Key words
autolytic activity, viscosity of aqueous suspension, gelatinization, amylogram, falling number

Abstract
Domestic bakery enterprises periodically process flour with reduced baking properties, to improve the quality of which both various technological methods and complex technologies for the production of bread together with improvers are used. The standard indicator of the autolytic activity of flour is the falling number, the measurement method of which is carried out mainly on devices of the FN (Sweden, Turkey) and PChP (Russia) series. For scientific and practical purposes, an information-measuring complex of the device Amilotest AT-97 (CP-TA) has been proposed, which makes it possible to assess the state of the carbohydrate-amylase complex of rye and wheat flour in more depth than the standard method. The aim of this research was to determine the conditions for gelatinization of starchy gel during studying the falling number of different kind of flour using the automated system of the device Amilotest AT-97 (ChP-TA). The objects of the research were samples of bakery wheat and rye flour with reduced autolytic activity, amaranth flour with a high degree of starch autolysis during heating of water-flour suspensions was an improver of amylolytic activity. A comparative analysis of the dynamics of the process of gelatinization of aqueous suspensions of baking flour and an improver of amylolytic activity showed a difference in the duration of gelatinization and liquefaction of suspensions, due to the specificity of the carbohydrate-amylase complex and the enzymatic activity of the raw material. The dynamics of the change in the stirring force of the autolytic test was studied depending on the duration of the starch gelatinization process in an aqueous flour suspension, on the constructed testograms of which a moderate or strong correlation was revealed. In the autolytic sample of bakery flour, stepwise gelatinization of the first and second order occurs, in the autolytic sample of the improver, mainly only the dilution of the gelatinized aqueous suspension occurs. The results of studying the conditions for conducting the falling number experiment made it possible to develop a method for preparing bakery products from a mixture of rye and wheat flour with reduced baking properties in order to normalize the conditions for the starch gelatinization in the crumb of bread during baking.

Key words
mineral water, identification indicators, main composition, biologically active components, isotopic characteristics, micro components, macro components

Abstract
The most important problem in the non-alcoholic industry, in particular packaged mineral waters, at the present stage is the emergence of counterfeit and counterfeit products on the market. A clear system for identifying mineral waters to eliminate counterfeit and counterfeit products is the most important factor for improving product quality, protecting the rights of both consumers and honest producers. For natural mineral waters, especially medical-table and medicinal, the main task is to confirm its authenticity. The purpose of this work is to develop identification indicators for natural mineral water Essentuki No. 17 based on complex organoleptic, physico-chemical and isotope analyzes. The work was carried out at VNIIPBiVP, a branch of the Federal State Budgetary Scientific Institution "Federal Scientific Center for Food Systems named after V. M. Gorbatov" RAS, Moscow. The objects of study were industrially bottled mineral natural healing waters Essentuki No. 17, various manufacturers, packed in consumer packaging made of polyethylene terephthalate, glass and an aluminum can, as well as native water from wells (13 samples in total). Water quality was assessed by organoleptic parameters (transparency, color, taste and smell), and physicochemical parameters (basic composition, mineralization, biologically active components, toxic metals). Analytical studies of the isotope characteristics of water were carried out on a Delta V Advantage isotope mass spectrometer with a GasBench II module. Mineral water samples were tested for compliance with current technical regulations and standardization documents. Research retrospective 2019-2022 New experimental data on the quality of Essentuki No. 17 mineral water were obtained, which made it possible to establish identification indicators for this type of water. A comparative analysis of the wells of the Tsentralny and Novoblagodarnensky sections of the Essentuki field was carried out. It was established that according to the traditional identification indicators, all the studied samples met the established requirements. The revealed differences in the concentration of macro- and micro components will make it possible to use them as markers in the identification of packaged mineral water Essentuki No. 17.

