The dissertation is devoted to theoretical, experimental substantiation of scientific principles and innovations in the technology of foodstuffs for healthy nutrition through the use of plant resources of Ukraine.
The information on the biological value of dietary additives of plant origin, technological aspects and modern trends of their use in the technology of drinks are generalized, existing drinks technologies and peculiarities of food rations of health-improving purposes are analyzed, perspective and relevance of the use of new types of plant additives on the basis of walnut that has become a basis for development of the technology of drinks and rations of resistance action. The scientific concept and possible directions of its realization are offered.
The nomenclature of nutrients is determined and the patterns of optimization of the nutrient composition are systematized, which are the basis of the simulation of resistance action drinks. The use of walnut in the technology of drinks is based on the high quality of the nutrients of resistance action, namely, vitamins A, E, C, B6, B9, carotenoids, polyphenols, food fibers, minerals - Zn, I, and others.
For the first time, rational dietary supplements from walnut for drinks were determined - the fruits of milk-wax ripeness, pericarps of ripe nut and extracts on their basis. The technology of dietary additives from walnut has been developed. The technical solutions of the production of nut extracts of stable quality are offered. The regularities of the influence of technological parameters on the extraction of the biologically active substances of walnut are determined: the type and concentration of extraction agent, the duration and multiplicity of extraction, the size of the hydromodulus, the size of the raw material particles and its heat treatment. Optimized technological regimes allow you to get dietary supplements on the water-alcohol and water-sugar bases from the fruits of walnut of milk-wax ripeness and pericarp with high content of vitamin C (3.0–4.8 % and 0.8–0.9 % respectively) and phenolic substances (30.4–36.8 % and 5.3–5.8 % respectively).
The possibility of designing technology of drinks from plant raw materials in a composition with dietary additives from walnut has been scientifically substantiated and experimentally established. Food compositions for the drinks of resistance action have been developed on the basis of low-prevalence in the non-alcoholic field of biologically valuable vegetable raw materials - Jerusalem artichoke, pumpkin, carrots, celery and rhubarb in combination with fruit and berry raw materials - cherry plum, plum, chicory, strawberry and walnut. It is proved that the taste of a blend depends on the ratio and interaction of all key components. The rational technological parameters and regimes of processing of raw materials are determined.
The regularities of the introduction of nut additives in plant compositions, which contributes to the increase of biological value, microbiological stability of drinks and flavoring properties have been established. The technology of non-waste processing of walnut is proposed, namely, the use of pericarp of a ripe nut in drinks technology. The rational content of the nut component in the technology of non-pulp drinks, pulp drinks and smoothies has been established, respectively: walnut water-alcohol extract 3.0–7.5 %, 7.5–32.5 %, 9–10 %; walnut water-alcohol smoothies), pericarp in the technology of smoothies and fermented drinks 10–12 % and 3–4 % respectively.
Technological schemes have been developed; mechanisms of regulation of technological properties of developed drinks have been established. For the first time the regularities of forming the quality of resistance action drinks using walnut were obtained during their production and storage.
The medical-biological testing, HACCP-research was carried out, the complex assessment of the quality and competitiveness of drinks, which were tested in the restaurants of Ukraine, was carried out. The advantages of the developed technology of resistance action drinks have been proved in comparison with the traditional from the point of view of food and biological value, which consists in increasing the content of important substances of antioxidant action: vitamins A, E, C 30...100 % of daily requirement, phenolic substances – 60 % and above daily need by times, iodine 8.0...97.3 %, magnesium 7.0...34.2 %, as well as pectin substances.
An exemplary ration with a resistant action in accordance with FAO/WHO and Ukraine requirements has been created. The normative documentation has been developed and approved; a complex of measures on the implementation of the proposed drinks in restaurants of Ukraine has been implemented.
The socio-economic efficiency is proved and the expected economic efficiency from the introduction of resistance action drinks has been calculated.
