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В результате жизнедеятельности в семенной массе при хранении накапливаются токсины, которые приводят к быстрой порче семян. Для предотвращения микробиологического заражения семян осуществляется их обеззараживание электрофизическими методами. Одним из эффективных методов является применение электроактивации для получения электроактивированных растворов, таких как анолит. Так как анолит обладает дезинфицирующим свойством ввиду его высокой реакционной и каталитической активности, было исследовано его влияние при различной силе тока (10 и 15 А) на исходную микробную обсемененность семян амаранта и рассмотрена возможность применения данного вида обработки для предпосевной обработки семян с целью гидропонного проращивания для получения проростков пищевого назначения. По полученным результатам можно утверждать, что при обработке семян амаранта наиболее оптимальным является замачивание в анолите при силе тока 10 А в течение 45 минут, поскольку наблюдалась низкая микробная обсемененность по показателю кМАФАнМ=4,4×101 КОЕ/г и плесени=11 КОЕ/г., As a result of life activity of the seed mass, toxins accumulate during storage, which leads to rapid deterioration of seeds. To prevent microbiological contamination of seeds, they are disinfected by electrophysical methods. One of the effective methods is the use of electroactivation to obtain electroactivated solutions, such as anolyte. Since anolyte has disinfecting property due to its high reactive and catalytic activity, its effect at different current strengths (10 and 15 A) on the initial microbial insemination of amaranth seeds was studied, and the possibility of using this type of treatment for pre-sowing treatment of seeds for hydroponic germination to obtain food seedlings was examined. According to the results obtained, it can be argued that the most optimal treatment for amaranth seeds is soaking in anolite at current strength of 10 A for 45 minutes, since there was a low microbial insemination by the indicator kMAFANM = 4,4 × 101 CFU/g and mold = 11 CFU/g., Международный научно-исследовательский журнал, Выпуск 4 (130) 2023

Introduction. The world market of instant drinks is a highly competitive environment. New mechatronic production systems can help food companies maintain their competitiveness: they determine process modes, analyze them, and choose the optimal parameters, thus increasing the efficiency of the whole food enterprise. Another problem is the low biological and nutrient value of the finished product. New biologically active instant drinks could solve the problem that occurs in conditions of unsocial hours and unbalanced diet. Products of plant origin contain a lot of useful substances. Amaranth flour increases the biological value of the final products. The research objective was to develop mechatronic systems that could be used to produce instant drinks fortified with amaranth flour at the granulation stage. Study objects and methods. The present research featured a new line of production of instant granular drinks fortified with amaranth flour. The study focused on the granulation section. A drum vibro-granulator with controlled segregated flows was used to make a hardware design of the granulation process. The granulation process often demonstrates an unstable particle size distribution, which is associated with non-uniform mixing of the dry bulk components with the binder solution. A mechatronic module can solve this problem. However, it requires detailed information about the process conditions. Results and discussion. The research determined the specific energy consumption on the operating and design parameters for the granulation process in the new drum vibro-granulator. The experiment made it possible to obtain the optimal process parameters and improve the quality of the finished product. The flow rate of the binder solution depended on the readings of the power consumed by the kneading body engine, which stabilized the system. The value of this parameter is so small that its direct regulation is technically impossible. The paper introduces a block diagram of a multi-circuit cascade system to control the quality of the mixture automatically. The authors installed a valve on the pipeline that feeds the binder fluid in the pressure tank. The valve made it possible to control the process with sufficient accuracy. Conclusion. In the new mechatronic module of the drum vibro-granulator, the quality indicators of the resulting mix depend on the amount of power consumed by the kneading body engine and on the level of the binder solution in the pressure vessel.

The positive effect on the human body of polyunsaturated fatty acids is confirmed by numerous studies. Therefore, it seems relevant to create food systems for the enrichment of consumer goods with physiologically active and essential substances, in particular polyunsaturated fatty acids. The effect of alimentary shunting of the human body with polyunsaturated fatty acids depends on many factors, the most important are their amount in the diet, composition, ratio of polyunsaturated and saturated fatty acids, the presence of antioxidants. The aim of the research is to develop a methodology for managing the quality of food systems to balance the ratio of (-6 and (-3 polyunsaturated fatty acids. A software product was developed that allows you to select the ratio of the components in the food composition for the given ratios (-6/(-3. As an example, a food enrichment system was selected, consisting of oilcake of wheat germ, amaranth and pumpkin oils. The created software product allows you to work with other food systems. As a result of data processing, a nomogram was obtained to determine the percentage ratio of (-6/(-3 fatty acid components in the food system. A software product has been developed that makes it possible to select the content of the third component in food compositions according to two fixed quantitative values of the components that satisfies the given ratio of (-6/(-3 acids. A variant of the food composition is proposed and the work of the developed software product is tested. It has been established that a food enrichment system based on cake of wheat germ oil, amaranth oil and pumpkin oils can be used to enrich food products with polyunsaturated fatty acids, and this creates the possibility of targeted regulation of the ratio of (-6/(-3 fatty acids. The developed software allows, in production conditions, depending on the availability of certain types of raw materials, to select the best options for food compositions and choose the most suitable option in the current production situation, make decisions on the movement of raw materials at the enterprise after analyzing the data.

