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The relevance of the study is due to the need to improve the technology for processing peas and beans of domestic selection into plant-based drinks and their use in technologies for alternative products of complex raw materials for healthy, functional and specialized nutrition of various population groups. The purpose of the work is to study the influence of the developed technological modes of bioactivation on the nutritional and biological value, functional and technological properties of the protein-carbohydrate complex of pea and bean grains. The work examines the results of studies of changes occurring in pea grains bred at the Bashkir Research Institute of Agriculture and beans bred at the Omsk State Agrarian University during their bioactivation using the Smart Sprouter "Rosinka" installation, in particular the biochemical composition and inhibitory activity of grain of the studied varieties, a protein complex and amino acid composition, protein digestibility in vitro, functional and technological properties of the protein-carbohydrate complex of grain. The research has been carried out using generally accepted, modern instrumental methods for analyzing the properties of raw materials and finished products. It has been established that the use of the developed technological parameters of bioactivation leads to modification of the functional and technological properties of the structure-forming nutrients of grain, intensive accumulation of all amino acids, with the exception of threonine, make it possible to increase the protein content in pea grain by 15.32 % and beans by 14.96 %, relative to the initial values increase the degree of compliance of pea and bean grain protein with the FAO/WHO reference protein by 4.48 and 17.53 %, reduce the activity of grain protease inhibitors by 19.76 and 26.12 %, increase the digestibility of grain protein by 7.77 and 5.85 %. The research results prove the feasibility of using bioactivated pea and bean grains for the production of alternative products with a complex raw material composition, including plant-based drinks and products in the "dairy alternatives" segment.

The use of non-traditional types of raw materials in the production of flour confectionery products makes it possible to increase the nutritional value of products and enrich them with useful nutrients (proteins, dietary fiber, vitamins, and minerals). During the study, organoleptic, chemical, microbiological, and biochemical methods of analysis of raw materials, semi-finished products and products were used to determine the chemical composition and calculate the nutritional value of the proposed cupcakes. Partial replacement of premium-grade wheat flour in the recipe for the Stolichny cake with stone fruit flour (pomegranate and apricot kernels) and whole-grain wallpaper wheat flour, as well as the introduction of highly sugared molasses, sunflower oil with the addition of olive oil, contribute to the improvement organoleptic and physicochemical characteristics of products, increase their functionality and do not lead to a deterioration in microbiological characteristics. Consumption of 100 g of developed fortified products ensures the degree of satisfaction of the daily requirement for protein by 19 %, fat – 8, carbohydrates – 14, dietary fiber – 28, minerals – 6–30, vitamins – 6–39 %. The results of the study will contribute to expanding the range of enriched muffins with increased nutritional value using traditional and non-traditional raw materials that ensure food safety and resource conservation.

Glaze, giving confectionery products an aesthetically attractive appearance, provides the possibility of prolonging their shelf life. The main raw components of the glaze are sugar and fat, which determines its high caloric content. Modern trends dictate the need to create confectionery products enriched with essential nutrients found in vegetables, berries and fruits. The introduction of finely ground additives in the form of fruit and vegetable powder into the glaze formulation may entail changes in the rheological and crystallization properties of the glaze. The aim of the research is to develop technological methods of fruit and vegetable confectionery glaze production with increased content of dietary fibers and reduced amount of added sugar, as well as to establish requirements for fruit and vegetable powders as raw materials used in the production of confectionery glaze. The objects of the research were industrial samples of fruit and vegetable powders from raspberry, apple, carrot and beet, as well as samples of confectionery glaze produced in laboratory conditions. Common and special research methods were used in the work. The technological acceptability of using fruit and vegetable powders in the production of confectionery glaze according to their physical and chemical parameters has been determined. The yield stress of the glaze increased as the content of fruit and vegetable powder increased from 3 to 15% to varying degrees depending on its fat-absorbing capacity. The crystallization characteristic of the glaze changed: the solidification temperature decreased by 1-2 °C, the crystallization duration increased by 27-40% compared to the control sample. The nomenclature is substantiated and numerical values of quality criteria of fruit and vegetable powders to ensure technological properties of glaze are given. The influence of step-by-step introduction of surfactants on the value of yield stress of confectionery glazes with fruit and vegetable powders is shown. The technology of fruit and vegetable confectionery glaze with a high content of dietary fiber (9 g/100 g) and with a reduced amount of added sugar has been developed.

Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin. Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g. The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.

The purpose of this study was to investigate the influence of climatic conditions of the research years on changes in productivity and environmental plasticity and stability of edible bean cultivars. Furthermore, the study investigated the nitrogen-fixing potential of edible bean cultivars for the biologisation of agriculture. The study was conducted in the conditions of the educational and production department of the Uman National University of Horticulture during 2020-2022, using nine cultivars of edible beans. Standard methods of statistical analysis were used to study the parameters of adaptive variability. As a result of the comparative study, the characteristics of various parameters of the adaptive potential of edible bean cultivars were established by the following traits: the onset of the technical ripeness phase: Bianco and Extra Grano Violetto – 78 days. The cultivars Windsor Broad (16.42 t/ha), Bianco (13.73 t/ha), and Svitiaz (11.51 t/ha) stood out in terms of yield and adaptability in the technical ripeness phase, the cultivars Bacchus (1.92 t/ha) and Svitiaz (1.90 t/ha) – in terms of yield and adaptability in the biological ripeness phase; cultivars with high protein content in immature grain: Karmazin (12.77 g/100 g), Windsor Broad (13.51 g/100 g), Bianco (14.30 g/100 g), and Green lowland (14.43 g/100 g); cultivars with high nitrogen-fixing capacity: Ukrainian Sloboda (67.7 kg/ha), Windsor Broad (71.0 kg/ha), and Extra Grano Violetto (75.7 kg/ha). The results of the statistical analysis showed a significant influence of environmental conditions on the formation of productivity indicators of edible bean cultivars and a greater dependence on environmental conditions (CVA = 10.40-82.7%) than on the genetic component (CVG = 5.76-39.7%). The data suggest a tendency for yields to be inversely related to yield stability, with low-yielding cultivars showing stability and high-yielding cultivars showing instability. The presented findings suggest an idea of the change in the productivity parameters of edible beans under contrasting weather conditions, which makes it possible to identify cultivars with high productivity for food purposes and with a higher proportion of high-protein and energy-rich consumer products. Cultivars with increased nitrogen-fixing capacity were identified, which will help reduce the use of synthetic fertilisers

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At present, «Strategy for Improving the Quality of Food Products in the Russian Federation until 2030» is the main document in the field of healthy nutrition. According to it, the main direction in this area is to provide the Russian population with nutritious food products, which will ensure the prevention of nutritional diseases and lead to to increase the life expectancy of the population, as well as improve their quality of life and to stimulate the production of quality products. At the same time, the need to use domestically produced raw materials, as well as functional ingredients from these raw materials in the production of a wide range of products for healthy and preventive nutrition, is clear lystated. The importance of using local plant, fruit and other raw materials, which are a source of many deficient vitamins, minerals, insoluble and soluble dietary fiber, as well as other valuable nutrients should be noted. In addition, local fruit raw materials are climatically adapted to the living conditions of humans in a particular region. In this regard, research aimed at analyzing the nutritional value of common regional fruit raw materials of the Central Chernozem Region (CCHR) and other regions of Russia is necessary. Of particular importance in the study of the nutritional value of berries and fruits as multivitamin crops that have a complex of medicinal and preventive properties. Among them are, undoubtedly, garden strawberries. The goal of the research is to study the consumer qualities and nutritional value of new varieties of garden strawberries. The article presents the results of a comprehensive assessment of the consumer qualities of the berries of seven new, currently zoned varieties of garden strawberries of foreign selection grown in the Tambov region: Aprika, Vivara, Zephyr, Kwiki, Letitia, Lord and Sibilla. The quality of berry raw materials is determined by a combination of organoleptic and physicochemical indicators, nutritional value, as well as safety indicators. The results of organoleptic studies showed that the berries of all studied varieties had excellent taste. At the same time, the berries of the Aprica, Kwiki, Zephyr and Vivara varieties had excellent quality. These fruits are classified as having an excellent quality. The berries of Laetitia, Sibylla and Lord varieties have been classified in the first quality category due to their good quality. Studies of the nutritional value of berries have shown that the berries of the Laetitia variety are leading in terms of ascorbic acid content, and the berries of the Zephyr variety in terms of anthocyanins. In terms of safety indicators, the berries of all studied varieties of garden strawberries meet the requirements of TR CU 021/2011 «On the safety of food products».

