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Rambler's Top100

Storage and processing of farm products №9/2015

THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Zubairova L.A., Yaubasarova L.I. The Properties and Quality of the Meat Turkeys Grown in the Industrial Environment of the Republic of Bashkortostan

P. 5-7 Key words
turkey meat; butchering; carcass yield and its parts; morphological composition; meat quality index.

Abstract
The turkey breeding that embraces an industrial base is a crucial back-up of meat production increase in the country. The objective of the paper is to study turkey meat qualities of the "Broad Breasted White" (Canadian strain), define the morphological composition of separate parts of eviscerated carcasses and meat quality. The paper includes the results of the study of meat quality and turkey meat quality grown in industrial conditions of the Republic of Bashkortostan. Taking into account the study of mass characteristics of basic products, secondary products and technical waste formed during the primary processing it is identified that male turkey is superior to female turkey in accordance with the indexes of body weight and eviscerated carcass yield. The results of the study of female turkey butchering on gender identity show that the maximum outlet of femoral part of carcass, skeleton can be found in male turkeys but the wings and soft tissues (skin, fat) can be found in female turkeys. As for outlet breast portion male turkey is superior to female turkey in content of large fillet and insignificantly inferior to the content of small fillet. The data of morphological composition of separate parts of eviscerated carcasses show that the most quantity of muscular tissue is aimed at breast part and hocks. In addition to the above the impact of the gender identity on the quantity and quality of received meat production is marked. The results of study have shown that muscular bone and meat and bone index of female turkey breast is higher compared to the equivalent figures of male turkey breast. For other parts quality parameters are insignificantly different however they are also higher for female turkey meat. Calculated indexes of separate parts of butchering show that the quality of muscular and fleshy tissue is higher in female turkeys in the breast part, but as for male turkeys this quality is higher in the femoral part. In conclusion it is marked that the results of conducted studies of meat qualities of male turkeys and female turkeys and meat quality will allow to solve the questions of rational use of products as well as the planning and expansion of the range of output product.

References
Authors
Zubairova Liliya Albertovna, Candidate of Technical Science;
Yaubasarova Liliya Irekovna, Post-graduate Student
Bashkir State Agrarian University,
34 50-letiya Oktyabrya St., Ufa, Bashkortostan, 450001, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tabakaeva O.V., Tabakaev A.V., Podlesnov D.N.Melanoidins in Products of Processing of Holothurias and Their Anti-radical Properties

P. 8-11 Key words
anti-radical activity; hydrolyzate; hydrothermal extract; Cucumaria japonica; melanoidins.

Abstract
Quantitative studying of anti-radical properties of various substances is the actual direction of researches allowing to define ways of practical use of substances with anti-radical activity. Work purpose there was a studying of a melanoidinoobrazovaniye and anti-radical properties acid, the enzymatic of hydrolyzates and hydrothermal extracts from soft tissues of a holothuria of the Far East region Cucumaria japonica. As objects of research acid and enzymatic hydrolyzates and hydrothermal extracts from a muscular cover, a nimbus and feelers of Cucumaria japonica are used. Anti-radical properties compared to effect of a known synthetic antioxidant of an ionol (2,6-ditretbutil-4?fenol). Products of technological and biotechnological modification (acid, enzymatic hydrolyzates and hydrothermal extracts) of the holothurian Cucumaria japonica from the Far East region are the complex multicomponent systems containing biologically active agents of a sea origin that has to provide them biological activity. Studying of fractional composition of melanoidins of hydrolyzates and extracts from Cucumaria japonica established that they are divided into fractions - with a molecular masses about 10 000 and 1000 Da. The maximum content of melanoidins is defined in fraction weighing about 1000 Da. Radical relating activity of hydrolyzates and extracts from Cucumaria japonica changed over a wide range from 48 to 78?%. The maximum radical relating activity is noted at acid hydrolyzates. Activity of a hydrolyzate from a nimbus and feelers of Cucumaria japonica can be comparable with activity of an ionol. It is defined that at high-molecular fraction there is a small amount of phenols (about 1?%), as a part of low-molecular - is 2-3 times more. By means of high-quality reactions it is established that at the allocated fractions there are heterocyclic nitrogen-containing structures (pirazina, pyridines), and also oxygen-containing connections - furanovy structures. Pirrolny structures as a part of melanoidins of hydrolyzates and extracts aren't found. Hydrolyzates and hydrothermal extracts of a holothuria of the Far East region - Cucumaria japonica possess anti-radical activity which level of manifestation depends on a way of biotechnological and technological processing.

