<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.</p></abstract>

The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.

Prospects Of Using Walnut In Technologies Of Drinks

Higher Educational Institution of Ukoopspilka “Poltava University of Economics and Trade”, 3 Koval str., 36014, Poltava, Ukraine

National University of Food Technologies, 68 Volodymyrska str., 01601, Kyiv, Ukraine

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Prospects Of Using Walnut In Technologies Of Drinks"}

The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots,...

Prospects Of Using Walnut In Technologies Of Drinks

Publié en ligne: 22 déc. 2015

Pages: 39 - 50

DOI: https://doi.org/10.1515/aucft-2015-0013

Mots clés
walnuts, milk-wax maturity stage, extracts, biologically active substances, drinks

© 2015 Inna Tiurikova et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Prospects Of Using Walnut In Technologies Of Drinks

Publié en ligne: 22 déc. 2015

Pages: 39 - 50

DOI: https://doi.org/10.1515/aucft-2015-0013

Mots cléswalnuts, milk-wax maturity stage, extracts, biologically active substances, drinks

© 2015 Inna Tiurikova et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
walnuts, milk-wax maturity stage, extracts, biologically active substances, drinks