This review is devoted to an analysis of the hemp (Cannabis sativa L.) seeds’ nutritional aspects and food production perspectives, that can become a valuable source of multifunctional components for functional food production. Cannabis sativa L. is a multipurpose crop with lowenvironmental impact traditionally cultivated in Western cultures for fiber production. The propagation of synthetic fibers and the production of intoxicating drugs from certain narcotic strains resulted in the banning of its cultivation. Thus, culturing the varieties that are widely known as „industrial hemp“ has only been practiced for the past two decades. Hemp (Cannabis sativa L.) is grown not only for its economic importance but also for the seeds’ nutritional value. Hemp seeds consists of 25–35% lipids with perfectly balanced fatty acids (FAs); 20–25% proteins, which are easy to digest and contain all essential amino acids; 20–30% carbohydrates, mainly dietary fiber; and vitamins and minerals. Besides its nutritional value, hempseed is also rich in antioxidants and bioactive compounds such as bioactive peptides, polyphenols with high free radicals scavenging activity, and cannabinoids. Therefore, this study reviews the scientific knowledge about Cannabis sativa L. seeds and their progressive aspects of cultivation, functional and therapeutic potential, and its use in functional food production.

Microgreens are valued for their freshness and refined taste, and by adherents of a healthy diet – for their saturation with vitamins, trace elements, antioxidants, enzymes and valuable protein. The product enjoys steadily growing demand not only in the production segment (restaurants, cafes, supermarkets), but also in home cultivation – «vegetable garden on the window». Among vegetable crops, vegetable pea micro-greens are very popular, especially varieties with a mustachioed leaf type. It is this product that helps culinary masters to give products bright visual and taste accents. Few people know that among legumes, in addition to vegetable peas, there is an excellent alternative with no less nutritional value. This is a micro-green of vegetable beans. Bean shoots are more fleshy and juicy, crispy, sweet with a nutty taste, and most importantly, absolutely everyone can grow them. Obtaining microgreens from vegetable bean culture is a promising direction, since its nutritional value and biochemical composition are comparable to the microgreens of vegetable peas. The content of the main nutrients on average for the studied varieties of breeding of the Federal State Budgetary Scientific Institution Federal Scientific Vegetable Center (FSBSI FSVC) is: protein – 20-35% (dry weight), ascorbic acid – 0,51 mg/g, carotenoids – 0,48 mg/g, monosaccharide – 1,15%, dry matter – 10,62%. However, vegetable beans have an undeniable advantage in cultivation – it is the possibility of using up to two or three cuts from one crop, due to the ability to form additional shoots when using the method of cutting under the «root». The yield from the container when sowing 100 seeds obtained in two cuts ranged from 320 g to 400 g, depending on the variety and method of cutting. The highest yield was obtained from the cv. Velena, which forms about 200 g of fresh shoots both in the first and second cut. According to the results of our research, it is recommended to use two cuts for the cv. Belorusskie and cv. Russkie chernye, while the cv. Velena is able to give a full-fledged microgreen even with the third cut.

The article investigates the development of functional confectionery products. It seems relevant to use non-traditional recipe components with increased nutritional value. As a basis for the design of such food products, pastille products containing technologically necessary and useful functional components – protein and pectin – are proposed. A promising source for replacing sugar is fructose-glucose syrup. The object of the research is pastille products with increased nutritional value using non-traditional recipe components. Quince was used as a fruit filling for marshmallows. Expanding the range of plant raw materials used in the production of pastille products, it is advisable to use legumes, which supposedly have a high foaming ability due to the presence of a complex of surfactants in their composition. Legumes are characterized by high nutritional value, have a wide distribution area and are included in the diet of the majority of the Russian population. The purpose of the research is to develop a confectionery sugary product with a whipped structure – marshmallows of increased nutritional value using processed legume products – aquafaba, as well as fructose-glucose syrup. In the course of experimental studies conducted at the Department of Public Nutrition and Service of the Kuban State Technical University, the authors substantiated the choice of non-traditional raw materials to be included in the recipe composition and technology for the production of marshmallows with increased nutritional value. Research has been carried out and the process of foaming and foam resistance of dispersed systems based on aquafaba of canned chickpeas has been optimized. The technology and the recipe for marshmallows with increased nutritional density have been developed based on quince puree, aquafaba, canned chickpeas and fructose-glucose syrup. The main consumer properties of the finished product have been studied: organoleptic characteristics, chemical composition, nutritional value, hygienic safety indicators. The conclusions: in the development of confectionery products, an increase in their nutritional value, a reduction in calorie content, and the replacement of sucrose with sweeteners of natural origin have been achieved, which makes it possible to recommend them for inclusion in the diet of people suffering from diabetes.

According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically functional ingredients – dietary fiber, vitamins, minerals, etc. Analysis of the market for functional ingredients indicates the prospects of organizing the production of domestic inulin and other biologically active components from various anatomical parts herbaceous tuberous plant of the Sunflower genus – Jerusalem artichoke, the distinctive features of which are high yield of tubers, unpretentiousness to cultivation conditions, resistance to diseases and pests. The purpose of the research was to develop a technology for the production of inulin and chlorophyll from Jerusalem artichoke tubers and leaves. The work used generally accepted physical and chemical methods for studying plant objects. The results of the research made it possible to establish optimal technological parameters for the process of extracting inulin from Jerusalem artichoke tubers with a 60% aqueous-alcohol solution. The technology has been proposed for the production of inulin from Jerusalem artichoke tubers, based on the fractionation of a mixture of components with different molecular weights, by passing them through polyamide composite membranes of reverse osmosis roll type. It has been established that the molecular weight of inulin isolated from Jerusalem artichoke tubers of the «Interes» variety is 5.84 kDa. It has been revealed that Jerusalem artichoke leaves contain a and b chlorophyll in amounts of 6.98 and 0.74 mg/g of wet matter. Copper chlorophyll derivatives isolated from Jerusalem artichoke leaves are promising not only as food colorings, but also as biologically active substances with a wide spectrum of action. The target products obtained using the proposed technology – inulin and copper derivatives of chlorophylls – can find wide practical application in the food industry and in public catering.

Modern Russians do not receive enough polyunsaturated fatty acids in their diet, as well as more than half the recommended dietary fiber intake. One of the sources of enriching the human diet with these nutrients can be flaxseed flour. The reason for the rare use of flaxseed flour in baking is the change in the taste and aroma of the finished product. Research to determine the method of adding flaxseed flour was carried out in the laboratory of baking and confectionery production of Vyatka State Technical University. Flax flour was added to bread in the form of sourdough mixed with rye flour, dough from flax flour, and dough from a mixture of flax and rye flour, as well as in dry form into the dough. Organoleptic and physico-chemical quality indicators of semi-finished and finished products were studied. Generally accepted research methods were used in the research. As a result, it has been found that flaxseed flour changes the taste and smell of rye bread to the least extent when it is fermented with yeast in a dough. Fermenting flaxseed flour together with rye flour does not result in the loss of flaxseed taste and aroma. It has been proved that preparing dough using flaxseed flour requires more water than preparing sourdough and dough from rye flour. Sourdough with the addition of flaxseed flour gains acidity faster. Bread with the addition of flaxseed flour in the form of dough is practically no different from the control variant. The crumb of such bread has an acidity of 9.0 degrees, moisture content of 49.9% and porosity of 49%. The tasting has shown that bread with the addition of flax dough among the studied samples scored the highest number of points and was as close as possible to the control version.

The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste characteristics of the product and increase the biological value, it was decided to introduce plant raw materials non-traditional for bread. Chia seeds and carrot powder were chosen as additives. The goal of the research was to develop recipes for gluten-free flour mixtures. The research was carried out in several stages: 1. determination of the component composition of the gluten-free mixture recipe and production of prototypes; 2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies of dough and finished products. To carry out the analysis instrumental and visual research methods were used. During the experiment three samples of bread were obtained from different types of gluten-free flour (No. 1 – green buckwheat; No. 2 amaranth flour; No. 3 – gram flour) in combination with rice flour, carrot powder and chia seeds. The control sample was bread made from rice flour, potato and corn starch. The rate of dietary fiber supplementation was calculated on the basis of the recommended daily intake. Thus, 2.8 g of dietary fiber was added with carrots, and 4.4 g of dietary fiber with chia seeds. According to all the studies carried out, sample No. 3 from gram flour turned out to be the best. The research results can be used in the baking industry to expand the range of bakery products. A mixture for making gluten-free bread can be a very useful product, especially for those categories of the population who have a need for such products. Also, given that for the majority of the population bread is a commodity of everyday demand, the production of such mixtures will be in great demand.

