Abstract
The relevance of the study is due to the establishment of scientific data on the inferiority of child nutrition and the possibility of improving the diet through innovative technologies of beverages based on vegetable raw materials.
 The data on the substantiation of the choice of vegetable raw materials for the production of child smoothies are given.
 Their expediency, nutritional and energy value are characterized. Data on the chemical composition of the created beverages are given, which confirm the effectiveness of used raw materials.
 Functional foods should meet 10‑50 % of daily needs. When creating functional compositions, a key place is occupied by a set of predicted functional and technological characteristics and properties, compatibility and specificity of interaction with other components of recipe mixtures and finished products. Just this complex determines the feasibility of using functional compositions for culinary products.
 Functional products are created on the principle of food combinatorics by reasonable quantitative selection of basic raw materials, ingredients, food supplements, the combination of which provides the formation of the desired organoleptic and physicochemical properties, as well as a given level of nutritional, biological and energy value.
 The aim of the study: to establish the chemical composition of vegetable raw materials and the development of innovative technologies for child food beverages based on functional compositions, recipe mixtures and finished products
Highlights
Experience in the development of technologies that ensure the rational use of raw materials has been accumulated in the scientific and practical activities of the production of beverages for child nutrition [1].Drinks and desserts are gaining popularity among children
(2021), «EUREKA: Life Sciences» Number 3 chemical composition of the product is very close to the requirements of nutrition for children
Wide involvement of local and non-traditional raw materials will increase the quality and biological value of child food. This gives grounds to claim that drinks for child nutrition have potentially favorable prospects for development due to the introduction of innovative technologies based on functional compositions, despite the negative impact of the external environment
Summary
Experience in the development of technologies that ensure the rational use of raw materials has been accumulated in the scientific and practical activities of the production of beverages for child nutrition [1]. Smoothies are a cold dessert drink in the form of berries or fruits, crushed and mixed in a blender, (usually one type) with the addition of pieces of ice, juice or milk. High-quality, natural raw materials are used to make smoothies. Wide involvement of local and non-traditional raw materials will increase the quality and biological value of child food. This gives grounds to claim that drinks for child nutrition have potentially favorable prospects for development due to the introduction of innovative technologies based on functional compositions, despite the negative impact of the external environment. The right choice of a raw material base plays an important role in solving this problem
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