Key words
stevia, stevioside, extraction, hydromodule, diterpene glycosides, sweeteners, sugar substitute, mathematical modeling

Abstract
Stevioside is a glycoside contained in stevia leaves 300 times higher in sweetness than sucrose, has an immunomodulatory property, reduces blood sugar and cholesterol levels. The parameters and modes of extraction of stevioside - hydromodule, temperature and duration of the process were selected in the work. The object of the study was dried stevia leaves of the Ramon Sweet-meat variety. The crushed leaves had a passage through a sieve with a hole diameter of 1 mm. The determi-nation of diterpene glycosides in the extract was carried out by the modified Komissarenko method. The essence of the method consists in the quantitative determination of glucose equivalent to the mass of diterpene glycosides. To optimize the technological parameters of extraction, regression models of the second order were built using orthogonal central composition planning. The degree of crushing of stevia leaves was 1-3 mm. The extraction at a temperature below 76 °C reduces the amount of diterpene glycosides in the aqueous extract, and an increase in the extraction temperature above 92 °C does not increase the yield of glycoside. The maximum extraction of diterpene glycosides is achieved at an extraction temperature of 92 °C. When selecting a hydromodule, extraction was carried out at the ratio of stevia leaves and water 1:5, 1:10, 1:15. The highest yield of extractive substances was observed with a hydromodule of 1:10. With an increase in the duration of extraction from 60 to 180 minutes, an increase in the extract is observed. The optimal duration of the extraction process is 120 min. Based on the experimental data obtained, a second-order mathematical model was constructed, suitable for optimizing the process of obtaining stevia extract. The main factors influencing the process of stevioside transition from leaves to solution were considered: extraction temperature, °C; extraction duration, min; hydromodule. The criteria for evaluating the efficiency of the extraction process were: the yield of diterpene glycosides % by weight of stevia and energy consumption kW/dm3 extract. The first criterion is desirable to maximize, the second - to minimize. Optimal extraction modes are obtained: hydromodule - 1:10.8, temperature - 79.8 °C, duration - 94.1 min. Obtaining an aqueous extract of stevia does not require complex hardware design, therefore it can be carried out at any enterprises producing soft drinks. The resulting stevia extract is recommended as a complete or partial sucrose substitute in combination with additives such as fillers, gelling agents, stabilizers, flavorings for the development of functional products - dairy products, soft drinks, fruit nectars, bakery products, flour confectionery, jellies, jams and others.

Key words
fusarium grain, ELISA, mycotoxins, microbiological performance

Abstract
Research to address the issue of food safety is an important element in the cultivation, conservation and production of agricultural products. Cereals are the basis of human nutrition. The importance of ensuring the microbiological safety of grains and cereals should be emphasized. Contamination of grain by mould mushrooms leads to the accumulation of toxic metabolites - mycotoxins. Metabolites accumulated in grains by Fusarium mushrooms have become widespread, causing fusarious ear disease, which causes contamination of the affected grains with fusriotoxins. Corn fusariosis is a widespread disease worldwide that reduces yields and agricultural quality. In this regard, determining the contamination of grain before it is sent to processing is of great importance, and finding a solution to the problem, how to protect consumers from exposure to harmful mycotoxins, is topical. This paper describes the studies carried out to detect wheat grains affected by fusarium head blight, using various control methods. The results of visual definition of Fusarium grains recommended by normative documents approved and valid in the territory of the Russian Federation were compared, with the IFA method, detection of grains contamination by microscopic mould fungi of the genus Fusarium and detection of deoxinivalenol contamination in analyzed samples. The results show a good correlation between microbiological, mycotoxic and visual determination of the affected fusarios grains with the number of antigens of the fungi of the genus Fusarium. There is a high determination coefficient, which suggests that this method can be used. The immunotherapeutic analysis is more objective, as it is based on the reaction of "antigen-antibody" and tagging by an enzyme that gives a characteristic coloration, which allows to move away from the organoleptic analysis of the amount of fusarium grains. ELISA is characterized by a lack of costly equipment, high sensitivity and quick results.