Introduction. For patients with gluten intolerance, diet therapy is the main method of treatment. However, gluten-free diets are found lacking in many important components. Children that fail to consume neccessary nutrients or have problems with their absorption tend to be physically retarded. Gluten-free diet may increase the risk of autoimmune diseases, especially type I diabetes. Therefore, products for children with celiac diseases should be both gluten-free and have adequate bioavailability of carbohydrates. This article features the chemical composition of amaranth, the geometric structure of starch grains, and its effect on the formation of colloidal solutions. It also compares the glycemic index (GI) of amaranth with other gluten-free grains, i.e. rice, buckwheat, and corn. Study objects and methods. The research featured native amaranth grain (Amaranthus cruentus) (Mexico), puffed amaranth kernels (Mexico), and coarse granular amaranth flour (Mexico). Results and discussion. Amaranth grain contains 12.5–23% of protein, 50.7–77.0% of carbohydrates, 6.0–8.0% of lipids, 10.5–18.3% of dietary fiber, and 2.5–3.5% of minerals. The GI of amaranth and its products were compared with similar values of other glutenfree crops, namely rice, buckwheat, and corn. Amaranth grain and its products demonstrated a higher GI, if compared with other gluten-free grain raw materials. The GI of amaranth grain was 87, the GI of the puffed amaranth kernels was 101, and the GI of the coarse granular amaranth flour was 97. Amaranth starch is easy to digest, which is mainly due to the high content of amylopectin (88 to 98%), since amylopectin breaks down faster than amylose. The relatively small size of starch granules (1.5–3.0 microns) increases the attack capacity of enzymes. These properties make amaranth starch glycemic, or low-resistant, which means that amaranth is easily digested and possesses stability to retrogradation. Conclusion. The unique nutritional and functional properties of amaranth gluten-free products can significantly improve the diet of children with gluten intolerance. However, amaranth starch and its products have a high GI. Hence, it is necessary to control the percentage of these components in formulations and be careful with the selection of additional components and their impact on the total GI.

Preparation for the production of grain raw materials includes its pre-treatment at elevated temperatures, which provides improved absorption of grain nutrients. One of the varieties of grain heat treatment is its micronization, the essence of which lies in the rapid intensive heating of the grain by infrared rays (IR). IR heating has a significant effect on the carbohydrate complex: starch dextrinization occurs, denatures the protein, resulting in changes in the fractional composition of the protein complex: the proportion of water-soluble and salt-soluble proteins decreases and the content of alkaline-soluble proteins increases, the lipid and vitamin composition of the grain remain unchanged, and the proportion anti-nutritional substances of the grain. The task of using IR processing for amaranth grain is to obtain high-quality, functional food with desired properties. Heat treatment of amaranth grains using the infrared method was carried out on a UTZ4 installation. When passing through the chamber with amaranth grain, physical changes occur: it increases in volume, the structural frame of the grain is destroyed. With increasing temperature under the influence of infrared radiation, moisture turns into steam, the pressure increases sharply, which leads to a decrease in the strength of grain raw materials and contributes to a reduction in energy consumption during its further grinding. A number of combinations of the infrared flux density and the duration of the presence of various thickness of amaranth grains in the heat treatment zone were tested. Good results were obtained when the speed of the conveyor belt of the installation was 0.042 m/s and the power of the lamps was 69.2 kW/m2. The effect of micronization parameters of amaranth grains on the properties of flour obtained from it was studied. It was established that heat treatment by the infrared method of amaranth grains allows to obtain flour with improved structural and mechanical properties.

The use of intensive technologies in industrial livestock leads to an increase in the stress sensitivity of animals, a decrease in their immune status and the development of pathological conditions. To increase the safety of young stock, including by reducing its incidence and death from diseases, feed additives are being developed, including probiotics, prebiotics and (or) other components that stimulate the immunological resistance of animals, their growth and productivity. This article examines the effectiveness of the use of a complex feed additive containing a multienzyme enzyme preparation, the probiotic preparation Prolam and amaranth oilcake to increase the efficiency of growing calves. The studies were performed on calves of the red-motley breed from 10 days of age in Voronezhpishcheprodukt LLC. The study of the effect of the feed additive on the immune and clinical status was carried out on 40 calves, which were divided into 4 groups. The calves of the three experimental groups used the feed additive at a dosage of 5, 10 and 15 g per day from day 10, the control drug was not used. The use of a complex feed additive to calves in the neonatal period helps to optimize the process of formation of intestinal microbiocenosis, increase the body's natural resistance and adaptive immune response to antigenic effects, accompanied by a decrease in the incidence of animals, the duration and severity of gastrointestinal pathology. The use of the feed additive in the dosage of 10–15 g / head per day favorably affected the growth rate and the natural resistance of the body of calves. The data obtained are the basis for the inclusion of feed additives in the diet of young farm animals.

