DEVELOPMENT OF MOLECULAR CUISINE DISHES WITH A HIGH CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES

EDN:JUMHHF

Abstract

Molecular gastronomy is a scientific approach to nutrition, primarily from the point of view of the chemical composition, properties and transformations of the ingredient used in the preparation of dishes. This is a branch of food science that approaches cooking and enjoying food not only from the point of view of aesthetics and taste, but also on the scale of science.

When studying and preparing dishes of molecular cuisine, it is necessary to pay attention not only to taste indicators, but also from the chemical composition, which should meet the needs of the human body.

Often, so-called thickeners are used in the preparation of molecular gastronomy dishes. Agar-agar was used in our dish. It controls the moisture content of the finished dish, ensures its structure, stability and nutritional qualities. It is made from various raw materials, including microorganisms, marine and terrestrial plants.

In this paper, topics such as: molecular gastronomy and its basics, the antioxidant component of molecular cuisine dishes and their polyphenolic composition will be analyzed; the recipe of molecular cuisine dishes Tomato spaghetti has been developed. The results of research and comparison of organoleptic indicators of dishes will also be presented.