Development of technology of fruit and vegetable smoothies with the use of biologically valuable walnuts
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
The results of research in the field of creating functional purposes beverages on the basis of Jerusalem artichoke and pumpkin are given in the article. As a dietary supplement walnut of milk ripeness has been suggested. The compatibility of the chosen raw material for research has been investigated. Rational composition was worked out. Organoleptic and physico-chemical properties of experimental samples of smoothies have been defined. The feasibility of using nut additives in fresh condition and in the form of extracts has been proved. Experimentally their rational content in a technology of smoothies was defined: fresh walnut – 4...8 %, alcohol extract – 5...8 %, sugar – 13...30 %. The technology of Jerusalem artichoke/pumpkin-walnut smoothie has been developed. The use of walnut of milk ripeness additives will provide an opportunity to diversify the range of flavours of drinks, expand the range of products, offering the consumer a quality product made entirely on domestic raw materials. The developed smoothies can be recommended for use in the daily diet in order to enrich the human body with biologically valuable components.
Authors and Affiliations
Inna Tiurikova, Mykhailo Peresichnyi
Keywords
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