Зерновые энергетические батончики, пользующиеся большим спросом у потребителей, удобны для введения в рацион полезных для здоровья питательных веществ и функциональных соединений. Исследовано влияние базовых компонентов – взорванных зерен риса, амаранта и киноа на содержание белка, жира, общего пищевого волокна, показатели твердости и общей приемлемости в зерновых энергетических батончиках. Установлено, что содержание белка и жира в образцах батончиков повышалось по мере увеличения в их составе доли зерен киноа и амаранта. Повышение содержания жира привело к снижению содержания углеводов в составе зерновых батончиков. Образцы изготовленных батончиков в зависимости от соотношения зерновых компонентов могут содержать до 7,76% клетчатки, что позволяет классифицировать такое изделие как функциональный пребиотический продукт. Добавление волокнистых ингредиентов влияет на текстуру продукта, повышает твердость, улучшая жевательность и адгезию. Показатель общей приемлемости изготовленных образцов зерновых батончиков варьировал от 5 до 7,9 баллов при 9-балльной оценке. Самую высокую оценку получил образец с равным содержанием в рецептуре взорванных зерен киноа, амаранта и риса, а также отмечены образцы с более высоким содержанием (66,67%) взорванных зерен киноа и амаранта., Grain energy bars, which are in high demand among consumers, are convenient for introducing healthy nutrients and functional compounds into the diet. The influence of the basic components – blasted rice grains, amaranth and quinoa on the protein, fat content, total dietary fiber, hardness, and overall acceptability in grain energy bars was studied. It was found that the content of protein and fat in the samples of bars increased as the proportion of quinoa and amaranth grains in their composition increased. The increase in fat content led to a decrease in the carbohydrate content of cereal bars. Samples of manufactured bars, depending on the ratio of grain components, can contain up to 7,76% fiber, which allows us to classify such a product as a functional prebiotic product. The addition of fibrous ingredients affects the texture of the product, improving the hardness, chewiness and adhesion. The overall acceptability of the manufactured samples of grain bars ranged from 5 to 7,9 points with a 9-point rating. The highest rating was given to a sample with an equal content of exploded quinoa, amaranth and rice grains in the formulation, and samples with a higher content (66,67%) of exploded quinoa and amaranth grains were also noted., Известия вузов. Пищевая технология, Выпуск 1 (379) 2021

Представлены результаты исследования влияние различного соотношения помольной смеси зерна пшеницы и зерна амаранта на крупообразующую способность промежуточных продуктов размола. Определение влияния различного соотношения помольной смеси зерна пшеницы и зерна амаранта на крупообразующую способность промежуточных продуктов размола проводили на лабораторной мельнице МЛП-4 с нарезными вальцами. По результатам проведенных исследований установлено, что добавление в помольную зерновую смесь зерна амаранта оказывает положительное влияние на крупообразующую способность и приводит к увеличению выхода промежуточных продуктов размола пшенично-амарантовых зерновых смесей на 8,3% с 79,5% при соотношении зерна пшеницы и зерна амаранта 80/20 до 87,5 при соотношении зерна пшеницы и зерна амаранта 50/50., The current article presents the results of a study of the effect of different ratios of the mill grist of the wheat and amaranth grain on the grain-forming ability of intermediate grinding products. The study determined the effect of different ratios of the mill grist of wheat grain and amaranth grain on the grain-forming ability of the intermediate grinding products via the MLP-4 laboratory mill with rifled rollers. According to the results of the conducted analysis, it was found that the addition of amaranth grain to the grinding grain mixture had a positive effect on the grain-forming ability and led to an increase in the yield of intermediate grinding products of wheat-amaranth grain mixtures by 8.3% from 79.5% with a ratio of wheat grain and amaranth grain of 80/20 to 87.5 with a ratio of wheat grain and amaranth grain of 50/50., Международный научно-исследовательский журнал, Выпуск 6 (108) 2021, Pages 91-94

Приведен сравнительный анализ современных технологий ржано-пшеничного хлеба с использованием амарантовой муки, получаемой из продовольственного зерна амаранта. Отмечено преимущество технологии ржано-пшеничного хлеба с применением сухих заквасок с вводом подкисляющих добавок и хлебопекарных улучшителей, что позволяет сократить процесс производства хлеба в 2,5–3 раза по сравнению с традиционным способом на биологических заквасках. Дана оценка эффективности технологий ржано-пшеничного хлеба с использованием амарантовой муки в качестве улучшителя, предусматривающих применение добавки в сочетании с сухими заквасками-подкислителями, обеспечивающее продолжительность брожения теста до достижения требуемой кислотности не более (70 ± 10) мин. Исследовано влияние дозировки амарантовой муки – 0 (контроль); 2,5; 5,0; 7,5; 10,0; 12,5 и 15,0% на изменение удельного объема хлеба, см3/100 г, по сравнению с выбором вида амарантовой муки – цельносмолотая, белковая, крупяная. Установлено, что введение в рецептуру ржано-пшеничного хлеба закваски-подкислителя повышает хлебопекарные свойства ржаной муки с пониженной ферментативной активностью за счет добавления амарантовой муки (число падения 63 с) при показателе числа падения ржано-пшеничной смеси не менее 327–330 с. Приведенные способы изготовления ржано-пшеничного хлеба с использованием амарантовой муки прошли промышленную апробацию и рекомендованы к внедрению в производство., A comparative analysis of modern technologies of rye-wheat bread with the use of amaranth flour obtained from the food grain of amaranth is given. The advantage of the technology of rye-wheat bread with the use of dry starter cultures with the introduction of acidifying additives and baking improvers is noted, which makes it possible to reduce the bread production process by 2,5–3 times in comparison with the traditional method using biological starter cultures. Evaluation of the efficiency of rye-wheat bread technologies using amaranth flour as an improver, providing for the combined use of the additive with dry sourdough-acidifiers, which ensures the duration of dough fermentation until the required acidity is reached, no more than (70 ± 10) minutes, is given. Studied of the effect of the dosage of amaranth flour – 0 (control); 2,5; 5,0; 7,5; 10,0; 12,5 and 15,0% on the change in the specific volume of bread, cm3/100 g, in comparison with the choice of the type of amaranth flour – whole-ground, protein, cereal was carried out. It was found that the introduction of sourdough-acidifier into the recipe of rye-wheat bread increases the baking properties of rye flour with reduced enzymatic activity due to the addition of amaranth flour (falling-number value of 63 seconds) with an indicator of the falling-number value of rye-wheat mixture of at least 327–330 seconds. These methods of making rye-wheat bread with using amaranth flour have been industrially tested and recom- mended for introduction into production., Известия вузов. Пищевая технология, Выпуск 2-3 (380-381) 2021

