Key words
powder of amaranth meal, infrared treatment, crystallization of sucrose, quality of sweets

Abstract
Sweets based on fondant bodies are in great demand among the population. Expanding the assortment of sweets and improving technology is an urgent problem. Questions on expanding the assortment of popular sweets while maintaining quality not only in production, but during storage remain topical. The study of the processes occurring during the storage of sweets with fondant bodies remains in the focus of the scientific interests of researchers. The tasks set are most relevant in the production of sweets based on fondant bodies - energetically unstable systems with a high concentration of sucrose (more than 80 %), a simple chemical composition, which is the reason for the rapid loss of consumer properties during storage. The solution of these problems is possible due to the introduction of Amaranthus cruentus amaranth processed products into the formulation. Particles of amaranth meal powder, being water-retaining components, also play the role of components of crystallization of sucrose in highly supersaturated solutions.

Key words
natural starches, modified starches, production, application, starch-syrup enterprises

Abstract
An analysis of the work of the starch syrup industry in the production of natural and modified starches for the period 2010-2020 revealed positive trends characterized by a moderate growth rate in production. Increasing the natural and modified starches production volume, expanding the range is an urgent task for enterprises of the starch industry. The article provides an assortment of natural and modified starches supplied to the Russian market. Cold and hot swell starch esters are of great interest for the food industry and the national economy as a whole, which account for about 70 % of the total imports of modified starches. The list of high-tech starch processing enterprises ensuring high quality and competitiveness of the produced products is given. The dynamics of production of natural starches and the dynamics of production and consumption of modified starches in the Russian Federation in the period 2010-2020 are given. Over the past 10 years, the production of modified starches in the starch industry has increased 2.3 times. Modern methods of producing and application of modified starches for food purposes are presented. Mechanisms for sustainable development of starch-syrup enterprises in modern conditions are proposed.

Key words
quick-frozen zippelin, technology, chemical composition, nutritional value, potatoes, molding, freezing

Abstract
The technology for obtaining quick-frozen zeppelin is described in detail, consisting of: acceptance and washing of potatoes, inspection I and cleaning (mechanical or steam) potatoes, additional cleaning and inspection of II potatoes, washing peeled potatoes, grinding potato tubers, preparing natural mashed potatoes, preparing components (dry components, onion, rice), preparation of mass for the shell of zeppelin, preparation of filling, molding and freezing of zeppelin, packaging and labeling of frozen zeppelin, as well as transportation of frozen zeppelin to the consumer or to a finished product warehouse for storage. It has been shown that zeppelins with pork meat contain proteins (3,1 %), fats (6,9 %), carbohydrates (14,8 %), organic acids (0,2 %), dietary fiber (1,3 %), ash (1,04 %) and water (70,4 %), vitamins (A, B1, B2, B4, B5, B6, B9, B12, E, D, H, K, PP, etc.), macronutrients ( K, Ca, Mg, Na, S, P, Cl), trace elements, free amino acids (essential and nonessential), free fatty acids (saturated, monounsaturated and polyunsaturated) and other substances, caloric content - 133,94 kcal. The technology for obtaining frozen zeppelin is promising for the potato processing industry in Russia.

Key words
quick-frozen side dish potatoes, technology, cutting, blanching, freezing

Abstract
The modern technology for the production of quick-frozen garnish potatoes is considered in detail, which provides for: preliminary preparation of potatoes, washing potato tubers, inspection of potato tubers, peeling potato tubers, inspection and cleaning of potato tubers, cutting potato tubers, inspection of cut potatoes, blanching, moisture separation, dosing, freezing, packaging, labeling, transportation to the consumer or to the warehouse of finished products for storage. It has been shown that garnished potatoes have a caloric content of 75,6 kcal and consist of proteins - 1,988 %, fats - 0,406 %, carbohydrates - 15,849 %, organic acids - 0,186 %, dietary fiber - 1,406 %, water - 78 %, as well as vitamins: A, beta-carotene, В1, В2, В5, В6, В9, C, E, H, PP, macroelements: K, Ca, Mg, Na, S, P, Cl and microelements: B, V, Fe, I, Co, Mn, Cu, Mo, Se, F, Cr, Zn. The technology for the production of frozen garnish potatoes is promising for implementation at Russian enterprises of the potato processing industry.