As a result of the conducted scientific research, the use of raw materials with low allergenic activity has been justified for the development of a recipe for boiled sausages for feeding children suffering from food intolerance. The experimental work was carried out on the base of KubSAU named after. I.T. Trubilin. According to the research design, biotechnological requirements for the composition and quality of the products have been analyzed, intended for a group of young children. The basic quality requirements are shown to ensure the safety of baby sausages for feeding children from 1.5 years of age: protein content – no less than 12 g, fat – no more than 18 g, salt – no more than 1.5 g and others. The selection and assessment of the quality characteristics of raw materials with low allergenic characteristics, which can be used as part of a new formulation, have been carried out. Based on the data obtained a meat-based product for children over 1.5 years old has been formulated in the form of boiled sausages intended for children with food intolerance. A model of a recipe composition with specified quality characteristics has been developed, including turkey, pork, horse meat, corn flour, goat milk, zucchini, and parsley. Pilot batch of sausages has been developed with subsequent assessment of the nutritional and biological value of the recipe model for feeding children with food intolerance, which shows high characteristics of the new product. The daily satisfaction of young children in basic nutrients has been studied. The developed boiled sausage product meets the requirements for protein (13.23 g) and fat (16.36 g) content.

The article investigates the use of non-traditional ingredients and the use of innovative processing methods in the production of preventive products. The relevance of the research lies in the fact that currently the importance of the treatment of pathological diseases such as iron deficiency anemia, accompanied by a low level of hemoglobin and red blood cells in the circulating blood and is characterized by impaired oxygen transport and the development of hypoxia, is increasing. The article provides an overview of the types of raw materials containing increased amounts of digestible iron, and describes modern technologies for the production of culinary products for people suffering from anemia. The purpose of the research is to expand the range of specialized culinary products – homogeneous products made from raw meat that meet the concept of healthy nutrition. The main tasks include justification of the choice of recipe ingredients, innovative technology for the preparation of liver pate with high biological and nutritional value, developing a recipe and studying consumer properties and safety indicators. The object of the research is beef liver pate with pine nuts, obtained using innovative sous vide technology. Experimental studies have been carried out at the Department of Public Nutrition and Service of Kuban State Technical University on the qualitative characteristics of raw meat and offal (liver), which have the highest content of iron, pine nuts, in order to confirm the prospects of their use for the development of a recipe composition that allows replacing animal fats with vegetable fats, which has a positive effect on the calorie content and chemical composition of a dish. Methods for preparing pates have been analyzed, based on the identified shortcomings, and the authors have proposed temperature-time regimes for low-temperature heat treatment to reduce the loss of nutrients. Organoleptic, microbiological and physical and chemical quality indicators of the developed pate have been determined. Conclusions: to prevent iron deficiency anemia, it is necessary to develop products not only rich in iron, but also with the vitamin, fatty acid (ω-3 and ω-6 acids) and amino acid composition with which iron is better absorbed, to use innovative processing methods to reduce the loss of beneficial substances.

Peas (Pisum sativum L.) are rich in protein, B vitamins, and dietary fiber, represented by hemicellulose and pectins. In terms of amino acids, pea proteins are as close to the reference protein as possible. The limiting amino acids of pea protein are sulfur-containing, i.e., methionine and cysteine. Peas are also rich in lysine, which is the limiting amino acid for wheat flour. Therefore, products of pea processing can expand the range of commercial high-protein foods, including functional bakery products. The research objective was to develop a technology for functional bread from a mix of wholemeal pea flour and wheat gluten. The study featured baking wheat flour, wheat gluten, wholemeal pea flour of San Cipriano and Vega varieties, dough samples, and ready-made bread. The carbohydrate-amylase complex of flour was studied using an Amilotest AT-97 device. The starch content was determined by the polarimetric method. The spectrophotometric method served to test the flower samples for protein while the Kjeldahl method was applied to the bread samples. The rheological properties of the dough were studied on a Reotest 2 viscometer. The sensory evaluation relied on a panel of experts, and the chemical composition was revealed by calculation and analytically. The wholemeal pea flour had a lower starch gel viscosity compared to the wheat flour sample. A greater amount of flour added during kneading increased the viscosity of the resulting dough. The acidity was rather high: 7.2 and 9.4 degrees for San Cipriano and Vega samples, respectively, and so was the autolytic activity (≤ 80 s). These useful qualities made it possible to reduce the technological process by 115 and 145 min. The resulting bread demonstrated good physical, chemical, and sensory indicators. The high-protein raw materials increased the protein content in bread by 41.9–46.4%, compared to the control sample, which equaled 33.1–34.2% of the recommended daily intake per 100 g of bread. The optimal ratio of wholemeal high-protein pea flour and wheat gluten was 20/80 for the San Cipriano samples and 30/70 for the Vega variety.

Pempek is an authentic traditional dish of Indonesian cuisine. As a popular food, it needs to be both tasty and nutritious. Mashed pumpkin can add some health-beneficial properties to the traditional pempek and reduce its carbohydrate content. This research featured pempek made of farmed toman fish (Channa micropeltes), which is an affordable raw material. The research objective was to evaluate the consumer acceptance of the experimental pempek based on its sensory assessment and a folding test. This research also revealed the proximate composition, β-carotene, and amino acids in the pempek samples. The research procedure included the following stages: making pumpkin puree; making pempek by substituting tapioca flour with pumpkin puree (control: 0%, Formulation 1: 10%, Formulation 2: 20%); sensory assessment and folding test; proximate analysis; β-carotene analysis; and amino acid analysis. A greater proportion of pumpkin puree improved the appearance, color, aroma, flavor, and texture values of the experimental sample. Based on the folding test, the elasticity of pempek decreased as the pumpkin share increased. Pumpkin puree improved the quality of pempek in terms of its protein, moisture, ash, carbohydrate, β-carotene, and amino acid composition. Formulation 2 with 20% of tapioca flour substituted with pumpkin puree showed the best results for protein (7.91%) and amino acids (10.27%), as well as the lowest carbohydrate content (26.76%). Mashed pumpkin proved to be an excellent substitute of tapioca flour in the traditional Indonesian pempek fishcake as it improved both its sensory profile and nutritional value.

As a rule, modern confectionery products have added nutritional value, which makes them functional products. As a popular snack, biscuits are a promising object for fortification with functional ingredients. This article introduces a new formulation for biscuits fortified with soy protein. The research featured crushed soy protein obtained using a patented technology (patent No. 2218816). The experimental biscuits included a mix of wheat flour with 2.5–15.0% soy protein. The control sample was represented by commercial biscuits of the Arktika brand. Physicochemical and other quality indicators were determined by standard methods. The isoflavonoid test involved high performance liquid chromatography with methanol:water eluent. The experimental biscuits had a higher nutritional value; the absorption indicator fell from 196 to 172%. The crude gluten content dropped from 30.7 to 28.4%. The optimal content of soy protein in the new formulation was below 7.5% of the total mass of wheat flour. A higher mass fraction brought the absorption index below the standard value (˂ 170%) and spoiled the porosity and brittleness. Compared with the control sample, the nutritional value of the experimental sample improved as follows: protein – by 21.6%, fat – by 14.1%, minerals – by 11.1%, isoflavones – by 140.8% (from 4.83 to 11.63 mg/100 g). Total carbohydrates dropped by 6.5%. The formulation demonstrated good prospects for industrial production. The new biscuits with soy protein can be classified as functional food: compared to the conventional biscuits, the recommended daily intake (100 g) for phosphorus increased from 11.7 to 20.1%, vitamin E – from 12.6 to 18.0%, for isoflavones – from 9.6 to 23.2%.

