Uman NUH | today: 12/22/2024
| Author(s) |
Тимчук С. В., , , Neshchadym l. M., Candidate of Economic Sciences, , Uman National University of Horticulture Джога О. В., , , |
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|---|---|---|---|
| Category | Economics | ||
| year | 2023 | issue | Issue number 103. Part 2 |
| pages | 97-105 | index UDK | 641.1; 641.561; 664.6; 613.2 | DOI | 10.32782/2415-8240-2023-103-2-97-105 (Link) |
| Abstract | The scientific article is dedicated to studying the commodity characteristics of food fats in the restaurant industry and their impact on food productivity and consumer satisfaction. The article explores various aspects related to the commodity characteristics of food fats used in the restaurant kitchen. The main types of food fats, their peculiarities, and characteristics that make them essential components of restaurant cuisine are analyzed. Special attention is given to determining the key commodity characteristics of food fats that directly influence the quality of dishes and overall restaurant productivity. The purpose of the article is to further develop and expand the scientific understanding of food fats in the restaurant industry, taking into account their impact on food productivity and consumer satisfaction. The article discusses the physical and chemical properties of food fats that affect the quality and shelf life of food products in restaurants. Factors such as oxidation stability, heat and light stability, aroma, and taste are analyzed as they determine the storage duration and preservation of dish quality. Technological aspects related to the use of food fats in the restaurant industry, which should be considered, are examined. Various methods and technologies that effectively utilize food fats to enhance dish quality and optimize cooking processes are analyzed. In the context of healthy eating, the influence of food fat choices on consumer health in restaurant dining is considered. The impact of saturated fats, trans fats, and unsaturated fats on the risks of cardiovascular diseases and overall consumer well-being is analyzed. Furthermore, the article investigates innovative approaches to replacing traditional food fats in the restaurant kitchen with the aim of improving food productivity and consumer health. New technologies and ingredients that allow for the creation of healthy alternatives to traditional fats in dishes are discussed. Based on the aforementioned research, recommendations are formulated regarding the selection and use of food fats in the restaurant industry to improve dish quality, food productivity, and consumer health. | ||
| Key words | food science, food fats, restaurant industry, dish quality, fat properties, healthy eating. | ||