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The article deals with the improvement of the technology of fish pudding for infant nutrition. The current state and innovative developments of domestic and foreign scientists have been analyzed, perspective directions of enrichment of the fish puddings range and development of the market of products for infant nutrition have been defined. It is established that the main leaders in the production of this type of product are: Italy, England, Germany, Norway, Bulgaria, which specialize in vegetable and fish products. The effectiveness of combining fish, vegetable and animal raw materials in order to perform the nutritional value of fish puddings, in accordance with the requirements of baby food products, is theoretically substantiated and experimentally confirmed. Through the experimental research, the ingredient composition has been optimized and recipes for new fish puddings for infant nutrition based on fish (hake, pike-perch), vegetable (pumpkin) and animal raw materials (butier, milk, eggs) have been developed in the following ratio: sample 1 (hake - 50, pumpkin - 16, butier - 4, milk - 13,4, eggs - 16,2); sample 2 (pikeperch - 50, potato -16, butier - 4, milk - 13,4, eggs - 16,2). The results of researches of structural and mechanical indicators, namely - boundary shear stress, are given in the study. Studies have shown that adding pumpkin to the pudding reduces this indicator. This can be explained by the increase in moisture retention capacity, which makes the finished product susceptible to mechanical impact, ie more so􀅌 and juicy. To ensure the warranty period of storage, the patierns and dynamics of changes in quality indicators during the storage have been studied. The results of studies of acid and peroxide values of fat showed that with increasing duration of storage, these indicators increase within acceptable limits, which confirms the possibility of the selected raw materials usage in the recipes of new fish puddings. Based on the obtained results, the prospects of further research are determined - to develop a technological scheme for the production of fish puddings based on representatives of freshwater fish, namely grass carp and silver carp. [ABSTRACT FROM AUTHOR]

Recently, sugar maize has become more and more widely used for the production of new types of food. Its use in the production of cereal products for babies makes it possible to use no sugar in their composition, switch to the production of dietary and prophylactic products, which acquires high importance against the background of “rejuvenation” of diabetes and the manifestation of other nutritional diseases. To enhance the consumer properties of the finished product, to give it the appropriate taste, colour and aroma, as well as to enrich with vitamins, mineral components, flavonoids, phytoncides and glucosides, the following raw materials were selected as the main components for their preparation: maize grains, hullless barley grains in the ratio 1:1, liquorice root (2–4%), carrot roots (2–4%). The article presents the results of microbiota studies of extruded grain products with plant additives during storage. The obtained samples were stored in the laboratory in polypropylene, plastic packaging and cardboard boxes at room temperature of the air +(15–20)°C and air humidity 60–75%. The obtained results allow us to establish that with prolonged storage of commercial samples of extruded grain products with the inclusion of vegetable additives in different temperature and humidity conditions, as the shelf life increases, the number of bacteria decreases. The absolute number of spore-forming bacteria in the samples under study, which were stored in synthetic packaging, remained at the same level, and their relative content in the total bacterial flora increased. On the basis of the research, it has been established that the enrichment of products extruded from sugar maize grain with vegetable additives does not impair their microbiological and physico-chemical characteristics during long-term storage in unregulated conditions. It also allows expanding the range of this type of products.

Taking into account modern needs of consumers and ecological impact on a human body, it was proposed to improve the consumer properties of toilet soap by the introduction of oil extracts of plant raw materials (a mixture of oil extracts of brier and common nettle) that does not affect the organoleptic properties of hard toilet soap, and promotes a positive impact on the improvement of its antioxidant and antibacterial properties. The estimation of complex index of the quality of new soap samples was conducted, for what the hierarchical tree of evaluation of the quality of new soap was proposed, where the overall complex quality index is based on blocks of parameters, which characterize the most important parameters (properties) for consumer, they were quantitatively weighed, and the overall estimate was calculated with their further analysis. It was proved that the proposed hard toilet soap has higher antioxidant and antibacterial properties in comparison with traditional hard toilet soap, and 1.1 times higher quality estimate than the control sample that indicates the possibility of competitiveness. [ABSTRACT FROM AUTHOR]