Амарант древняя культура индейцев. Самые ранние сведения о ней обнаружены в книге серии Памятники литературы , вышедшей в 1970-х годах на русском языке. В России культурный ама- рант испытывается с первой трети прошлого века. Сорные виды Амарантов занесены к нам в 19-20-х веках и являются тягостными сорняками в современном земледелии. Высокая конкурентная способность сорных амарантов предопределяется их биологией. Степень засорения пашни сменами диких амарантов во многом препятствует освое- нию культурных видов. Проблемой остается каче- ство сортов и уровень семеноводства амаранта. Обобщается практический опыт выращивания амаранта в заволжских районах Волгоградской области. Предлагается разработать профилак- тический комплекс мер по уничтожению дикого амаранта, разработке технологии возделывания культурных видов применительно к местным усло- виям и совершенствованию семеноводства создан- ных сортов амаранта., Amaranthus is an ancient American Indian crop. The earliest information about it is found in the book series Monuments of literature , published in the 1970s in Russian. In Russia, cultural amaranth has been tested since the first third of the last century. Weed species of Amaranthus were introduced into Russian territory in the 19-20-x centuries and are burdensome weeds in modern agriculture. The high competitive ability of weed amaranths is determined by their biology. The degree of contamination of arable land with wild amaranth seeds largely hinders the development of cultural species. The quality of varieties and the level of seed production of amaranths remains as a problem. The practical experience of growing amaranth is summarized in the Trans-Volga districts of the Volgograd region. It is proposed to develop a preventive set of measures for the destruction of wild amaranths, the development of technology for cultural species cultivating in relation to local conditions and seed production improving of created Amaranthus varieties., №1(108) (2020)

Разработана рецептура 3 видов безглютеновых кексов с использованием кукурузной, рисовой, амарантовой муки. Для исследования взяли 6 видов муки от производителей: пшеничную, рисовую, кукурузную, амарантовую, гречневую, нутовую. Изготовлены 6 видов кексов по общей классической рецептуре. Определены физико-химические показатели готовых изделий из различных видов муки. Щелочность кексов составила, град.: из муки рисовой 1,00 амарантовой 1,16 кукурузной 1,42 нутовой 1,66 гречневой 1,66 пшеничной 2,00. По органолептическим показателям наибольшую оценку экспертов получил кекс из кукурузной муки 25 баллов. Кексы из рисовой и амарантовой муки оценены в 18 и 16 баллов соответственно. Наименьшую 2 балла оценку получил кекс из нутовой муки из-за ярко выраженного аромата и вкуса гороха. Гречневый кекс 7 баллов также не рекомендован экспертами из-за специфического аромата и вкуса гречки, нежелательного для сладкого изделия. Установлено, что наиболее оптимальной для безглютеновых кексов является рецептура с использованием кукурузной, рисовой либо амарантовой муки, содержащей, мг/100 г: Са 11,00 5,50 и 817,45 К 80,85 41,8 и 279,40 Mg 16,50 19,25 и 136,40 витамина Р 59,99 53,90 и 30,35, соответственно., The formulation of three types of gluten-free cupcakes using corn, rice, amaranth flour was developed. For the study, we took six types of flour from manufacturers: wheat, rice, corn, amaranth, buckwheat, chickpea. Six types of cupcakes were made according to a common classic recipe. The physicochemical parameters of finished products from various types of flour are determined. The alkalinity of cupcakes from various types of flour amounted to, deg.: rice 1,00 amaranth 1,16 corn 1,42 chickpeas 1,66 buckwheat 1,66 wheat 2,00. According to organoleptic indicators, the greatest assessment of experts was received by a cupcake made of corn flour 25 points. Rice and amaranth flour cupcakes are rated 18 and 16 points respectively. The lowest 2 points score was received by a cupcake made of chickpea flour because of the pronounced aroma and taste of peas. Buckwheat cupcake 7 points is also not recommended by experts because of the specific aroma and taste of buckwheat, undesirable for sweet products. It was found that the most optimal for gluten-free cupcakes is a recipe using corn, rice or amaranth flour containing, mg/100 g: Ca 11,00 5,50 and 817,45 K 80,85 41,8 and 279,40 Mg 16,50 19,25 and 136,40 vitamin P 59,99 53,90 and 30,35, respectively., №373 (2020)

