capacity of herbal infusions and evaluate the possibility of using them to create herbal tea compositions. Materials and methods.Antioxidant capacity of tea-herbal compositions was determined by redoxmetry and pH-metry; sensory indicators were evaluated by expert method; results of mathematical and statistical processing were assessed by the method of linear Pearson correlation. Results and discussion.The рН for water infusions from raw materials has a value of 2.35 for Hibiscus sabdariffa and 6.55 for Calamintha nepeta. The minimum theoretical value of RP (Ehmin) for plant water infusions was obtained, which has a value from 267.0 mV for Calamintha nepeta to 519.0 mV for Hibiscus sabdariffa. The actual measured RP of infusions (Ehact) was established as 37.0 mV for Daucus carota and 203.0 mV for Hibiscus sabdariffa. Water infusions from vegetable raw materials have the value of regenerative capacity (recovery energy, REinf) in the range from REinf 150.8 mV for Vitis vinifera) to REinf 316.0 mV for Hibiscus sabdariffa. For the restaurant business in the manufacture of beverages are promising water infusions of Hibiscus sabdariffa and Citrus limonum, which received increased antioxidant characteristics REinf 316.0 mV and 298.0 mV, respectively, and positive sensory evaluation. It is proved that the energy of reduction/oxidation of vegetable raw materials (REplant) relative to the solvent – prepared water is in the range of values from 45.8 mV for Vitis vinifera to 211.0 mV for Hibiscus sabdariffa. Based on mathematical and statistical analysis, it was found that physicochemical parameters in the range of values with very high correlation (r 0.9–1.0) includes the following indicators: pH, Ehmin, REinf, REplant. Rational composition of tea-herbal composition was found: Hibiscus sabdariffa, 30 %; Matricaria chamomilla, 20 %; Ilex paraguariensis, 10 %; Rosae fructus, 10 %; Mentha piperita, 10 %; Citrus sinensis, 8 %; Citrus limonum, 7 %; Calendulae flores, 5 %. Conclusions.For the technology of the restaurant industry, the use of tea-herbal compositions from plant materials Hibiscus sabdariffa, Matricaria chamomilla, Ilex paraguariensis, Rosae fructus, Mentha piperita, Citrus sinensis, Citrus limonum, Calendulae flores, which have increased antioxidant characteristics, is proposed.Документ Innovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of human(2019) Kuzmin, Oleg; Murzina, Anastasiia; Dmytrenko, Maryna; Shamshur, Anna; Yefymovych, PolinaThe method of assessing the quality of dishes in hotels and restaurants is considered. The structure of quality indicators and the results of studies of complex-quantitative assessment of the quality of semi-finished soufflé is presented. Taking into account the norms of physiological needs for women aged 18-29 years, a comprehensive assessment of the quality of the control and innovation of the semi-finished soufflé product has been calculated.Документ Comprehensive assessment of the quality of the «pancakes», considering on the norms of the physiological needs of the average person(2019) Kuzmin, Oleg; Krasnoshchokova, Kateryna; Sobutska, Oleksandra; Kuzmenko, Oleksandr; Bezsmertna, VictoriiaThe method of estimation of the quality of the «pancakes» is considered. The structure of quality indicators and the results of experimental studies of complex quantitative quality assessment are presented. Представлено структуру показників якості та результати експериментальних досліджень комплексної кількісної оцінки якості.Документ Concerning the prospect of using electrochemical activation in the production of alcoholic products(2018) Kuzmin, Oleg; Marynin, AndriyTo the article the newest data are driven in relation to perspective of the use of the electrochemical activating in the process of receipt of technological water at the production of alcoholic goods.Документ Development of elements of the quality management system of the reception and accommodation service in the hotel(2018) Kuzmin, Oleg; Chernenko, Dmytro; Symonova, Oleksandra; Velichko, VladimirThis article describes reception and accommodation service as an integral part of the hotel industry, which aims to meet the needs of hotel guests. The basic level of quality control of the reception and accommodation service and basic teaching methods in this service.Документ Comprehensive evaluation of the hot sweet soufflé dessert quality(2017) Ditrikh, Iryna; Kuzmin, Oleg; Mikhailenko, VladlenaThe benefits of innovative hot sweet soufflé dessert in comparison with the prototype were established by methods of qualimetric and mathematical quality analysis. These methods have proved the expediency of using β-glucan in the recipe of dish to enhance nutrition value and to reduce the food energy value. Indicators of safety and microbiological indicators that are defined with the help of the Harrington’s scale of desirability have confirmed the safety of a new type of soufflé.