Key words
agroecological plasticity, stability, non-chernozem zone, grain crops, varieties, bioclimatic conditions

Abstract
The article presents the results of many years of field experience in the study of agroecological plasticity, stability, yield and grain quality of intensive varieties of grain crops of domestic and foreign breeding in the soil and climatic conditions of the Smolensk region. The suitability of various varieties for food and technological purposes was evaluated in laboratory and production conditions. Evaluation of the results for the period 2010-2020 allowed the author to identify priority varieties of winter and spring wheat, winter triticale and barley of domestic and foreign breeding, characterized by maximum plasticity, stability and yield. During the study period, a decrease in the yield of all crops and varieties in dry and wet years was from 25 to 42 %, while the precise execution of individual technological operations allows not only to preserve the genetic potential of varieties, but also to maintain a high level of plasticity and stability parameters, which it testifies to the good responsiveness of varieties to the use of intensive and innovative technologies for cultivating grain crops. The results of many years of field experience convincingly prove that in the conditions of the Non-Chernozem zone, barley is more sensitive to arid conditions. The author's research has shown that the fractional application of mineral fertilizers according to the scheme N50-70 kg d.v./ha in the pre-sowing tillage, N30-40 kg/ha in the tillering and earing phases 20-30 kg/ha against the background of P110-120 K110-120 kg/ha provides a yield of 40 % compared to traditional technologies. The author has established that in the natural and climatic conditions of the Smolensk region, typical for the Non-Chernozem zone as a whole, winter cereals show a high potential for productivity and the formation of environmentally friendly raw materials for the baking industry. At the same time, they have a large range of regulation during their growth and development with the help of agrotechnological methods of cultivation. Genotypic features of varieties grain crops should be taken into account when adaptive placement of crops in crop rotations in accordance with the specialization of agricultural enterprises and the processing industry of the agro-industrial complex.

Key words
safflower oil, ultrasonic treatment, fatty acid composition, rheological characteristics

Abstract
The possibility of creating a water-oil emulsion based on safflower oil using ultrasound was studied under laboratory conditions. Ultrasonic processing of materials is widely used in various industries, such as medicine, food and pharmaceutical, mechanical engineering and oil and gas industries. It is known that ultrasound has a significant impact on the speed of various processes in the food industry. The use of ultrasound allows you to speed up food processes, thereby reducing processing costs, obtaining a more homogeneous mass and improving the quality of the final product. One example of the use of ultrasound in the food industry is the creation of oil-in-water emulsions based on vegetable oils. The stability of water-oil emulsions is ensured only if a film is formed on the interfacial surface, which mechanically prevents the aggregation of particles of the dispersed phase. It is the stabilizing adsorption film, and not the low interfacial tension, that excludes the possibility of coalescence of particles of dispersed phases. This principle is the basis for obtaining water-oil emulsions based on various oils, including emulsions used in perfumery, food, petrochemical and other industries. In this work, we will study the results of the impact of ultrasound parameters on the process of formation of a water-oil emulsion based on safflower oil. The quality of a water-oil emulsion largely depends on the parameters of ultrasonic exposure - the frequency and amplitude of ultrasound, as well as its power. Therefore, studying the possibility of creating a water-oil emulsion based on safflower oil using ultrasonic treatment is an urgent task. Ultrasonic equipment was used as an emulsifier for safflower oil. For emulsification, an ultrasonic homogenizer Omni Sonic Ruptor 4000 was used under the following modes: ultrasonic frequency 10-20 Hz; specific acoustic power of ultrasound 100-500 W/dm3; processing time 2-10 min. The proposed method of emulsification made it possible to obtain a water-oil emulsion. The obtained results of water-oil emulsions by ultrasonic treatment prove the promise and efficiency of homogenization of two or more immiscible liquids using ultrasound.

Key words
cavitation processing, ultrasonic cavitation, food systems, optimal modes, collapsing mode

Abstract
The existence conditions of the Blake and Neppiras thresholds for collapsing cavitation region in the coordinates "acoustic pressure amplitude to hydraulic pressure ratio - initial size of the bubble" during ultrasonic processing of liquid-like food systems have been investigated. The existence of areas for determining the values of frequency, hydraulic pressure and amplitude, for which there are no particular solutions, has been empirically established. Based on a comprehensive analysis of the mathematical description for the resonance cavitation bubble oscillations' frequency, as well as the Blake and Neppiras thresholds, a system of boundary conditions has been developed to determine the minimum values of technological modes to ensure for formation of collapsing cavitation in homogeneous liquid-like food systems, depending on their physicochemical properties. The system includes a set of nine boundary conditions - three internal, one concomitant, one dependent, three particular and one local. It has been established that for each individual food system, all physicochemical properties significant for the cavitation process, as well as boundary conditions, can be described by functional dependencies from 1 to 3 common variables - frequency, hydraulic pressure and temperature - which makes it possible to unify the approach to determining optimal processing modes. As a result of the research, an analytical method and algorithm for its implementation have been developed for determining the rational set of cavitation treatment modes. Optimal modes of cavitation processing of vegetable and fruit purees have been determined. The presence of frequency extremes in the coordinates "frequency - hydraulic pressure", above which there are no optimal solutions at a fixed radiation intensity, has been established. The cavitation treatment parameters determined by the developed method form the minimum technological pressing on the treated medium while maintaining the conditions for collapsing cavitation regime appearing. For all the researched food systems, the variability of hydraulic pressures ranged from 0.2 to 0.5 MPa in the frequency range from minimum to extremum at medium temperatures of 25 and 50 °C.