Разработана технология получения СО2экстрактов с повышенным выходом СО2экстрактивных веществ после предварительной обработки зернового и орехового сырья электромагнитным полем низкой частоты (ЭМП НЧ) 28,36 Гц. Растительное сырье семена амаранта, винограда, расторопши пятнистой, ростки пшеницы, арахис, миндаль, ядра фисташковых и ореха грецкого подвергли измельчению в крупку размером 2 3 мм для дальнейшей обработки на вальцевом станке (d 0,2 мм). Измельченное сырье помещали в радиопрозрачный короб и трижды подвергали воздействию ЭМП НЧ по 20 мин с перерывом по 30 мин. Обработанное электромагнитным полем сырье заключили в сетчатую кассету и загрузили внутрь СО2экстрактора, работающего в докритическом режиме при давлении 6,5 МПа и температуре 22С. Продолжительность процесса экстракции сырья, ч: орехового 4,0 зернового 2,5. Установлено увеличение выхода биокомпонентов в экстракт из орехов и зерна, подвергнутых воздействию электромагнитных волн, по сравнению с контрольными образцами без обработки ЭМП НЧ. Выход СО2экстрактивных веществ из сырья до обработки и после обработки ЭМП НЧ составил, : арахис 8,0 и 14,1 орех грецкий 10,2 и 16,3 семена амаранта 4,7 и 5,4 семена винограда 6,0 и 6,5 соответственно. Концентрация фенольных веществ в экстрактах повысилась на 15, витаминов С и Р на 6,2 и 7,0 соответственно. Применение электромагнитного излучения НЧ привело к сокращению продолжительности экстракции из зернового и орехового сырья в 1,2 раза., A technology has been developed for producing CO2 extracts with an increased yield of CO2 extractives after preliminary processing of grain and nut raw materials with a low frequency electromagnetic field (LF EMF) of 28,36 Hz. Vegetable raw materials amaranth seeds, grapes, milk thistle, wheat germ, peanuts, almonds, pistachio kernels and walnuts kernels were crushed into a grain size of 2 3 mm for further processing on a roller machine (d 0,2 mm). The crushed raw material was placed in a radiotransparent box and exposed to LF EMF three times for 20 min with a break of 30 min. The raw material processed by the electromagnetic field was enclosed in a mesh cassette and loaded inside a CO2 extractor operating in a subcritical mode at a pressure of 6,5 MPa and a temperature of 22C. The duration of the extraction process of raw materials, h: nut 4,0 grain 2,5. An increase in the yield of biocomponents in the extract from nuts and grains exposed to electromagnetic waves was established compared with the control samples without processing the LF EMF. The yield of СО2 extractive substances from the raw materials before and after the treatment of LF EMF was, : peanuts 8,0 and 14,1 walnut 10,2 and 16,3 amaranth seeds 4,7 and 5,4 grape seeds 6,0 and 6,5, respectively. The concentration of phenolic substances in the extracts increased by 15, vitamins C and P by 6,2 and 7,0, respectively. The use of electromagnetic radiation of low frequency led to a reduction in the duration of extraction from grain and nut raw materials by 1,2 times., №5-6(371) (2019)

Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flour. Amaranth flour was introduced into the dough in the form of a homogeneous mixture with corn flour or rice flour. It amounted for 5.0% to 25.0% of the total amount of flour. According to the results of studies of organoleptic and physicochemical indicators of the cupcakes quality the authors proposed the optimal combinations of corn flour and amaranth flour; rice flour and amaranth flour. They showed that if the dough base includes corn flour and amaranth flour in the ratio of 10.0–12.5% : 90.0–87.5% or rice flour and amaranth flour in the ratio of 15.0–17.5% : 85.0–82.5% it allows to obtain standard quality cupcakes. Considering these data the authors developed the recipes of semi-finished gluten-free cupcakes with amaranth flour. Calculation of nutritional value of semi-finished gluten-free cupcakes cooked following the developed recipes showed that corn-amaranth and rice-amaranth cupcakes had a better ratio of basic nutrients. They had higher content of easy-to-digest gluten-free proteins (up to 7.9–8.4 g/100 g of semi-finished product) and dietary fibers (up to 1.2–3.4 g/100 g of semi-finished product). They had lower total fat content (4–5 times). Based on the results of the conducted research it is possible to confirm that the use of amaranth flour in the development of semi-finished gluten-free cupcakes can significantly increase the nutritional value of these products and to extend the product range of affordable gluten-free Russian products.

Silage is the main juicy food and a source of vitamins for animals in the winter-stall period. In order to expand the range of forage crops for the production of high – protein silage in the work used non-traditional forage culture amaranth, which is the content of protein balanced by the number of essential amino acids (especially lysine, methionine and tryptophanus), oils, micro – and macro-elements, vitamins and biologically active substances far superior to traditional forage plants, including legumes. Amaranth belongs to the group of plants hard-ensilage because the level of sugar in its green mass does not exceed the minimum required for the silage process, but the use of starter cultures, contributing to the creation of optimal conditions for the normal flow of fermentation processes, can solve this problem. The comparative characteristic of qualitative indicators of a silo from amaranth paniculate and from maize as raw materials of the most widespread for preparation of green forages is carried out in work. It is established that in the phase of milk-wax ripeness of seeds amaranth has the best technological properties for silage harvesting, as the total loss of nutrients in the silage of amaranth in this phase is minimal. The content of "raw" protein, which is an important indicator in the conditions of protein deficiency in traditional fodder crops, in the amaranth silage of paniculata is almost 2 times higher than in the corn silage. Based on the evaluation of the quality of silage on dry matter content, organic acids, crude protein, degree of acidity and organoleptic indicators it can be concluded that the silage of amaranth is more balanced in terms of key indicators of quality compared to corn silage.