References
Authors
Tabakaeva Oxana Vatslovna, Doctor of Technical Science, Professor;
Tabakaev Anton Vladimirovich, Post-graduate Student;
Podlesnov Dmitriy Nikolaevich, Student
Far Eastern Federal University,
8 Sukhanov St., Vladivostok, Primorsky Krai, 690091, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Gorlov I.F., Bozhkova S.E., Osadcenco I.M., Nikolaev D.V., Strelchenko V.A.Production of Salted Pork Meat Products

P. 12-16 Key words
roasted ham; quality; sodium; brine; pork; salt; technology; electroactivation.

Abstract
Salted meat products due to their tasty and nutritious quality, attractive appearance and a pronounced flavor at any level of economic development of the meat industry are in great demand of the population. Ensuring high quality products of this kind - the most important condition for increasing the volume of their output and range. The salting of raw meat - one of the basic processes in the production of salted products. The authors proposed to optimize the mineral composition of the brine and to improve manufacturing technology by the use of food salt with low sodium content and high content of potassium and magnesium in the brine composition based on electroactivated alkaline water fractions. Application of special processing of meat raw materials helps to reduce the number of functional additives, while ensuring a high water-binding capacity and microbial stability. Using enriched curing agents with low sodium content reduces the sodium chloride content in the product by 0.6?%, it allows to enrich the product by other macroelements, whereby it becomes functional and nutritional properties. High organoleptic properties of the products stored. The new method allows to increase the production yield by 4?% due to optimization of the technological properties of raw materials, including the regulation of acidity and water-binding ability, whereby the duration of the process is reduced by 12 hours.

References
Authors
Gorlov Ivan Fedorovich, Doctor of Agricultural Science, Professor, Academician îf RAS;
Bozhkova Svetlana Evgenevna, Candidate of Biological Science;
Osadcenco Ivan Mihaylovich, Doctor of Chemical Science;
Nikolaev Dmitriy Vladimirovich, Candidate of Agricultural Science
Volga Research Institute for the Production and Processing of Meat and Dairy Products
6 Marshala Rokosovskogo St., Volgograd, 400131, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Strelchenko Victor Andreevich
Volgograd State Technical University,
28 Prospekt Lenina, Volgograd, 400005, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Vitol I.S., Karpilenko G.P.Modification Triticale Flour Using a Proteolytic Enzyme Preparations

P. 17-22 Key words
triticale grains; proteolysis products (peptides; amino acids); proteolytic enzymes; enzyme preparations.

Abstract
Recent trends in the development of processing branches of the food industry are connected with the creation of non-waste technologies and technologies of deep processing of raw materials, including herbal products. Currently vegetable protein is widely used for the preparation of high-protein food products, but it relates mainly to the soy protein. Proteins other crops, including corn and triticale proteins, as well as products of their enzymatic modification are not studied at the same time impacts on biotechnological methods vegetable protein allows to obtain products of different composition, with certain technological and functional properties. They can be used in the manufacture of a wide variety of food overall, functional and therapeutic and prophylactic purposes. The paper presents experimental data scientific justification of using a proteolytic enzyme preparations for enzymatic modification steps flour of tritikale. Revealed the difference in the action of microbial protease enzyme preparations of bacterial and fungal origin to the standard and grain substrates. The main characteristics of kinetic enzymatic hydrolysis flour of tritikale preparations "Neutrase" and "Protease GC-106." Spend enzymatic modification of triticale flour with microbial enzyme preparations proteolytic action. By gel chromatography studied the fractional composition of the products of proteolysis of proteins tritikalevoy flour. It is shown that the maximum degree of hydrolysis products of low molecular weight proteins (peptides and amino acids) occurs when using an enzyme preparation "Protease GC-106", whereas enzymatic hydrolysis under the action of the drug "Neutrase" leads to the accumulation of high and middle molecules. Thus, as a result of modification of the protein components of the grain and flour using proteolytic activities of enzyme preparations may be prepared by the hydrolysis products with a specific profile of amino acids and peptides having specific properties.

