ТECHNOLOGY OF COCKTAILS WITH WHEY AND QUINCE PUREE FOR BABY NUTRITION

Authors

  • К. Danilova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • L. Tkachenko Kyiv National University of Trade and Economics, Kyiv, Ukraine
  • O. Vitryak Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

baby food, biological value, cocktail, quince puree, whey

Abstract

The article describes the development of baby food products, that is characterized by increased biological value, improved composition and high content of vitamins and minerals. The technology of baby food cocktail with the use of quince puree and whey is developed. The calculations show that the cocktail obtained provides daily need of children for bioactive substances, such as, dietary fiber – for 9,2%, iron – for 6,1%, calcium – for 16,9%, vitamin C – for 18,5%.

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References

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Published

2017-06-25

How to Cite

Danilova К. ., Tkachenko, L., & Vitryak, O. (2017). ТECHNOLOGY OF COCKTAILS WITH WHEY AND QUINCE PUREE FOR BABY NUTRITION. FOOD RESOURCES, 5(08), 58–63. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/228

Issue

Vol. 5 No. 08 (2017): Food Resources

Section

Технічні науки

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