Abstract
The fruits and berries play an exclusive role as richest sources of vitamin-antioxidants. The paper presents the data for accumulation of the most important groups of vitamins - ascorbic acid (vitamin C), anthocyanins (vitamin P), carotenoids in berry crops (black currant, raspberry, gooseberry) and nontraditional horticultural crops (golden currant, bird ñherry, indian cherry, viburnum, dogwood, japanese quince, blackberry) grown on the experimental plots of berry crops department of the FSSI "I.V. Michurin FSC". A big variation was revealed in the content of the studied components both among investigated crops and in varietal aspect within every crop. The highest accumulation of ascorbic acid in fruits was observed on such crops as black currant (average 113.7 mg/100 g, maximum 181.7 mg/100 g) and japanese quince (average 130.0 mg/100 g, maximum 250.8 mg/100 g); the anthocyanins were in indian cherry (average 251.0 mg/100 g, maximum 360.0 mg/100 g), black currant (average 214.6 mg/100 g, maximum 325.3mg/100 g) and bird cherry (average 189.3 mg/100 g, maximum 402.2 mg/100 g); carotenoids in - golden currant (aversge 1.47 mg/100 g, maximum 3.81mg/100 g). The promising samples with higher content of valuable compounds were singled out. The high level of vitamin C accumulation was fixed in black currant varieties Pandora, Zelyonaya Dymka; as for the japanese quince - in the varieties Ivanushka; the high level anthocyanins content - in black currant Pandora, Tamerlan; indian cherry - Zvezdnayanoch, Pembina, Slastena; bird cherry - Pamyati Salamatova; carotenoids - Znoyny mirazh variety of golden currant. The obtained data are of a great interest for utilization of the fruit both for fresh consumption and as processed ones.

Abstract
Today the confectionery industry is one of the branches of the food industry that is actively developing. The flour confectionery market is very diverse and divided by types: cookies, cakes and pastries, gingerbread cookies and gingerbreads, waffles, muffins, muffins, babas and rolls, biscuits, crackers and other flour confectionery products. Muffins belong to flour confectionery products. They represent the largest segment of the Russian confectionery market. These products today have become very popular tea products that win the love of the Russian consumer, along with cupcakes. In connection with the expansion of the market for domestic raw materials, with the development of new generation products, new and modern technologies appear that provide opportunities for the development and implementation of technologies. To ensure the competitiveness of flour confectionery products, the expansion of the range of mass products that meet the goals of a balanced and adequate nutrition, as well as an increase in their shelf life is an urgent and in-demand direction. The solution to this problem is possible thanks to new research on traditional technologies, as well as the development and implementation of processes that make it possible to change, facilitate and improve production, to ensure high quality flour confectionery products. The aim of the work is to modify the traditional recipe of traditional muffins to a recipe for muffins with an extended shelf life by adding inulin and fermented glucose. It has been scientifically proven that the use of inulin leads to the enrichment of the nutrient composition, improves the physicochemical and organoleptic indicators of the quality of muffins. It has been established that fermented glucose leads to an increase in the shelf life of the finished product by inhibiting the growth and development of aerobic spores, mold and other microorganisms in flour confectionery products. The expediency of enriching muffins with dietary fiber has been proven, as well as the use of fermented glucose to extend the shelf life of products.

Abstract
The work was carried out by the All-Russian Research Institute of Grain and its Processing Products, and is aimed at the effective and rational use of wheat grain, taking into account Russian characteristics and the use of domestic laboratory equipment that solves the issue of import substitution. The indicators of flour quality, rheological properties of the dough, affecting the quality of flour culinary products of dumplings, have been clarified, which will allow manufacturers of flour confectionery and culinary products to avoid problems such as deformation of the dough during rolling and molding of dumplings and to obtain high-quality safe products for the consumer. Based on the results of experimental data, for the manufacture of dumplings, it is recommended to use wheat flour with an amount of gluten of at least 28.0 % of II-I quality groups, a falling number of at least 180 s (seconds) with the following values of the rheological properties of the dough by the alveograph: maximum excess pressure not less than 60-80 mm, curve shape indicator not less than 1.0, elasticity index - not less than 40-50 %, deformation energy not less than 150-200, according to the valorigraph: the degree of liquefaction - not more than 90 EV (valorigraph units). The use of grain and flour from wheat in accordance with their properties will reduce the use of food additives in flour products, which are often unhealthy and even harmful, and thereby solve the issue of improving the health of the population of our country.

