Beekeeping products, including flower honey, are widely used in hotel and restaurant complexes. In this article, we provide data on the chemical composition of flower honey used in hotel and restaurant complexes of the Bilotserkiv region. Samples of flower honey from different producers, which are used as a dessert in hotel and restaurant complexes of Bilotserkivsk region, were selected for the study. The first samples (№ 1) are floral honey used by hotel and restaurant complexes located in the center of the city of Bila Tserkva; the 2nd samples are floral honey served in hotel and restaurant complexes located on the outskirts of the city; the third samples are floral honey that used in hotel and restaurant complexes of Bilotserkiv district. Prepackaged honey samples were 50 g each. Our study aimed to determine the content, moisture, sugars, and mineral elements of flower honey from different producers. The analysis of the studied samples of honey was carried out using laboratory studies, which were carried out in the conditions of the scientific laboratory of the Department of Food Safety and Quality, Raw Materials, and Technological Processes of the Belotserkiv National Agrarian University. The research was conducted following the national standard of Ukraine SSTC 4497.2005 according to generally accepted methods. According to the results of the analysis of samples of flower honey, which is included in the diet of visitors to hotel and restaurant complexes of Bilotserkivsk region, it can be concluded that the moisture content of these samples ranges from 17 to 19 %, the glucose content from 33 to 39%, glucose 35–40 %, and maltose 0.3–1.1 %, which meets the requirements of SSTC 4497:2005. It was established that the lowest content of mineral elements was found in the first sample of flower honey. Therefore, the research results showed that the chemical composition of honey, included in the diet of visitors to hotel and restaurant complexes of Bilotserkivsk region, meets the requirements of the national state standard.
Most pasta products in the hotel and restaurant sector of Kyiv region are made of flour and water; of course, their chemical composition is relatively poor. Most such products, according to DSTU 7043:2009 Pasta products. General technical conditions refer to group C, produced at domestic enterprises. According to the results of the assortment research, it was established that 85 % of pasta products of classes A and B from durum wheat are represented by imported products. According to various estimates, durum wheat pasta exceeds group C pasta in terms of nutritional composition by approximately 1.5 times. Pasta products from durum wheat contain 13% moisture, 10–13 % proteins, up to 2 % fat, 64–75 % carbohydrates, 0.1–0.2 % fiber, B vitamins, and PP. However, instant pasta also plays an important role, actively gaining popularity among the population. Due to their ease of preparation and richness of taste, these products are widely distributed in the hotel and restaurant sector of the Kyiv region. Instant pasta is consumed in over 80 countries and has become an internationally recognized food. It is believed that the whole world owes the invention of instant pasta to Japan. In this country, instant vermicelli was recognized as the most significant invention of the twentieth century. The main goal of this work is to reduce the fat content in pasta products – instant vermicelli (VSHP), prepared by frying in oil, which is produced on the production line of a pasta enterprise, to 17 %. At the first stage of the research, the rational range of potassium carbonate (К3СО3) introduction into the brine recipe was determined for the quality of the VSHP. After conducting a series of experiments, it was confirmed that the fat content in vermicelli briquettes was reduced. The introduction of potassium carbonate is accompanied by a decrease in the fat content of VSHP from 1.2 %. Therefore, the amount of K3СО3 influences the fat content in vermicelli briquettes. According to the results of the conducted research, the feasibility of implementing the technology of changing the brine recipe is shown
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