Abstract
Sugary confectionery belongs to the number of important and favorite components of a daily diet of all age groups of the population. Therefore the ideas of creation of the functional confectionery products corresponding to the principles healthy diet are relevant. The purpose of the study became the creation of formula and the production technology of the praline covered sweets with the high protein content. The subject of the development were sugary confectionery products with the high content of concentrates of whey and milk proteins with 100% use of sweetener, with the addition depending on the formula of pasta from roasted hazelnut kernels, almond, or peanut. The work is performed at the Scientific research institute of "Food security" of Plekhanov Russian University of Economics. Methods and techniques of research were applied traditional for laboratories of confectionery factories. Based on the conducted laboratory researches chose the composition sweets of two tastes and a percentage ratio of components in formula of the praline covered sweets with the high protein content. For ensure high protein content in the product of the milk protein concentrate used in combination with whey protein concentrate. As a sweetener was used maltit, isomalt, steviozid, inulin. For increase food and biological values in the composition of the product were used chicory. The food value of the praline covered sweets is calculated, the received results have confirmed efficiency of the chose composition of raw materials: the high protein content in a made product (27,0-28,0%). Thus, were developed the praline covered sweets with the high protein content, increased food and biological value, with reduced sugar content and caloric content, which made it possible to expand the range of confectionery products for functional purpose.

Abstract
The article representing a study on obtaining a sorption-active material from ьнсудшфд industrial waste of citric acid fermentation. Research investigated at VNIIPD - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, St. Petersburg. Shown that Aspergillus niger fungus mycelia under alcali treatment by 3-8% NaOH solution 1:10 w / v at 60°C for 1,0-1,5 h forms a chitin-glucan complex with 58-62% yield on dry biomass. A subsequent treatment with 8% NaOH solution forms a chitosan-glucan complex and its yield highly depends on small particle content and reaching 38-55% on dry mycelia in relation to filtering conditions and linear correlated to sorption capacities of chitosan-glucan complex for Pb (II) and Cu (II) ions. Shown that adsorptive fraction could be extracted by 3% hydrochloric acid and percipated by adjusting pH of solution to 9,5-10,0. Maximal sorption capacity of isolated sorption complex is up to 5,3-5,8 mmol / g and 6,0-6,3 mmol / g for Pb (II) and Cu (II) respectively. Obtained biocomplex can be used in wastewater treatment for copper and lead ions removal and for water purification in food industry. A technological chart developed for adsorptive complex production allows to dissolve simultaneously an ecological problem for citric acid processing mycelial waste conversion.

Abstract
Grain raw materials are a source of functional food ingredients: dietary fiber (DF), vitamins, minerals, etc. A distinctive feature of buckwheat grains is a high content of DF and rutin. The purpose of this work was to determine content of DF and rutin in buckwheat grain, malt and cookie, to evaluate the possibility of using buckwheat malt as a raw material for production gluten-free functional flour confectionery. The objects of research were the grain of buckwheat Fagopyrum esculentum M?ench. varieties Izumrud, light and scalding buckwheat malt, gluten-free buckwheat biscuit cookies. The method Kurshner-Ghanaka was experimentally selected for quantitative determination of DF in buckwheat grain and the products of its processing. The content of DF and rutin in buckwheat grain, light and scalding malt, cookies was analyzed. It was shown that the level of DF in light malt was the same as in grain while the content of rutin increased by 21.5%. DF and rutin in scalding malt were less than in the grain by 10%. The most significant differences between the two types of buckwheat malt were found in the rutin content: in the light it was by 27.6% larger than in the scalding. Thus, it was established that light buckwheat malt can be an effective source of DF and rutin for food production. DF and rutin in buckwheat cookie were present in an amount sufficient to classify cookie as functional foods.

