The development of the recipes of cereal dishes of high nutritionalvalue using the device "Variocooking Center"

The purpose of the research was the development of the recipes and technology of the dishes with cereals of high nutritional value using modern technological equipment. The research objectives were to justify the need to develop cereal dishes of high nutritional value the use of cedar porridge “Three profits” in recipes and technology of cereals of high nutritional value; conduct market research of consumer preferences for cereals; develop recipes and technology of dishes from semolina of high nutritional value; explore the quality and safety indicators of the culinary products developed; develop technological documents for the developed dishes; determine the cost-effectiveness of the implementation; implement the introduction of new formulations and technologies. Marketing studies of consumer preferences for cereal dishes were conducted. When developing new dishes, the recipe for a viscous porridge made according to the traditional recipe was adopted as a control sample...