Abstract
Gluten-free foods occupy an important place in the daily diet, such as bread, rolls, pasta and flour confectionery. However, it is gluten that causes the greatest number of negative health effects, these are diseases of the gastrointestinal tract, as well as allergies, that is, complete or partial intolerance to this substance. To maintain health and improve the quality of life of people, the development of an assortment of food products with a high gluten content should go not only in the direction of fortification, mineralization, filling with dietary fiber, but also in the direction of reducing the proportion of gluten in them. It is known that buckwheat and rice flour does not contain gluten in its composition, while these types of flour have a rich chemical composition and can be attributed to fortifiers for pasta. Buckwheat flour, which contains complete proteins, a wide range of B vitamins and niacin, macro- and microelements, dietary fiber, contains polyunsaturated fats in abundance, which have a positive effect on the metabolism in the body and help lower blood cholesterol levels. Rice flour is a hypoallergenic product that is included in many diets and is used for baby food. The purpose of this research work was the development of new types of pasta with increased nutritional value using buckwheat and rice flour. In the pasta recipe, part of the wheat flour was replaced with rice or buckwheat flour in an amount of 20 to 80 %. The results of studies of the properties of pasta made using gluten-free fortifiers showed that the closest to traditional products were products with a dosage of rice flour in the amount of 30 % and a dosage of buckwheat flour in the amount of 20 % of the total flour raw materials in the recipe. The finished products had a pleasant, original taste and aroma. In the developed pasta, an increase in nutritional value was found in comparison with a traditional product.

Abstract
Food safety of the country and stability of food prices under new economic conditions largely depends on the availability of guaranteed sales channels and effectiveness of government trade and sales policy. Government support for the formation of an effective commodity distribution infrastructure should be aimed at creating conditions for the development of wholesale and retail markets, which contribute to solving the problem of marketing, optimize costs in the sphere of food production and circulation and stabilize prices on the domestic market. Foreign experience of government support for the development and regulation of these structures indicates the increasing role and importance of wholesale and retail markets in minimizing costs in the sphere of food circulation and solving socio-economic problems of society. Effective trade and sales policy of support for the development of wholesale and retail markets allows producers to solve the problem of guaranteed sales of their products on the domestic market and the realization of the country's competitive advantages on the world commodity markets.

Abstract
The food industry, as part of the agro-industrial complex, is focused on the production of products to meet the basic needs of the population in food. Digital transformation in the industry began to pay attention three or four years ago. The purpose of the study is to develop criteria for assessing the level of Informatization of economic entities of the agro-industrial complex, including the processing industry, and to assess its effectiveness. The methodology used to evaluate the digitalization index of food industry organizations used the principles recommended by the European Commission for constructing composite information indicators. Was proposed by generalizing the formula to calculate the indexes of digitalization, consisting of sub-indices. Taking into account the industry features of the processing subcomplex, an attempt was made to integrally assess the level of implementation of digital economy technologies in the food industry using two parameters: the share and the digitalization index. The first indicator characterizes the share of an economic entity among all entities involved in the process of digitalization of the food industry, and the second one characterizes 10 sub-indices of the speed of adaptation of food industry organizations to digital transformation by the level of use. Using the digitalization index will allow you to assess the contribution of digital transformation to the development of the industry. The practical value of the research lies in the possibility of using the integral indicator proposed by the authors for evaluating and predicting the performance of food industry enterprises, taking into account the impact of state regulation through digitalization of the industry. The proposed digitalization index can also be used to assess the impact of government programs on the efficiency of industry development. A formula is proposed based on empirical data, according to preliminary estimates, the expected economic effect of investment in digitalization, which shows that the greatest effect can be achieved with full (100 %) digitalization. Partial digitalization will not have the desired effect and may even be unprofitable under certain conditions. Therefore, it is recommended to carry out digitalization of economic entities in a comprehensive manner, and if there is a lack of funds, point-by-point, without smearing the financial asset across a variety of organizations.

