Key words
brewer's spent grain, sorption activity, organic compounds, polythenols

Abstract
The article is devoted to the issue of the prospects for the use of processed brewer's grains by physical methods as a sorbent. With the help of instrumental methods of analysis, the work achieves the goal of the study - to elucidate the interaction between the structure of the undermined grains and organic compounds of beer. It is shown that in 1 day of post-fermentation there is no change in the structure of the colloidal system of beer when ECA-treated spent grains are added, and by 7 days of post-fermentation there is a decrease in the level of the actual extract by 8-19 %, depending on the variant of the treated spent grains, and the largest decrease in the actual extract is observed. in beer with pellets treated with ECA water and at 1.5 atm. A correlation was noted between the decrease in the extractivity of the must samples and the amount of sedimenting yeast, which in the experimental samples (91-95 % of the control) is comparable to the control value (94% of the initial amount). The presence of organically treated grains in beer at 1.5 atm led to a decrease in the content of the actual extract to 5 % of the control, with the maximum amount of settled yeast (73% of the control). It was noted that by the 7th day of fermentation, the number of cells in the volume of beer with organically treated grains at 1.5 atm increased by 2 times, and by 14 days of fermentation, it exceeded the control by 33 %. There was an increase in acidity in the experimental samples with ECA grains by 14 days of after-fermentation by 47-53 % compared with 1 day of after-fermentation, which correlated with the vital processes of yeast, and in beer samples with organic grains, the acidity level was comparable to the control. It is shown that the color of beer in the test samples decreased by 7-14% in 1 day of fermentation compared to the control. The level of catechins in all samples with ECA pellets decreased by 6-8 % relative to the control, and in general the amount of catechins was 32.2-40.8 mg/dm3 in the test samples against 34.6 mg/dm3 in the control by 14 days of post-fermentation, and in beer with organic grains - the level did not change significantly and was within the measurement error (34.6-47.7 mg/dm3). It was shown that the level of anthocyanogens in comparison with the control decreased by 7 days by 32-44 % in the pellet samples treated with ECA-water at 1 and 1.5 atm, respectively, and by the 14th day of post-fermentation, the pellet treated at 1.5 atm contributed to a sharp an increase in anthocyanogens by 2.2 times compared with the first day of after-fermentation in the case of ECA treatment and by 3 times - with organic processing of pellets. The level of peptides in the experimental samples relative to the control did not change during the post-fermentation.

Key words
sports nutrition, taurine, fat metabolism, calcium ions, antioxidants, thermoregulation, sports endurance

Abstract
Nowadays, the possibility of using taurine as an ergogenic agent has attracted increasing interest among specialists, i. e. nutritional component of athletes, which, when taken additionally, can have a positive impact on their athletic performance. The aim of this article was to analyze the effectiveness of the use of taurine on the aerobic and anaerobic performance of athletes, to expand the limits of the onset of their physical and mental fatigue and to accelerate the recovery processes after intense physical exertion. One of the important physiological functions of taurine in the human organism, which may be the biological basis for increasing the endurance of athletes, is its participation in the regulation of fat metabolism. Taking taurine before exercise was found to increase the use of fats to meet the energy needs of athletes. As a result, taurine can reduce the consumption of athletes' stores of glycogen, the endogenous polymer of glucose, which is the main source for their energy production during high-intensity and prolonged physical exertion. This effect makes it possible to increase the endurance of athletes during such aerobic kinds of sports as running, swimming, cycling, skiing, skating, etc. Taurine can also act in the human body as an osmolyte, i.e. such a low molecular weight organic substance that is able to stabilize the osmotic pressure in cells when osmotic stress occurs in them; maintain homeostasis of calcium ions to maintain the normal contraction of the muscle fibers of athletes during prolonged physical exertion; act as an antioxidant, inhibiting the formation of excess free radicals; prevent the development of inflammatory processes in athletes; to take an active part as a neuromodulator in the processes of thermoregulation in the body of athletes, etc. Based on the analysis, it was concluded that the additional intake of taurine can be considered by athletes as a simple, inexpensive and safe way to improve their athletic performance.

Key words
gelatin, swelling, shungite, microwaves, activation and structuring of water

