Key words
puff products, consumer criteria, assessment of quality indicators, organoleptic, physical and chemical indicators

Abstract
Systematized data on improving the range of puff products are presented. The methods of selection of fatty ingredients and the results of the study of their functional and technological properties are described. Trends in increasing the biological value of puff products. The ways of reducing the calorie content of puff products are considered. The main directions of research on increasing the proportion of proteins in puff products using raw materials of plant and animal origin are characterized. It is shown that puff products are in constant demand and the assessment of their quality and consumer properties is an urgent task. The objects of research were samples of puff products with fruit fillings of various trade brands, presented by domestic retail. In the work, the generally accepted methods of studying the quality of puff products were used in accordance with the requirements of the current regulatory documents. The samples analyzed such consumer criteria as packaging, labeling, net weight, organoleptic characteristics. The mass fraction of moisture was determined from physicochemical indicators by drying a sample at a temperature of 130 °C - according to GOST 21094, acidity by titrimetric method - according to GOST 5670, filling content by gravimetric method. The analysis of the marking was carried out in accordance with the requirements of TR CU 022/2011, the analysis of the packaging in accordance with GOST 31752-2012. In the process of assessing the quality of puff products, the compliance of packaging and labeling with the requirements of regulatory documents was revealed. Fulfillment by manufacturers of the requirements of TR CU 022/2011 in relation to information allows the consumer to meet the demand for the fundamental characteristics of the product and make his choice. It was found that the net weight of the samples corresponds to the declared one, no unacceptable defects in organoleptic and physicochemical quality indicators were revealed.

Key words
hay fenugreek seeds, functional and technological properties, rye-wheat bread, organoleptic, physical and chemical indicators, enrichment

Abstract
The article describes the characteristics of enriching ingredients (pea fiber "EmfibreEF 200", flax seed infusion, honeysuckle fruits, fenugreek seeds, hemp flour) - sources of dietary fiber used in baking. The selection of fenugreek was as an enriching ingredient with a high content of dietary fiber, that can have a positive effect on the human body. The characteristics of fenugreek seed powder in terms of water-retaining and water-absorbing capacities are given. The ability of powder from fenugreek seeds to bind ions of "heavy" metals (for example, copper ions) has been investigated. The method of application was determined and the dosage of fenugreek seed powder was substantiated, studied its influence on the quality indicators of rye-wheat bread.

Key words
descriptors, Cottage cheese product, Product profile, Flax seeds, Quality assessment

Abstract
Products for active longevity related to special-purpose products are in demand by consumers on the Russian market. The increase in the average life expectancy in the modern world determines the development of products for herodietic purposes, the introduction of modern technologies, the use of new types of raw materials and food additives in formulations, which makes it possible to obtain competitive goods that meet the changing needs of the elderly. Modern sensory tests are used in modeling new food products, evaluating the quality of products, improving the efficiency of production and technological processes. Analysis using descriptor profiling allows you to identify the fundamental characteristics of the product, taking into account its focus on the target audience, to identify the nomenclature of profiles. build a product profile for a comprehensive assessment. Organoleptic characteristics are most significant when choosing a product and are decisive when making a consumer's decision to purchase. The aim of the work was to apply sensory evaluation of a new herodietic food product during its development, by isolating descriptors and building a profile to identify the best sample. New data on the formation of organoleptic characteristics of the curd product using unconventional raw materials and taking into account its properties have been obtained. For further quantitative evaluation, the descriptors that form the basis of the developed score scale are identified. A tasting evaluation of the model samples was carried out. Profiles are built according to the selected descriptors. Based on a comprehensive assessment, the best samples of cottage cheese product with an optimal ratio of non-traditional raw materials were identified. The use of the sensory descriptive method made it possible to identify samples with the best characteristics, to increase their competitiveness in the food market.

Key words
alcohol distillate, ozonation, ultrasound, impurities, gas chromatography

Abstract
An assessment of the combined effect of ozonation and ultrasonic treatment on the physical- and chemical and organoleptic properties of distillates was done in the work. Exposure to ozone made it possible to oxidize a number of minor ethanol congeners; ultrasonic treatment was used to intensively stir the reaction mixture. The object of study was an alcoholic distillate produced industrially from grain raw materials in a continuous operation. The sensory profile method, which allows visualizing the quality of the investigated product in the form of graphical profilograms of smell, taste and aftertaste, was used to compare the organoleptic properties of distillates. The study of the samples aroma was carried out using a multichannel gas analyzer and the "electronic nose" technique. Sensors based on piezoelectric quartz resonators with film sorbents on electrodes were used as a measuring array. The content of highly volatile microimpurities with insignificant accumulation of heavier homologues was effectively reduced at the first stage during the processing of the distillate according to the selected method. This allowed to obtain a product with a harmonious taste and smell. The increase in processing time contributed to the accumulation of compounds that degrade organoleptic characteristics. The optimal time for ozone-ultrasonic treatment of alcoholic distillates, equal to 6 min, was determined by a set of indicators.

