Development of technology of smoothie on the basis of jerusalem artichoke with the use of walnut

Authors

  • Інна Станіславівна Тюрікова Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava, Ukraine https://orcid.org/0000-0001-7091-0884
  • Михайло Іванович Пересічний National University of Food Technologies, 68 Volodymyrska str., 01601, Kyiv, Ukraine https://orcid.org/0000-0001-7139-4340
  • Наталія Володимирівна Рогова Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava, Ukraine https://orcid.org/0000-0002-5189-9058

DOI:

https://doi.org/10.15587/2312-8372.2015.50998

Keywords:

walnuts, milk-wax maturity stage, sugar extract, alcoholic extract, smoothie, technology

Abstract

The results of research in the field of functional beverages based on artichoke and plums are given in the article. As a dietary supplement it is proposed adding walnut of the milk-wax maturity. The compatibility of the chosen research materials is investigated. Rational compositions are chosen. Organoleptic, physical and-chemical properties of experimental samples of smoothie are defined. The feasibility of using nut additives in fresh and in the form of extracts is proved. Their rational content in smoothie technology is experimentally defined: fresh walnut – 8 % alcoholic extracts – 5 %, sugar – 13 %. The technology of Jerusalem artichoke and fruit smoothie is developed. The use of walnut of the milk-wax maturity as an additive will vary flavor range of beverages, expand assortment of the products, offering the consumer a quality product made entirely from the national natural raw materials. The developed smoothie can be recommended for use in the daily diet in order to enrich the human body by biologically valuable components.

Author Biographies

Інна Станіславівна Тюрікова, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava

Candidate of Technical Sciences, Associate Professor

Department of Food Production and Restaurant Business

Михайло Іванович Пересічний, National University of Food Technologies, 68 Volodymyrska str., 01601, Kyiv

Doctor of Technical Sciences

Department of Hotel and Restaurant Business

Наталія Володимирівна Рогова, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava

Candidate of Technical Sciences

Department of Hotel and Restaurant and Resort Business

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Published

2015-09-22

How to Cite

Тюрікова, І. С., Пересічний, М. І., & Рогова, Н. В. (2015). Development of technology of smoothie on the basis of jerusalem artichoke with the use of walnut. Technology Audit and Production Reserves, 5(4(25), 9–13. https://doi.org/10.15587/2312-8372.2015.50998

Issue

Vol. 5 No. 4(25) (2015): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Інна Станіславівна Тюрікова, Михайло Іванович Пересічний, Наталія Володимирівна Рогова

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