Key words
inulin, fructooligosaccharides, degree of polymerization, chromatographic resin, separation of carbohydrates, eluent, chicory, Jerusalem artichoke

Abstract
ARRISP is developing a universal technology for inulin from chicory and Jerusalem artichoke. Studies on the chromatographic separation of inulin carbohydrates using a PCR641Ca cation exchange resin from Purolight (USA) were carried out in a column 1.7x75 cm in size, under the following conditions: the amount of resin loaded was 150 cm3; loading volume of the initial product - 10 % (15 cm3); temperature - 50 °Ñ; elution rate - 0.9-1.1 cm3/min. The process of chromatographic separation was controlled by dry matter, carbohydrate composition and specific rotation in the eluates. To determine the carbohydrate composition of the eluates during separation, a Resex RSO Oligosaccaride column was used, which made it possible to identify oligosaccharides with different degrees of polymerization (Dp 5-9) by molecular weight. For studies on chromatographic separation, we used a Raftilin inulin solution containing 72.85 % inulin; oligosaccharides: Dp 9 - 8.86 %; Dp 8 - 6.33 %; ?Dp 6, 7 - 3.79 %; Dp 5 - 2.10 %; disaccharides - 4.47 %; fructose - 1.6 %; sum Dp 9-5 - 21.08 %. It has been established that during the chromatographic separation of an inulin solution, as the mass fraction of dry matter increases within 10-30%, it's content in the eluate increases three times. The carbohydrate composition of the eluates was determined after chromatographic separation with identification by molecular weight with Dp 9-5. The possibility of isolating the fraction of high molecular weight inulin and fructooligosaccharides with Dp 9-6 was established. At the same time, high-molecular carbohydrates and fructooligosaccharides with Dp 9-6 make up 98 %, and low-molecular carbohydrates with Dp less than 5-2 %. As an express method for the chromatographic separation of inulin, a polarimetric method for monitoring the carbohydrate composition of the eluate is recommended. Regularities of chromatographic separation were obtained and the possibility of their effective separation into high and low molecular weight inulin carbohydrates was established. Chromatographic separation of inulin carbohydrates makes it possible to isolate fractions containing 92-98 % inulin and fructooligosaccharides with Dp 9-6 to create new safe food products for therapeutic and prophylactic, and health-improving nutrition of the population.

Key words
corn starch, microorganisms, Aspergillus niger L-4, citric acid, invertase

Abstract
Russian food industrial enterprises lack enzyme preparations of domestic manufacturers. Enzyme production volumes do not fully satisfy consumers. A number of technologies for food microingredients have been developed using starch-containing raw materials of standard quality, but there are problems of its storage and they remain relevant to this day. As a result of long-term storage in conditions of high humidity, the growth and development of microorganisms occurs, which has a strong influence on the intensity of microbiological processes and changes the chemical composition of the stored raw materials. Over time, there is a problem of disposal of raw materials that do not meet the quality standard. Starch-containing raw materials of non-standard quality may be of interest as raw materials for the biotechnological production of food micro-ingredients using microorganism-producers. For the Russian food industry, the demand for invertase along with enzyme preparations of other hydrolases is currently relevant. The enzyme invertase (synonyms: beta-fructofuranosidase, sucrase) is not produced in Russia. The paper presents the results of a study of the hydrolytic activity of the strain-producer of citric acid Aspergillus niger L-4 during submerged cultivation on non-standard quality corn starch hydrolyzed under the action of bacterial amylase in the laboratory bioreactor Biostat®Cplus - C20-3MO (Sartorius, Germany). It has been experimentally established that the native solution obtained after removing the biomass from the culture liquid is a colored liquid with a low pH value, containing, in addition to invertase, reducing sugars, protein, and cells of the producer. As a result of successive micro- and ultrafiltration of the native solution, the resulting ultraconcentrate is dominated by saccharolytic activity, mainly invertase, which amounted to 51.0±4.6 U/cm3. It was revealed that, in addition to invertase, the preparation contains enzymes with a wide specificity of action and hydrolytic ability in relation to substrates of various chemical nature. Amylolytic and phytase activities in the ultraconcentrate were 19.0±1.7 and 12.0±1.1 U/cm3, respectively. The content of citric acid in the ultrafiltrate was 114.5±5.7 g/dm3.

