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Nowadays, the problem of food safety and quality assurance throughout the product life cycle is topical in the whole world. According to the WHO data, foodborne diseases linked with consumption of unsafe food, including diseases caused by microbial pathogens, are common in many world countries and are still the main cause of morbidity and mortality. Therefore, prevention of the microbiological spoilage of food products is an important task in all food industry sectors. One of the ways for its solution is to carry out investigations to reveal potential sources of microbial contamination of food products including flour confectionery. Cakes are multi-component confectionery products. As a rule, they have the high moisture mass fraction, which conditions the presence of a favorable environment for the development of all types of microorganisms and contributes to the instability of this product type to the effects of environmental conditions during storage. In this study, yeast and mold counts were determined by growing cultures on the solid culture medium (Sabouraud). Pure cultures were isolated by the streak plate method. Stained and unstained microorganisms were examined by the microscopic method. Saccharolytic enzymes of the isolated bacterial cultures were identified using the Hiss’s culture media. Based on the analysis of the ribosomal gene sequence obtained by sequencing the DNA region encoding the ITS-D1/D2 rDNA region, an accurate identification of the strain was performed. The phylogenetic relationship analysis carried out using strains of closely related microorganisms showed that species Cystobasidium slooffiae was the closest relative of the studied strain. The source of Cystobasidium slooffiae was the environment. The detection of this strain indicates violations of the sanitary and hygienic condition of inventory, equipment, industrial premises, including hard-to-reach places, as well as violations of the hygiene rules by personnel; in addition, this indicates the high contamination of raw materials.

During storage, confectionery products of a gelatinous consistency are subject mainly to physical changes, such as staleness or moisture, however, there are some cases of their "mold" or fermentation, which are caused by moisture transfer processes, and the driving force is the gradient of water activity. The rate of transition of water from one phase to another depends on the difference between the equilibrium and working concentrations, the physical properties of the system and the "hydrodynamic setting" of the process. The relationship between the factors is established using the equations of diffuse kinetics. The influence of various factors on the processes of moisture transfer of confectionery products of a jelly-like consistency was investigated using the example of jelly-fruit marmalade. It is shown that an increase in storage temperature by 10 °C leads to an increase in the rate of moisture transfer of jelly-fruit marmalade, made without the use of modified starch, by a factor of 2.2. The use of 2% different types of modified starch allows to reduce the rate of moisture transfer of jelly-fruit marmalade by 1.3–1.7 times. The use of modified starch E1412 reduces the rate of moisture transfer by 1.7 times as compared to the control sample of marmalade without the addition of modified starch. The use of modified starch E1401 in the manufacture of jelly marmalade predicts an increase in the preservation of products (no "crust" during storage). To predict moisture loss during storage of confectionery products of a gelatinous consistency, it is proposed to use the molecular diffusion coefficient, which allows to substantiate the type of structurant, the thickness of the packaging used and the storage temperature of products with a given shelf life. The molecular diffusion coefficient of jelly-fruit marmalade ranges from 0.56 ? 10-13 m2/s to 2.04 ? 10-13 m2/s. The maximum coefficient corresponds to the highest rate of moisture transfer processes.

One of the directions of development of innovative confectionery products is the creation of products using raw materials with critical significant substances to improve public health. The creation of confectionery semi-finished products based on fresh vegetables and fruits with a minimum temperature effect to ensure the preservation of native micronutrients are an urgent task of enriching confectionery. Cavitation is a method of physical influence in the production of confectionery and semi-finished products, which helps to increase the preservation of vitamins by reducing the duration of temperature exposure and achieving the desired properties of the semi-finished product. The aim of the study was to study the influence of cavitation effects on the structural, mechanical and physicochemical indicators of semi-finished products from fresh vegetables for the production of confectionery. Model samples of a semi-finished product are made from carrots using acoustic exposure with various durations (from 0 to 6 minutes) using invert syrup obtained by cavitation treatment. The obtained samples were compared with a control sample of a semi-finished product from carrots with the addition of invert syrup without cavitation treatment. The use of cavitation effects at the stage of obtaining invert syrup and processing carrot mass made it possible to increase the strength of the confectionery semi-finished product made on the basis of carrot raw materials by 19% to 640 g / cm3. The initial water activity of the control sample was 0.852, which indicates a high risk of microbiological changes during storage. Cavitation treatment contributed to a minimal change in the water activity of the semi-finished carrot-based product during storage. With an increase in the duration of the cavitation treatment of the carrot mass, the amount of reducing substances increased in the samples of carrot semi-finished product, in the control sample - 6.3%, in the sample from 4 and 6 minutes. cavitation treatment - 44.1% and 47.3%, respectively. A study of a semi-finished product by gas chromatography with a mass spectrometric detector revealed a significant effect of cavitation effects on the chemical composition. A decrease in the content of fumaric acid esters in the sample with the duration of cavitation effects of 4 and 6 minutes was revealed from 2.91% to 1.72% and 1.2%, respectively, compared with the control sample. At the same time, the organoleptic characteristics of the taste and smell of the semi-finished product have improved.

Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during storage is the most important task of global importance, according to WHO, in 2020 year. One of the important problems in the confectionery industry is to ensure long shelf life of confectionery products without reducing their taste properties, as exemplified by jelly marmalade. The task of preserving the freshness of the product is to preserve its consistency, taste, smell, appearance by retaining moisture and preventing damage by microorganisms. Freshness criterion for long shelf life is one of the main factors affecting the sales and competitiveness of sugary confectionery. The aspects of the influence of the properties of structure-forming agents (pectins, agars, modified starches) on the formation of a gelatinous consistency and storage of marmalade are considered. The physical and chemical indicators characterizing the process of moisture transfer in the body of the marmalade during storage are indicated. To assess the migration of moisture during storage, the graphical dependence of aw on the mass fraction of moisture in the marmalade is used - the isotherm of moisture sorption. Analysis of the obtained data of desorption isotherms can serve as a useful tool that shows what proportion of moisture a product is capable of receiving or giving away without losing the properties that characterize the quality of a particular confectionery product. Modern methods are indicated in assessing the quality function of marmalade using a mathematical equation to predict its storage capacity. An integrated approach to ensure the safety of marmalade is considered, which allows predicting its shelf life

The actual content of organic acids and macronutrients in the samples of purees made of strawberries, black currants, blackberries, cranberries, pears, cherries, apricots was determined in the work. The average value of malic acid mass fraction in the studied types of raw materials was 0.7%, while in apple puree it counted 0.43%. The average value of the sum of potassium and magnesium mass fraction for the presented types of raw materials was 212 mg / 100 g, and the previously determined value for apple puree was 211 mg / 100 g. Comparison of the actual values and reference data of the ranges of malic acid content and potassium and magnesium sum shows the possibility of the fruit component content determination in various confectionery products groups. Organic acids and macronutrients were proven to be used as identification indicators for many groups of fruit raw materials. The factual data on organic acids and macronutrients content in some types of fruit purees made of tropical fruits, which are characterized by very wide ranges, were obtained in the work. The mass fraction of malic acid in the studied samples is in the range from 0.03% to 0.30%. The potassium content ranges from 60 mg to 301 mg per 100 g of product, and the magnesium content ranges from 6 mg to 21 mg per 100 g of product. The preservation of organic acids and macronutrients in apple puree was proved during storage. This indicates the possibility of their use in the confectionery industry as accurate and reliable criteria for fruit raw materials identification in finished products.

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats.