Abstract
The article presents the material on the development of beverages biocorrective action. Creating products of preventive health actions is very important due to the negative influence of the environment on the human body. The possibility of creating soft drinks on plant raw materials, potentially capable of showing a targeted functional effect, is noted. Examples of such developments are given. One of the most common ailments is stress. It causes a failure in the nervous, immune, endocrine and other systems of the body. It is known plant raw materials containing a complex of nutrients that can reduce the negative effects of stress and positively affect the state of the human immune system. Based on the analysis of the literature, such raw materials were selected. The compositions of plant mixtures agreed and approved by scientists of "Russian Scientific Center of Medical Rehabilitation and Health Resort" of the Russian Federation Ministry of Health. The list and mass fraction of each type of raw materials for polycomponent concentrates "Resonance-1" and "Resonance-2" are given. The basic technology based on biocatalysis was used to obtain extracts from plant mixtures. The possibility of maximum preservation of biologically active substances of raw materials due to the use of gentle temperature conditions at all technological stages. The main parameters of the hydrolysis of plant mixtures are described: ratio of solid and liquid phases, pH, hydrolysis time, temperature, duration of assimilation of extract. The parameters of the concentration of the extracts for cooking of polycomponent concentrates are indicated. The resulting concentrates were used as the basis for the creation of soft drinks. The dry matter content of prescription ingredients in beverages is given. The use of dihydroquercetin, lucerne extract, echinacea extract and spices has been substantiated in these compounds. The content of amino acids, total phenolic compounds, micro- and macroelements in polycomponent concentrates and drinks based on them has been determined. The given data of analytical researches show presence of amino acids and microelements in products that are involved in the work of the nervous and immune systems. They also have a positive effect on the work of the whole organism. Soft drinks "Resonance-1" and "Resonance-2" are socially significant products. They expand the range of soft drinks with a preventive health-improving effect.

Abstract
The use of beetroots as a source of natural antioxidants in the technology of canned meat is a promising area of the industry development. The aim of this article is to study the influence of technological processing modes on the content of antioxidants of different varieties of table beet and formulation of enriched canned meat with beet. The subject of research were fresh-harvested and stored roots of table beetroot varieties Bordo 237, Cylinder, Movir, Odnorostkovaya, Valenta and product samples obtained in the laboratory. The studies were performed using the antioxidant content in all samples of table beet was determined. The next stage standard methods of analysis in compliance with traceability principles of measurements. At the first stage, we studied the effect of common conservation regimes for various products on the content of betanin, vitamin C, flavonoids in beetroot. There was established a regular decrease in the mass fraction of the determined substances at higher temperature and longer processing time. The most preferred use is high temperature and reduced exposure time. According to the results of the experiment, a variety of beets Bordo 237 is recommended for further analysis. The content of flavonoids after heat treatment was 15.0-21.0 mg%, vitamin C - 1.12-1.57 mg%, betanin -74.0-85.0 mg%. Production of canned "Meat Paste with Beet" with a 15% beet content demonstrated that the product practically does not differ in organoleptic parameters from the control sample, the energy value is not significantly reduced. In assessing the storage capacity of the product it was found that during the storage period of 2 years the content of flavonoids decreased by 13.47%, vitamin C by 27.85%, betanin by 23.5%. Compared to control sample the test sample with beet proved to be more resistant to oxidative damage. Inclusion of beetroots in the formulation of product prolonged the shelf life and improved the biological value of the product.

Abstract
The results of analytical and experimental studies on the evaluation of the effect of the composition of ice cream on the dispersity of the air phase, determining the state of its consistency, as an important organoleptic index, are presented. The following potential factors influencing the consistency of ice cream such as: the total mass fraction of dry substances in the product with the predominant role of mass fraction of fat; the qualitative and quantitative composition of its protein fraction of complex food additives being used, including stabilizers, emulsifiers and components, stabilizing the state of proteins and polysaccharides in the mixture are determined and investigated. The dispersity of the air phase has been estimated in three ways: visual assessment of microphotographs of the state of air bubbles; qualitative and quantitative evaluation of particles by sizes and by their content of a diameter less than 50 ?m; quantitative evaluation of the surface area under the distribution curve. The dispersity of the air phase in the ice cream was examined by using an "Olympus CX 41" light microscope with a built-in camera and software control. It has been established that the presence of emulsifiers in the stabilization system mostly to contribute to the formation of a highly disperse air phase in ice cream. In this case, the effect is enhanced with a high mass fraction of fat in the product (15% and more), additional use of functional proteins and polyphosphate. Studies have also shown that replacing of 20% of the dry skimmed milk residue (SOMO) in ice cream does not adversely affect the dispersity of the air phase, and the use of monostabilizers in the absence of emulsifiers leads to a reduction in dispersity, while the number of air bubbles of less than 50 ?m is reducing by 1.5 times. It is established that it is possible to significantly increase the dispersity of the air phase in dairy and cream ice cream when used simultaneously with the emulsifier of functional proteins and polyphosphates, but possible reduction of this index during storage should be taken into account. And the use of monostabilizers in the production of ice cream plombir negatively affects the dispersion of the air phase, which must be bear in mind when determining the shelf life of the product.