Key words
confectionery, microbiological spoilage, vegetable and fruit powders, whipped candies

Abstract
One of the most effective ways of enriching confectionery products with biologically active substances is the development of formulations using powdered semi-finished products from vegetable raw materials, which are characterized by a higher concentration of useful substances compared to the raw materials. The use of fruit or vegetable powders leads to changes not only in organoleptic parameters, but also in rheological, physico-chemical and microbiological parameters. Since they are often introduced at the stage of production of confectionery products that do not involve high temperature processing. The purpose of the study: to study the effect of microbiological indicators of fruit and vegetable powders on microbiological indicators of confectionery products. The objects of the study are vegetable and fruit freeze-dried powders of various manufacturers (spinach, beetroot, raspberry, apple) purchased in the retail chain, model samples of confectionery products: confectionery glaze based on lauric type fats with the addition of 3 % powder, whipped and fondant candies made using 2 % powder, made in laboratory conditions. Studies of the number of mesophilic aerobic and facultatively anaerobic microorganisms (CMAFAnM), the number of molds and yeasts and the number of bacteria of the Escherichia coli group were carried out according to generally accepted methods. Unstable quality of fruit and vegetable powders was revealed, which differ significantly in microbiological indicators. Spinach powder samples from various manufacturers differed 103 times in the content of CMAFAnM, beet powder samples - 10 times, for fruit powders the difference was less significant. Apple samples differed by 1.5 times in the content of CMAFAnM, raspberry powder samples by 3 times. The study of model samples of whipped and fondant candies according to the classical recipe with the addition of 2 % vegetable powder and glaze using 3 % powder showed that the addition of powder had an impact on microbiological indicators. The products complied with the norms of TR CU 021/2011 "On food safety", while the content of CMAFAnM in all samples with the addition of powders increased by 1,5-3 times compared to the control ones. The yeast and mold content also increased slightly. A high level of contamination can lead to lipolytic spoilage of confectionery products, especially when using glazes made on the basis of lauric type fats, for which further studies of microbiological indicators during storage are necessary. At the same time, it is necessary to take into account the contamination to prevent spoilage, especially when using glazes made on the basis of lauric type fats.

Key words
pastille products, anti-crystallizers, chemical composition, moisture transfer, packaging materials, storage

Abstract
Increasing the production volume of pastille confectionery products, maintaining the structure and freshness without changing the taste properties require an increase in their safety. During storage, marshmallow and marshmallow foam-like confectionery products are subject to surface wetting or hardening, changes in chemical composition, uncontrolled crystallization of sugars as a result of dehydration and melaidin formation reactions. The solution to these problems is the reasonable use of various anti-crystallizers (complexes of sugars) in the formulation of products. Important factors affecting the quality and preservation of pastille confectionery products are the pH of the foam mass, ionic strength, and the ratio of anti-crystallizer sugars. In the process of marshmallow storage, sucrose gradually crystallizes, as a result of which the marshmallow structure changes from amorphous to solid. This process is due to the initial size of sucrose crystals in the formulation, the composition of the anti-crystallizer and the rate of sugar crystallization. The purpose of this work is to identify patterns of changes in the quality of pastille confectionery products made using various types of anti-crystallizers, packed in a polypropylene film of various thicknesses, at a temperature of 18 °C. The objects of the study were prepared marshmallow samples on agar containing caramel, low sugar, maltose syrup and invert syrup. Marshmallow samples were packed in a polypropylene film with a thickness of 20 µm, 30 µm, 40 µm with a size of 140x140 mm. Studies of the mass fraction of moisture in marshmallows made using various types of anti-crystallizers during storage were carried out. The influence of the thickness of the polypropylene film used for marshmallow packaging was also investigated. It has been established that in samples packed in a 20 ?m thick polypropylene film, made using low-saccharified molasses and invert syrup, the rate of moisture loss is 1.5 times less compared to marshmallows made on caramel and maltose molasses. Linear dependences of the loss of the mass fraction of moisture of marshmallow samples made using various types of molasses on the duration of storage in the studied storage period were obtained. The results obtained make it possible to correctly substantiate the types of anti-crystallizers, the quantity and ratio of prescription components, and to manufacture products with a given shelf life.