Key words
kelp, processing, organic acids, organoleptic characteristics

Abstract
The chemical composition and properties of seaweed make it possible to successfully use them for prophylactic and therapeutic purposes, for the preparation of various food products. More than 310 representatives of green, brown and red algae have been found in the Sea of Japan. Numerous species of kelp (Laminariceae) prevail among brown algae, the most valuable commercially is Japanese kelp (Laminaria japonica). The primary processing of fresh algae involves their thorough washing and soaking, but even after that, its tissues still contain high concentrations of minerals, which do not allow its further use without additional processing. Therefore, when processing kelp, boil it is provided, which allows you to improve the taste, smell, color and consistency, as well as increase the digestibility of the algae by the body. However, during cooking, a significant amount of water-soluble salts and organic matter passes into the broth. Therefore, the choice of the correct modes of primary processing of algae, in which minimal losses of physiologically valuable components occur and high organoleptic characteristics are provided, will contribute to the production of a wide range of food products based on them. The purpose of the research work is to substantiate the method of primary processing of kelp for the production of food products. A method for processing kelp is proposed, which includes preliminary exposure of kelp in water at a temperature of 10…15 °C in a kelp: water ratio of 1:2 for 20 minutes and double cooking at a temperature of 40…50 °C at a kelp: water ratio of 1:2 within 15-20 minutes. It was found that the introduction of organic acids at the first stage of cooking contributes to the improvement of the organoleptic characteristics of algae. The specific taste and aroma of algae disappears, the consistency becomes less rigid. The concentration of organic acids in the composition of the cooking water has been determined: acetic acid 1-3 %; citric acid 1-2 %. The resulting semi-finished product when processing kelp by the proposed method can be used in the production of various types of food products (dried, cookery, preserves, etc.).

Key words
minced meat, semi-finished meat products, horse meat, Orlyak fern, organoleptic properties, digital image processing

Abstract
The article presents a study of the organoleptic properties of model samples of minced horse meat with the inclusion of different amounts of canned Orlyak fern (Pteridium aquilinum). Research results indicate that the use of salted fern shoots in the amount of 15% in the formulation of horse meat cutlets provides high consumer performance of the finished product. A recipe for "New Buryat" cutlets of low calorie content with high consumer properties has been developed.

Key words
wholesale food markets, retail markets, trade and marketing policy, food security and price stabilization, state support and regulation of commercial activity

Abstract
Creating conditions for the development of the food market and ensuring food security of the country in the context of globalization and unfair competition in the foreign market is a strategic task of public authorities and business. A ranking place in solving this problem is given to the development and implementation of effective laws and state programs to form an effective commodity distribution infrastructure and ensure the guaranteed sale of domestic food products on the domestic market at an equitable price. The necessary condition for solving this problem for selling perishable products is the creation of an effective system of wholesale food and retail markets. The main advantage of these marketing channels is that they create conditions for the development of fair competition between suppliers of food products in the territory of these markets and the formation of a fair price for food products. As foreign experience shows, the state support of these marketing channels is due to their role in the food supply of the population of cities and solving socio-economic problems of society. In order to create an effective system of wholesale food markets in the subjects of the Russian Federation, on September 27, 2021 by the Government of the Russian Federation approved the Concept of development of wholesale food markets and prepared the bills on amendments to the Law on regulation of commercial activities in terms of development of retail markets.

Key words
innovations, modern technologies, social orientation of the solution of the tasks at hand

Abstract
Social challenges and the economy - for all these are the problems that must be addressed by the state together with the business community as a priority in order to ensure sustainable economic growth in the agricultural and fishery sectors. The analysis of the processes of the country's socio-economic development should be considered taking into account the accumulated economic imbalances, technological changes, innovations and the actual external shock of a non-economic nature - the coronavirus pandemic, which triggered the launch of various crisis phenomena affecting all aspects of society. In order to change the established trend of the liberal model of economic development, it is necessary that the role of the state in the transition to a new development model be strengthened, which is due to the need to preserve food security and the integrity of the territory of the Russian Federation. To stimulate innovation and investment activities, to increase the technical and technological level of production, it is necessary, within the framework of the adopted program documents, to allocate the main priorities and the resources necessary for these areas, carrying out constant monitoring of the decisions made. Building a new system of public administration for the implementation of program documents in the development of the agro-industrial complex and the fishery complex will guarantee the achievement of the goals set by the state in a timely manner.