Abstract
The main task for ensuring the quality of functional milk-based products for long-term storage is the availability of methods for assessing the shelf life, when it is necessary to ensure not only the preservation of physicochemical and organoleptic parameters, but also the stability of functional food ingredients and the invariability of their quality in the finished product. This work presents the results of evaluating methods for confirming the shelf life of products and establishes evaluation criteria for the effect of storage temperature conditions on the preservation of the quality of dairy products during storage. The possibility of developing a method of accelerated storage for functional milk-based products for long-term storage using the ASLT method and mathematical modeling was determined, based on the available accumulated statistical data on indicators of oxidative spoilage, organoleptic evaluation, the content of free amino acids and parameters for evaluating protein hydrolysis products. The paper presents the results of studies of dry milk mixture subjected to storage for 4 months at aggravated temperature conditions (20±2) °Ñ, (35±2) °Ñ and relative air humidity 85 %. To obtain an objective assessment of the effect of storage temperature on the component composition of the product, a dry milk mixture enriched with a vitamin-mineral premix, consisting of 4 elements and 6 vitamins, was studied, which showed that during storage (for 4 months at a temperature of 35…50 °C), the preservation of fat-soluble vitamins was 93 % and a gradual decrease in the content of water-soluble vitamins of group B was observed. The studies carried out are the basis for the development of an accelerated method for determining the shelf life of functional milk-based products with a long shelf life. The methodology of the accelerated methodology for determining the shelf life of functional milk-based products is based on determining the composition of functional milk-based products and quality indicators, taking into account the established influencing factors and modern highly effective methods of analysis.

Abstract
Research aimed at solving the problem of rational use of the stone fruit kernel of the food industry as a cheap raw material for the production of food and feed products is relevant. In this work, the fatty acid composition of fat obtained from the kernels of apricot, peach, plum and cherry kernels, grown in Uzbekistan, has been investigated. The work was carried out in the laboratory for the examination of the quality of food products of the Samarkand Institute of Economics and Service. The objects of the study were apricot, peach, plum and cherry pits. It was found that the environment of unsaturated fatty acids is quantitatively dominated by oleic acid. In the kernels of plum, apricot and peach kernels, its content is practically at the same level. The content of linoleic acid in the kernels of these fruits is almost two times less than oleic acid. Linolenic acid is found only in cherry seed oil in the amount of 1.64 % of the total fatty acids. In stone oils from saturated fatty acids, palmitic acid is distinguished by a high content: in apricots - 6.33 %, cherries - 6.59 %, plums - 6.86 %, peaches - 8.64 %. It was revealed that peach and apricot kernel oils, in comparison with other species, contain a very small amount of free fatty acids, since their acid number is 0.73 and 1.21 mg KOH, respectively. The highest acid value is inherent in plum kernel oil. Cherry and apricot kernel oils have high iodine values. Therefore, their fatty acid composition is more unsaturated, i.e. contain more double bonds.

Abstract
A problematic place in the identification of alcoholic beverages is low development of digital technologies in this subject area. The proposed way to solve the problem of fraud detection is the use of artificial intelligence methods. The main goal of the development and implementation of digital technologies is to increase the efficiency and reduce the complexity of the identification process of alcoholic beverages. As a result of the conducted research, an algorithm is built that provides high efficiency of processing large amounts of digital information. The algorithm contains a description of the order of operations when identifying an alcoholic beverage, by comparing its characteristics with the standard and regulatory documentation. An analytical review of possible approaches to automated processing of digital and graphical data presented in the form of electrophoregrams and chromatograms showed that the optimal choice is the use of artificial neural networks, the advantage of which is the possibility of learning and adaptation. On the basis of the developed algorithm, a basic scheme for identifying alcoholic beverages is proposed, based on the complex application of ensembles of artificial neural networks and expert systems. Preliminary design was carried out and basic technical solutions were proposed for creating an intelligent expert identification system consisting of databases, an expert block, a neural network training module, and an identification model. The architecture of the automated workplace of an expert in the identification of alcoholic beverages is proposed, which includes a module for importing research results, a module for comparison with reference samples, a user interface and an external element - a model for the identification of alcoholic beverages based on artificial neural networks. The results of the study can be used to develop an International Identification System based on the intelligent analysis of digital profiles of alcoholic beverages, which will solve the problem of identifying counterfeit products. The prospect of further research is to create a core of methodological, mathematical, algorithmic and software identification models.

