Design Methodology of Non-alcoholic Drinks of Resistant Action
The purpose of the research is theoretical and experimental substantiation of the technology of non-alcoholic drinks of resistant action using walnut on the basis of the balanced biochemical composition of local plant raw materials. Methodology of investigation consists physical and chemical, functi...
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| Format: | Article |
| Language: | English |
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KNUKiM Publishing Centre
2018-06-01
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| Series: | Ресторанний і готельний консалтинг: Інновації |
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| Online Access: | http://restaurant-hotel.knukim.edu.ua/article/view/151648 |
| _version_ | 1811203255524392960 |
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| author | Inna Tiurikova |
| author_facet | Inna Tiurikova |
| author_sort | Inna Tiurikova |
| collection | DOAJ |
| description | The purpose of the research is theoretical and experimental substantiation of the technology of non-alcoholic drinks of resistant action using walnut on the basis of the balanced biochemical composition of local plant raw materials. Methodology of investigation consists physical and chemical, functional and technological, organoleptic, experimental and statistical, executed with the use of modern devices and computer technologies. The scientific novelty of the article is to substantiate the requirements for non-alcoholic drinks of resistant action and to determine their nutrient composition. Conclusions. The article emphasizes that all mechanisms of the protective system of human body are not possible without the participation of certain nutrients – vitamins A, C, E and polyphenols, and immune and antioxidant systems also require participation of B (B6, B9, B12) vitamins, carotenoids and trace elements (selenium, zinc, iodine, etc.). Creation of drinks from plant raw materials, which contain a wide range of nutrients and trace elements of the resistant action to body, when used in a daily ration, will contribute to the improvement and preservation of human health. To provide a given action of drinks, it is necessary to use vegetable compositions with the addition of walnut, which is widely spread in Ukraine and contains in the stage of milk-waxy maturity the majority of essential nutrients (vitamins A, E, C and B, carotenoids, edible fibers, polyphenols, iodine, and zinc). Scientifically substantiated is the technology of the use of dietary additives from walnut for the enrichment of drinks, which ensure their high organoleptic parameters and biological value – the fruits of milk-wax ripeness, pericarp and extracts on their basis. The conducted research has become the basis for the development of methodological approaches to the formation and evaluation of the quality of multicomponent drinks of resistant action on the basis of local plant raw materials using walnut, including their reliability and functionality. |
| first_indexed | 2024-04-12T02:52:37Z |
| format | Article |
| id | doaj.art-347496891eb0446f8359d2ebb345e395 |
| institution | Directory Open Access Journal |
| issn | 2616-7468 2617-9504 |
| language | English |
| last_indexed | 2024-04-12T02:52:37Z |
| publishDate | 2018-06-01 |
| publisher | KNUKiM Publishing Centre |
| record_format | Article |
| series | Ресторанний і готельний консалтинг: Інновації |
| spelling | doaj.art-347496891eb0446f8359d2ebb345e3952022-12-22T03:50:55ZengKNUKiM Publishing CentreРесторанний і готельний консалтинг: Інновації2616-74682617-95042018-06-0101889710.31866/2616-7468.1.2018.151648151648Design Methodology of Non-alcoholic Drinks of Resistant ActionInna Tiurikova0Полтавський університет економіки і торгівліThe purpose of the research is theoretical and experimental substantiation of the technology of non-alcoholic drinks of resistant action using walnut on the basis of the balanced biochemical composition of local plant raw materials. Methodology of investigation consists physical and chemical, functional and technological, organoleptic, experimental and statistical, executed with the use of modern devices and computer technologies. The scientific novelty of the article is to substantiate the requirements for non-alcoholic drinks of resistant action and to determine their nutrient composition. Conclusions. The article emphasizes that all mechanisms of the protective system of human body are not possible without the participation of certain nutrients – vitamins A, C, E and polyphenols, and immune and antioxidant systems also require participation of B (B6, B9, B12) vitamins, carotenoids and trace elements (selenium, zinc, iodine, etc.). Creation of drinks from plant raw materials, which contain a wide range of nutrients and trace elements of the resistant action to body, when used in a daily ration, will contribute to the improvement and preservation of human health. To provide a given action of drinks, it is necessary to use vegetable compositions with the addition of walnut, which is widely spread in Ukraine and contains in the stage of milk-waxy maturity the majority of essential nutrients (vitamins A, E, C and B, carotenoids, edible fibers, polyphenols, iodine, and zinc). Scientifically substantiated is the technology of the use of dietary additives from walnut for the enrichment of drinks, which ensure their high organoleptic parameters and biological value – the fruits of milk-wax ripeness, pericarp and extracts on their basis. The conducted research has become the basis for the development of methodological approaches to the formation and evaluation of the quality of multicomponent drinks of resistant action on the basis of local plant raw materials using walnut, including their reliability and functionality.http://restaurant-hotel.knukim.edu.ua/article/view/151648технологіяпроектуванняволоський горіхекстрактинапоїрезистентна дія |
| spellingShingle | Inna Tiurikova Design Methodology of Non-alcoholic Drinks of Resistant Action Ресторанний і готельний консалтинг: Інновації технологія проектування волоський горіх екстракти напої резистентна дія |
| title | Design Methodology of Non-alcoholic Drinks of Resistant Action |
| title_full | Design Methodology of Non-alcoholic Drinks of Resistant Action |
| title_fullStr | Design Methodology of Non-alcoholic Drinks of Resistant Action |
| title_full_unstemmed | Design Methodology of Non-alcoholic Drinks of Resistant Action |
| title_short | Design Methodology of Non-alcoholic Drinks of Resistant Action |
| title_sort | design methodology of non alcoholic drinks of resistant action |
| topic | технологія проектування волоський горіх екстракти напої резистентна дія |
| url | http://restaurant-hotel.knukim.edu.ua/article/view/151648 |
| work_keys_str_mv | AT innatiurikova designmethodologyofnonalcoholicdrinksofresistantaction |