References
Authors
Vitol Irina Sergeevna, Candidat of Biological Sciences;
Karpilenko Gennadiy Petrovich, Doctor of Technical Sciences, Professor
All-Russian Research Institute of Grain and Its Processing Products
11 Dmitrovskoe sh., Moscow, 127434, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS?PRODUCTS

Marin V.A., Vereshchagin A.L.Changing the Properties of Buckwheat Unground Dark Brown During Prolonged Storage

P. 23-27 Key words
buckwheat; cereal unground; processing; safety; physico-chemical characteristics; storage.

Abstract
Buckwheat unground made from buckwheat. It is known that the rump unground prepared using hydrothermal processing (HTP) includes the steps of steaming drying and cooling. HTP grain significantly improve its technological properties at the stages of peeling buckwheat groats improves consumer properties. Buckwheat unground gets a nice brown color, peculiar smell, taste changes cooked porridge. However, the color depends on cereals methods and regimes of heat treatment. Therefore, manufacturers are producing cereals only one color. Development and implementation of a new steam distribution devices steamer A9?BPB, allowed to develop technology for the production of buckwheat unground six different shades. Production of cereals on the developed technology to show (according to a study market department) that up to 25?% of consumers prefer rump dark shades. The question of preservation of such cereals during the guaranteed period of storage is not currently understood. The aim of this study is to determine acid number of fat in Buckwheat unground generated with the new steam distribution device with a maximum processing time of grain. For the test were selected batch of buckwheat varieties "argument", collected in the foothills of the Altai Territory in 2012, corresponding to the requirements of regulatory documents. When determining the quality indicators used standard methods. Analysis of the organoleptic characteristics suggests that buckwheat unground during the guaranteed period of storage does not undergo changes in consumer properties and it can be compared to a control sample. The authors believe that cereal dark brown worked out under stringent conditions TRP grain suitable for storage of up to 20 months acid number of fat value reaches a value of about 10 mg KOH/1 g of fat.

References
Authors
Marin Vasilij Alexandrovich, Candidate of Technical Science;
Vereshchagin Alexandr Leonidovich, Doctor of Chemical Science, Professor
Biysk Technological Institute (branch of Polzunov Altay State Technical University)
27 Trofimova St., Biysk, 659305, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Smykov I.T., Gnezdilova A.I., Burmagina T.Yu.Changes in the Microstructure of Canned Milk Product when Making Malt and Malt Extract

P. 28-33 Key words
canned milk product; microstructure; nanostructure; pseudopolymers; malt extract; filamentary bridges.

Abstract
One of the most common and popular dairy products long-term storage in Russia are condensed canned milk with sugar. However, their organoleptic characteristics change over time depending on the composition and technology of production, duration and storage conditions that may adversely affect their consumer qualities. This is especially true of canned milk with additives of various food ingredients; interaction with milk proteins during storage remains unexplored. Work was done in Vologda state dairy farming Academy named after N. V. Vereshchagin and the Russian research Institute of butter-making and cheese-making. Developed canned milk product with added malt and malt extract. The work on the basis of transmissional electron microscopy was a comparative analysis of particles morphological parameters and structural elements formed in canned milk product with sugar when you add malt or malt extract, and changes in the structure of the product after storage. Found that partial replacement of skimmed milk powder malt or malt extract in canned milk product with sugar leads to partial or complete destruction of the protein particles (casein micelles); the formation of finely dispersed, homogeneous environment surrounding the nanoparticle aggregates; the strengthening of existing and/or formation of new structural relations between the components of the product. During storage in samples developed product there are various changes in their microstructure depending on the type of additive used. It can be the formation filamentary bridges, the formation of new particles of smaller dimensions and their units of arbitrary shape, compaction of the product microstructure.

References
Authors
Smykov Igor Timofeevich, Candidate of Technical Science
All-Russian Research Institute of Butter Industry and Cheesemaking,
19 Krasnoarmeyskiy bulvar, Uglich, 152613, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Gnezdilova Anna Ivanovna, Doctor of Technical Science, Professor;
Burmagina Tatiana Yurievna, Post-graduate Student
Vologda State Dairy Farming Academy named after N.V. Vereshchagin,
2 Shmidta St., p. Molochnoe, Vologda, 160555, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Boyarineva I.V., Hamagaeva I.S.Influence of Cereals on the Biochemical Activity of Propionic Acid Bacteria