Purpose. To evaluate the productivity and grain quality of winter triticale varieties grown under different soil and climatic conditions. Methods. The research process involved laboratory, computational and statistical methods, and analysis and synthesis to draw conclusions. Results. HTC (IV–X) was found to vary significantly monthly, annually and in general between the research sites. It was found that the yield of winter triticale varieties in the Forest-Steppe and Polissia zones was 5.3 t/ha. The maximum yield in the Forest-Steppe zone was achieved by the variety ‘MIP Feniks’ (5.9 t/ha), in the Polissia zone by the variety ‘Pamiati Patseky’ (5.8 t/ha). It was found that the protein content of winter triticale varieties for the 2019–2020 research years in the Forest-Steppe zone was on average 12.6% and ranged from 12.2% (‘Liubomyr’) to 13.3% (‘MIP Yatahan’), which according to the classifier corresponded to grain of medium quality and can be used in the confectionery industry. The coefficient of variation (V,%) for this characteristic was 3.5%. In the Polissia zone, the protein content of the varieties averaged 13.6% over the years of research and ranged from 12.9% – medium content (‘MIP Feniks’) to 14.3% – high content (‘MIP Yatahan’). The intrazone variation was low and amounted to 4.0%. Correlation and regression analysis showed that an increase in the active temperature during the vegetation period up to 3203 оС allows an increase in the productivity indicators and in the weight of 1000 grains from 5.6 to 6.1 t/ha and from 46.8 to 53.5 g, respectively; an increase in precipitation during the vegetation period up to 515.1 mm leads to a decrease in the weight of 1000 grains from 45.2 to 38.1 g; with an increase in the amount of active temperatures and precipitation during the vegetation period from 3167.65 to 3202.9 оС and from 413.85 to 515.1 mm, respectively, it is possible to increase the protein content in grain from 12.4 to 13.8%; with an increase in the yield and weight of 1000 grains from 5.8 to 6.1 t/ha and from 51.8 to 53.8 g, the protein content of the grain can be reduced from 13.1 to 12.0%. Conclusions. Different responses of varieties to zonal growing conditions were observed. A positive influence of the rainfall factor during the growing season on the yield of winter triticale in Forest-Steppe and Polissia (r = 0.66 and 0.34 units) and on the increase of the protein content of grain grown in the Polissia zone (r = 0.56) was revealed.

The concept of modern nutrition involves the presence of the maximum amount of nutrients, including vitamins, essential amino acids, carotenoids, natural antioxidants, minerals, phenolic and tannin compounds, organic acids, and dietary fibre, which is why the food industry is interested in developing wholegrain products based on crops such as wheat, rye, barley, triticale, buckwheat, corn, and rice. The purpose of the study is to evaluate wholegrain flour using modern production technologies and control its quality, which will lead to a new level of development in the Ukrainian food industry and ensure increased profitability of the flour milling and baking industries. Methods used in the study: theoretical – analysis, synthesis, comparison and generalisation; experimental – identification and measurement to determine the physicochemical, organic, grinding, flour-milling and baking quality indicators of wholegrain wheat flour. Characterising the experimental data of different types of wholegrain flour, it was established that the content of dry matter, crude protein, crude fat, crude fibre or fibres, mineral content, and easily hydrolysed carbohydrates (starch, hemicellulose) were in the range of 84.7-88.8%, 10.2-16.3%, 0.9-1.7%, 2.3-4.8%, 1.2-3.2%, and 77.5-84.2%, respectively. Indicators such as ash content and flour size directly depended on the grinding scheme and the integrity of all anatomical grain particles. The technology of wholegrain wheat flour production combines the advantages of existing milling methods with minimising the adverse effect on the qualitative and quantitative gluten content, which varied from 21% to 36% in wholegrain flour samples, and the gluten deformation index ranged from 53.8 to 81.7 units. The materials of the study are of practical significance and indicate the need for further research, since when assessing the quality indicators and examining the characteristics of wholegrain wheat flour, attention should be devoted to the further development of optimal technology for the production of bread from this raw material

The chemical composition and agrotechnical characteristics of Jerusalem artichoke (Helianthus tuberosus) determine the wide prospects for its use in various branches of the processing industry, including food biotechnology. The aim of the study was to determine the possibility to use Jerusalem artichoke processed products from various stages of alcohol production in native form without drying in the technology of extruded products and to assess the impact of the raw material selection stage on extrusion modes and quality indicators of the finished product. In the course of the experimental work, Jerusalem artichoke tubers were processed into alcohol, samples of the high-moisture dispersed fraction of Jerusalem artichoke were taken from different stages of the process. These fractions were added in an amount of 15 % without pre-drying into the mixture for extrusion based on rice groats. The obtained extrudates were dried and their structural-mechanical, color characteristics and nutritional value were determined. The control sample was without the addition of Jerusalem artichoke additives. It has been established that during the extrusion of test samples, compared with the control, the expansion index and the number of microfractures significantly decrease. These data show that with the addition of Jerusalem artichoke fractions, the samples become less porous, their crispness decreases. The expansion index of all experimental samples decreased by 42-49 %. The maximum hardness of 22.9 N, which is 56 % higher than the control value, was noted for a sample with a fraction taken after the fermentation stage. The use of food additives of Jerusalem artichoke from the stages of hydromechanical processing and after fermentation, added in the amount of 15 % to the mixture for extrusion, significantly, by 52-61 %, increased the content of dietary fiber. More promising is the use of Jerusalem artichoke as an ingredient after a full cycle of its processing into alcohol, which makes it possible to enrich the product with microbiological protein of alcohol yeast biomass and increase the total protein content.

The article describes the development of priority directions for improving the economic efficiency of poultry farming, as well as a complex of prospective scientifically substantiated measures that ensure dynamic development of the industry in modern conditions. The technology for obtaining chicken meat-bone paste from chicken bones by fine grinding is described in this article. Experimental samples of pate masses were developed with the addition of chicken meat-bone paste from 5 to 25% instead of poultry meat in the recipe. The influence of the degree of addition of chicken meat-bone paste on the chemical composition, functional-technological and structural-mechanical properties of pâté masses was studied. The addition of chicken meat-bone paste to pâté masses leads to an increase in the ash content from 1.3% in the control sample to 2.74% in the sample with 25% meat-bone paste. With an increase in the amount of meat-bone paste, there is a tendency towards a decrease in the fat content, but the product is enriched with minerals, and its energy value increases. The trend of increasing protein content is observed. Thus, the protein content in the control sample was 16.46%, and with the addition of 25% chicken meat-bone paste, it increased to 17.11%. The water-binding capacity (WBC) index in the experimental samples with the addition of meat-bone paste increased by 11.09% compared to the control sample. The addition of chicken meat-bone paste up to 25% leads to a slight decrease in WBC. Increasing the percentage of replacement of poultry meat with chicken meat-bone paste up to 20% leads to an increase in WHC (from 69.6 to 72.6%). It has been found that the maximum values of functional-technological properties of pâté mass are achieved when adding 20% chicken meat-bone paste, further increase in the content of chicken meat-bone paste leads to the appearance of looseness in the pâté mass and a decrease in the yield during thermal processing.

Beans should be studied as an ecological object that can be used to replenish the reserves of nitrogen compounds in the soil and increase its biological activity. The goal was to conduct scientifically based zoning of varieties and assess their adaptive and productive potential in terms of productivity and nitrogen fixation. The study was conducted in the training and production department of the Uman National University of Horticulture during 2020-2022, using six varieties common in production. Standard methods of genetic and statistical analysis were used to investigate the parameters of adaptive variability. The study of phenological changes showed that, depending on the variety, it takes from 54 to 67 days before the onset of technical ripeness, and the variation of this trait is 8%. The shortest period before harvesting green beans was characterised by the varieties Zorenka and Casablanca. The variation of the growing season before the onset of biological ripeness was in the range of 90-108 days (CV=6%). According to the indicator of attachment of the lower bean, suitable varieties for mechanised harvesting were identified – Zorenka and Casablanca. Analysing the parameters of adaptability of the “bean weight” and “yield” indicators, a stable variety was found – Fruidor and highly productive varieties of intensive type Paloma, Laura, Zorenka, and Casablanca. The most productive variety was Zorenkya – 12.7 t/ha, and the least productive – Fruidor – 1.9 t/ha. In terms of seed yield, the varieties Purpurova Koroleva, Zorenka, and Casablanca stood out, the yield of which was at the level of 2.22-2.89 t/ha, which is 30.8- 70.6% more than the standard. Analysing the dependence of the growth and development parameters of green bean plants, it can be seen that these traits depend more on the conditions (CVA, %) in which they were formed than on the genotypic component (CVG, %). The results obtained provide useful information on commercial and seed production, productivity and the nitrogen-fixing ability for introduction into industrial production or further breeding practice and prove that green bean varieties are suitable for both vegetable production and high-quality seeds, as well as for biologisation of production through the use of biologically fixed nitrogen

Studying plants of the wheatgrass genus as a unique and valuable fodder and phytomeliorating perennial arid xerophytic crop is of great interest to plant breeders, geneticists, biologists, ecologists, agriculturists, and forestry experts in southern regions of Russia, the ex-USSR republics, a number of European and Asia Minor countries, the U. S., Canada, and China. Accessions from the VIR collection representing five wheatgrass species were studied for the first time under the harsh conditions of extremely continental climate in the northern region of Central Yakutia. Introducing wheatgrass, widespread in this region, into cultivation, and releasing new cultivars adapted to local conditions are urgent tasks in forage production. Agropyron Gaertn. incorporates polyploid series, which expands the possibilities of using its accessions in hybridization. The aim of this study was to analyze and select promising accessions as sources for further use in breeding practice to develop a new cultivar for hay and pasture purposes, and identify genotypes with the best agronomic characteristics. Results of a three-year (2018–2020) study involving 22 wheatgrass accessions of various ecogeographic origin are presented. The accessions identified over a two-year period for their average yield of green fodder biomass were k-52382 (143.7 g/plant) from Pavlodar Region of Kazakhstan, and the Kazakh cultivar ‘Batyr’ (142.5 g/plant); for the yield of dry fodder biomass, crested wheatgrass k-52382 (on average 65.8 g/plant), k-51330 from Chelyabinsk Province (56.1 g/plant), and cv. ‘Batyr’ (53.2 g/plant); for high seed yield, Siberian wheatgrass accession k-52440 (28.4 g/m2), wild crested wheatgrass k-51330 (25.2 g/m2) and k-52380 (19.4 g/m2), and Kerch wheatgrass k-48705 (17.3 g/m2). Nutrients and energy in the tested accessions were assessed.

