DESSERTS TECHNOLOGY OF GERODIETETICAL USE
UDC 641.85:613.98
SVIDLO K.,
candidate of technical sciences, associate professor of Kharkiv Institute of Trade and Economics of KNUTE
DESSERTS TECHNOLOGY OF GERODIETETICAL USE
Background. Permanent deficit by elderly of complex macro-and micronutrients leads to unstable physical condition and overall health. It promotes the development of chronic diseases, disruption of alimentary-dependent functions, including immune and resistant. At this time, the strong tendency to set up innovative specialized products designed for gerontologic diet food has been observed.
The purpose of this paper is to develop a model of desserts with specified chemical composition, on this basis the technology of gerontologic diet berry-vegetable mousse "Polunichka" is proposed.
Material and methods. In the study the following elements were used: the fiber of pumpkin seed, cystozir, amaranth seeds oil. The method of multi-level mathematical modeling and the method of technological system function optimization were used.
Results. A model of gerontologic diet desserts was developed and proposed in accordance with FAO/WHO daily physiological requirements for elderly people. This model served as the basis for working out a technology of gerontologic diet mousse "Polunichka".
Conclusion. The gerontologic diet deserts mousse "Polunichka" can be used in aged people’s diet to prevent metabolic processes in aging organisms, to regulate functions of their organs, and to support immune system.
Key words: desserts, gerontologic diet nutrition, fiber pumpkin seeds, cystozir, amaranth seeds oil.
DESSERTS TECHNOLOGY OF GERODIETETICAL USE
SVIDLO K.,
candidate of technical sciences, associate professor of Kharkiv Institute of Trade and Economics of KNUTE
DESSERTS TECHNOLOGY OF GERODIETETICAL USE
Background. Permanent deficit by elderly of complex macro-and micronutrients leads to unstable physical condition and overall health. It promotes the development of chronic diseases, disruption of alimentary-dependent functions, including immune and resistant. At this time, the strong tendency to set up innovative specialized products designed for gerontologic diet food has been observed.
The purpose of this paper is to develop a model of desserts with specified chemical composition, on this basis the technology of gerontologic diet berry-vegetable mousse "Polunichka" is proposed.
Material and methods. In the study the following elements were used: the fiber of pumpkin seed, cystozir, amaranth seeds oil. The method of multi-level mathematical modeling and the method of technological system function optimization were used.
Results. A model of gerontologic diet desserts was developed and proposed in accordance with FAO/WHO daily physiological requirements for elderly people. This model served as the basis for working out a technology of gerontologic diet mousse "Polunichka".
Conclusion. The gerontologic diet deserts mousse "Polunichka" can be used in aged people’s diet to prevent metabolic processes in aging organisms, to regulate functions of their organs, and to support immune system.
Key words: desserts, gerontologic diet nutrition, fiber pumpkin seeds, cystozir, amaranth seeds oil.
DESSERTS TECHNOLOGY OF GERODIETETICAL USE