Abstract
Today, it is necessary to introduce sound resource- and energy-saving technical solutions for the development of new industries. One of the most popular collagens in various industries is gelatin. To increase its volume and mass, it is necessary to ensure the contact of a high-molecular compound with a solvent. Gelatin swells only in "good solvents" due to the diffusion of water molecules and a high-molecular substance. A larger amount of protein goes into solution with an increase in water in the system. The results of a theoretical analysis on the methods of changing the structure and properties of water under the influence of physico-chemical and chemical methods of exposure and the results of experiments in this direction are presented. The results of comparative studies on the study of the kinetics of swelling of a protein thickener - a dry gelatin sample in aqueous solutions with various methods of preliminary preparation of the source water are presented. The effect of intensification of swelling during its mechanical and microwave processing and the effect of inhibition of swelling in water, which was previously infused with gravel from shungite, compared with swelling in water without its treatment, was established. The possibility of intensification of swelling of dry gelatin samples pretreated with microwaves in the initial untreated water has been proved. With the use of preliminary activation of water (mechanical stirring, microwave - microwave) and structuring with fullerene (from shungite), possible ways of controlling the process of gelatin swelling were found. The observed phenomena are presented in the form of different mechanisms: treated water is activated due to the destruction of water clusters, which have increased energy of interaction with gelatin macromolecules. Due to the treatment of a dry sample with microwaves, its structuring occurs. It was revealed that an increase in the rate of swelling of gelatin occurs in water during its preliminary mechanical treatment by stirring and when exposed to microwaves on dry samples compared with the source water. When using water infused with shungite, the degree of swelling of gelatin decreases. The found methods of controlling the process of gelatin swelling in water allow to increase the efficiency of production.

Key words
glycidyl esters, vegetable oils, trans fats, mass fraction, glycidol, 2-monochloropropane-1,2-diol and 3-monochloropropane-1,2-diol

Abstract
The production of vegetable oils is a complex technological chain, including stages of high-temperature processing, such as refining and deodorization. Such treatment not only removes many undesirable components of freshly squeezed oils, but can also contribute to the formation of new ones that can negatively affect human health. Among the substances that adversely affect the human body, the most prominent are trans fats, glycidyl esters and esters containing chlorine. All these substances are carcinogens and have a detrimental effect on human health. In the human body, under the action of intestinal lipases, they are transformed into free forms that can exhibit carcinogenic, mutagenic and toxic properties. The article presents the results of determining the content of glycidyl esters and the effect of fatty acids on the human body in samples of vegetable oils. The mass fraction varies from 0.3 to 9.8 mg/kg. It is also established that the basis of vegetable oils are saturated and unsaturated fatty acids. By nature, the main fatty acid is palmitic acid. The work was carried out within the framework of Program-targeted financing of the Ministry of Agriculture of the Republic of Kazakhstan under the program BR10764977 "Development of modern technologies for the production of dietary supplements, enzymes, starters, starch, oils, etc. in order to ensure the development of the food industry". Such studies are promising for preliminary assessment of the presence of a chemical component in a sample, as well as for preliminary analysis of vegetable oils in general.

Key words
lentils, flax, co-grinding, enrichment mixture, flour products

Abstract
Grain-based products or the so-called "bread group products" are the basis of the food pyramid. The consumption of bakery and flour confectionery products in Russia often exceeds the recommended norms. Leveling the associated negative health effects and solving the acute problem of health saving is possible by enriching traditional products and creating specialized food products. To solve this complex problem, a protein-fat concentrate (lentil-flax flour) with a unique composition of macro- and micronutrients, irreplaceable food components for use as a wheat flour fortifier in the production of flour products was obtained at the All-Russian Research Institute of Grain and Its Processing Products. The proportion of albumin-globulin fraction is 88 %, the fraction of alcohol-soluble proteins is absent. A significant predominance of PUFAs was established, the total content of which exceeds the content of saturated fatty acids by 8.3 times. At the same time, the amount of the most deficient essential alfa-linolenic acid (omega-3 family) was 6.11 % versus 0.05 % for wheat flour, taking into account the total fat content. To study the effect of lentil-flax flour, when it was added in an amount of 15 % of the total flour volume, on the indicators of finished products, waffles and crackers were baked according to the developed method of trial laboratory baking. The texture and taste of all variants corresponded to excellent characteristics. Variants with the addition of lentil-flax flour did not have any aftertaste. The total organoleptic score for wafer sheets was 32.5 points, for crackers - 32 points, indicating the standard quality of the products obtained. Bakery products with the addition of 15 % lentil-flax flour of the total mass of flour, when consumed in accordance with physiological norms, eliminate the lack of PUFA, enrich flour products with well-digestible protein fractions and, in general, increase the balance of the diet of a modern person

Key words
sustainable organization, sustainable management, management system of sustainability, model of sustainable management, values of sustainability, leader of sustainable organization, attributes of sustainability, management of sustainable organization