The article was devoted to research on the creation of a bread recipe using flaxseed products. In order to increase the nutritional and biological value of dietary bread from rye flour, flax seeds are used, which belong to natural raw materials. Flax seeds are a source of the main functional food ingredients and biologically active substances that have a beneficial effect on the human body. Therefore, the influence of flax seed products on the quality of dough and finished products for obtaining loaves with high nutritional value was investigated. To increase the nutritional and biological value of the loaves, a whole-grain mixture of flax seeds was added in a dosage of 5-20% and 0.3-0.5% dietary fiber from rice husks and a starter culture with the addition of an infusion of flax seeds instead of pressed yeast. As a result of the conducted studies, the optimal option was chosen for the production of dietary snacks with the addition of 10% whole-grain mixture of flaxseed and 0.5% dietary fiber. The content of nutrients in the resulting product has increased, increasing the nutritional and biological value of the loaves. The developed products had high nutritional value and good quality, which allows them to be used in dietary nutrition.

Currently, due to lifestyle changes, ready-made snacks are a popular and in-demand food product. The use of a large number of snacks leads to the development of a number of negative changes in human health. According to WHO, diseases of the gastrointestinal tract are among the five most common diseases in the world. Most often these diseases affect children, preschool, school age and students. The reason for this may be, first of all, the uncontrolled use of «dry rations», that is, various types of snacks. But snacks can serve as a technological basis for designing innovative food products with excellent consumer characteristics (organoleptic and physico-chemical properties). Therefore, replacing the harmful component of snacks with balanced raw materials, a useful product is obtained. The article describes the technology of nachos obtained by changing the component of the recipe, and with the addition of unconventional raw materials. When preparing nachos, cottage cheese was used to increase its nutritional value. To check the quality indicators of raw materials and finished products, standard visual-sensory and laboratory research methods were used, the results of the studies were described in detail and recorded. To date, the most common fast food product as an alternative to chips has been offered Mexican nachos. Non-traditional raw materials and natural additives were included in the nachos recipe. As an unconventional raw material, cottage cheese was chosen as the main component according to the recipe. Cottage cheese, fat content 4.1%, was obtained from natural cow's milk by fermentation by thermophilic bacteria. The article presents a balanced nachos recipe. According to the calculated recipe, the nachos product was prepared. The organoleptic and qualitative indicators of raw materials and finished products are determined. According to the results of the studies, the lead content in nachos was 0.019 mg/kg, cadmium-0.003 mg/kg, manganese-0.051 mg/kg and iron-0.038 mg/kg. The results obtained comply with the requirements of regulatory documentation. At the same time, the protein content in the finished product was 9.6 g, fat 5 g, carbohydrates 40.9 g, total energy value-249.67 kcal. The results of the study actually showed that there are grounds to recommend nachos on the market as alternates for fast food products.

Currently there is an acute shortage of fibres and proteins in the human diet, resulting in various diseases. The modern market needs a product capable of diversifying the range in the sector of functional, dietary flour confectionery. To this end, the article shows one of the ways to improve the macronutrient composition of waffles, especially with regard to the protein-carbohydrate component of the product. Laboratory analysis showed that the introduction of pea protein, chicory root syrup and apple fiber into the composition of flour and confectionery increased protein content by 3.3% in wafers made of rice flour only and by 5.6% in waffles made of a mixture of whole grains and rice flour. The amount of sucrose decreased in «Rice» waffles by 2.6% and by 2.3% in «Wheat-rice» waffles, and the amount of fiber on average is 3-4 times more, compared to the control sample. In comparison with the control sample, increased the average number of essential amino acids such as: lysine – in 1.5 times; phenylalanine – in 1.25 times; leucine and isoleucine – in 0.8 times; methionine – in 1.5 times, threonine – in 3 times. Thus, the study resulted in the development of dietary plant based soft waffles with improved macronutrient composition, able to expand the range of functional products and can be recommended for dietary nutrition.

Fermented foods have a longer shelf life and higher nutritional value. Sauerkraut products depend on the quality of the raw material. Not every cabbage variety is suitable for processing. The present research objective was to test several cabbage hybrids for natural fermentation, microbiological parameters, and native sugar content after four months of storage. The study featured twelve new-generation white cabbage hybrids of Russian selection and sauerkraut foods. The experimental batches were stored for four months at –1–0°C. Fermentation occurred at 21°C and final pH ≤ 3.6. The sugar content and titratable acidity were measured by standard methods. The method of limiting dilutions was applied to determine the microbial count. The microbiological seeding process followed standard procedures. The highest content of total sugars before fermentation belonged to the late-ripening hybrids Prestizh F1 (5.92%), Gertsoginya F1 (5.82%), and Idillia F1 (5.28%), as well as to the late-ripening Atlant F1 (5.49%). The greatest sugar content was registered in Prestizh F1 (4.78%), Kontinent F1 (4.30%), and Gertsoginya F1 (4.07%). The mass fraction of titratable acids in terms of lactic acid averaged 1.04% for all the samples. The difference in the chemical composition depended on the hybrid and microbial count during fermentation. The lactic acid bacteria content was as high as 8.17×107 CFU/cm3 in Severyanka F1. All the samples were resistant to undesirable microflora, i.e., yeasts and molds. All the cabbage hybrids were suitable for fermentation even after four months of storage. Their own lactic microflora was sufficient for fermentation and traditional sensory properties.

The article presents the results of the economic and bioenergetic assessment of winter barley cultivation methods for harvesting bulky fodder. In a short-term experiment the effect of five levels of mineral nutrition on two methods of tillage in the crop rotation link soybean – winter barley, on fused leached chernozems of the southern foothill zone of Adygea has been studied. Differentdepth methods of tillage have been used for 20–22 cm (plowing) and 12–16 cm (surface tillage). As a background on the variants, the main fertilizer ammophos and ammonium nitrate have been used as top dressings (N30; N45; N60). It has been revealed that the use of surface treatment reduces the yield of winter barley green mass by 21-41%. The average yield varied from 8.8 for surface tillage to 12.8 t/ha for plowing. The highest level of productivity is 19.2 for plowing and 12.0 t/ha for surface treatment. It has been revealed that the green mass of the studied varieties of winter barley in 1 kg of natural feed contains, on average, from 0.42 to 0.605 EFU (energy feed units). Analysis of the nutritional value of the obtained green mass has shown: in 1 kg of dry matter of feed for plowing: crude protein 10.1%, exchange energy 11.72 MJ, feed units (Ke) 1.12; for surface treatment – 8.8%, 11.72 MJ, 1.13 (Ke). The highest yield has been formed according to the cultivation method, with the introduction of 60 kg of a.i. N by background (N24 P104) – by plowing. The most profitable plowing option is: Background + N60 (Romans variety), with a yield of 19.2 t / ha, the profit from the sale is 10603.8 thousand rubles, the profitability level is 58.3%. Bioenergetic assessment of cultivation methods has shown that for each unit of energy invested in the production of winter barley green mass, on the best options, from 2.75 to 2.92 units of energy have been obtained.