Key words
cottage cheese, food safety, heavy metals, pesticides, vitamins, minerals, antibiotics, radionuclides

Abstract
This article discusses the aspects of the development of a cottage cheese product with an improved vitamin composition and enriched nutritional value. The relevance of product development and the selection of plant components is justified. Wild berries, such as cranberry and red bilberry, are selected as vegetable ingredients. The content of vitamins in cranberry, red bilberry and cottage cheese is shown. The choice of bacterial starter culture for the production of cottage cheese is justified. 5 different formulations with various quantitative content of puree from cranberry and red bilberry have been developed. The physico-chemical composition of the formulations was compared and their organoleptic evaluation was carried out using 10-point scale. Using these results, a formulation and technology of cottage cheese product with vegetable components were developed. A bank of indicators of the quality and safety of the product has been compiled. The product was examined for food safety indicators, such as the content of toxic elements, radionuclides, pesticides, antibiotics, mycotoxins, and a sanitary and microbiological check was also carried out. Conclusions are drawn about the work done.

Key words
oil, fat and oil products, isotope mass spectrometry, identification, falsification

Abstract
Products of the fat and oil industry play an important role in shaping human diet. At the same time, special attention is paid to vegetable oils in view of their high physiological value. Today, the question of how to identify them is quite acute. Due to the fact that the cost of vegetable oil is largely determined by the choice of raw materials, the most common falsification type is the introduction of cheaper oils types into finished products by unscrupulous manufacturers. The authors provide an analysis of modern methods for identifying vegetable oils from various raw materials. It has been shown that the gas-liquid chromatography method is the main one in identifying products by their fatty acid composition and makes it possible to establish the presence of foreign fats impurities. Also, methods of isotope mass spectrometry, NMR spectroscopy, IR spectroscopy and electrophysical methods of analysis can be used to detect counterfeits. Of particular scientific interest is the vegetable oils identification by their geographical place of origin, which is very important for some countries of the European Union. Based on the analysis of literature, it has been shown that the most widespread in the regional oils affiliation establishing are researches aimed at researching the isotopic characteristics of carbon (13C/12C), oxygen (18O/16O) and hydrogen (2H/1H) of the elements that make up the product, and also its fatty acid composition. The advantages of an integrated research approach are described, including the creation of a data array consisting of the values of various indicators and its in-depth analysis using statistical analysis methods. The mathematical model can be strengthened by data on the elemental profile of the oil, isotopic characteristics of individual fatty acids, or the content of phenolic compounds.

Key words
fruit and berry bar, technical system, functional products, drum vibrating granulator

Abstract
Fruits are a source of energy, vitamins, minerals and dietary fiber. In general, fruit bars have much more nutritional value than fresh fruit, because all the nutrients are concentrated and, therefore, will be an assortment of semi-finished products to benefit from the health benefits of fruit. Consumers prefer fruit bars that have a richer taste, followed by proper textural features that can be obtained by establishing the balance of ingredients, choosing the right stages of production and controlling the final product. In addition, fruit bars are also important sources of carbohydrates and minerals. Given the wide range of biologically active factors in fresh fruits that are preserved in fruit bars, it is likely that their consumption has a positive effect on reducing the risk of many diseases. The results of studies on the quality assessment of snack fruit and berry bars, which includes sampling, evaluation of organoleptic, physico-chemical, functional quality and safety indicators, are presented. The results of studies of consumer properties of fruit and berry bars were carried out in accordance with the developed algorithm. The quality indicators correspond to the additives added to the recipe of the bars. The technology of production of snack fruit and berry bars consists of five interrelated stages, for each of which the equipment is selected. To improve the production technology of snack fruit and berry bars, a new design of a drum vibrating granulator is proposed in the work. As a result of the operation of the drum vibrating granulator, structures of different sizes are formed due to the agglomeration of particles that have different potential energy. Large particles located in the particle size redistribution zone rise to the surface of the formed layer. When moving from the central layer to the surface, the particles collide with other particles. In order to develop a mechatronic module, the dependence of the energy consumption for the granulation process on the operating parameters was revealed. The energy consumption for the mechanical operation of the installation is due to the differences in the indicators of the wattmeters at idle and in operating mode.

Key words
food grain of wheat, fat acidity value (FAV), grain storage, freshness standards, shelf life standards

Abstract
The results of changes in the indicator of the acid number of fat (FAV) of food grain of wheat of the harvests of 2015 and 2018 are presented during long-term laboratory storage under conditions of low (+10 °C), moderate (+20 °C), high (+30 °C) temperatures and standard humidity for wheat grain (not higher than 14 %). The possibility of using this indicator has been proven to establish the terms of safe storage and shelf life of grain. To determine the norm of freshness and shelf life of food grains of wheat according to the norms of the FAV value developed earlier for wheat flour, 35 samples of wheat grains with the FAV values of 9.1 to 53.4 mg KOH per 1 g of fat were taken and laboratory grinding of the premium flour was made. The relationship between the FAV index of flour after ripening and the FAV index of the original grain has been established. Based on the results of statistical processing of this relationship, the authors were able to determine the norms of freshness and shelf life of food grain of wheat, which amounted to 29 mg KOH per 1 g of fat and 50 mg KOH per 1 g of fat, respectively.