Abstract
The purpose of the study is to identify the characteristics of the management system of a sustainable organization and the driving forces of its development. The obtained result is used to adapt the author's architectonics of the management system to the model of a sustainable organization. To achieve this goal, the author analyzed the existing approaches to assessing sustainability used by scientific organizations, consulting companies; management models of sustainable organizations both in the form of cases and in an analytical form. The characteristics of companies regarded as models of sustainable business were grouped, organizational defects were identified, deviations from the ideal image of sustainability, which were identified by the author as opportunities for the growth of sustainability. As a result of the analysis, the important role of digital technologies in improving the environmental friendliness of production processes is noted, which, however, is not in itself a factor in the formation of sustainability. The requirements of international organizations create a formal framework in the form of indicators of a sustainable organization, compliance with which is often conditional: in isolation from the company's strategy and is not integrated into the management system. The author has revealed that in order to overcome the formal attitude to achieving sustainability, it is critically important not only to comply with the relevant organizational standards, but also to build an organizational culture based on certain values. The systematization of the research results was carried out according to the methodology of the author's architectonics of the organization's management system. The features of managing a sustainable business organization were identified, among which a key place, as a necessary condition for existence, is occupied by a set of values of a leader. This particular set of values is called "Sustainability" by the authors, and it determines the proper functioning of other elements of the system: organizational culture, performance indicators and internal standards. The most obvious sign of the influence of the set of values "Sustainability" on the management system are investment decisions, and in particular, the choice of production technologies in the development of the company. Also, an obvious indicator of a leader's set of values is the criteria for making managerial decisions on the use of resources for the production of new goods or services. The study confirmed the need to include the analysis of the values of the leader in the assessment of the sustainability of business organizations.

Key words
agriculture, robotics, patent, Fourth industrial revolution

Abstract
The concern of the state with the development of agriculture is another proof of how significant this sector of the economy is for Russia. The lag of Russian agriculture from Western countries in technical terms can be overcome by introducing robots into production. One of the most important priorities for the development of agriculture is the technical and technological modernization of the industry. The morally and physically obsolete ones are being replaced by modern high-performance and less energy-intensive machines. Conditions are being created under which many agricultural enterprises are consciously switching from the purchase of certain types of equipment to the purchase of units and complexes of machines that make it possible to introduce resource-saving technologies for cultivating and harvesting crops. One of the leading directions here is robotics. Rapidly growing environmental technologies and the need for high quality agricultural products are constantly driving the growth of the agricultural robotics market. Robots are not only a model of a new mode of production, their most important task is to create a fundamentally different agriculture. Robots, by facilitating, automating and mechanizing hard rural labor, can make it profitable, and the work of farmers comfortable and convenient. Using robots, it is possible to make rural life attractive for the return of an innovatively active young generation to the village. Robotization of agriculture may face a number of technical and economic limitations. The aim of the study is to substantiate the feasibility of developing agricultural robotics in Russia based on an analysis of its capabilities and limitations. The introduction of digital solutions will make agriculture more technologically advanced and free a significant number of enterprises from inefficient time spent on routine work. Robotization will play the role of the main issue for the competitiveness of manufacturers in the market. Robots will facilitate effective, high-quality decision-making, which is not limited to business development alone, and, in addition, will help to avoid losing decisions that are fraught with bankruptcy in the future.

Key words
rye grain, hydrolysis, activation, enzyme

Abstract
One of the modern directions of rational development of production and improvement of the quality of products is the integrated use of raw materials. The search for new ways to intensify production processes, the development of effective technologies and equipment, the introduction of complex mechanization and automation of technological processes, especially in a number of branches of the food industry, including bakery, confectionery, canning, starch, etc. The article presents its own research in the field of processing of non-conditioned raw materials, namely rye grain with biochemical features, not suitable for use in the baking industry, by enzymatic hydrolysis. Conditions have been developed for the intensification of the bioconversion of whole grain raw materials, which differs from those generally accepted in this field. The possibility of completely abandoning the use of thermostable alpha-amylase at the stage of gelatinization and liquefaction and replacing it with its own amylase complex of rye grains is shown. The possibility of increasing the effective use of glucoamylase at the saccharification stage by preliminary heat treatment in the presence of zinc ions has been studied, which has significantly reduced the duration of the process of bioconversion of rye grain while significantly reducing the amount of enzyme preparation introduced. Analysis of the carbohydrate composition of the resulting product showed that a significant part is mono- and oligosaccharides, the predominant in quantitative terms is glucose 45.4 % per SV. In terms of protein, fiber, minerals and lipids, sugar-containing hydrolysate differs slightly from rye flour and, therefore, just like rye flour, the resulting sugar-containing product can be an important supplier of essential amino acids, dietary fiber, saturated and polyunsaturated acids, vitamins for the human body. Organoleptic evaluation of the resulting product: color - from light beige to light brown, taste and smell - sweet and sour with a bread aroma, appearance - a viscous homogeneous not transparent mass, can be recommended as sugar substitutes in various areas of the food industry, especially when receiving bakery and flour confectionery products.