Abstract
The remaining imbalances in the development of agriculture and fisheries indicate a low level of planning, both in production and in the promotion of the products to domestic and foreign markets. These imbalances lead to a drop in income of processors and organizations engaged in agricultural production and harvesting of aquatic biological resources as well as to an increase in financial costs for storage and transportation of products to the consumer. One of the main directions of solving this problem can be an export development project to promote the products to the world food markets. Our country possesses the necessary resources for the implementation of this project. The basic elements of this Federal project are the development of the raw material base and manufacturing, the creation of a barrier-free environment for the promotion of products to foreign markets, building of modern infrastructure for the distribution and storage of products, projects for the promotion and market positioning of Russian products under umbrella brands. Despite the increase in exports of fish products to 2.15 billion US dollars, the value of Russian exports could perform better, provided diversification of export products based on high-refined products of aquatic biological resources. In a context of the high level of depreciation and obsolescence of the fishing fleet and coastal fish processing base, investments in the modernization of fisheries, fish farming, and processing facilities are much lower than the established levels, and the contribution of the fisheries industry to the GDP of the Russian economy does not reach one percent. All these factors act as mechanisms for braking and improving the efficiency of the fisheries industry. The current model of trade in fish products in the domestic and foreign markets requires a serious adjustment, with the focus of supplies primarily on the domestic market and the formation of fair prices, preventing the growth of uncontrolled exports to the detriment of the national interests of Russia. State participation in the solution of this issue can be realized by establishing tariff quotas for the export of fish products and changing the mechanism of allocation of quotas for the extraction of aquatic biological resources.

Abstract
Drinks that are based on herbal ingredients began to receive widespread acceptance in recent years all over the world along with the production of soft drinks. The problem of creating new products with a wide range of physiological actions obtains a paramount importance at the present time. The plant material is a source of large amounts of organic compounds of different structures with a variety of preventive and curative properties of food. The article presents the results of a study on the establishment of extraction parameters and modes of biologically active substances from plant material in order to obtain extracts for the preparation of beverages of a functional purpose. The work was carried out on the basis of Stavropol State Agrarian University (Stavropol, Stavropol Territory) and the North Caucasus Federal Scientific Center for Horticulture, Viticulture, Wine-Making (Krasnodar, Krasnodar Territory) according to generally accepted methods. In the preparation of extracts used water treatment of the crushed mass of feijoa and blackberry. The extraction process was controlled by changing the mass fraction of dry substances. As a result of the conducted research, the optimal parameters and modes of the process of extraction of dry substances from feijoa and blackberry were established: the hydromodule was 1:1, the process duration was 24 hours; extraction temperature - 25°C. Such conditions of the process provided the greatest extraction of dry substances without destroying the functional ingredients, made it possible to carry out the extraction for a short period of time and reduce the cost of thermal processing of the medium. To assess the organoleptic characteristics of the extracts obtained, the results of their tasting evaluation are presented. The obtained extracts based on feijoa and blackberry were distinguished by high organ-leptic indices due to their bright amber-green and raspberry color and intense fruit and berry aromas inherent in this plant raw material.

Abstract
Improving the quality indicators of bakery products in the production of bread in the field is a priority at present. In order to implement this task, a technology has been proposed for the production of bakery products using an electric baking oven with ultrasound in a pulsed mode. The technological solution is based on the use of an upgraded electric baking oven with an ultrasonic generator, an ultrasonic transducer and an ultrasonic transducer supplying ultrasound in a pulsed mode included in its design. A device for the ultrasonic treatment of liquid media (ULRA-1) allows sterilization of water in order to remove microorganisms. The use of a device for ultrasonic magnetostriction processing of flour (UMOM-1) provides the possibility of reducing the number of mesophilic-aerobic, optionally aerobic microorganisms and mold fungi in flour. The use of a dough divider (TD-16) makes it possible to reduce the complexity of the process of dividing the ripened volume of dough into dough pieces. A device for cutting and packing bread (UNUH-1) is used to speed up the process of dividing bread into chunks. Modernization of the device for the production of bakery products contributes to the intensification of baking, reducing package and carcinogenic substances, as well as improving the quality indicators of finished products. In order to achieve this goal, experimental studies were carried out that made it possible to determine the main parameters for baking bread. The impact of ultrasound in a pulsed mode in the baking process made it possible to reduce the consumption of specific thermal energy per unit of finished product by 15-18 %; to ensure uniform distribution of heat in the heat treatment zone and inside the dough piece without overheating; to preserve aromatic substances and vitamins in finished products, by reducing the time of heat treatment; to increase the heat exchange in the processing zone of the dough piece due to the turbulence of the hot air near-wall layer, which allows baking with a decrease in the temperature of the gaseous medium by 70 ... 100 °C, what allows to reach uniform coloring of a crust, lack of cancerogenic substances and reduction of cooling time; providing regulatory crumb moisture in finished products, which reduces pack, shrinkage and increases the shelf life of finished products.