Triticale accounts for the biggest share in gross processing and state procurement of grain in Belarussian production of alcohol. The main difficulty in its processing is the formation of viscous technological fluids due to the presence of non-starch polysaccharides in its chemical composition. All measures taken to solve the problem come down to the selection of the efficient enzyme preparations, hydrolyzing grain polymers into low molecular weight compounds, which have the ability to be disposed by the yeast cells and form the ethyl alcohol. But grain own enzymes are not involved. It is possible to solve the problem by means of biological activation, which will activate grain enzyme systems and partially hydrolyze grain polymers into low molecular weight compounds. The article considers general and special technological parameters of six cultivars of triticale selected in the Republic of Belarus: Antos, Kastus, Dubrava, Run, Prometheus, Impulse. The authors determined that the most promising cultivars for bioactivation and food grade ethyl alcohol production are Antos and Dubrava. The authors explored the possibility of using hot soaking of triticale grain for the biological activation. They also showed the advantages of introduction of amaranth green mass in the amount of 8% during hot soaking for the reduction of grain microbiological contamination. They studied the changes in the technological properties of triticale cultivars Antos and Dubrava after the bioactivation with the green mass of amaranth. The authors determined that grain microbiological characteristics improved, the activity of grain enzymes increased, proportion of low molecular weight compounds in the chemical composition increased. They studied the processes taking place during wort and mash production from the bioactivated triticale grain. The authors showed that the processing of bioactivated triticale grain resulted in the production of wort with higher concentration of dry matter which allowed to increase the ethanol content in the mature mash produced from triticale cultivar Antos by 19.5% and from the triticale cultivar Dubrava by 29.3% and reduce the total quantity of the main impurities in distillates.

Исследования проведены в 20112013 годах на полях НИИ ветеринарии Восточной Сибири филиала СФНЦА РАН, расположенных в ИнгодинскоЧитинской лесостепи. Увеличение производства кормов, улучшение их качества и энергонасыщенности главная задача агропромышленного комплекса Забайкальского края. Одним из направлений в решении данной проблемы является возделывание малораспространённых и нетрадиционных однолетних кормовых культур, обладающих высокой кормовой продуктивностью, адаптивностью к природноклиматическим условиям региона. Цель и задачи исследований изучить возможность формирования высокой урожайности и питательной ценности нетрадиционных и малораспространённых кормовых культур (амаранта метельчатого, кормовых бобов), адаптивных к экстремальным условиям Забайкалья. Сорта изучаемых культур в опыте: амарант метельчатый Янтарь, кормовые бобы Сибирские. Дана оценка этим культурам по адаптивности к условиям выращивания и комплексу хозяйственно ценных признаков. Амарант метельчатый и кормовые бобы обладают высоким потенциалом кормовой продуктивности, качеством корма, устойчивостью к засухе (3,23,8 баллов), полеганию (5 баллов), вредителям и поражённостью болезням, обеспечивают урожайность зелёной массы 25,228,4 т/га, сухого вещества 5,75,8 т/га, кормовых единиц 4,4 т/га, обменной энергии 55,956,8 ГДж/га, переваримого протеина 695893 кг/га с содержанием в 1 корм. ед. 158203 г переваримого протеина, формируют семенную продуктивность 0,51,28 т/га. Для обеспечения животноводства Забайкальского края полноценным высокоэнергетическим кормом целесообразно использовать амарант метельчатый и кормовые бобы., The investigation took place in 20112013 at the EastSiberian Research Institute of Veterinary Medicine. Agriculture in the TransBaikal Territory is oriented towards increase in forage production and improvement of fodder quality and energy value. One of the ways to do that is to cultivate rare and unconventional annual forage species having high feed productivity and adaptability to the regional conditions. The goal and objectives of this research were to analyze the productivities and nutritional value of scarlet amaranth and field beans tolerant to the extreme conditions of the TransBaikal Territory. Scarlet amaranth Yantar and field beans Sibirskie performed as the objects of study. The investigation tested their adaptability and economically important traits. Scarlet amaranth and field beans had high forage productivity and quality, resistance to drought, lodging, pests and diseases. These crops could yield 25.228.4 t ha1 of green mass, 5.75.8 t ha1 of dry matter, 4.4 t ha1 of feed units, 55.956.8 GJ ha1 of exchange energy, 695893 kg ha1 of digestible protein and 0.51.28 t ha1 of seeds. One feed unit contained 158203 g of digestible protein. Scarlet amaranth and field beans were shown to be good sources of highenergy and highquality feed for livestock in the TransBaikal Territory., №6(2019) (2019)