P. 34-36 Key words
dairy products; dietary fiber; propionic acid bacteria; functional food.

Abstract
An important role in functional food scientists assign the combined products, which open up opportunities to improve the nutritional and biological value of food. The combination of milk and vegetable raw materials - one of the common ways of adjusting the composition of dairy products. Especially favorably with medical and biological point of view, the combination of milk products with different grain components. This allows you to enrich foods with dietary fibers, vegetable proteins, fats, carbohydrates, essential fatty acids, micro and macro. When you create a functional dairy products are important selection and justification of the ingredients forming the new features associated with the ability to have a physiological effect. Identification of probiotic microorganisms, the study of their probiotically significant properties, the study of the impact on the physiology of host - everything a modern extensive problems addressed experts of different fields. Its relevance is due to the desire of people to reduce the use of chemicals and any of xenobiotics, including antibiotics. The treatment of many diseases is achieved with the help of probiotics, precisely because they set up the human immune system, are able to normalize the microflora of the gastrointestinal tract due to the election of antimicrobial activity. The article shows the relevance of the combined product functionality rich in dietary fiber, and propionic bacteria. It is proved that the use of herbal supplements of cereal contributes to the biochemical activity of propionic acid bacteria. The studies showed the possibility of cultivation of propionic acid bacteria with the addition of 3?% rice flour to milk base. The high content of propionic acid bacteria viable cells in the resulting combined dairy products.

References
Authors
Boyarineva Irina Valerievna, Candidate of Technical Science;
Hamagaeva Irina Sergeevna, Doctor of Technical Science, Professor
East Siberia State University of Technology and Management,
40V Klyuchevskaya St., Ulan-Ude, 670013, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Eremeeva N.B., Makarova N.V., Barkova O.R., Demidova A.V., Azarov O.I., Demina L.G., Chapligina T.A., Antipenko M.I.The Chemical Composition of New Varieties of Berries: Raspberries, Red and Black Currants

P. 37-40 Key words
red currant; raspberry; physical and chemical indicators; black currant.

Abstract
In the present article describes the study of physico-chemical parameters (weight fraction of solid solutes, reducible sugars and titratable acidity) varieties of black currant and raspberry variety, growing on the territory of the research institute "Zhigulevsk gardens" in 2014. As objects of study were selected 6 varieties of raspberries Skromnitsa, Kolokolchik, Lubetovskaya, Novost Kuzmina, Ranii surpriz, Nagrada, 2 varieties of red currant Gollanskaya rozovaya, Gazelle and 12 varieties of black currant Monisto, Lentiai, Vera, Nara, Charodei, Briansii agat, Mria, Partizanka brianskaia, Selechenskaia-2, Strelets, Chernaia vual, 6?26?130. Brief description of the promising varieties of berries in ripening, size and shape of berries, fruit flavor. The analysis was carried out by the methods described in GOST 28561-90, 8756.13?87 and 25555.0-82. Also presents the Sahara-kislotniy index for all varieties of berries. The highest mass fraction of soluble solids currant has a variety of the Gazelle (16.8?%), among raspberry - grade Kolokolchik (12.4?%). On the mass fraction of reducing sugars leaders among berries is black currant varieties Nara (15.63?%) and raspberry varieties Kolokolchik (15.59?%). According to the mass fraction of titratable acids in the conversion of malic acid was determined that the highest content observed in currant varieties of Gollanskaya rozovaya (4.60?%) and raspberry varieties Skromnitsa and Lyubetskaya (2.33 and 2.31?%). On the sugar-acid index leaders are currant varieties Briansii agat (13.09) and raspberry varieties Nagrada (10.77). Noted most acceptable varieties of berries for use in the food industry.

References
Authors
Eremeeva Natalia Borisovna, Post-graduate Student;
Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor
Barkova Olga Romanovna;
Demidova Anna Vladimirovna, Student
Samara State Technical University
244 Molodogvardeyskaya, Samara, 443100, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Azarov Oleg Igorevich;
Demina Lubov Georgievna;
Chapligina Tatiana Anatolievna;
Antipenko Mariya Ivanovna, Candidate of Agricultural Science
Scientifically-research Institute of Gardening and Herbs "Zhigulevsk gardens"
Village Experimental station of gardening, 18th km, Samara, 443072, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Turdieva N.M., Mazhidov K.H.Characteristics of New Breeding Varieties of Durum Wheat Grain

P. 41-43 Key words
farming practices; wheat grain; quality; chemical fertilizers; modes and methods of cultivation; wheat variety; physical and chemical characteristics.