Key words
natural antioxidant, peroxide value, induction period, lipid oxidation, shelf life, rosemary extract, spinach extract, mayonnaise

Abstract
EDTA is a traditional synthetic antioxidant widely used in the manufacture of mayonnaise products. The antioxidant effect of EDTA is primarily due to its chelating ability with respect to lipid oxidation catalysts - metal ions of variable valence, primarily iron. Iron ions are found in egg products that are part of mayonnaise products. Their presence leads to an increase in the rate of the lipid oxidation reaction of the oil phase of the mayonnaise emulsion and a decrease in the shelf life of the finished product. Recently, there has been an increase in requests for a "clean label" in food products around the world, making it more attractive to consumers. In this regard, the search for a natural antioxidant similar in action to replace EDTA in mayonnaise products is an urgent task. Such a substance, according to the results of previous studies of the authors, was a mixture of plant extracts of rosemary and spinach. Due to the presence of phenolic diterpenes in rosemary - carnosol and carnosic acid - which have antiradical properties, and in spinach - oxalic acid, which exhibits chelating ability, as well as other bioactive substances, the combination of extracts of these plants turned out to be effective. This paper describes the results of a study of the antioxidant properties of the complex plant extract "ExtraOx® Spinach and Rosemary Extract AR 1303" developed by JSC "Akvanova RUS" in order to replace the synthetic antioxidant EDTA in mayonnaise products. As research methods, we used the determination of the induction period on the "Oxytest" device and PV during storage of model direct emulsions and mayonnaises at different temperatures. It was determined that the plant extract of spinach and rosemary "ExtraOx® Spinach and Rosemary Extract AR 1303" at a dosage of 0.2-0.3 % in antioxidant action is able to replace synthetic EDTA at a standard dosage of 0.0075 % in mayonnaise "Provensal" 67 % with expiration date. Thus, the developed extract can serve as a full-fledged replacement for EDTA in mayonnaise products.

Key words
biomass, yeast, lactic acid bacteria, consortium, amino acid composition

Abstract
The paper presents the results of laboratory experimental studies of obtaining two preparations of microbial biomass for creating enriched food products based on a consortium of lactic acid bacteria Lactobacillus plantarum 314 or Lactobacillus acidophilus var. ñoñcoideus M-94 and baking yeast Sacharomyces cerevisiae Y-726/5, The aim of the study was to study the accumulation of biomass by lactic acid bacteria and yeast consortium. 14 °B malt mash was used as a nutrient medium. During cultivation the total content of organic acids in terms of lactic acid according to GOST ISO 750-2013 was investigated in dynamics, the protein content was determined by the Kjeldahl method according to GOST 32044.1-2012, the content of reducing sugars by the Schomodi-Nelson method. Morphological properties of the studied cultures of lactic acid bacteria and yeast were studied. The dynamics of lactic acid accumulation by pure cultures of lactic acid bacteria was studied. It was found that strain Lactobacillus acidophilus var. ñoñcoideus M-94 had a shorter la-phase than Lactobacillus plantarum 314. At 24 hours of growth, the strains synthesize 1.65-1.80 % lactic acid. The Saccharomyces cerevisiae Y-726/5 accumulated biomass of 8 g/100 cm3 of nutrient medium in 24 hours of growth, with a specific growth rate of 0.181 h-1. Consortia had the following composition: Lactobacillus plantarum 314 / Saccharomyces cerevisiae Y-726/5 and Lactobacillus acidophilus var. ñoñcoideus M-94 / Saccharomyces cerevisiae Y-726/5. After 18 hours of growth, 15 % of 24-hour culture of lactic acid bacteria was added to the flasks with yeast biomass and fermentation was continued without aeration under steady-state conditions for 12 hours at 35 °C. Control of fermentation was carried out according to the content of reducing substances and the content of dry substances in the medium; microscopy of culture liquids at the end of cultivation was carried out, which showed that yeast and bacteria cultures formed a mixed population and formed a symbiosis. The resulting culture liquids were centrifuged at 5000 rpm. 20 min. The biomass yield was 24.4-22.6 % of the culture liquid. Kjeldahl analysis of protein content showed that yeast consortium biomass with Lactobacillus plantarum 314 contained 53.2 % protein, and biomass with Lactobacillus acidophilus var. ñoñcoideus M-94 contained 52.5 %. Analysis of amino acids of the obtained microbial biomass of yeast and lactic acid bacteria consortiums compared with yeast biomass showed changes in the content of essential amino acids, a slight decrease in lysine content, and an increase in the content of substitutable amino acids: glycine, proline, serine. Thus, the amino acid composition of biomass of consortia is characterized by a good balance of essential amino acids. The results of the amino acid composition of yeast and lactic acid bacteria biomass consortia suggest that the obtained samples of microbial biomass are a promising source of dietary protein.

Key words
distilled beverages, corn distillate, whiskey, toxicity of alcoholic beverages, ethyl alcohol withdrawal syndrome, dependence on ethanol, effect on animals of various beverages

