Özet:

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

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