В статье представлены результаты изучения особенностей водного режима и водопотребления посевов высокобелковой культуры амаранта по запасам влаги в конкретных почвенно-климатических условиях Чувашской Республики с целью определения возможности возделывания растения в данном регионе. На основании этого в задачу исследований входило определение коэффициентов водопотребления, то есть объемов расхода влаги на единицу биологического и товарного урожая зеленой массы в течение вегетации по периодам роста и развития при различных сроках и способах посева. Результаты исследований показали, что амарант в различные по климатическим условиям годы исследований экономно расходовал имеющиеся запасы влаги за вегетацию, имея коэффициент водопотребления 146-154 единиц, что говорит о высокой засухоустойчивости растения и возможности возделывания в условиях Республики., The article presents the results of studying the main features of the water regime and water consumption of crops of the high-protein culture of amaranth on moisture reserves in specific soil and under the climatic conditions of the Chuvash Republic to determine the possibility of plant cultivation in this region. Based on this, the task of the research was to identify the coefficients of water consumption, that is, the volume of the moisture consumption per unit of the biological and commercial yield of green mass during the growing season by periods of growth and development at various periods and methods of sowing. The results of studies showed that during the growing season in different years amaranth has economically consumed available moisture reserves regarding climatic conditions with water consumption ratio of 146-154 units, which indicates high drought resistance of the plant and enables its cultivation in the Republic., №10(76) (2018)

В статье на основе проведённых исследований и обзора литературы рассматриваются вопросы восстановления положительного баланса гумуса на лугово-каштановых почвах тяжёлого механического состава путем посева сидератов, мощный загущенный покров которых подавляет рост и развитие проростков сорных растений, влияет на плодородие почвы и на продуктивность последующих культур в звеньях севооборота, а также рассматриваются вопросы формирования и накопление корневой массы основными культурами в условиях орошения Терско – Сулакской подпровинции. Зеленая масса после запашки в пожнивной период полностью минерализуется, до посева основных культур в результате чего повышается плодородия почвы., The article examines the issues of restoring the positive balance of humus in meadow chestnut soils with heavy mechanical composition by sowing sowings, the thick thickened cover of which suppresses the growth and development of weed seedlings, affects the fertility of the soil and the productivity of subsequent crops in the links crop rotation, as well as the formation and accumulation of the root mass of the main crops under irrigation conditions of the Tersko - Sulak subzone. The green mass after the smell during the post-harvest period is completely mineralized, before the sowing of the main crops, as a result of which the soil fertility rises., №3 (2018)

В полевых исследованиях установлено, что одновидовые посевы сельскохозяйственных культур обладают высокой продуктивностью, но отличаются низкой адаптационной способностью, в связи с этим их урожайность в сухостепной зоне Поволжья зависит от погодных условий. Внедрение в севообороты смешанных посевов полевых культур позволяет повысить адаптационную способность агроценозов и увеличить продуктивность 1 га. Экспериментальная часть исследований проводилась в 2015–2017 годы в условиях Саратовского Правобережья. В полевом опыте изучались двухкомпонентные агроценозы: овёс в чистом виде, овёс с викой яровой, овёс с редькой масличной, овёс с донником белым однолетним, овёс с амарантом. В результате проведённых полевых опытов установлено, что по урожайности зелёной массы и её качеству традиционные смешанные кормовые агроценозы овса с викой уступали смешанным посевам овса с редькой масличной, донником белым однолетним и амарантом. Наивысшая урожайность зелёной массы получена при посеве овса с редькой масличной при нормах высева 3,0 и 1,2 млн шт. всхожих семян соответственно — 29,7 т/га. Максимальный выход кормовых единиц обеспечили агроценозы овса с редькой масличной при нормах высева соответственно 3,5 и 1,0 млн и овса с донником белым однолетним при нормах высева соответственно 3,0 и 1,0 шт. всхожих семян на 1 га — 4,69 и 4,57 т/га. Наилучшая обеспеченность переваримым протеином зелёной массы получена при выращивании смешанных посевов овса с амарантом при нормах высева 2,5 и 1,5 млн шт. всхожих семян на 1 га соответственно — 169 г на 1 корм. ед., Field trials reported high productivity and also low adaptability of single-crop sowing. The latter makes productivity highly dependent on weather conditions. Cultivation of field crops as grass mixtures increases agrocenosis adaptability and productivity from 1 ha. Field trial took place in 2015–2017 in Saratov. Two-component grass mixtures performed as the objects of study: oats monoculture, oats and spring vetch, oats and oil radish, oats and white melilot, oats and amaranth. Mixtures of oats with oil radish, white melilot and amaranth exceeded conventional combination of oats and vetch in green mass productivity and quality. The highest yield of green mass happened in oats-oil radish mixture when seeding 3.0 and 1.2 million germinated seeds per 1 ha, respectively — 29.7 t ha-1. Mixtures of oats and oil radish (seeding rate of 3.5 and 1.0 million seeds) and oats with white melilot (seeding rate of 3.0 and 1.0 million seeds) provided the maximal yield of feed units — 4.69 and 4.57 t ha-1. The best content of digestible protein in green mass occured when cultivating oats with amaranth under the seeding rate of 2.5 and 1.5 million germinated seeds per 1 ha, respectively — 169 g per 1 feed unit., №3(2018) (2018)