The paper examines the problem of falsification of edible fish products, which concerns producers and consumers worldwide. Food products are most often falsified by imparting them some of the most typical features, for example appearance, upon the overall worsening or losing the other most significant properties of nutritional value, including safety. Market analysis shows that there is a tendency of replacing natural roe with imitated roe by its selling in metal and glass jars with indication of the address of the Far Eastern producer. It has been established that the protein content is not higher than one percent upon imitated roe production using modern technologies. To establish product authenticity, a methodology for measuring the protein mass fraction in grained salmonid roe by the Kjeldahl method was developed. The metrological characteristic of the developed methodology in three concentration ranges is presented. The used values can serve for identification of claimed properties with the specified indicators of accuracy, trueness, repeatability and reproducibility. In addition to the methodology, product organoleptic indicators are proposed, including assessment of appearance, consistency, taste, odor, as well as specific features of the cooking test that can serve as distinctive features and are taken into consideration in identification of grained salmonid roe.

Nutritional and biological value and the dietary lipid indices are determined for 2 recipes of pate canned food from japanese sardine Sardinops melanostictus (sardine-iwashi). The first recipe uses the fish and vegetable raw materials, but the second one includes additionally vegetable oil used for sautéing of the vegetables. The content of proteins in both products was 13.7–15.5 %, fat content — 14.3–17.4 %, carbohydrates — 4.6–4.8 %. The proteins were completed and balanced in terms of amino acid composition. The lipids were represented mainly by triacylglycerides, the portion of phospholipids was 6.0–6.4 %. Among fatty acids of the lipids, the most numerous group was PUFAs (38.8 % of the total amount of fatty acids for the 1st recipe, 41.3 % — for the 2nd recipe). The PUFAs amount in 100 g of canned food was 5.86 and 7.05 g, respectively. The content of omega-3 and omega-6 PUFA was 25.2 % and 9.9 % of the total number of fatty acids for the 1st recipe and 18.6 % and 20.5 % for the 2nd recipe. Among PUFAs, eicosapentaenoic acid (20:5 n-3) dominated in the pate of the 1st recipe (14.2 %) but linoleic acid (18:2 n-6) dominated for the 2nd one (19.6 %). The sum of eicosapentaenoic and docosahexaenoic acids was 19.0 % of total fatty acids or 3.14 g/100 g of the pate for the 1st recipe but 14.1 % or 2.40 g/100 g for the 2nd recipe. The dietary indices (or health lipid indices) were determined as the ratio of certain saturated and unsaturated fatty acids in the product. The indices of atherogenic- ity and thrombogenicity were 0.59 and 0.24 for the 1st recipe and 0.41 and 0.24 for the 2nd recipe, respectively. The hypocholesterolemic index was evaluated as 2.26 and 3.49 for the 1st and 2nd recipes, respectively. Low values of atherogenicity and thrombogenicity and high value of hypocholesterolemic index provide positive effect of the lipid profile on cholesterol metabolism and rate of thrombosis in the human blood vessels.

Cedar-pine nut kernels are tasty and nutritious, which makes them a popular raw material. This research featured the effect of mechano-acoustic treatment on the quality of a novel semi-finished product from Pinus sibirica kernels. The production technology included the following stages. A mix of kernels and water underwent mechano-acoustic treatment (100–500 W/kg) at 63–67°C for 20 min. After that, the mix was packaged, cooled, and stored in plastic jars at 2–6 and –18–22°C. The study relied on conventional and standard research methods. The resulting light-cream homogeneous mass had a characteristic aroma and taste of cedar-pine nuts. Its nutrient composition was close to the original raw material: protein – 7.4%, fat – 22.6%, sugar – 1.4%, fiber – 1.4%, ash – 1.03%. However, the quantity of mesophilic aerobic and facultative anaerobic microorganisms decreased by three orders of magnitude and that of yeast decreased by six times. In addition, the semi-finished product contained no non-spore-forming Escherichia coli. A set of sensory, physico-chemical, and microbiological tests revealed the shelf life of 14 days at 2–6°C and 24 months at –18–22°C. The mechano-acoustic homogenizer made it possible to obtain a high-quality semi-finished product from Pinus sibirica nut kernels with a simple production technology, long shelf life, and great commercial potential.

Protein deficiency in human and animal diet demands novel protein components, e.g., various leguminous concentrates. This article compares the quality indicators of food and feed protein concentrates obtained by biotechnological and biosynthetic methods from pea and chickpea flour. The research featured pea and chickpea protein concentrates; enzyme preparations Shearzym 500 L, Viscoferm L, Fungamyl 800 L, and Alcalase 2.4 L (Denmark); Saccharomyces and Geotrichum micromycetes yeasts. The protein concentrates were obtained from pea and chickpea flour using a new technology developed by the authors. The properties of the protein concentrates were studied by chemical, physicochemical, biochemical, and microbiological research methods. The research resulted in new protein concentrates for human diet and microbial-vegetable feed concentrates. The protein content was 83.22 ± 0.35% on dry basis in the chickpea protein concentrate and 71.78 ± 0.35% on dry basis in the pea concentrate. The indicator of biological value, adjusted for protein digestibility, was 96% for the pea protein concentrate and 76% for the chickpea protein concentrate. The resulting protein concentrates differed in the content of essential amino acids, copper, cobalt, manganese, and nickel, as well as in phenolic acids and their derivatives. The chickpea concentrate had a greater foaming capacity and lower foam stability, which correlated with a greater content of phenolic acids, their derivatives, parallel β-structures, and antiparallel protein 310-helices. Both the concentrates had the same results in assimilating whey carbohydrates by the consortium of Saccharomyces and G. micromycete. Both types of the dry feed biomass contained 61.68–64.10% protein on dry basis, while the biomasses with culture liquid contained 47.15–51.09% protein on dry basis. The biologically complete feed concentrates differed in the mass fraction of fat, soluble and insoluble fibers, minerals, and fatty acids. The amounts of phenolic acids and their derivatives (mg/g of protein) in the raw materials and the concentrates correlated with the optical density of their aqueous solutions at D590 nm and the color of the preparations (R = 0.895). The new pea and chickpea flour protein concentrates can be recommended as human food components, while the microbial-vegetable concentrates from pea and chickpea serum can improve the quality of raw materials of animal origin in animal feed.

Сurrently, a large number of publications and studies are aimed at the development of functional, enriched and biologically active food products. Rational use of grain resources is the basis for the development of all branches of agriculture and many branches of the agro-industrial complex. The paper studies the technological properties of oat and buckwheat grains as raw materials for the production of biologically active products. Grain of oats and buckwheat has high values of seed properties – germination energy (80 ± 5) %, (70 ± 5) % and germination (86 ± 6) %, (64 ± 4) %, respectively, and can be used in the technology of obtaining biologically active plant raw materials. Analytical dependences of changes in the physico-chemical properties of oat and buckwheat grains during germination have been obtained, which make it possible to predict changes occurring with grain in the range from 1 h to 35 h of germination. The results obtained indicate the prospects of using oat and buckwheat grains for the production of biologically active raw materials, and commercialization of the results obtained on an industrial scale.

The study of biochemical quality indicators of 26 new potato hybrids was carried out in order to determine the ones mostly suitable for processing into starch and potato products and for use as table variety. An express method was used to determine dry matter (DM), Evers method was used to determine the total starch content of tubers, the polarimetric method and a glucometer test were used to determine reducing sugars, glycoalkaloids and inorganic phosphorus were determined by spectrophotometric method. There have been selected 5 hybrids suitable for industrial processing and as a source material for breeding. One potato hybrid with 25,06 % content of DM, more than 18,22 % of starch met the requirements for potatoes used for processing into starch and starch products; another potato hybrid can be recommended for the production of fried potato products according to the parameters: DM – 22.40 % starch – 16.18 %, reducing sugars – 0.23 %, glycoalkaloids – 62,0 mg/kg. Three of the studied hybrids with the content of DM of more than 22 %, starch not less than 16%, reducing sugars 0.2-0.4 % and glycoalkaloids 60-126 mg / kg may be used for the production of other types of potato products. The rest of the hybrids can only be recommended for use as table potatoes. The relationship between indicators affecting the quality of potato products has been revealed. Correlations were established between the mass fractions of: dry matter and starch in the tuber (r = 0.98) – high correlation; reducing sugars and glycoalkaloids (r = 0.68); tuber dry matter and glycoalkaloids (r = 0.59); dry matter and glucose (r = -0.61); starch and glucose (r = -0.58) – average correlations. It has been established that the mass fraction of reducing sugars and the direction of rotation of the plane of polarization of light by sugars change non-linearly under different temperature conditions of sample storage.