Key words
brewer's spent grain, processing methods, organic compounds, colloidal stability

Abstract
The article is devoted to the question of the prospects for the use of deeply processed brewer's spent grain at the wort fermentation stage in order to study its effect on the structure of beer to increase colloidal stability. It was shown that in the control sample of beer there was a decrease in the level of the actual extract by 10-20% by 3-7 days of fermentation, in contrast to the change in the content of the actual extract of the test samples, the level of solids of which varied within the measurement error. The mass content of alcohol in the control and experimental samples was in the range of 3.48-3.82 % and did not fluctuate significantly. It was noted that over 7 days of the experiment, the number of control yeast cells did not change, however, in the beer sample treated with ECA brewer's spent grain, the content of yeast cells decreased by 25-39 %, and in the beer sample treated with ECA brewer's spent grain at 1 atm, by 27-47 % control. The authors showed that in the control beer the acidity increased by 39 % by 7 days, and in the beer treated with ECA brewer's spent grain it decreased by 36 % compared to the control and by 25 % relative to 1 day of post-fermentation. A similar effect was also observed in a sample of experimental beer treated with ECA brewer's spent grain at 1 atm. The color index by 7 days of post-fermentation in all samples fluctuated within 14.5-21.25 EBC units. The control sample of beer contained catechins in the range of 37.1-40.8 mg/dm3, and the experimental ones in the range of 30.94-45.79 mg/dm3, and the loss of these phenolic compounds by 7 days was higher when beer was treated with ECA pellets at 1 atm. The content of anthocyanogens decreased by 3-7 days by 46-51 % in the test samples in relation to the control. The level of peptides in the control and experimental samples correlated, and its decrease was 37-42 % relative to 1 day of post-fermentation, and the content of isohumulone changed in the test samples by 7 days of post-fermentation by 28-33 % relative to the control. The authors obtained results indicating an increase in the concentration of Cu2+, Zn2+, Fe3+ ions during the contact of the after-fermentation beer and ECA brewer's spent grain with different degrees of processing, which made it possible to conclude that this treatment is expedient during the main fermentation.

Key words
mung bean seeds, flour, quality, composite mixtures, bakery products

Abstract
Research in the field of designing recipes and technologies for bakery products, including those enriched with physiologically functional ingredients, is currently very relevant and promising, since it allows organizing the nutrition of the population on a scientific and hygienic basis, and this, in turn, is one of the most powerful factors of liquidity of bakery products. The purpose of this study was to experimentally substantiate the possibility of using wholemeal flour from mung bean seeds in the production of high quality bread. Mung bean seeds are promising raw ingredients that enrich bakery products, the work uses the variety Saltan of the Volga Research Institute of Breeding and Seed Production. P. N. Konstantinov is a branch of the Samara Federal Research Center of the Russian Academy of Sciences. The article considers the influence of whole-ground flour from mung bean seeds on the baking properties of dough made from wheat flour of the highest grade with satisfactorily low quality gluten. The quality indicators of gluten in semi-finished products, as well as moisture, acidity, porosity, organoleptic and physico-chemical quality indicators of finished products were studied. As comparison samples, wheat flour of the highest grade, flour from seeds of mung bean varieties Saltan, in the amount of 5, 10 and 15 % was used. With an increase in the percentage of whole-ground flour from mung bean seeds, when it is added to wheat baking flour of the highest grade, the amount of washed gluten decreases, but it improves in quality. Also, the analysis of the effect of whole-grain flour from mung bean seeds on the physical and chemical properties of the dough showed that the addition of 5-10 % of the phyto-enrichment agent improves the quality of the dough. The addition of wholemeal flour from mung bean seeds in the amount of 5-10 % had a significant effect on the fermentation activity of the dough. According to the results of the research, the expediency of using flour from seeds of mung bean varieties Saltan in the technology of bakery products from wheat flour with a satisfactorily low quality gluten to give them functional properties has been proved.

