Development of technology of ayurvedic culinary products with natural plant components

Фролова, Наталія Епінетівна; Yushchenko, Nataliia; Слюсаренко, В.; Avramenko, Maxym; Luka, Andrey; Piatyhorets, Anton

doi:10.15587/2312-8372.2018.152736

Cited by 1 publication

(1 citation statement)

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“…Ancient sauce traditions of India and China more and more often attract attention of European chefs. Today in Ukraine there is observed a tendency to elaborating a technology of "lighter" sauces with a high content of functional substances [3]. But their specific weight remains unessential, although they are demanded by a consumer.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Using Natural Aromatizers of Lemon Essential Oil in Ayurvedic Culinary

Frolova

Sуlka

Nemirich

et al. 2019

EUREKA: Life Sciences

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There was considered a possibility of using natural aromatizers in ayurvedic culinary, namely fractions that act as a product of lemon essential oil. There was presented the component ratio and characteristic of a fragrance of a terpene fraction and terpenoid one, obtained by the gas-chromatographic analysis on a nozzle column with a stable dynonyl phthalate fraction by the standard method. A classic salad sauce “Vinaigrette” was chosen as a research subject. The introduction of natural aromatizers was conducted at the final stage of mixing olive oil and other ingredients of the dish. The optimal amount of aromatizers was determined empirically by sensor analysis results. During the studies, it has been established, that a fraction of lemon essential oil No. 1 must be introduced in amount 0,1 g for 1000 g of the ready product, a fraction of lemon essential oil No. 2 – 0,125 g for 1000 g of the ready product. As far as terpenes and terpenoids of lemon essential oil are natural substances of the initial raw material, stimulating food juices extraction, it allows to state about the activation of so-called “digestive fire” at using the aromatized sauce.

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Section: Introductionmentioning

confidence: 99%