Samples of oils from seeds of wild-growing plants (Elaeagnus angustifoli, Xanthium strumarium, Nelumbo nucifera) and cultivated plants (Sorghum bicolor (L.) Moench, Volzhskoye 51 and Amaranthus cruentus sort Kharkiv 1) in the Astrakhan region, were obtained using supercritical fluid extraction with carbon dioxide in the presence of ethanol as co-solvent. The fatty acid composition of lipid fractions of plant seeds is determined by gas chromatography after conversion to methyl esters of the corresponding fatty acids. The main component of Elaeagnus angustifolia, Xanthium strumarium, Nelumbo nucifera, Amaranthus cruentus and Sorghum bicolor (L.) seed oil is linoleic acid. In addition to it, decadieneal (3.4%), linoleic acid propyl ester (5.7%), 2.5-pentadecadiene-1-ol (0.7%), and 9-oxononanoic acid (1.5%), related to oxygenated acids, were identified. The highest ratio of unsaturated fatty acids to saturated (8.06: 1) is characteristic of the seeds of Elaeagnus angustifoli. A distinctive feature of Amaranthus cruentus seed oil is a high squalene content (6.9%). Peculiarities of the component composition of the oil of the narrow-leaved loch seed are probably due to the soil-climatic conditions of growth and the allelopathic influence of biocenoses., Методом сверхкритической флюидной (СКФ) экстракции диоксидом углерода в присутствии сорастворителя этанола получены образцы масел семян дикорастущих растений (Elaeagnus angustifoliа, Xanthium strumarium, Nelumbo nucifera) и культивируемых растений (Sorghum bicolor (L.) Moench, сорт Волжское 51 и Amaranthus cruentus, сорт Харьковский 1) в Астраханской области. Жирнокислотный состав липидных фракций семян растений определен методом газовой хроматографии после превращения в метиловые эфиры соответствующих жирных кислот. Основным компонентом масла семян Elaeagnus angustifolia, Xanthium strumarium, Nelumbo nucifera, Amaranthus cruentus и Sorghum bicolor (L.) является линолевая кислота. Помимо нее в масле семян дурнишника обыкновенного были идентифицированы декадиеналь (3.4%), пропиловый эфир линолевой кислоты (5.7%), 2,5-пентадекадиен-1-ол (0.7%), а также 9-оксононановая кислота (1.5%), относящаяся к оксигенированным кислотам. Наибольшее соотношение ненасыщенных жирных кислот к насыщенным (8.06 : 1) характерно для семян Elaeagnus angustifoliа. Отличительной особенностью масла семян амаранта является высокое содержание сквалена (6.9%). Особенности компонентного состава масла семян лоха узколистного, вероятно, обусловлены почвенно-климатическими условиями произрастания и аллелопатическим влиянием биоценозов.

В статье на основе анализа литературных данных и проведенных исследований рассматривается проблема сохранения и поддержания на должном уровне запасов гумуса в почвах, эффективность видов удобрений в регуляции агрофизических свойств почв таких, как плотность и пористость почвы как важные критерия определяющие плодородие почвы, а также путем применении сидератов создать такую почвенную среду, которая бы улучшала жизнедеятельность почвенных микроорганизмов, повышала влагоёмкость, водопроницаемость, улучшала структуру почвы и надежно защищала её от водной и ветровой эрозии, In article on the basis of the analysis of literature data and the conducted research deals with the problem of preservation and maintenance of stocks of humus in the soil, the efficiency of fertilisers in regulation of agro-physical soil properties such as moisture content, density and soil porosity as an important criterion for determining the fertility of the soil and by the use of green manure to create a soil environment that would improve the livelihoods of soil microorganisms, increases water-holding capacity, water penetration, improve soil structure and protect it from water and wind erosion, №1 (2018)

To obtain functional dairy products is an important issue to improve the diet of the population. This article is devoted to development of yoghurt with transglutaminase enzyme. Transglutaminase (EC 2.3.2.13) performs cross-linking of proteins, strengthening the structure of the product. The concentration of transglutaminase used was 4 U/g of protein (0.1 %). Amaranth extract prepared from amaranth flour weighed in 5 % concentration per fermented samples volume was used as a vegetable additive to get yogurt. Yogurt was prepared a thermostately method. Milk was warmed up to 37 °C, amaranth extract and a transglutaminase was added. Study of samples of different compoundings is carried out. 1 – yogurt with amaranth extract (200 ml of milk + 100 ml of amaranth extract), 2 – the yogurt with amaranth extract prepared with adding of a transglutaminase (200 ml of milk + 100 ml of amaranth extract + 0.3 g of a transglutaminase) and a control sample (300 ml of milk). Amaranth is composed of a variety of nutrients, valuable proteins, vitamins, squalene with antitumor activity. Influence of used additives on the fermented product structure and organoleptic properties was investigated. Results showed that durability of amaranth yogurt of high strength control for 6%, and durability of amaranth yogurt from the transglutaminase is 18% higher, than durability of the control. It was found consistence, viscosity and organoleptic properties had been improved.

Изучена динамика изменения удельной активности и множественных форм кислых фосфатаз семян амаранта, полученных в разные вегетационные периоды. Установлено, что максимальная активность фермента наблюдалась в 2014 году, когда погодные условия региона соответствовали среднемноголетним значениям. При проращивании семян амаранта в растворе сульфата цинка (С = 56 мг/л) на ранней стадии онтогенеза наблюдается значительное падение удельной активности фермента, что свидетельствует о высокой токсичности соли в данной концентрации. Выявлены множественные формы кислых фосфатаз проростков амаранта (Rf=0,48 и Rf=0,75), адаптивные к действию сульфата цинка.