Key words
dairy alternatives, market, production, consumption, consumer preferences

Abstract
Nowadays, one of the most important nutritional trends is following a healthy lifestyle. This trend also includes the growing popularity of plant foods. Every year the number of items declared as vegan or vegetarian (these goods exclude products of animal origin) increases on store shelves and restaurant menus. The Dairy Alternatives category belongs to such products. Undoubtedly, the study of goods in this category is relevant and timely, and the purpose of this article was to analyze the world market for alternative dairy products and identify consumer preferences. The scientific article examines the foreign and Russian market of the Dairy Alternatives category, identifies the growth and development rates of this market, considers the Russian market in detail, and how the Dairy Alternatives category is represented in it. This category is one of the most dynamic segments of the world food market and, in this regard, it is necessary to carefully study it not only from the side of production and sale but also from the side of consumer demands. Therefore, the need to study consumer opinions and preferences for alternative dairy products was identified, and a marketing study was carried out. This method helped to define the target audience of the Dairy Alternatives category and made it possible to understand consumer preferences regarding the new product. The results of the study indicate that for the further creation of products within the category and its development, one can consider such raw materials as oats, soybeans, nuts. Considering the above trends, it can be predicted that the category of plant-based products will demonstrate dynamic growth in the Russian market in the medium term. To do this, it is necessary to correctly position it and convey to the consumer information about the usefulness of such a product.

Key words
food waste, bioprotection, Lactococcus, Lactobacillus, bacteriocins, mechanism of action

Abstract
The paper describes the prospects for the usage of bioprotective crops in the production of food products to preserve their quality and safety aimed to reduce food waste. The main mechanisms of action were analyzed. The antimicrobial bioprotective potential of some strains of Lactococcus and Lactobacillus was evaluated. The methods of inhibiting contaminants produced by metabolites of lactic acid bacteria (organic acids, aldehydes, ketones, peroxides, etc.) were presented. The mechanism of action of bacteriocins exhibiting antagonistic activity was presented and described. The prospect of using bioprotective cultures to increase the shelf life of food products was evaluated in conclusion. Their advantage was proved in comparison with chemical preservatives.

Key words
k-casein, gene, polymorphism, nanofiltration, retentate, permeate, particle size

Abstract
This paper describes the regularities of changes in physicochemical properties of skimmed milk produced from milk of black-and-white breed cows with genotypes AA, AB, BB of the CSN3 gene in the process of nanofiltration using polyethersulfone membranes. Some studies have observed the dependence of various technological features of milk on the genotype of milk cows of the CSN3 gene, in particular the A and B alleles of the individuals' genome, that's why milk from cows with previously mentioned genotypes was chosen as the study object. It was found that the duration of the nanofiltration process changed insignificantly in all samples on change the concentration factor from 1 to 2.5; the specific membrane productivity decreased at the concentration factor of 1.75 and the dynamics of milk solids' concentration in the retentates of CSN3A, CSN3AB and CSN3B samples was similar. Retention of solids in the CSN3AA test sample at the end of the filtration process was slightly lower (92 %) than in the CSN3AB (95 %) and CSN3BB (94 %) samples and significant differences in the concentration of individual components (proteins, lactose and minerals) weren't observed. With the increase of the concentration factor during nanofiltration, the active acidity changes insignificantly (by 0.10-0.14) in the retentates of all samples compared to the raw material; the titratable acidity increases by 7-8 °T. The protein particles' size of nanofiltration and ultrafiltration retentates was assessed; thereby a possible conformational change in protein microstructure was established by decreasing the average diameter of protein particles in the process of ultrafiltration by 1-2 nm (CSN3AA and CSN3AB) and by 3-4 nm (CSN3BB), which wasn't detected in the process of nanofiltration.

Key words
grain, barley, wheat, green tea, ginger, stevia, antioxidants

Abstract
The aim of the study is to improve the method of making a grain food product with improved functional properties, assessed by the content of antioxidants in it. Wheat and barley grown in the conditions of Eastern Siberia were used as the grain base of the product. The functional component of the product was dry crushed leaves of green Chinese tea, flavoring additives included dry crushed stevia leaves and ginger rhizome. Dry grains of wheat and barley were roasted for 5 minutes at a temperature of 24 °C and ground to particles with an average size of 0.5 mm. To prepare one portion of the grain base, 40 g of roasted and crushed grains were used. At the first stage of the study, 2 g of crushed leaves of green Chinese tea, particles of which had a size of 0.1-0.25 mm, were added to the grain base. At the second stage of the study, 0.5 g of dried ground ginger rhizomes were added to the grain base with green tea leaves, at the third stage, 0.1 g of dried crushed stevia leaves were added. Then the mixture was infused in hot water for 3-5 minutes. To determine the functional value of the products, the total content of antioxidants (TCA) in their constituent ingredients was measured by extracting samples with hot bidistilled water. The measurement of the TCA value was carried out on a Tsvet Yauza-01-AA device. Gallic acid was used as a reference sample. As a result, a functional food product of a higher quality was obtained in terms of the level of TCA in it, as well as containing stevioside and essential oils. When ginger and stevia were added to a mixture of grains and green tea leaves, a slight decrease in the level of TCA in the final product was observed in the experiments. The hypothesized mechanism of this effect is the chemical and physical antagonism of various substances that make up these mixtures.