Key words
starch, hydrolysis, reducing substances, maltotetraohydrolase, saccharification, carbohydrate composition, maltotetraose

Abstract
One of the directions of solving the current problem of expanding the range of sugar starch products is the development of methods for producing maltooligosaccharides with a different carbohydrate composition, which have great potential for use as food additives and ingredients of healthy foods. The aim of the work was to study the possibility of obtaining a new type of starch syrup with a high content of maltotetraose using the preparation Maltotetraohydrolase Optimalt 4G. The objects were: corn starch, alpha-amylase preparations Liquazyme Supra 2.8X and pullulanase Promozyme D6 (Novozymes), maltotetraohydrolase Optimalt 4G (Du Pont), as well as starch hydrolysis products. Methods were used to determine the weight fraction of reducing substances (RS), dry solid (DS), carbohydrate composition, dynamic viscosity of hydrolysates and other standard methods of analysis. When a partially hydrolyzed suspension of starch with a concentration of DS 33 % and RS 7.9 % is saccharified, maltotetraohydrolase is most active in the first 3 hours of saccharification with a sharp decrease in the viscosity of the hydrolysate from 197.6 to 20.0 mPa·s. At the same time, almost all oligosaccharides with DP5-DP10 disappeared, the weight fraction of WMS decreased by 60 %, the number of low-molecular sugars of DP1-3 increased, and the weight fraction of maltotetraose was 44.81 % versus 2.38 % in the original substrate. The maximum maltotetraose content of 49.8 % under these conditions was observed in the hydrolysate after 8 hours of incubation, then it slowly decreased. It has been found that in order to obtain hydrolysates with a low DP1-3 content and increased (more than 45 %) maltotetraose, the degree of preliminary hydrolysis must be maintained within the range of RS 8-15 % by DS at an enzyme dosage of 0.06-0.08 units WMC/g DS starch and duration of saccharification up to 20 h. Use of maltotetraohydrolase composition with pullulanase during saccharification increases degree of hydrolysis and content of maltotetraose by 1.5-2 %, reduces viscosity of hydrolysates and reduces duration of hydrolysis. It is possible to produce starch syrup with high content of maltotetraose (up to 45-48 %) using the above enzyme preparations. The obtained data are the current basis for optimization of technological parameters of saccharification process with application of maltotetraohydrolase in order to develop technology of production of new kind of starch syrup.

Key words
minced meat semi-finished products, buckwheat flour, protein-carbohydrate composition, functional properties, food and biological value

Abstract
Modern research has proven that most food products, including semi-finished products used in public catering establishments, are significantly depleted in useful nutrients. At present, much attention is paid to technologies for enriching products with biologically active substances and functional ingredients introduced into food products regularly consumed by the population in quantities corresponding to the physiological needs of a person. In recent years, there has been an active introduction of digital information technologies in the design of multicomponent food products. With the help of mathematical systems, it is possible to optimize the recipe composition of multicomponent food systems, to carry out an integral assessment of the balance of the designed food products. The aim of the study is to study the nutritional composition and optimization of the formulation of minced meat with a filler in the form of a protein-carbohydrate composition of a combined composition by means of design that regulates the stages of creating food products with specified functional properties. At the same time, the chemical, amino acid and fatty acid composition of prototypes of minced meat with fillers of various percentages was investigated in comparison with the control sample. This article presents the results of studies of minced meat with the replacement of meat raw materials with a filler in the amount of 10-25 %. As a result, the optimal recipe for a balanced composition of minced meat with a protein-carbohydrate composition in the amount of 10 % was determined. A mathematical model of a semi-finished meat product with increased nutritional and biological value was developed.

Key words
cereals, species identification, chloroplast DNA, PCR, RFLP, sequencing

Abstract
The development of molecular genetic technologies for evaluating brewing raw materials is relevant from the point of view of their introduction into the identification and traceability system in the context of expanding the evaluation criteria of quality management. The purpose of this work was to simulate the DNA technology of species identification of plant raw materials for brewing. Protocols for the extraction of nucleic acids, PCR and RFLP analysis with the corresponding reagent kits were selected, aimed at the practical reproduction of genetic testing of the prepared biomaterial. The results of alignment and restriction mapping of amplified nucleotide sequences of the chloroplast DNA locus of barley, wheat, rye, corn, rice and hops are presented. It was found that the presence of species-specific nucleotide substitutions and indels in the analyzed locus makes it possible to identify plant raw materials for brewing by direct sequencing of the PCR product. Subsequent aggregate analysis of the data in silico modeling of PCR-RFLP profiles for three restriction endonucleases confirmed the diagnostic value of the selected enzymes