Key words
kelp, processing, phyto-candy, technology, quality

Abstract
The formation of a healthy type of diet involves an increase in the production of new functional, multicomponent, enriched, including dietary, food products, with a reduced content of fat, saturated fatty acids, sugar and table salt. Therefore, it is relevant to create a generation of products that meet the realities of today. Their production is currently unthinkable without the use of raw materials of marine origin, rich in biologically active nutrients that can significantly improve the biochemical processes in the consumer's body. Seaweed, in particular Japanese kelp, refers to valuable raw materials from which the production of this kind of food products is possible. It must be used to create food products that can be consumed for preventive purposes, to maintain immunity and prevent the development of chronic diseases associated with a lack of phytocolloids and other biologically active substances necessary for the body. The purpose of the research work was to substantiate the technology of production of phyto-sweets from Japanese kelp. Phyto-candy technology has been developed. The composition of the filling for phyto-sweets includes Japanese kelp, natural bee honey, dried fruits (dried apricots, prunes, mangoes, dates). The rational amount of kelp in the filling for phyto-sweets was experimentally established, which was 60 %. To obtain confectionery products (phyto-sweets), one type of dried fruit was used, selected from the group, in an amount of 14 %. Natural liquid bee honey in an amount of 14 % was introduced as a binder for a mixture of crushed dried fruits and kelp. Chocolate glaze or chocolate in the amount of 12 % was used to enclose the prepared filling in the shell and improve the organoleptic parameters. The proposed technology of phyto-sweets allows you to reduce the caloric content of the resulting product, to obtain a high-quality confectionery product with improved organoleptic characteristics. The technology provides for preliminary heat treatment of kelp by heating it twice in water to a temperature of 85…95 °C, and at the second stage of heat treatment, food organic acid (acetic, citric) is added to the water in an amount of 2 %. It has been established that with this method of heat treatment, the consistency of kelp improves and the pronounced taste and smell of algae disappears. Formulations of phyto-sweets from Japanese kelp have been developed, their production modes have been substantiated. The chemical composition and biological value of new confectionery products are investigated.

Key words
ice cream, sorbet, sherbet, mousse, complex food supplement "Ingresan", structure, consistency

Abstract
Milk ice cream of a low mass fraction of fat and frozen desserts sherbet and sorbet are usually characterized as having a dense texture and organoleptic perceptible ice crystals. The use of the effective emulsifiers and stabilizers compositions allows to significantly improving the consistency and structure of these products. The substantiation of the technological functionality of stabilization systems of the trademark "Ingresan" in the production of milk ice cream and frozen desserts was the purpose of the study. The objects of research were the milk ice cream with mass fraction of 4 % fat, the desserts sherbets, sorbets and the stabilization systems of the trademark "Ingresan" with the indices: for milk ice cream G-15, G-15 EU, G-13/A, G-21 PLUS 2 and G-17/A, for frozen desserts G-30 and for mousse G-42/A. The rheological, microstructural and thermostatic methods were used in the study. The objects of research were the milk ice cream with mass fraction of 4 % fat, the desserts sherbets, sorbets and the stabilization systems of the trademark "Ingresan" with the indices: for milk ice cream G-15, G-15 EU, G-13/A, G-21 PLUS 2 and G-17/A, for frozen desserts G-30 and for mousse G-42/A. The rheological, microstructural and thermostatic methods were used in the study. We used rheological, microstructural and thermostatic research methods. It has been established that mixtures for milk ice cream with Ingresan G-13A and Ingresan G-21 Plus 2 and frozen desserts sherbet and sorbet with Ingresan G-30 are characterized by a high level of dynamic viscosity of 322-635 mPa s at a shear gradient per cut 0.83 s-1, which has a positive effect on the consistency and structure of the finished product. All mixtures with the tested stabilization systems were characterized by a good ability to saturate with air (overrun 65-102 %). While studying the thermal stability of ice cream it was established that the quantity of melted ice cream did not exceed 21 % in the milk ice cream and 10 % in sherbet and sorbet, which is due to high water-holding capacity of the stabilizers. All samples of the milk ice cream had a high dispersed structure, average size of ice crystals and air bubbles did not exceed 50 µm. Studying the consistency it was found that the milk ice cream with "Ingresan G-17A" had the lowest hardness, the greatest with "Ingresan G-15", and among the desserts the lowest hardness was found in the sorbet dessert. Using the stabilization system "Ingresan G-42/A" in production of mousse influenced greatly at the thermal stability, there was no melting during 120 min of holding it at the temperature at 20 °C. It was established that according to the totality of the indices characterizing thermal stability and hardness of mousse this product can be consumed both in frozen and thawed state. The research results received testify to the technological functionality of stabilization system of the trademark "Ingresan" in the production of the milk ice cream and frozen desserts sherbet, sorbet and mousse.