Abstract
The article is devoted to the study of some indicators of new breeding varieties of grain durum wheat grown under non-irrigated lands of the republic of Uzbekistan. For varieties typical complex morphological, biological and economic characteristics and properties, which refers to the yield, tolerance to frost, resistance against attack by pests and diseases, the requirements for the soil and its composition, the requirements for moisture, light, temperature, maturity, nonshattering resistance, lodging, size, shape and color of the grain, the characteristic features of the chemical composition, storage stability, yield of flour and the desired energy consumption for grinding, bakery, pasta and other technological features, etc. These indicators have been identified in the course of plant growth, harvesting and storing it. The new variety is the more value than optimal and at a higher level and combines the most important biological, economic, and technological properties. The data valuable properties inherent class may occur only under certain growing conditions for agricultural background, providing the most extensive disclosure of potential varieties. The relationship between genetic and environmental factors is such that under optimal growth conditions a decisive influence on the final result - the yield and quality of grain - has a genetic factor (variety). High technological advantage bakery wheat is also closely connected with the geographical location of its crops. In the study of a large number of samples strength, resistance to knead the dough and mixing high value has a grain of wheat, reproduced in a non-irrigated land in Uzbekistan. The protein content in wheat varies widely - from 9.2 to 25.8?% (mean 13.5?%). When pot experiments can not receive wheat grain with more protein. Grain durum wheat proteins comprises more than soft grain.

References
Authors
Turdieva Nilufar Muminovna, Candidate of Agricultural Sciences;
Mazhidov Kahramon Halimovich, Doctor of Technical Science, Professor
Bukhara Engineering and Technological Institute,
15 K. Murtazaeva St., Bukhara, 200100, Uzbekistan, This email address is being protected from spambots. You need JavaScript enabled to view it.



BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS

Volkova G.S., Kuskova E.V., Rimareva L.V.Strategy for the Biotechnological Production of Enriched Feedstuff on the Basis of Grain Processing

P. 44-48 Key words
business plan; biotechnological processing; product and technology competitiveness; feed mixture; regulatory documents;

Abstract
Perspective directions of increase of economic efficiency of forage production are to optimize the composition of feed, improving their nutritional value and the creation of balanced feed rations of cattle. The share of feed accounts for more than half of the cost of livestock production. Years of research conducted on the basis of FGNU Research Institute of Food Biotechnology, allow us to offer farmers a product of secondary processing of grain raw materials - carbohydrate-protein feed mixture "Probityn", which is the product of microbiological processing of grain of any grade for feeding animals and poultry. Biotechnological method of grain processing, based on microbial conversion, allows to enrich feed and increase their biological value. The efficacy of "Probityn" proven in trial conditions in different groups of animals and birds. "Probityn" is by far the most competitive product on the evaluation of price and quality, among feed mixtures of this kind, such as soybean meal, is superior in quality bone meal. The main indicators "Probityn" coming to feed the yeast), but the digestibility of animals is much higher. "Probityn" is produced by a specially developed technical requirements TU 9296?065?00334586-06 "Mixture of forage protein-carbohydrate "Probityn" and corresponds to GOST R 51551-2000 "Protein-vitamin-mineral and amino-vitamin-mineral supplements. Technical conditions" to ensure agreed quality of our products. Written business plan to attract venture capital funding for the organization of an industrial complex for the production of carbohydrate-protein mixtures "Probityn", including analysis of market feed products and their analogues.

References
Authors
Volkova Galina Sergeevna, Candidat of Technical Sciences;
Kuskova Elena Vladimirovna, Candidat of Technical Sciences;
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Sciences, Professor
Research Institute of Food Biotechnology
4b Samokatnaya St., Moscow, 111033, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCT

Nikiforova A.L., Suvorov O.A., Posohov N.D., Pugachiov I.O., Kuznetsov A.L., Shuvalova I.D.Application of Physico-chemical Technology to Improve Safety of Food Production