Abstract
The purpose of this study was to study the biological effect on laboratory animals (mongrel rats) of whiskey and unopened distillate obtained from corn, in comparison with a 40% solution of ethyl alcohol. The composition of toxic micro-impurities in the samples was determined by gas chromatography, as well as the composition of phenolic and furan compounds in the whiskey sample by high-performance liquid chromatography. The study was conducted on 33 male rats with a body weight of 230-250 g, who had not previously had contact with alcohol. The animals were divided into experimental and control groups of 11 individuals each. The introduction of alcoholic beverages lasted for 10 days in two ways: intragastric administration with an interval of 12 hours in strictly calculated doses: 5.0-5.5 g / kg of ethanol and semi-alcoholic consumption of beverages diluted to 10 % strength. During the study, the following parameters were recorded: body weight gain, manifestation of ethanol withdrawal syndrome (intergroup comparison), time of passive behavior, motor and research activity, endurance of animals before and after intoxication. Indicators of withdrawal syndrome decreased faster in the experimental groups compared to the control group. The time of passive behavior also decreased in the experimental groups, in the control group it significantly increased when comparing the indicators before and after intoxication. The research activity and endurance of the animal groups receiving whiskey and whiskey distillate increased or remained at the initial level (before intoxication). In the control group (ethyl alcohol solution), the passive behavior of animals after intoxication significantly increased with a degree of confidence of P<0.001 in comparison with that recorded before the period of intoxication, and the indicators of research activity - standing and "looking into minks", and their total index, endurance indicators - significantly decreased. Based on the experimental data obtained, it is concluded that distilled beverages have a less toxic effect on the body compared to beverages made on the basis of rectified alcohol.

Key words
microwave heating, mountain ash, hawthorn, mint, antioxidants, puree, powder, paste, bread

Abstract
The aim of the work was to determine the effectiveness of using microwave heating in the production of puree from hawthorn fruits, mountain ash and powder from peppermint leaves for further preparation of fruit paste for baking based on them. The studies were carried out in the laboratory of functional food products of the Michurinsk State Agrarian University of the Tambov Region. Depending on the type of raw material, the advantage of microwave heating was established in comparison with traditional methods: blanching and convective drying in terms of the content of antioxidants such as flavonoids, carotene and vitamin C, which increased by 1.2-2.8, 1.01-1.4 and 1.1-3.3 times, respectively. A technology has been developed for fruit paste based on hawthorn fruit puree, mountain ash and peppermint leaf powder in a recipe ratio of 57:38:5, characterized by an increased antioxidant value due to the use of optimal microwave processing modes: rowan and hawthorn fruits are heated, respectively, to a temperature of 70 and 87 oC at power 700 W, specific work 560 and 700 W/g·s for 80 and 100 s; peppermint leaves are dried to a moisture content of 9-10 % at a power of 560 W, specific work 214 W/g·min for 38.1 minutes. The developed fruit paste in the amount of 100 g covers the human body's need for water-soluble antioxidants - vitamin C, flavonoids by 94.5 %, 305.4 % and fat-soluble - carotene by 87.8 %. A positive effect was found from the use of fruit paste in the recipe of rye-wheat bread prepared without the use of baker's yeast, at a dosage of 9 % of the total mass of flour on the physical and chemical indicators of the quality of bread, as compared with the control, the specific volume increased from 2.0 to 2.15 cm3/g, porosity from 62.79 to 65.28 %. According to organoleptic indicators, the developed type of bread differs from the traditional one in the presence of aroma and flavor of mint and fruits, the color of the crumb acquires a honey color with a reddish-pink tint.

Key words
grain storage, granaries, elevator, grain complex, types of granaries, grain operations, grain storage capacity

Abstract
The importance of the grain complex in the global food system is briefly described. The role and place of grain storage in the structure of the grain complex - from selection and seed production to primary processing and use in the domestic and foreign markets - are reflected. Grain is considered as an object of storage. The basic requirements for granaries are formulated in a general form. The technological system of conversion of grain raw materials into commodity batches is shown. Much attention is paid to the main types of granaries, the features of granaries for various purposes, as well as the main operations with grain in granaries. The characteristics of granaries of agricultural type, procurement, stock, production and port granaries are given. The volume of grain storage capacities in the Russian Federation has been substantiated and the conclusion about the expediency of construction of modern granaries has been formulated.

Key words
eggplant, muscat pumpkin, sweet pepper, tomatoes, variety, degree of maturity, caviar, processing, basic chemical composition of fresh and processed products, organoleptic and tasting evaluation

Abstract
The aim of the work was to create a new functional product "eggplant caviar with butternut squash and sweet pepper", to determine the basic chemical composition in the fruits of the varieties of crops used for their further selection and use in the preparation of canned food. The research was carried out on varieties created by breeders of the All-Russian Research Institute of Irrigated Vegetable Growing and Melon Growing. Five varieties were studied for each culture. As a result of the work carried out, the following varieties were selected: eggplants - the Diamond variety, pumpkins - the Droplet variety, sweet pepper - the Classic variety and tomatoes - the Rychansky variety. These varieties were characterized by a high dry matter content, which is important in the preparation of canned Eggplant caviar. When studying eggplants, it was revealed that, regardless of the variety, fruits aged from 10 to 20 days from the moment of ovary were the most suitable for caviar preparation. Such fruits had a higher content of solids, ascorbic acid and were characterized by a low content of nitrates. The main value of pumpkin fruits, in particular, the Droplet variety, is a high dry matter (20.13 %), ascorbic acid was in the range of 40.56 mg% and carotene 6.89 %. Another important component in the preparation of caviar is sweet pepper. The Classic variety was selected from the five studied varieties. The content of ascorbic acid was higher than that of other varieties by 23.04-78.68 mg%. The product ratio was as follows: 40 % eggplant of technical maturity, 30% nutmeg pumpkin of biological maturity, 10 % tomatoes of biological maturity, 10 % sweet pepper of biological maturity and 5 % carrots and onions. The method of cooking caviar is generally accepted. Thus, eggplant caviar, enriched with ascorbic acid and carotene due to the addition of nutmeg pumpkin and sweet pepper, gave the finished product a more refined taste and pleasant aroma. It is a functional product and, as we believe, will be in demand by different groups of the population.