Chocolate glaze consists mainly of sugar (50%) and fat (35%) and is a high-calorie semi-finished product with a high content of simple carbohydrates. The standard for glaze provides the possibility of producing chocolate glaze with fruit and vegetable components, which reduces the content of simple carbohydrates. Studied and justified the criteria for the production of chocolate glazes with different contents of fruit and vegetable powders. Analysis of the rheological parameters of chocolate semi-finished products showed that the introduction of fruit and vegetable powder instead of part of the sugar leads to a significant change in the nature of the rheological behavior of the semi-finished product. The yield strength increases from 3.4 to 12.6 Pa as the proportion of fruit and vegetable powder in the formulation increases. In order to determine the effect of the production method on changes in the yield strength of fruit and vegetable chocolate glaze, a series of experiments was carried out. It was found that with a constant content of fruit and vegetable powder (11%), temperature, processing time and machine support, the resulting chocolate glazes differed in their rheological characteristics. It was found that the greatest reduction in the yield strength of fruit and vegetable chocolate glazes during the production process can be achieved by stage-by-stage grinding of the formulation components in a ball mill and the additional introduction of PGPR emulsifier at the conching stage. The quality of chocolate semi-finished products depends not only on rheological parameters, but also on crystallization properties. The developed chocolate glazes with different contents of the fruit and vegetable component were processed at a temperature of about 30 °C in a laboratory tempering machine in order to form and stabilize fat crystals in ?-form. Then, the temperindex was determined. It was found that, subject to the same tempering conditions, with an increase in the proportion of fruit and vegetable powder, the temperature of glazes increases. Glazes with a mass fraction of fruit and vegetable powder of more than 7% were distinguished by the properties of re-tempered semi-finished products - the presence of large fat crystals, a rough structure and the absence of surface gloss. In order to obtain the optimal temperature index of glazes with a content of fruit and vegetable raw materials of more than 7%, their tempering modes were developed.

Sulfur dioxide is used to ensure the safety of fruit raw materials and semi-finished products used for the production of confectionery. This preservative has allergenic properties. In accordance with the Technical Regulations of the Customs Union TR CU 022/2011 "Food products in terms of their labeling" the content of sulfur dioxide must be specified when labeling confectionery products, if its content exceeds 10 mg per kg. The definition of this preservative in raw materials, semi-finished products and confectionery in accordance with the current GOST 26811 “Confectionery. The iodometric method for determining the mass fraction of total sulfuric acid is often difficult because of the complexity of confectionery products, the formation of intensive staining of the solutions under study and the ability of sulfur dioxide to react with other components of the objects under study. Therefore, the task of developing methods with the optimization of the sample preparation stage of the samples under study, which allow one to fully determine sulfur dioxide in confectionery products, semi-finished products and raw materials, is relevant. The purpose of this work was to develop methods for determining sulfur dioxide in raw materials, semi-finished products and various names of confectionery products, as well as assessing the impact of these types of raw materials and semi-finished products on the content of sulfur dioxide in confectionery products. The results showed that sulfur dioxide is present in many raw materials. In mg per 1 kg of sugar in white sand from 1 to 9, molasses from 25 to 52, wheat flour from 9 to 15, starch from 3 to 17. In fruit raw materials from 5 to 545 mg per kg. In confectionery: marshmallow and marshmallow from 8 to 29, gingerbread from 6 to 25, biscuits from 0 to 16, chocolate from 8 to 13. Based on the data obtained, it can be concluded that the content of sulfur dioxide in raw materials and semi-finished confectionery products is a very wide range, which makes it necessary to control the quality of all raw materials entering the production. Sulfur dioxide, used as a preservative for fruit raw materials, can significantly increase the content of this allergen in confectionery made using such raw materials. Ensuring the level of sulfur dioxide less than 10 mg / kg is achieved using raw materials with low content of sulfur dioxide and technological methods.

Bitter, milk and white chocolate differ in terms of identification, including the content of the total dry residue of cocoa and the mass fraction of fat. The mass fraction of fat is regulated by state standards and is an important indicator of the quality of chocolate. Different receipts of chocolate cause different vitamins content. Chocolate contains a significant amount of tocopherols with high antioxidant activity, this allows preserving unsaturated fatty acids and biologically active components for a long shelf life. Losses of vitamins occur due to their oxidation and transition to more stable forms during storing of chocolate and chocolate products. Unstable and increased storage temperature leads not only to deterioration of organoleptic parameters, but also to a significant decrease in the content of vitamins. Objects of research have been samples of bitter, milk and white chocolate. The change in the content of vitamins during addition and storage at the temperature of 20 °C and under conditions of "accelerated aging" at the temperature of 50 °C in bitter, milk and white chocolate has been studied. Model samples of milk chocolate have been made using cocoa butter as a fat component to determine the loss of vitamins when introduced. The greatest losses have been found for nicotinamide and folic acid with the introduction of vitamins into chocolate. Significantly smaller losses have been established for thiamine and riboflavin. The loss of various vitamins when introduced is 10–15 %. The loss of vitamins after one month of storage at the temperature of 20 °C is from 5 to 15 %. The results are used to develop a methodology for assessing the safety of vitamins in confectionery.