Abstract
The relevance of the research is that the HACCP system is guaranteed to provide consumers with the safety of food consumption. In addition, the use of HACCP can be a powerful argument for confirming the fulfillment of regulatory and legislative requirements, since the Technical Regulations of the Customs Union "On Food Safety" came into force on July 1, 2013, which states that when carrying out production processes, the manufacturer must develop, implement and maintain procedures based on HACCP principles. When developing a food safety management system, GOST R ISO 22000-2019 was selected, in accordance with which the tomato paste production process was analyzed in order to ensure the quality and safety of products. The characteristics of tomato paste are given, namely, regulatory documents containing requirements for raw materials for production, organoleptic, physicochemical, microbiological and safety indicators, requirements for storage of finished products. The analysis of hazards has been carried out, which allows the enterprise to systematize the knowledge available to specialists, required to establish an effective combination of control actions. For a more detailed consideration of the tomato paste production process, a flowchart was drawn up indicating the controlled processes and identified critical control points using the expert method. Management measures have been selected for each stage of the tomato paste production process, which will prevent, eliminate or reduce to the specified level the hazards that threaten food safety. In the management measures, the reasons for the appearance of the hazardous factor and its types (biological, chemical and physical) were established, and persons responsible for these measures were appointed. The final stage was a HACCP plan for the following critical control points: sterilization and storage, in which the objects of control, monitoring and preventive actions were determined. As a result of the research, a set of documents was developed for the food safety management system at the enterprise.

Abstract
According to modern scientific concepts, stress is a specific reaction of the organism to strong external stimuli. For athletes, a large competitive physical tension that they experience practically everyday is a strong biological stress. The reason for this is the fact that without full psychological and physiological readiness, without complete mobilization of all the capabilities of the human being, today it is impossible to achieve results in any kind of struggle, both physical and mental. However, the maximum increase in the functional capabilities of the human body in comditions of severe stress have, however, its very high price. The multiple microchanges that occur in many internal organs and the human brain in this case, leave indelible marks in his body, which gradually erode human health. However it must be borne in mind that it is impossible, in principle, to completely protect oneself from stress. Without it, there will be no sport, and normal life, in general. The obvious way out lies in the development of measures for the prevention and timely elimination of the consequences of those disorders that can arise in the body under the influence of strong competitive and life stresses. The purpose of this work was to develop a biologically active composition "5-HTP antistress complex", which has pronounced anti-stress and antidepressant properties, based on the usage of natural plant extracts with highly active sedative properties, with the inclusion of a number of individual amino acids that enhance and expand the spectrum of their effects on the human organism. The composition of the developed product includes an extract of the African bush griffonia, which surves a source of 5-hydroxytryptophan, as a precursor of the neurotransmitter serotonin, as well as extracts of the herb St. John's wort, lemon balm and chamomile. To enhance their antistress effect, the product also includes such essential individual amino acids as L-tryptophan and DL-phenylalanine. The product developed by GEON company is produced in the form of capsules, the recommended intake of which is three times a day. Ater it use the activity of the central nervous system of humans is gently increased, a general increase in mood is registited, an increase in sports and general performance is observed, and the motivation for physical and mental activity increases.

Abstract
One of the urgent problems of modern society is the problem of healthy nutrition. A good diet involves the consumption of an adequate amount of proteins, fats, carbohydrates, vitamins, macro- and microelements for the normal functioning of the body. Physical health of a person, the state of the immune system, longevity, mental harmony - all of this is directly related to a healthy diet. The problem of nutrition for student youth is especially acute, since, due to lack of time and lack of awareness of nutrition, they do not have the opportunity to observe both the correct diet and organize a rational and balanced diet, consuming products that are healthy. During the study, the lifestyle and nutritional status of college students was assessed, which allowed collecting and processing data on the nutritional system, behavioral responses, taste preferences, the presence of bad habits, diseases, and the provision of the diet with nutrients. The collected data were processed using a computer program, which made it possible to identify a deficiency and / or excess of nutrients in the diet of each subject. The data obtained served as the basis for the scientific substantiation for the development of formulations of functional food products for students.