Oat biscuits are popular among the population of various age groups. They have good organoleptic properties, but at the same time, high sugar content with low protein and biologically active nutrients. The disadvantage of oat biscuits as well as wheat flour cookies, is the imbalance in micronutrient composition against the background of high energy value and sugar content. The authors substantiated the recipe for oat biscuits enriched with Jerusalem artichoke processed products – puree and syrup, taking into account the requirements of “healthy eating”. Jerusalem artichoke is a valuable source of complex carbohydrates, vitamins, minerals; it is widely used in the nutrition of patients with diabetes mellitus, for the correction of metabolic disorders, in the production of functional and specialized food products. The optimization of the recipe for oat biscuits has been carried out using the generalized desirability function. When developing new recipes for food products, organoleptic properties and quality indicators of model samples have been taken into account. The solution of the problem of mathematical programming was carried out in MathCAD v.15. Statistica v.10 was used for regression analysis. For the first time, regression equations have been obtained that describe the dependence of organoleptic indicators and swelling of oatmeal cookies with Jerusalem artichoke on the mass fraction of prescription components. The recipe for oat biscuits for specialized purposes has been determined, providing optimal quality characteristics of the finished product, consisting of (wt %): oat flakes – 55, Jerusalem artichoke (puree) – 20, Jerusalem artichoke syrup – 6, mineral water – 10, dry whey – 9. The proposed approach is effective in modeling recipes for flour confectionery products, including functional and specialized purposes, and is a methodological basis for finding new technological solutions in the food industry and public catering.

The concept of adequate nutrition envisages the compliance of a diet or a multicomponent product with multiple specific criteria, including the balance of proteins, fats and carbohydrates (P: F: C), biological value of protein, the presence of necessary vitamins and minerals in the composition and so on. Adherence to the theory of adequate nutrition is a multicriterion task, which solution in the full measure is not considered possible. The paper examines specific indicators and makes an attempt to construct multicomponent groats that meet two main criteria — protein completeness and balance (P: C). The value of the criteria is based on the recommendations of the Federal Hygienic and Epidemiological Center of the RF. Complete protein corresponds to the minimal essential amino acid (EAA) score not lower than one. The B: C ratio, in general, depends on a human gender, age and physical load. The B: C was taken as averaged for men of different ages and different physical loads. In this study, traditional groats (fine-ground barley, rice, maize, millet), groats from grains of leguminous crops (chickpea, lentil, kidney bean, pea) and oil seeds (flax, hemp) were examined as ingredients. Using the computational method and data on the nutritional value of food products from several databases, the authors developed recipes of two- and threecomponent groats that meet the indicated criteria. The proportion of leguminous and oil crops in the obtained mixtures is 17–45%, which can affect taste of porridge. During the study, tasting of fine-ground barley porridge with addition of chickpea and lentil upon legume addition at a level of 10–35% was carried out. The porridge taste remained to be pleasant even at the maximum level of legume addition. Off-flavor typical of legumes was absent.

Studied were the yield, biochemical composition, tasting and consumer quality indicators of 24 hybrid forms and 12 varieties of cherry bred by the Dagestan Breeding Experimental Station of Fruit Crops. The research was carried out using conventional methods of analysis and standard methods of cherry variety studying. Of the group of varieties of early-medium ripening, the best distinguished by a high content of soluble dry substances, sugars and vitamin C were the varieties Zhemchuzhnaya, Granatovaya, Almaznaya, Bigarro Krainskogo, Bereket, and hybrid forms 31/7; 109/1 and 180/1 in which the mass concentration of these substances ranged from 12.4-14.7 %; 10.34-12.85 % and 6.9-9.5 mg%, respectively. Among the varieties of medium ripening, the largest ability to accumulate soluble dry substances, sugars and vitamin C in fruits was shown by the varieties Bujnakskaya chernaya, Lezginka, Maral and hybrids numbered 43/2; 190/4 and 71/3 in which the content of these components of the chemical composition was 12.4-16.6 %; 10.53-12.19 % and 7.2-9.2 mg%, respectively. The best indicators of fetal weight, compared to the control variety of cherries Dagestanka (7.4 g) in the group of varieties of early-medium maturation were shown by: Zhemchuzhnaya (8.0 g); Granatovaya (8.2 g) and Bereket (8.3 g). Among the varieties of medium ripening, a more significant mass of the fruit compared to the control variety Napoleon chernaya (7.2 g) was in the varieties Maral (7.4 g) and Bujnakskaya chernaya (8.3 g). The highest overall tasting rating (4.9-5 points) was received by the fruits of the varieties Granatovaya, Bereket, Zhemchuzhnaya, Lezginka, Bujnakskaya chernaya and Maral. The same varieties had good indicators of average yield (t/ha): Granatovaya – 9.78; Bereket – 8.72; Bujnakskaya chernaya – 7.59 and Maral – 7.54. Taking into account the results of the studies carried out, it can be concluded that the varieties of cherry bred by the Dagestan Breeding Experimental Station of Fruit Crops Granatovaya, Bereket, Buinakskaya chernaya and Maral the fruits of which have the best agronomic characters and high commodity and consumer qualities, can be submitted for state variety testing and used in breeding work.

The object of research chosen in the work is low-value products of slaughter and processing of livestock, in particular by-products of category II. Having a sufficient protein content and a number of other properties necessary for the production of protein hydrolysates. At the same time, the use of such secondary products seems promising, since in this case, on the one hand, prerequisites are created for the creation of low-waste technologies, and on the other hand, it becomes possible to produce combined products with an optimal ratio of nutrients. The research results show a high content of glycine, alanine, glutamic acid, serine, and proline in wool by-products, i. e. those amino acids that are mainly contained in collagen. Collagen hydrolysate was obtained by enzymatic hydrolysis of legs with a put joint. Taking into account the peculiarities of the preparation of the components, the technological process was worked out and a technological scheme for obtaining protein hydrolysate was proposed.

The issue of rational nutrition of children is still extremely relevant and an effective factor ensuring the preservation of life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental samples of goat meat (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium - 1693.22-4125.83mg/kg; sodium - 852.27-1518 mg/kg, magnesium - 125.33-295.8 mg/kg; calcium - 79.27-160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53-0.62 mg/100g, pyridoxine (B6) 0.52-0.64 mg/100g tocopherol 0.27-0.33 mg/100g. The indicators of the mass fraction of goat meat proteins were 2.1 ± 0.3- 2.4 ± 0.4 %. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75-4.06 %), salt-soluble (1.75-2.44 %), alkali-soluble (11.15-15.10 %) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).

To determine the optimal parameters of the final product, a mathematical model of the dough preparation process using oatmeal was developed. As a criterion for optimization, we took the following indicators: organoleptic properties and nutritional value of bread. Input factors: moisture content of WT dough, NM oatmeal content, and acidity of the CT test.

The analysis of existing foreign technologies of herodietic meat products was carried out, which showed that the main components forming their orientation are: connective-woven proteins, vitamins, minerals. The use of secondary raw materials seems promising, on the one hand, prerequisites for resource-saving technologies are being created, on the other hand, it becomes possible to produce meat products enriched with biologically active ingredients from secondary meat raw materials. Connective tissue proteins, as well as full-fledged proteins, play an important role for the human body, since they can perform the functions of dietary fibers. The scar refers to mucous by-products that are collagen-containing and, when used in their native form, have high strength characteristics, specifically smell and taste. These characteristics make it difficult to use them in raw or natural form. In this regard, it is necessary to develop a technology for their processing for further application in industry. The physicochemical, microbiological and technological properties of beef tripe were investigated for use in the production of sausages of the herodietic direction. The results of the study indicate a high potential for the possibility of using these raw materials and have all the prerequisites for the production of meat products of the herodietic direction from them.

Red clover is the main perennial legume crop in the Northern region. The article presents the results of the competitive variety testing of accessions (2019 and 2021) on nutritional value and feed productivity. Amounts of crude protein, fat, fiber, sugar, ash elements and carotene were estimated in contrasting meteorological conditions. The research years had signifi differences in the sum of temperatures, precipitation accumulation and hydrothermal coeffi During regrowth-beginning of fl period of red clover, the hydrothermal coeffi was 2.2 in 2019, and 0.75 in 2021. The purpose of the research was to study the nutritional value and productivity of breeding samples of red clover and selection of promising ones for further breeding work. The prevailing role of weather conditions over the varietal features of samples was revealed. In the dry year 2021, the studied indicators of nutritional value (except phosphorus) were higher than in the wet year 2019. In terms of nutrient content, SD-326, K-17421, K-46524, K-44964, K-1939 were identifi signifi exceeding the standard or showing a result at the standard level for two or more chemical components. In terms of high nutritional value and protein yield, three samples reliably confirmed the excess over the standard on average for two years of testing: SD-326-1227 kg/ha (+ 130 kg/ha), K-17421-1308 kg/ha (+ 211 kg/ha), K-46524-1156 kg/ha (+ 59 kg/ha). The obtained results will be used in future creation of red clover cultivars with high nutritional properties and feed productivity.

