Prospects of implementing the technology for energy candy bars in hotel and restaurant establishments
Journal Title: Вісник Житомирського державного технологічного університету. Серія: економіка, управління та адміністрування - Year 2019, Vol 89, Issue 3
Abstract
Current lifestyle of humanity has dramatically accelerated changes in the food market, the main requirements to which are accessibility, fast obtaining the sufficient amount of energy for restoring physical force and speeding up brain activity. To satisfy these needs it is proposed the production of energy candy bars (in hotels and restaurants) possessing high biological value and harmonious organoleptic indices. The author proposes the technology with the thermic processing vegetable raw material as well as the technology without such processing. According to the proposed recipe composition of such energy candy bars, the establishments of hotel and restaurant businesses will get entirely safety food with more balanced composition of basic nutriments, a considerable amount of microelements, vitamins, and biologically active substances of antistress and immune stimulatory effects.
Authors and Affiliations
H. M. Tarasyuk, A. O. Chagayda
Keywords
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- EP ID EP664664
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