Key words
winter wheat, new varieties, seeding rates, fertilizers, yield, grain quality, physico-chemical indicators, technological properties

Abstract
Spring and winter crops are an important link in the chain of agricultural production, which made it possible to bring the agricultural sector of the Russian Federation out of the crisis. In 2019, according to Rosstat, 121.2 million tons of grain were produced, including leguminous crops, and in 2020 - 132.9 tons, which is 9.6 %. In ensuring food security, a sustainable and accelerated increase in the production of high-quality grain is of paramount importance. In this regard, the formation of yield, quality indicators of winter wheat grain depending on the studied agricultural practices, as well as the suitability of grain for its further processing, were studied. The experiment was carried out on new wheat varieties of domestic selection Solnechnaya and Danae. The highest yield was obtained in varieties Danaya (5 million pcs/ha) and Solnechnaya (5.5 million pcs/ha) with fractional application of nitrogen fertilizers according to the scheme N30+60+30+10P90K90, respectively 6.17 t/ha and 5.68 t/ha Physicochemical and technological indicators were the best with fractional application of nitrogen fertilizers (N30+60+20+10P90K90). In the winter wheat variety, the Solnechnaya mass of 1000 grains increased by 4.60 g; nature - by 42 g/l, protein content - by 1.10 %, vitreousness - by 10%, gluten content - by 8.6 %. The grain of the Danae variety was distinguished by its physicochemical parameters. The difference between the varieties was 5.57 g and 71 g/l, 14 % and 1.6 %, 8.5 %, respectively. In the conditions of the western part of the Non-Chernozem belt, the new varieties of winter wheat Danaya and Solnechnaya have high ecological adaptability and can form a yield of 6.0 t/ha or more with grain quality suitable for further deep processing. Nitrogen fertilizers with fractional application at a dose of 120 kg of active ingredient per 1 ha in both varieties increase not only the yield, but also the quality of grain suitable for food, baking and technological purposes.

Key words
gerodietic nutrition, grain products, protein products, dietary products, products for the elderly

Abstract
Depending on the physiological and age - related needs, to maintain the quality of life, the human diet should provide the necessary amount of energy, nutrients, micro-and macroelements. Gerontological nutrition should combine the principles of a rational, balanced diet, taking into account age-related changes in the body. Statistics on the consumption of certain food groups by older people indicate that the most acceptable and promising food group included in the daily diet of more than half of the population of this age category is pasta. The purpose of this study is to assess the nutritional and energy value, as well as iodine in the developed pasta products based on non-traditional raw materials intended for gerontological persons. Raw materials with a low glycemic index, high protein content, low fat and carbohydrate content are accepted as the main components of experimental pasta, kelp is added to the recipes as a source of iodine. The content of nutrients in terms of dry matter in the semi-finished product of the developed pasta is: protein from 19.86 to 22.06 %, fats from 3.12 to 4.67, carbohydrates - from 57.97 to 63.81 %. The content of nutrients in terms of dry matter in boiled pasta is in the range: protein from 18.71 to 20.91%, fat from 2.94 to 4.41, carbohydrates - from 53.68 to 58.96 %. The calculation showed that the consumption of 100 g of the developed boiled pasta on average satisfies the daily need of the body for vegetable protein by 15.7 %, lipids-1.4 %, carbohydrates 4.7 %. The iodine content in the developed pasta products ranged from 4.24 to 4.82 mg/100 g. The consumption of a portion of 100 g of products satisfies the daily need of the body for iodine by at least 83 %, which can be an effective way to prevent iodine deficiency in the elderly.

