The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.

Доктор технічних наук Кафедра готельно-ресторанного бізнесу Національний університет харчових технологій вул. Володимирська,

The current state of healt hand schoolchildren’ nutritionin Ukraine, in cluding Cherkasy, has been studied and analyzed.The Ukrainian schoolchildren physiological need sinbasic nutrients and energy and the actual in take of nutrients have been analyzed. It has been found that the schoolchildren’s diets do not meet physiological standards in terms of protein, lipid, carbohydrate balance and energy value, have a significant deficiency of minerals (zinc, selenium, iodine, iron, calcium), fibre, pectin, B vitamins and the antioxidant group vitamins (ß-carotene, ascorbic acid, tocopherol). Regulations of «Norms of Physiological needs of the population of Ukraine in basic nutrients and energy» have been analyzed. As it was discovered, these regulations do not include physiological needs for minerals: sodium, potassium, chlorides, manganese, fluorine, chromium; absent recommended consumption of biologically active substances: inositol, Ļ-carnitine, choline.To ensure the rational nutrition of schoolchildren of secondary schools, options of diet at home and schools, scientific and methodological directions of food design have been proposed and substantiated. Ways to optimize the schoolchildren’s diet and theimpact of changesinnutrient composition on their the body functional systems have been identified. Food rations have been developed and implemented taking into account daily needs and energy value. The influence of food rations on functional features of schoolchildren's organism has been studied, the complex indicator of quality has been calculated and the model of quality influence of a food ration on an organism functions has been constructed. Itincludesalso developed functional food and beverage. A comparative analysis of the recommended physiological needs of schoolchildren in basic nutrients and energy was discernedincluding nowadays and developed rations. A comprehensive indicator of the quality of school lunches indicates an increase in the quality of developed diets and it is equal to 1.06 for students in grades 1–4, for students in grades 5–11 – 0.93, as in fact diet – 0.66. It has been proven that the developed diets have a positive effect on the functional characteristics of schoolchildren and their health.

Topicality. Providing the population with high-quality and varied food is an important task for the country to achieve a high standard of living. A serious trend in the food industry development is the production of health foods that will contribute to the prevention of food-dependent diseases, correction of the body's defense system and the restoration of impaired functions of organs and systems. Among food products, frozen desserts are very popular, namely ice cream. The purpose of the article is to study the technological parameters of quince puree for use in ice cream technology as a natural structure stabilizer. Research methods: physio-chemical, rheological, organoleptic, experimental-statistical, performed using modern devices and computer technologies. The scientific novelty lies in the justification of the use of quince puree in the technology of ice cream and the establishment of patterns of formation and stabilization of its structure. Main results and conclusions. Technological parameters of processing of pectin-containing raw materials for the technology of milk and fruit ice cream theoretically substantiated and experimentally determined. The pH influence, temperature and duration of heat treatment of quince on the process of accumulation of soluble pectin have been studied. The technology of ice cream with a natural stabilizing component-quince puree has been developed. The quality indicators of the finished product have been determined. The obtained research results will contribute to the expansion of practical solutions in the technology of food dispersed systems with a combined composition of raw materials, including those with a high content of pectin substances in fruits and vegetables. The introduction of milk and fruit ice cream technology will expand the range of natural frozen desserts; diversify the diet of people suffering from obesity, heart and stomach diseases.

Aim. To develop technology for dietary supplements made from walnuts to increase the biological value of beverages. Methods. The state of plant cells of the nut residue after extraction with various extractants was determined with a help of histological and chemical analysis. Microphotography of the areas selected for illustrations using a Biorex-3 VM-500T microscope with a DCM 900 digital microphotometer with software adapted for these studies was performed. The Statistical V. 6.0 program was used for mathematical processing of experimental results. The study of quality indicators of dietary supplements was carried out with a use of standard methods. Results. The expediency of using walnuts as a dietary Supplement for beverages is justified. The parameters of extraction (duration, hydromodule) of biologically active substances from fruits of milk-wax ripeness and pericarp of a ripe nut were studied. The selection of extractants was confirmed by histological studies of the plant cell of the raw material after extraction. A basic technological scheme for preparing extracts has been developed. Physical and chemical parameters of dietary supplements made from walnuts were studied. Conclusions. The introduction of the proposed technology will expand the range of natural dietary supplements and beverages with their use of increased biological value. The consumption of beverages in the daily diet will help to improve overall health of people and improve their quality of life.