Introduction. Today, the ways of using nut, seed raw materials and its combinations as a source of essential fatty acids for healthy products are not sufficiently investigated.Materials and methods. We have investigated the composition of ingredients of the universal base for the beverage industry. The content of proteins, fats, carbohydrates, ash and caloric of product was determined. With the help of the gas chromatography method, fatty acid structure of the prescription components was investigated and the ratio of ω-3 and ω-6 fatty acids in ready-made product was found out. We studied the amino acid content of the developed composition, its viscosity and storage stability.Results and discussions. The authors suggested 9 recipes of smoothies drinks with different organoleptic characteristics. The results show, that 250 cm 3 of the investigated drinks can satisfy daily need of the healthy person in linolenic and linoleic acids on 30 %, because their content in the prepared drinks is accordingly at least 0,5 g and 2 g. Such drinks are recommended to all groups of population, especially to people, who have a disease of cardiovascular system or wish to support its work in normal state.Usage of chia seeds and walnuts significantly increase the content of biologically valuable substances in beverages. Chia seeds significantly affect on the rheological parameters of smoothies, increasing density and viscosity of drinks due to mucous substances of seeds' grains and also provides stability of fatty system at storage. The ability of chia seeds to create sliminess is explained by content of water-soluble polysaccharide -pentozans, which constituted to 8 % weight of grain seed. The findings suggest that the usage of chia seeds as part of a universal base maintains its stability by 100 % during 24 hours, which fully meets the needs of public catering establishments. Рroteins which are a part of walnut -seed basis for smoothie drinks production have perfect composition. The limiting amino acids are lysine, methionine + cysteine, treonin and valin.Conclusions. For the first time the possibility of using chia seeds as a structurant of smoothie drinks and ingredients composition for the production of universal bases for beverages, which has a balanced content of ω-3 and ω-6 fatty acids were studied.

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Нутриціологія, дієтологія, проблеми харчування Д'яконова А.К., Степанова В.С. Перспективні напрямки розвитку і розширення асортименту соусної продукції на емульсійній основі Козонова Ю.О. Нутрієнтний дисбаланс раціону як основний фактор у розвитку метаболічного синдрому 3 9 Біопроцеси, біотехнологія харчових продуктів, БАР Ткаченко Н.А., Назаренко Ю.В., Окуневська С.О. Раціональне співвідношення культур лактобактерій у біотехнології кисломолочних продуктів для людей з серцево-судинними захворюваннями Черно Н.К., Науменко К.І. Питання щодо супрамолекулярної структури β-глюкану дріжджів Saccharomyces cerevisiae 16 23 Хімія харчових продуктів і матеріалів. Нові види сировини Гураль Л. С. Комплексоутворення антоціанів червоних сортів винограду з біополімером гуміарабіком Кравченко М.Ф., Романенко Р.П., Романовська О.Л. Структурно-механічні властивості випечених бісквітних напівфабрикатів з додаванням борошна «Здоров'я» та порошку керобу Лівенцова О.О. Парабени: властивості, використання, методи визначення 30 37 44 Технологія і безпека продуктів харчування Жигунов Д.О. Хлібопекарські показники якості потоків муки при сортовому помелі пшениці Лекіашвілі Е.І., Чічуа Д., Іукурідзе Е.Ж., Ткаченко О.Б. Аналіз досвіду Грузії в організації та виділенні мікрозон для виробництва вин контрольованих найменувань за походженням Сичов М.І. Питання якості, натуральності і токсикології молочних продуктів Тележенко Л.М., Дзюба Н.А., Кашкано М.А. Kомпозиції каш функціонального призначення: технологічні аспекти Ткаченко Н.А., Маковська Т.В. Технологія низькокалорійного майонезу, збагаченого комплексом синбіотиків, періодичним способом

