Formation of Consumer Preferences in the Fish Restaurants Menu Based on Sensory Characteristics

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept

Determining the Efficiency of Spontaneous Sourdough for Stabilizing the Quality of Bread Products in Bakeries and Catering Enterprises

Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that impede the introduction of spontaneous sourdough technology. The expediency of forming the theoretical basis of such technologies, specifying the requirements for raw materials, semi-finished, and finished products, and harmonizing the terminology, technologies, and regulatory documents accepted throughout the world has been emphasized.The expediency of studying the authentic Ukrainian spontaneous wheat sourdough (hop and wine yeast), as well as traditional Caucasian pea-anise sourdough, has been substantiated.The significant effect of formulation and properties of raw materials on the quality of sourdough has been established. It has been proven that sourdough acquires the required quality within 1–3 days when using wine yeast in the dilution cycle. Hop sourdough requires 7–8 days for fermentation, and pea-anise sourdough requires 15 days. Sourdough has general and specific properties: fermentation ability and acidity, special sensory and biotechnological properties, and microbiological composition. This affects the course of the technological process and requires adjusting the parameters of fermentation and sourdough bread preparation. Good sensory characteristics are typical for bread made with spontaneous sourdough. The ability of sourdough to inhibit the staling of products and prevent microbiological damage has been shown. It has been established that hop and pea-anise sourdoughs are stable for 90 days and wine yeast sourdough for 30 days of propagation.The obtained results give grounds for asserting the prospects of using spontaneous sourdough in bakeries and catering enterprises. This could be the basis for developing recommendations for problem solving and forming high-quality products and expanding the range of modern industrial and craft enterprises