Key words
white crystalline sugar, digital color characteristic, color of sugar in solution, crystalline appearance, crystal size

Abstract
To evaluate white crystalline sugar, two color characteristics are used - in crystalline form and in aqueous solution, which are determined using traditional measurement methods based on the principle of sensory analysis: organoleptic and photometric. At the present stage, the method of digital colorimetry (computer vision), which is characterized by high reliability, authenticity, ease of sample preparation, and rapidity, is widely used in the analysis of the color of various products - food, medicines, building materials, etc. Under laboratory conditions, a regularity of the relationship between the digital color characteristics of white beet sugar of different categories in crystalline form and the color value of sugar in solution was revealed. The study was carried out on the basis of the use of full and reduced factorial plans of the experiment, accompanied by obtaining the corresponding regression equations. The predominant influence of the color of white sugar in solution (63.1 %) was established in comparison with the influence of the average size of sugar crystals (26.3 %). At the same time, a synchronous decrease in the digital color characteristic was achieved against the background of an increase in the average crystal size. It was shown that the lower the category of white sugar, the greater the difference between the digital color characteristics of individual fractions. The change in this characteristic of white sugar by 50.3 % was due to its color in solution, by 29.6 % - by the average size of sugar crystals and by 9.8 % - by the coefficient of sugar heterogeneity. A regression equation has been obtained that reflects the inverse dependence of the digital color characteristic of white sugar on the size of the crystals and the direct dependence on the categories of white sugar and the layer thickness during scanning. The practical significance lies in establishing a feedback of the color of white sugar in solution with its digital color characteristic in crystalline form; identifying a decrease in the latter in a series of categories of white sugar: extra, TS1, TS2, TS3 and fractions: from fine to larger; determining the optimal thickness of the white sugar layer during scanning, which is 6 mm.

Key words
barley, malt, grain products, nucleic acid, RT-PCR, PCR, electrophoresis, analysis

Abstract
Barley malt is the main ingredient for the production of fermented drinks, forming their taste, color and aroma, and in relation to beer, also the stability and quality of the foam. To control compliance with the standard of the technical regulation of the EEU 047/2018 on the permissible threshold of partial replacement of brewing malt with grain or products of its processing, it is necessary to create new methodological approaches, including those based on molecular genetic research methods. Therefore, the aim of this work was to develop methods for determining the relative proportion of barley malt in crushed grain products by RT-PCR and PCR. Extraction of nucleic acids from the sample prepared material was carried out using the commercial kit innuPREP Plant DNA Kit according to the protocol 2 recommended by the manufacturer. RT-PCR and PCR with samples of isolated barley nucleic acids were performed using the commercial kit OneTube RT-PCRmix using oligonucleotide primers of the Pazx and Actin series, initiating the amplification of gene-specific products with a length of 282 bp and 369 bp, respectively. In the course of the experiments, a general trend was revealed towards an increase in the brightness of the glow of the amplified products as the proportion of barley malt in the control samples of crushed grain products increased. The developed methods are based on RT-PCR and PCR analysis of amplifiable loci of the pazx and actin-7 genes of Hordeum vulgare L. by gel electrophoresis detection with visual and software interpretation of the resulting electrophoregram for subsequent construction of the corresponding percentage scale. At the same time, one of the proposed methods is similar to the previously tested prototype in terms of the involved primers of the Pazx series, but differs in the protocol for setting up a genetic test. An additionally tested set of primers of the Actin series, initiating amplification of the actin-7 housekeeping gene locus, showed diagnostic potential in determining the relative proportion of malt in crushed grain products, and can be effectively used in a similar assessment of brewing raw materials even from serpin-deficient barley mutant genotypes.

Key words
sensory analysis algorithm, descriptor-profile method, royal champignons, cold storage, shelf life estimation

Abstract
Cultivated champignons include three types: white (with uncolored cap epithelium), light brown crimini and brown (chestnut) portobello. In Russia, champignons with a brown cap are called royal. Sensory properties of fresh royal champignons are insufficiently studied and covered in literary sources. The aim of this study was to develop a sensory analysis algorithm for evaluating the shelf life of brown-capped Agaricus bisporus mushrooms. Sensory analysis was carried out by a commission of 9 people using the descriptor-profile method. To describe the changes that occur during the storage of champignons, a lexicon of descriptors was developed, including the following indicators: Visual appearance, Structure, Colour, Flavourl of the whole mushroom and Flavour on the cut mushrooms. Changes in descriptors were characterized by a six-score scale, where 5 score correspond to the absence of signs of spoilage, and 0 score - unsuitability for consumption and processing. Royal champignons were put into cold storage at a temperature of 5±1 °Ñ with seizures for 0, 3, 7 and 10 days. Sensory analysis was carried out for each seizure. Based on the results of the tastings, nominal profiles were built: partial for each of the indicators and a general profile. An analysis of the dynamics of the areas of the profiles showed that during storage there was a decrease in the scores for all sensor indicators and the overall score for the recesses, which reflects the deterioration in the quality of mushrooms. The indicators dynamics Flavour of whole mushroom and Colour corresponds to the dynamics of the overall assessment. Therefore, the colour and flavour of mushrooms is one of the main factors in shaping the overall score. Dynamics of profile areas in terms of Visual appearance and Structure correspond to each other, which implies their relationship. Based on the study results, an algorithm was developed for assessing the royal champignons quality during storage using the descriptor-profile method. The applicability of the developed descriptors lexicon for complex sensory analysis in assessing the royal champignons shelf life in accordance with GOST ISO 16779-2017 Organoleptic analysis. Evaluation (determination and verification) of the food products shelf life.

