Receiving desserts without sugar on the basis of vegetable raw materials

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dc.contributor.authorRakhymzhanova, A.
dc.date.accessioned2021-03-26T16:22:35Z
dc.date.available2021-03-26T16:22:35Z
dc.date.issued2020
dc.descriptionRakhymzhanova A. Receiving desserts without sugar on the basis of vegetable raw materials / A. Rakhymzhanova ; supervisor A. Aralbaeva // Black Sea Science 2020: proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2020. – P. 108–113 : tabl. – Ref.: 15 tit.ru_RU
dc.description.abstractDesserts form an important and integral part of South East Asian cuisines and are often associated with festive eating and celebrations. Since most desserts are high in caloric content and contain refined carbohydrates and saturated or trans-fats, their consumption poses obvious challenges in diabetic individuals. Meals should not only meet the biological needs of an individual but should also be palatable, appealing and retain their hedonistic aspects of taste, smell and visual appeal. While remaining within the principles of medical nutrition therapy, desserts can be incorporated into meals with use of whole grains, low fat dairy or yoghurt, fruits, vegetables and pulses as their primary ingredients. Intake of free sugars can be minimized by using non-nutritive sweeteners, soluble fiber, condiments and spices. In this article, we focus on ways to encourage healthy eating among diabetics while still retaining pleasurable foods such as desserts.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/17025
dc.language.isoenru_RU
dc.subjectdessertru_RU
dc.subjectbiological valueru_RU
dc.subjectenergy valueru_RU
dc.subjectmicrobiological indicatorsru_RU
dc.subjectpectinru_RU
dc.subjectcarbohydratesru_RU
dc.titleReceiving desserts without sugar on the basis of vegetable raw materialsru_RU
dc.typeArticleru_RU
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