Confectionery products possessing an adjusted chemical composition to increase the content of vitamins can serve as an additional their source in human diet. The purpose of the study is to assess the compliance of information on the content of vitamins in flour confectionery products and possible ways to increase their content. Wide ranges characterize the content of vitamins В1 and В2 in samples of flour confectionery products: the mass fraction of B1 in biscuits is 0.02–0.23 mg/100 g, B2 – 0.03–0.24 mg/100 g. In gingerbreads the mass fraction of B1 is 0.03–0.21 mg/100 g, B2 – 0.01–0.20 mg/100 g. The mass fraction of B1 in crackers is 0.02–0.18 mg/100 g, B2 – 0.00–0.07 mg/100 g. Information of the vitamins' content in flour confectionery products is not always reliable. Experimental data of the content of vitamins B1 and B2 in the vitaminized biscuit do not correspond to the data presented on the label. Thus, the actual vitamin B1 content in samples of vitaminized biscuits was 6.4 % and 5.0 % of the recommended daily intake (RDI), while the label indicated 21 % of the recommended daily allowance, the actual vitamin B2 content was 8.1 % and 4.4 % of the RDI, while the label indicated 14 %. The use of such raw components as fruit raw materials and dried dairy products allows increasing the content of vitamins B1 and B2 in flour confectionery. Content of B2 in dry milk is higher than in wheat flour more than in 20 times. It has been determined that content of vitamins B1 is 0.18–0.23 mg/100 g, B2 is 0.15–0.24 mg/100 g in the samples of sugar cookies with dairy products, which is up to 15 % of the average daily requirement of an adult in those vitamins.

The article presents the possible indicators of quality of endoscopy departments (cabinet) activities, developed on the basis of the experience of foreign colleagues using information resource: PubMed, Cochrane Library, MDConsult, DynaMed, Google Schola and search engine TRIP Database www.tripdatabase.com, existing regulations as well as their own experience.

The oxidative stability of fats extracted from various types of chocolate differing in content of total dry residue of cacao products during storage is investigated. Data allowing predicting the shelf life of chocolate are given. The induction time and shelf life of chocolate vary depending on the weight fraction of the total dry residue of cacao products.

The assertion of correspondence between the theory of relativity and Newtonian mechanics, and the resultant condition of applicability of the latter, has only mathematical meaning. Analysis of the basic principles of both theories is used to show their physical incompatibility while the conditions for the applicability of the Newtonian approximation of the theory of relativity are found.

The fat migration processes by changing the fatty acid composition of individual parts of glazed sweets with praline-type bodies (based on peanuts) during storage at different temperatures was studied. The main mechanism of mass transfer is considered to be the fat migration through the volume of products through the capillaries. The maximum migration rate of the liquid fat phase is at a storage temperature of 23-25 ° C in samples without transisomers of unsaturated fatty acids. Its reduction is possible with the introduction of 20-30% lauric acid into the fat fraction of products. The crystalline structure of the confectionery fats included in the candy fillings has a significant effect on the migration rate of the liquid fat phase into the glaze. The smallest one corresponded to fats in the β-polymorphic form with an admixture of no more than 3% crystals in the β'-polymorphic form. The specific rate of fat migration has been calculated taking into account the size of a glazed sweets model samples. When in storage temperature increases from 18 to 27 ˚С, it increased 1.7 times. The results of studies of changes in the composition of fatty acids of model samples individual parts of glazed sweets during storage at temperatures of 18 and 27 °C are presented. The proposed approach makes it possible to predict the fat migration processes rate. The comprehensive assessment methodology, which includes the determination of physical and chemical quality indicators during storage, the regularities of fat migration and microbiological changes, will justify the requirements for the technology parameters and the recipe composition of glazed sugary confectionery products with a given expiration date.