Key words
stevia extract, safety, bioassay, toxicity, antioxidant activity

Abstract
Food additive E960 based on steviol glycosides of the tropical stevia plant is a sweetener and is widely used in the food industry due to its functional, technological characteristics and natural origin. Useful properties of stevia extract are also associated with the presence in its composition of biologically active compounds with antioxidant activity. However, despite the numerous data on the safety of this additive in the scientific literature, the facts of the manifestation of a negative effect on the metabolic processes of this sweetener have become known, which require further study. The purpose of the research is a comparative study of the effects of toxic effects and the level of antioxidant activity of three domestic commercial grades of stevia extract using biotesting. Onion roots Allium cepa, which were incubated in aqueous solutions of stevia extracts, were used as a test object. When analyzing the toxic, mitosismodifying and genotoxic effects after treatment of the roots with experimental samples at concentrations of 1 and 2 g/l, a delay in the growth of root mass (up to 70 %), a decrease in the proliferative activity of meristem cells, and an increase in the frequency of chromosome aberrations in samples of two brands of stevia extract were recorded. However, these effects were reversible, since the subsequent incubation of the experimental solutions in water for two days almost completely eliminated these violations, especially in relation to genetic abnormalities. Against the background of sorbic acid-induced oxidative stress of root tissues, the level of lipid peroxidation was assessed after treatment of the roots with one of the stevia extracts. The level of MDA decreased compared to the individual exposure to the preservative by 10 and 13 %, in experimental samples with additive concentrations of 2 and 3 g/l respectively. These results confirmed the ability of the stevia extract to exhibit antioxidant protection of cell walls under the conditions of this bioassay.

Key words
Crystalline glucose, hydrate and anhydrous, norms of quality indicators, GOST project, technological parameters

Abstract
Crystalline glucose is widely used in the pharmaceutical and food industries, veterinary medicine, specialized and sports nutrition, is a raw material for obtaining sorbitol and ascorbic acid and solving other problems. In order to regulate the quality of glucose, the GOST R project "Crystalline glucose. Technical conditions". A feature of the new GOST R is the inclusion of quality requirements for not only hydrated, but also anhydride glucose. The main quality indicators are: the mass fraction of moisture, the specific rotation and pH of solutions, the content of sulphate ash, the content of sulfur dioxide, the size of crystals and the test for the presence of dextrins, as well as the norms of microbiological control. The norms of indicators are justified by the analysis of domestic and foreign products, as well as technological factors. The crystallization technologies of hydrate and anhydrous glucose differ in temperature conditions: for hydrate 45…25 °C, for anhydride 85…55 °C. At the same time, hydrate glucose crystallizes with one molecule of crystallization water, which determines its humidity of 9 %; anhydrous glucose crystallizes in anhydrous form, its humidity rate is less than 1 %. An indicator of the purity of glucose is the specific rotation of its solutions, the norm value of which is within +52.5…+53.0. Exceeding these values indicates the presence of impurities in glucose. An important indicator is the size of the crystals and their uniformity, on which the conditions of separation and washing of the intercrystal solution from the crystals during centrifugation depend. The norm of microbiological purity of hydrate and anhydrous glucose depends on the temperature conditions and the characteristics of their crystallization. The technological regime (temperature and method of priming) of hydrated glucose is favorable for the development of yeast and mold microorganisms, reducing the microbiological purity of hydrated glucose; at the same time, the high-temperature regime and the high crystallization rate of anhydrous glucose exclude these microbiological processes, providing it with high microbiological purity.

Key words
wine, identification, isotope mass spectrometry, place of origin, climatic characteristics

Abstract
The issue of wine identification does not lose its relevance. High-quality wines with a controlled place of origin bring high incomes to producers, and deductions from profits to the state. However, at the same time there is a danger of substitution of authentic products with wines produced from grapes of other wine-growing zones. In this regard, confirmation of the authenticity of the geographical place of origin of wines is a priority condition that contributes to the protection of bona fide producers of high-quality products. This article presents the results of the analysis of the relationship between the isotopic characteristics of oxygen of the water of wine and geoclimatic factors of the place of their production. In the period from 2017 to 2021, during the grape harvest seasons, 234 samples of grapes from the main wine-growing regions of Russia (Krasnodar region, the Republic of Crimea with Sevastopol and the Republic of Dagestan) were selected and processed in laboratory conditions. It is shown that, depending on the year of observation, samples of wines from different wine-growing zones may differ statistically significantly in the values of the indicator d¹⁸O of the water of wine. A significant positive correlation of the values of d¹⁸O of the water of wines with the average annual precipitation, with the maximum daily precipitation, and a significant negative correlation within the studied time period with the harvest year were established. A multiple regression model of the influence of geoclimatic parameters and the harvest year on the values of oxygen isotopic characteristics of the water of wines is constructed. The revealed dependencies will strengthen the statistical model and, as a result, will allow the identification of wines by their place of origin with a higher degree of reliability.