DEVELOPMENT OF AN AYURVEDIC JAM FOR HARMONIZING VATA DOSHA: FORMULATION, TECHNOLOGICAL AND PHYSICOCHEMICAL JUSTIFACATION

Abstract

The modern trend towards the use of natural remedies in nutrition and disease prevention is actualizing the development of products based on the principles of Ayurvedic nutrition. The expansion of the range of Ayurvedic dishes, especially the dietary group, is facilitated by the creation of combined jams, harmonized with the constitutional features of the human body (according to Ayurveda – Dosha), in particular Vata Dosha, which is characterized by instability, dryness and coldness. The research methodology included the analysis of classical Ayurvedic sources, the selection of components for the balance of Vata dosha, the creation of Ayurvedic jam recipe options and the modeling of the technological process of its preparation. The organoleptic evaluation of the samples was carried out using the sensory profiling method, the taste, aroma and textural characteristics were determined, the profilographic display of quality was carried out, and the results were statistically processed using variational statistics methods. The proposed recipe for a combined vegetable and fruit jam includes kumquat, sweet potato, carrot, agave syrup and spices (ginger, cinnamon, cardamom), which have a warming, moisturizing and soothing effect, which is favorable for balancing the condition of people with a priority Vata dosha. The optimal ratio of ingredients was determined to achieve a balanced taste, aroma, consistency and functional properties. The obtained samples met the requirements for the quality of dietary products, had an attractive appearance and a high organoleptic rating. The scientific novelty of the work lies in the proposed combination of plant-based ingredients to create a functional product taking into account the Ayurvedic principles of dosha balance. The practical value of the research is determined in the creation of a jam recipe that can be recommended as an element of nutritional support for people with Vata dosha imbalance, as well as for expanding the range of functional food products, introduction into restaurant technologies, dietary programs and use in the preventive nutrition system.