P. 49-53 Key words
antimicrobial solutions; quality; decontamination; food safety; physico-chemical treatment.

Abstract
Due to the increasing number of diseases caused by pathogenic microorganisms, the food industry has to solve acute food safety problems. Traditional methods of disinfection can't be always applied in the industry because of the content of hazardous chemical substances. Therefore, water and aqueous solutions obtained by physico-chemical method, have been used for the effective decontamination of premises, surfaces, equipment, materials, products and raw materials, as well as for shelf life extension of food products. Such antibacterial disinfectants not only reduce the number of microorganisms and increase the safety of the product, but also are completely harmless to humans, animals and the environment. The object of this work was to investigate and analyze previously published materials about the application of electrochemical solutions in various areas of the food industry, methods of obtaining, and mechanisms of action and influence of electrochemical solutions on the pathogenic microorganisms. The work was performed at the Moscow State University of Food Production. The research also examined and analyzed the experimental data, demonstrating high antimicrobial activity against all types of pathogens, the lack of habituation and the absence of generating immunity to these electrochemical solutions. The article presents domestic and foreign scientists researches, proving the effectiveness of antibacterial aqueous solutions against Enterobacter aerogenes and S. aureus, which reduce their concentration in the examined surface to less than 1 CFU?/?cm2, as well as the huge affect on Listeria monocytogenes, which causes the listeriosis. The efficiency of the antimicrobial aqueous solutions in the food industry also is shown here. An analysis of the current state and prospects' application of electrochemically activated aqueous solutions in the food industry are brought in this article. Such advantages of physico-chemical methods as effectiveness, efficiency, high ecological compatibility, safety, technological effectiveness, universality and import substitution are emphasized as the most important ones.

References
Authors
Nikiforova Angelina Leonidovna, Student;
Suvorov Oleg Alexandrovich, Candidate of Technical Science;
Posohov Nikita Dmitrievich, Post-graduate Student;
Pugachiov Igor Olegovich, Post-graduate Student;
Kuznetsov Alexander Lvovich, Post-graduate Student;
Shuvalova Irina Dmitrievna, Student
Moscow State University of Food Production
11 Volokolamskoe Shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS

Bobchenko V.I., Pavlova Z.P., Tekutyeva L.A., Son O.M., Fischenko E.S., Latsis E.Yu.The Use of Vegetable Raw Materials in the Production of Ice Cream

P. 54-57 Key words
biologically active additive; ice cream; food production; vegetable raw materials; extract.

Abstract
Nutritional value of products, including biological, is one of the components of health-enhancing function of supply, which provides development and introduction of products enriched with essential nutrients. Deficiency of nutrients today - it's a global problem of food like children and in adults. Inability to restore the structure of supply is compounded by the unstable economic situation and adverse environmental conditions. It requires not only the systematization of the range of food products of mass consumption and an increase in production caused by population growth, but also to search for new sources of natural along with traditional. The use of non-traditional vegetable raw materials of the local region as a source of food composition allows you to create active biologically, have a positive effect on health, form a new range of food products by replacing artificial sweeteners, natural and optimize the technology, saving from destruction nutrients. The use of non-traditional vegetable raw materials allows for antimicrobial, tread, immunomodulatory effects, to create products that are rich in natural protective ingredients, as well as to save the main agricultural resources. The research allowed to form properties of ice cream-based food and dairy combinatorial carbohydrate plant material, choose the ratio of the components of dietary supplements, replacing sucrose, optimize the technology, saving from destruction of the nutrients contained in wheat and oats. This was to ensure the availability to digest the intestinal microflora shell elements grain stored organoleptic and rheological properties of the finished product - ice cream. In studies using dietary supplements, which contain whole grains of wheat, oats, dry lactulose, magnesium stearate, and an organic compound of selenium related to prebiotics are food and substrate useful bifidobacteria and lactobacilli colon. Proposed to release the ice cream can be considered as functional foods, which orientation is enhanced by the presence of dietary fiber.

References
Authors
Bobchenko Viktoria Ivanovna;
Pavlova Zhanna Petrovna, Candidate of Technical Science, Professor;
Tekutyeva Ludmila Alexandrovna, Candidate of Technical Science;
Son Oxana Mikhailovna, Candidate of Technical Science;
Fischenko Evgenia Sergeevna, Candidate of Technical Science;
Latsis Ekaterina Yurievna, master
Far Eastern Federal University. School of Economics and Management
Building G, Ayaks, o. Russkiy, Vladivostok, 690950, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.