Key words
achloride bread, fortification, chia flour, omega-3 fatty acids, dietary fiber

Abstract
A recipe has been developed for enriched achloride bread with the addition of chia flour and milk fat substitute (1.7 g of omega-3 fatty acids /100 g) together with sunflower oil (ratio 55:45) in the amount of 1-2.5 % and 4.5 %, respectively, from the mass of wheat flour. When chia flour was added at least 1 %, bread was obtained with an omega-3 fatty acid content of more than 0.2 g/100 g and dietary fiber more than 3 g/100 g, which allows it to be labeled in accordance with current legislation as a "source" of these nutrients. When chia flour was added at least 2.5 %, bread was obtained with an omega-3 fatty acid content of more than 0.4 g/100 g and dietary fiber more than 6 g /100 g, which, in accordance with the current legislation, is a product "with a high content" of these nutrients. The ratio of saturated to unsaturated fatty acids in the fatty phase of bread was 1:(2.5-3), while the content of polyunsaturated fatty acids was 46.9-52.3 % of the total fatty acids, which is in line with the WHO recommendations. The ratio between omega-3 and omega-6 fatty acids in the fat phase of bread corresponded to the recommendations of Russian scientists and was 1:(3.7-6). In terms of physicochemical and organoleptic characteristics, the developed achloride bread corresponded to the normative documentation. Enrichment of achloride bread with deficient omega-3 fatty acids and dietary fiber contributes to its intended purpose - the prevention of cardiovascular diseases.

Key words
pacific salmon, hawks, waste during punching, biological value, waste collection, technical solution, aggregate-technological scheme

Abstract
The importance of the fishing industry as one of the backbone industries in the economic activity of the Far Eastern region is noted. The orientation of fish processing enterprises in the region to the processing of salmon fish is shown. The average catch of salmon fish in the Far East is presented; the share of caviar products from this valuable water body in the volume of catch is shown. The expediency of modernization of the technological process in the processing of salmon fish in order to increase the yield of food products and their biological value has been substantiated. An assessment of the chemical composition of wastes generated during the production of salmon caviar at the operation of punching ovaries is given, confirming their nutritional value, as well as the expediency of collecting and using this secondary raw material. The composition of the generated waste is described. Their relative biological value was determined by the biotesting method using the ciliate Tetrahymena pyriformis. Two types of punching of salmon ovaries are considered: manual and machine, as well as technical design of the technological process, which affect the yield of punched eggs and the amount of waste generated in this case. A device for punching salmon caviar is presented, and the principle of its operation is described. It is indicated that the collection of the studied waste is difficult due to the design features of the technological line. The developed automatic aggregate-technological scheme of the line for collecting waste from punching salmon ovaries is presented, which includes a device for punching eggs, a liquid ring vacuum pump, a vacuum barrel, a magnetic float level switch, a sluice gate, a waste container with a water separating grid and a control cabinet. It is shown that the proposed aggregate-technological scheme provides an opportunity to accumulate valuable waste with different water content, differentiating them according to this feature. It is concluded that the proposed technical solution for the automatic collection of waste generated during the punching of salmon ovaries will make it possible to obtain biologically valuable secondary raw materials for further use in the production of food products.

Key words
oriental persimmon, lemon, confiture, vitamin, macroelement, microelement

Abstract
Research on improving human well-being by fortifying their diets with biologically complete foods is highly relevant. In this work, the nutritional and biological value of Hiyakume persimmon fruit and jam made from it has been investigated. Studies have shown that persimmons grown in the weather and climatic conditions of Uzbekistan are distinguished by a high sugar content (16.7 %), pectin substances (1.59 %), P-active substances, bioflavonoids (217 mg/100 g) and carotene (1.39 mg/100 g). It has been established that persimmons, unsuitable for transportation, can be successfully used to obtain confiture with a high biological value. Mashed lemons with skin were used as a fortifier. The work was carried out in the laboratory for the examination of food products of the Samarkand Institute of Economics and Service, the Institute of Chemistry of Plant Substances of the Academy of Sciences of the Republic of Uzbekistan and the problem laboratory of macro-and microelements of the Samarkand State University named after I. And Navoi. Studies have shown that the use of mashed lemons to obtain confiture from persimmon fruit enriches the finished product with vitamins C, P-active substances (bioflavonoids), as well as dietary fiber. In the jam, the mass fraction of vitamin P was 120 mg, and the mass fraction of vitamin C was 57.0 mg per 100 g of the product. Experimental studies have also proved that, in comparison with grain products, pome and stone fruits, persimmon has a high content of iodine, which is so deficient for the region of Uzbekistan.