Abstract
Beet pulp is a by-product that is formed in colossal quantities in the production of sugar. It has a high nutritional value, but in its raw form it quickly deteriorates, so it must be preserved. One of the most relevant ways is drying. For the experiment, a method for drying the superheated vapor of a reduced pressure in a pulsed vibro-boiling bed was chosen because it allows to improve the quality of the finished product by lowering the temperature of the drying agent, thereby retaining a significant amount of nutrients in the starting product. To study the kinetic and hydrodynamic dependencies of the drying process, an experimental setup has been developed and created, which makes it possible to obtain the most accurate and reproducible results. In the course of the work, a lot of experiments were done, based on the results of which drying curves, drying rate curves and heating curves were constructed, according to the nature of the changes, the corresponding conclusions were drawn. As for the drying plant, the technological modes of its operation are determined that ensure a minimum specific energy consumption of the drying process per 1 kg of evaporated moisture and the maximum moisture stress of the drying chamber. In addition to the experiment on drying beet pulp, a study was also carried out on the content of pectin substances in the dried pulp. Pectin is a purified complex polysaccharide contained in plants. The set of functions of pectin is diverse: it is used as a thickener, stabilizer, clarifier, gellant, filter substance and water-retaining reagent. The greatest quantity is contained in apple squeezes, zesters of citros, beet pulp, pumpkin, etc. Calcium-pectate method was used to determine the amount of pectin and protopectin. In the course of the experiment, it was found that, with the proposed drying process, the yield of pectin substances significantly exceeds traditional methods. Based on the results of the data, histograms of the content of pectin and protopectin were plotted, depending on the method of drying. The corresponding conclusions were drawn from histograms.

Abstract
Modern analytical methods of analysis require rather expensive imported equipment and a sufficiently high qualification of the researcher. In case of doubts about the quality of wine materials, enterprises usually resort to the services of accredited testing centers, which often lengthens the decision-making process. In addition, unscrupulous manufacturers in the pursuit of additional profits are not always interested in an objective assessment of the quality of cheap wine materials, which is one of the reasons for the emergence of a large number of counterfeit products. For the identification of wine products (including the identification of counterfeit products) requires a more in-depth analysis of a much larger number of physical and chemical parameters than is usually done. In order to obtain a more complete picture of the relationship between the components of the extract and the tasting assessment, a multivariate dispersion analysis (ANOVA) was carried out. 11 factors that can influence the tasting evaluation of the sample were selected. According to the results of the dispersion analysis for red wines, it was found that the correlation of the tasting ball and factors 1 - the ratio of "C / GL" - alcohol / glucose and factor IV - "GL / (PE minus ? VK, Yabk, MK, LC and Yank)", % - the reduced extract minus -tartaric acid, malic acid, lactic acid, citric acid, succinic acid - is insignificant, while the correlation from the combination of factors I and IV is 10%. The most significant factors for red wines were x - value of optical absorption - for red wines at 520 nm; V - "sum of AK / OE", % - amino acids / residual extract and IX - value of optical absorption: for red wines - at 420 nm. For them, the following values of correlation with the tasting ball are established: factor - 13% об.; factor V - 11% об; factor IX - 9% об. It was found that at low values of factor VIII - the proportion of Gallic and lilac acids, the correlation of the tasting score with factor V - "sum of AK / OE", % - amino acids / residual extract, increases significantly. Correlation of the tasting score with the factor VIII - percentage of root-knot and purple acid has a tendency to increase at low values of the factor IX - 9%. The paper presents graphical expressions demonstrating the influence of individual factors on the degree of correlation of the tasting score with other factors.