The recipe composition of confectionary glaze determines its high caloricity upon the low content of physiologically significant substances. Introduction of fruit and vegetable raw materials makes it possible to increase a content of dietary fibers, vitamins, macro- and microelements in a product, as well as to reduce an amount of added sugar. This paper considers a technological possibility of introducing vegetable powders into the confectionary glaze recipe by the example of the beet powder. Physico-chemical indicators of the beet powder were studied in comparison with the classic recipe components of confectionary glaze. An effect of an amount of the beet powder (3–15%) introduced instead of part of sugar on the organoleptic, rheological and crystallization properties of glaze was studied. Organoleptic evaluation revealed that addition of the beet powder into the confectionary glaze recipe in an amount of more than 15% led to appearance of floury off-flavor. It was found that yield strength of glaze increased in the direct proportion to the content of beet powder in its composition (from 3.601 Pа to 4.446 Pa) and its value was in a range of the optimal values of 3÷7 Pа. Therefore, addition of the beet powder in an amount of up to 15% will not lead to technological difficulties. The study of the kinetics of the process of confectionary glaze structuring showed that addition of the beet powder led to a decrease in the solidification point and an increase in the time of glaze crystallization. The main crystallization parameters of the developed glaze were established: solidification point Tmax=28.0÷28.3°C, crystallization time τmax=8.2÷8.6 min. Based on the performed research, the following recipes were developed: vegetable-containing confectionary glaze with the beet powder content of 3 to 10%; vegetable confectionery glaze with the beet powder content of 13%.

Vegetable peas are by far the most widely used among the main vegetable legumes. Due to its high nutritional value, it has an important food value and is cultivated almost everywhere. High nutritional qualities of vegetable peas are determined by the content of protein, carbohydrates, dietary fiber, vitamins, as well as macro– and microelements. Pea protein is popular due to its affordable price compared to animal protein. The value of pea protein is determined by its amino acid composition and its high balance, especially valuable amino acids that are not synthesized in animals and humans.The article discusses the nutritional value of vegetable peas (green beans; fresh, frozen and canned vegetable peas; dry seeds); the content of water-soluble protein, amino acid composition, the content of macro- and microelements in the seeds of vegetable peas of FSBSI FSVC selection varieties; the quality of green peas as raw materials for canning, depending on the type of seeds and the structure of starch grains; requirements for the quality of raw vegetable peas for canning; seedlings and microgreens as useful and nutritious products for fresh consumption; medicinal properties of vegetable peas; varieties of vegetable peas for various uses.

Pâté are very comfortable for consumption, which makes them very popular. Pâté also has a good functional potential. The research objective was to assess the composition and sensory properties of new functional pâtés with chicory powder. The study featured beef liver pâté and chicken liver pâté with hydrated inulin-containing chicory powder. The tests relied on standard methods. The new pâté had 3% of hydrated inulin-containing chicory powder. The sensory assessment proved that the appearance, taste, and texture complied with the normative documentation. The function product had a high content of carbohydrates, including inulin. 100 g of ready-made pâté provide 13% of the daily intake of prebiotics.

New functional foods based on local vegetal raw materials can accelerate the implementation of the Strategy for Improving Food Quality in the Russian Federation through 2030. The present research aimed at developing formulations and technology for new functional quick-frozen fruit-and-berry desserts. The study featured four dessert mixes: apricot-persimmon-buckthorn, apricot-feijoa-sloeberry, apricot-persimmon-cornel, and apricot-feijoa-currant. The quality of the finished products was evaluated using conventional methods according to the mass concentration of sugars, solids, pectin, titrated acids, vitamin C, β-carotene, and minerals. The desserts were tested for toxic elements based on the atomic absorption method. The microbiological safety parameters were determined after six months of refrigeration storage (t = –18°C) using standard methods. The physicochemical data made it possible to design formulations where all components complemented each other’s beneficial properties. To stabilize the quality and obtain the optimal structural and mechanical properties, the formulations were completed with a sugar-pectin solution (380 g per 1 kg) with 30% sugar and 1.3% pectin. The mass concentration of some biologically active substances made the desserts functional: 250 g of each product satisfied the daily intake of pectin substances by 51.9–61.3%, vitamin C – by 42.9–123.4%, β-carotene – by 22.5–47.5%, iron – by 8.9–20.5%, and iodine – by 13.3–30.0%. The new quick-frozen functional fruit-and-berry desserts proved to have advanced organoleptic indices and met the safety requirements provided by Technical Regulations of Customs Union TR TC 021/2011.

Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies. The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and technological properties, i.e., water-holding capacity, fat-retaining capacity, fat-emulsifying capacity, emulsion stability, etc. These propertied appeared to depend on the protein and carbohydrate composition of the flour. The water-holding capacity of the flax flour sample was 6–8 times greater than that of other types, while the fat-retaining capacity of the corn flour sample was 30% higher. Corn and flax flours demonstrated the best fat-emulsifying capacity and emulsion stability. The research resulted in a new multicomponent corn-flour-based powder mix for high-quality butter cookies. The formulation included corn flour and vegetable oil, which increased the nutritional value of the final product and expanded the range of gluten-free cookies.

This article analyses the nutritional value of meat pate produced with the addition of meat-and-bone paste obtained from chicken bones. In the test samples of the pate, 20% of the poultry meat was replaced with the meat-and-bone paste. The comparative characteristic of the chemical, amino acid, fatty acid and mineral compositions of meat pate is given in the article. The comparative analysis of the nutritional value of meat pate showed that the addition of meat-and-bone paste decreases the moisture content by 0.23%, fat content by 1.22%, and increased the protein content (by 0.52%). In the test sample of the product the proportion of minerals increased significantly from 1.3% to 2.23% compared to the control sample. In terms of amino acid composition, the addition of meat-andbone paste up to 20% instead of poultry meat significantly increases the content of amino acids like isoleucine (from 196 mg/100 g to 661 mg/100 g), leucine (from 807 mg/100 g to 1083 mg/100 g), threonine (from 454 mg/100 g to 610 mg/100 g). The test samples of pate, compared with the control samples, contain a higher amount of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including oleic (39.698%) and linoleic (21.546%) acids. The content of the saturated fatty acids (SFA) in the control sample are 37.8%, in the test sample it accounts to 32.9%. According to the mineral composition: the content of calcium is significantly increased in the test sample, (from 268.0 mg/100 g to 480.0 mg/100 g). In general, the addition of meat-and-bone paste made of chicken bones allows fortification the pate with the essential amino acids, mono- and polyunsaturated fatty acids and calcium.

Among perennial fodder plants сocksfoot (Dactylis glomerata L) is the crop recommended for the creation of earlymaturing herbage in the production of hay and haylage. The article presents the data of a comprehensive assessment in the field of 7 breeding samples of сocksfoot of the second year of use (2020) to identify the most promising ones matched to the soil and climatic conditions of the North. High winter hardiness (4-5 points) of the breeding samples of сocksfoot was noted in the conditions of the Komi Republic in 2019-2020. No disease or pest affection of the plants was noted during the growing season of 2020. The yield of dry matter for two cuttings at the level of the control variant (9.8 t/ha) was provided by cocksfoot samples СН-188, СН-185 and СН-1816 (10.2, 10.0 and 9.3 t/ha, respectively, LSD05 = 1.1 t/ha). The studied cocksfoot samples did not differ significantly and were at the level of the control according to the quality of the fodder mass. During the earing stage a high content of crude protein (13.63…15.10 %) was noted in breeding samples СН-188, 185, 184, 1816, for the control sample this index was 12.18%. The analysis of the seed productivity structure for the studied cocksfoot samples showed that the following samples had increased the control in the length of inflorescences (14.5±0.9 cm) ‒ CH-185 (16.9±1.1 cm), CH-1817 (17.6±1.0 cm), CH-188 (18.7±1.1 cm). According to the weight of 1000 seeds, the breeding samples were slightly inferior to the control (1.26 g, LSD05 = 0.06 g). According to seed productivity, no significant advantages were detected in all studied samples (+2.0...15.8 g/m2) compared with the control (66.4 g/m2, LSD05 = 16.4 g/m2). As the result of the comprehensive assessment the most promising breeding samples of cocksfoot have been noted. They are CH-188, CH-185 (Komi population) and CH-1816 (Finnish population).