Key words
snacks, extrusion, gluten, elimination, enzyme, wheat hydrolysate, gluten-free products

Abstract
Whole wheat flour has been hydrolyzed by a complex of proteolytic and amylolytic enzymes in order to eliminate gluten and allergenic peptides. The resulting hydrolysate was tested in gluten-free snack extrusion technology as a substitute for rice flour. The enzyme-linked immunosorbent assay confirmed the compliance of the gluten content in raw materials and hydrolysate with the requirements of the Technical Regulations of the Customs Union 027/12 for gluten-free products. The resulting hydrolysate was fed by a metering pump into the extruder chamber in an amount up to 35 % by weight of the processed dry mixture based on rice flour. The effect of the dosage of wheat hydrolysate on the operating parameters of extrusion, the changes in the structural, color and organoleptic characteristics of the snacks was studied. It has been established that the moisture content of the extrudate taken out after the cutting device increases with an increase in the content of hydrolysate in the processed mixture. At the same time, the values of torque, pressure, extrusion temperature, as well as specific mechanical energy decreased. The content of hydrolysate in the mixture significantly influenced the structural properties of snacks. The hardness value of the snacks without hydrolysate was 6.7 N. It increased to 14.6 N with the addition of hydrolysate up to 35 %. The opposite trend was established for sectional expansion index and the number of fractures, the values of which decreased from 8.6 to 4.1 and from 14.3 to 6.0, respectively. Adding wheat hydrolysate was significant in changing the color characteristics of the extrudates, while the dosage value did not have a significant effect on the color of snacks. According to the results of sensory analysis, samples of the extruded snacks with the addition of 15-20 % wheat hydrolysate received higher scores.

Key words
nuts, peanuts, glazed candies, fat migration, peroxide value, induction period

Abstract
The multicomponent and complex composition of glazed sweets with praline and praline-type bodies causes migration and oxidative spoilage of fats, which lead to deterioration of organoleptic characteristics. The aim of the study was to study the effect of the properties of raw nut materials and storage temperature on the rate of oxidative processes. An increase in the mass fraction of linoleic acid from 0.9 % to 6.2 % as a result of the migration of body fats into the glaze led to an increase in the rate of oxidative processes, which was confirmed by studies of indicators of oxidative spoilage. After two months of storage at 18 °C, the peroxide number of the fat fraction of the bodies of sweets made with nuts increased from 0.4-0.5 mmol act. O2/kg up to 0.4-1.2 mmol act. O2/kg in the fat fraction of peanut-based sweets, during storage at 18 °C, the peroxide number increased to 0.9-1.6 mmol act. O2/kg At the same time, the induction period of the fat fraction of the bodies of such sweets decreased from 23.5 hours. up to 13.6 hours, i.e. 1.7 times. An increase in temperature to 27 °C led to a decrease in the induction period to 8.4 hours, i.e. 2.8 times. For candy bodies made on the basis of nuts, the induction period after 2 months of storage of sweets at a temperature of 18 °C decreased by 1.2 times. The use of raw nut materials allows to increase the safety of glazed sweets by 14-29 % compared to sweets made on the basis of peanuts. The results obtained make it possible to substantiate additional requirements for the quality of raw materials and technological parameters to guarantee the specified shelf life of glazed sweets.

Key words
flour confectionery products, modified gas medium, nitrogen, carbon dioxide, shelf life, organoleptic indicators

Abstract
In order to increase the shelf life of flour confectionery products, studies have been conducted on the effect of a modified gas medium on their organoleptic properties. The products were packed in trays made of polypropylene and a medium-barrier multilayer film based on polyethylene terephthalate for sealing the trays. The gas modified medium was represented by a mixture of carbon dioxide and nitrogen in the ratios 20:80; 30:70; 50:50. The samples were stored for 60 days. It was found that the replacement of the air environment with a mixture of carbon dioxide and nitrogen positively affected their safety. It is shown that the main criterion for the safety of products are organoleptic properties, the change of which occurs much earlier than the appearance of signs of microbiological spoilage. The use of a modified gas medium in the packaging of confectionery products allowed to increase the shelf-life of products by 3-6 times. The best results were obtained when using gases in a 50:50 ratio. Thus, the application of a modified gas medium can be considered as an alternative to the use of food additives to extend the shelf-life of packaged flour confectionery products.