Abstract
The technology of obtaining semi-finished bakery products from wheat and flax seeds without prior preparation before mixing, the technology is based on the principle of hydro-mechanical dispersion with the use of technical and hardware equipment in the form of mechanical and acoustic apparatus. The method used is aimed at obtaining a test in which flour grinding was excluded, in order to increase the degree of microbiological safety, also hydrodynamic cavitation is aimed at reducing the microbiological contamination of the feedstock, grinding grain, heat treatment and homogenization in the preparation of a bakery semi-finished product. The chemical composition of flax seeds is presented, which allows to assume the production of a product of increased food and energy value. Studies on the selection of terminology for the development of a descriptive scale of possible inconsistencies of semi-finished bakery and finished products after bringing it to culinary readiness, the main organoleptic parameters (appearance, color, texture, smell and taste of the crumb) for the tasting Commission during the qualitative and quantitative assessment according to standardized terms of the established regulatory documentation. The average data taking into account the weighting coefficients on the results of testing the developed scale on the example of three samples of semi-finished products for bakery products and including the evaluation of finished products in terms of "taste of crumb" are presented. The profilograms of indicators on the established defects are made, the assumed reasons of occurrence of defectiveness at production of this category of production, on condition of observance of technological parameters of processing of vegetable raw materials are described. It is established that the use of this method allows to more accurately determine the level of product quality, as well as to analyze the formula ratio of components and its effect on the quality of semi-finished product at the end of processing in a mechano-acoustic apparatus.

Abstract
The paper discusses the timing of sports nutrition, the purpose of which is to optimize the time and frequency of its consumption, in order to achive a positive impact on the results of training and competitions of athletes in the short and long period of time. The final result can be considered as the development of strength, endurance, improvement of other athletic performance of athletes, as well as the improvement of the composition and structure of their body. The formation of a rational nutrition timing is also of interest for a wider circle of people who do not consider themselves to be professional athletes, so that the diet will bring them more health benefits. In the present work, the issues of increasing the sports achievements of athletes of various sports and enhancing the physical potential of people experiencing long-term and intense loads as a result of optimizing the time of receiving such basic macro-components of food as carbohydrates and proteins are analyzed. The authors, on the basis of summarizing the results of a large number of experimental studies, have shown that the timing of the consumption of these components can in a number of cases act as an effective ergogenic agent, i.e. have a direct impact on raising the level of athletic achievement in many sports. The recommendations on the time and amount of consumption of these components during intensive training and competitions are given. In the article it was demonstrated the advanteges of joint consumption of carbohydrates and proteins for solving problems associated with accelerating the recovery of glycogen resources in the body, minimizing muscle damage and stimulating their growth. For a wide range of readers, the data presented in the article are experimental studies on the search for answers to such questions, how often to eat and when is best for health to do it.

Abstract
The quality of school meals is the most important factor in ensuring the health of children. The high growth rate, physical and mental development of children and adolescents, combined with a significant neuropsychic load caused by an intensive learning process, determine the need for a constant dietary complex of all essential and replaceable nutrients, including proteins and amino acids, fats and fatty acids, various classes of carbohydrates, including dietary fiber, micronutrients, etc. The requirements for the development of diets, composition and sequence of calculations, modern approaches to the organization of nutrition of children, including the requirements of regulatory documentation. Special attention is paid to the evaluation criteria of diets, including the cost of developed diets. The authors, to facilitate and accelerate the process of preparation of the diets of children are encouraged to use the computer program "calculation System for public supply" version 5 in the original configuration. The structure of the program and features of drawing up, and also modeling of compounding are presented. The described program allows you to develop not only standard technological and technical-technological maps of the established sample and menu of diets (including the calculation of products for the period), but also to carry out calculations on the quantitative-cumulative accounting in catering enterprises. The authors, using the described program, developed a database of technical documentation for kids food products with the calculation of all regulated indicators of quality and safety. The developed database, functioning on the basis of the described program with additional service capabilities, is proposed to be used as an electronic collection of technical documentation for kids food. Electronic collections complemented finished menu of rations for nutrition of children (with further enrichment). The results of the development of the menu of diets, including the distribution of caloric intake, nutritional value (protein, fat, carbohydrates, vitamins, minerals, energy value) and natural norms of nutrition (net weight). Most indicators of the nutritional value of diets exceed the established standards of nutrition, the same applies to the food set. The authors describe an additional module of the program designed for laboratory quality control of kids food products.