APPETIZER TECHNOLOGIES USING TRADITIONAL SPICY AND AROMATIC SEASONING AND ROOT
Abstract
The purpose of this review article was to analyze the publications on technologies for making snacks with the addition of traditional spicy-aromatic seasonings and roots. Particular attention is paid to finding and comparing sources of Ukrainian and foreign origin. For Ukrainian cuisine, such spicy-aromatic spices as lovage, parsley root, celery, with addition to dietary and vegetarian dishes were examined. An analysis of recent research and publications, which could have initiated a solution to this problem, revealed a lack of meaningful work on this topic. Thus, our number one task was to start solving this problem, for which we collected a database of research materials. As a result of their study, to continue further research, we found that the issue of developing technology for snacks (cold, hot, national cuisines and certain products, including meat is the most, from fish, vegetables – less, from other alternative products – very few). Since we were most interested in the use of spices and roots in the preparation of snacks of dietary and vegetarian foods, including those made from high-protein plant materials: chickpeas, lentils, beans – we did not find such publications at all. Also, during the analysis, we tried to highlight foreign publications on the outlined topics and determine how to solve this scientific problem abroad. Furthermore, our analysis also did not show the presence of publications where this scientific problem was initiated. Thus, we can say that the issue of developing the technology of snacks with the addition of traditional spices and roots, in particular for dietary and vegetarian food is not a developed topic, which we will continue to work on. The results obtained from the analytical study of available sources, led us to some theoretical developments and approaches to the development of current, developments in the technology of preparation of our selected products, which will be the basis of our further research.
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