Abstract. In work it is considered conditions of preparation of a core of the Walnut for the following use as a prescription component of soft drinks of improvement. It is provided the analysis of patent and literary source in which are explained the existing productions technology of soft drinks on the basis of nut raw materials. It is considered influence on fatty acids compound of nucleus of Walnut by high temperatures, frying at 200 °C, damp-thermal treatment, by soaking in water and boiling during 60 seconds. It is scientifically argues that the most optimum method of preparation of a core of the Walnut which allows to inactivate an undesirable microflora and to raise physical and chemical indicators of nut is the method of damp-thermal processing of raw materials. It is designated influence of the long-lived soaking on durability of a core of nut and content of the free phosphorus in its structure which characterizes amount of phytin substances in raw materials. It is proved that the longlived soaking destroys complexes of phytin acid with phosphorus release. After 10 clocks of soaking, the amount of the free phosphorus in the studied exemplars of the Walnut increases to 55 %. It is established technological parameters of preparation of nut extract by selection of its optimum hydro module. It is developed nut drink with the balanced composition of fatty acids. It was investigated chemical composition of nut drink which is characterized by content of 40 % of fats, 18 % -proteins and near 37 % of carbohydrates. It is analyzed possible influence of nut drink on the needs of a human body for biologically valuable substances, and established that the developed drink satisfies the need of an organism for essence of fatty acids more than for 30 %. It is carried out the production approbation of the developed product that confirms practicality of the designed technology and high organoleptic rates of nut drink.Keywords: nut, extract, fatty acids, dispersion, proteins, fats, drink, technology. ПІДГОТОВКА ЯДРА ВОЛОСЬКОГО ГОРІХУ ДЛЯ ВИКОРИСТАННЯ У СКЛАДІ БЕЗАЛКОГОЛЬНИХ НАПОЇВА.К. Д'яконова, доктор технічних наук, професор* В.С. Степанова, аспірант*, E-mail: upiu@ukr.net Є.П. Штепа, кандидат технічних наук, доцент**, E-mail:stepa-evgen@ukr.net *Кафедра технології ресторанного та оздоровчого харчування **Кафедра електромеханіки та мехатроніки Одеська національна академія харчових технологій, вул. Канатна, 112, м. Одеса, Україна, 65039Анотація. У роботі розглянуто умови підготовки ядра волоського горіху для подальшого використання у якос-ті рецептурного компоненту безалкогольних напоїв оздоровчого призначення. Розглянуто вплив високотемпературної та волого-теплової обробки на жирнокислотний склад ядра волоського горіху. Визначено вплив довготривалого замо-чування на міцність ядра горіху та вміст вільного фосфору у його складі. Встановлено технологічні параметри приго-тування горіхового екстракту шляхом підбору його оптимального гідромодуля. Розроблено горіховий напій зі збалан-сованим складом жирних кислот. Проаналізова...

Background. An important problem of modern society is to provide the population with food products that guarantee a higher standard of living and health. The field of HoReCa (hotel and restaurant business) does not sell enough healthy food products, therefore it is important to develop health-promoting food products. Among the wide range of food products, whipped dessert products are in great demand among consumers. The work is devoted to the development of formulation for aerated desserts, namely mousses of protective action, which have pronounced ergogenic properties that can increase efficiency, accelerate recovery, protect the body from stress. When developing the composition of mousses, we paid considerable attention to the study of the nutrient composition of the raw material, its changes during the technological processes of product development. The devepoled mousse formula includes the food additive collagen hydrolyzate the functional property of which is the renewal of intra-articular fluid and the construction of cartilage. Also, the collagen hydrolyzate promotes collagen production and can also be used to prevent the development of degenerative conditions of the musculoskeletal system. Objective. We aimed to design formulations for the production of protective mousses with the optimal ratio of basic nutrients and by supplementation with an additional component – collagen hydrolyzate – to increase the nutritional and biological value of finished products, as well as to expand the range of health food products, in particular aerated desserts. Methods. We optimized the mousses formulation taking into account the recommendations for the daily human need for the main macronutrients using mathematical modeling employing MS Excel. The qualitative and quantitative composition of microbiota during storage were analysed in accordance with DSTU 4503:2005 "Cheese products. General technical conditions". The organoleptic evaluation was performed using the sensory method on indicators according to DSTU 3718:2007 "Food concentrates. Sweet dishes, jellies, mousses, puddings, milk concentrates. General technical conditions". High-performance liquid chromatography was used to determine the micronutrient content. Results. We analysed such indicators of mousses as amino acid score and macronutrient content. The study of the amino acid composition showed that the consumption of 100 g of mousses "Cream-cheese" and "Strawberry" satisfies the daily human need in valine by 12.97% and 5.93% respectively. The developed products have a high content of all essential for the human body micronutrients, namely sulfur, calcium, phosphorus and potassium. We found that the shelf-life of mousses is 5 days at the temperature of 5 ± 1 °C in a glass container. Such microorganisms as bacteria of the Escherichia coli group, Staphylococcus aureus, Salmonella spp. were not detected during the entire shelf-life, that meets the requirements of regulatory documents and indicates the sanitary cleanliness and safety of the products. We have experimentally established the rational amount of collagen hydrolyzate food additive that is 3% by weight of the prescription composition of the product. Conclusions. We developed the mousse formulations comprised the supplement of a food additive of collagen hydrolyzate, which made it possible to obtain products balanced in biological value and with improved consumer properties, taking into account the norms for a person's daily need for basic macronutrients. We obtained products of high consumer quality and biological value by supplementation the recipe composition with a collagen hydrolyzate.