Research of chemical composition of vegetable raw materials for use in innovative technologies of beverages for child nutrition

  • Anna Sobko East European University of Economics and Management
  • Karуna Svidlo Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics
  • Victoria Horobets Cherkasy Commercial Technical School
Keywords: vegetable raw materials, sweet beverages, child nutrition, smoothie, preschool children, protein-vegetable mixture

Abstract

The relevance of the study is due to the establishment of scientific data on the inferiority of child nutrition and the possibility of improving the diet through innovative technologies of beverages based on vegetable raw materials.

The data on the substantiation of the choice of vegetable raw materials for the production of child smoothies are given.

Their expediency, nutritional and energy value are characterized. Data on the chemical composition of the created beverages are given, which confirm the effectiveness of used raw materials.

Functional foods should meet 10‑50 % of daily needs. When creating functional compositions, a key place is occupied by a set of predicted functional and technological characteristics and properties, compatibility and specificity of interaction with other components of recipe mixtures and finished products. Just this complex determines the feasibility of using functional compositions for culinary products.

Functional products are created on the principle of food combinatorics by reasonable quantitative selection of basic raw materials, ingredients, food supplements, the combination of which provides the formation of the desired organoleptic and physicochemical properties, as well as a given level of nutritional, biological and energy value.

The aim of the study: to establish the chemical composition of vegetable raw materials and the development of innovative technologies for child food beverages based on functional compositions, recipe mixtures and finished products

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Author Biographies

Anna Sobko, East European University of Economics and Management

PhD, Associate Professor

Department of Нotel-Restaurant Вusiness and Тourism

Karуna Svidlo, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics

Doctor of Technical Sciences, Professor, Head of Department

Department of Innovative Food and Restaurant Technologies

Victoria Horobets, Cherkasy Commercial Technical School

Teacher

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Published
2021-05-31
How to Cite
Sobko, A., Svidlo, K., & Horobets, V. (2021). Research of chemical composition of vegetable raw materials for use in innovative technologies of beverages for child nutrition. EUREKA: Life Sciences, (3), 53-62. https://doi.org/10.21303/2504-5695.2021.001884
Section
Food Science and Technology