Key words
filmy oats, naked oats, functional drinks, vegetable drinks, malting, amino acids, beta-glucan

Abstract
Work has been carried out on the research of various types of raw materials for the production process of making plant-based beverages. An important task is to develop technological modes that allow for the maximum transfer of all useful substances from grain raw materials to beverages. Four types of feedstock with different characteristics and methods of its preparation were used: filmy oats, malted filmy oats, naked oats, naked malted oats. A sample with the best characteristics for use in the technological process has been identified. In order to confirm the quality of beverages, indicators were determined not only normalized by the requirements of GOST, but also additional indicators, such as: mass concentration of beta-glucan, polyphenols and amino acid content. These indicators characterize the quality of drinks. It should be noted that the mass concentration of beta-glucan allows us to judge the presence of grain raw materials in beverages, amino acids confirm the quality and functional properties of beverages. These indicators can be identification criteria when evaluating vegetable drinks from oatmeal raw materials.

Key words
sensory methods, organoleptic characteristics, consumer evaluation, expert evaluation, distinguishing tests, scoring method, profile-descriptor method, plant raw materials, fruits, vegetables, mushrooms

Abstract
This article discusses methods for assessing the organoleptic characteristics of fruits, vegetables and mushrooms. Sensory methods can be conditionally divided into hedonic and expert. Hedonic methods are used to study consumer preferences, as well as to assess the competitiveness of new varieties introduced to the market. For consumer evaluation, untrained tasters from different age groups are involved. Unlike consumer, expert organoleptic evaluation is carried out by trained tasters who have been selected for sensory sensitivity in accordance with GOST ISO 8586-2015 "Organoleptic analysis. General guidelines for the selection, training and supervision of selected testers and testers", which ensures the reproducibility of test results. Expert methods are divided into distinctive and descriptive. Distinctive methods are based on determining the presence or absence of any sensory stimulus, as well as assessing the degree of its intensity. These methods include: the method of pairwise comparison, "duo-three", "triangle", "two out of five", as well as ranking. Descriptive methods are based on a verbal description of the organoleptic characteristics of the product, and are divided into directly descriptive, scoring (scoring) and profile-descriptor. The direct descriptive method is usually used to classify plant materials as commercial varieties in accordance with the requirements of the standards. Scoring and profile-descriptor methods are usually used to identify differences between varieties, study their technological technological properties, as well as assess the terms and conditions of storage. The essence of the scoring method is to evaluate the appearance, color, smell, taste and texture of plant materials on a numerical scale, where the maximum score means full compliance, and the minimum score indicates non-compliance with the requirements of technical documents. The essence of the profile-descriptor method is to compile an organoleptic characteristic (profile) of a product using terms (descriptors) that describe the main sensory properties. To indicate the severity of certain features, a point scale is used, in which the minimum value corresponds to the absence of a feature, and the maximum value corresponds to the highest degree of severity. A vocabulary of descriptors for evaluating fruits, vegetables and mushrooms is usually developed as part of a particular study, as standardized dictionaries are not currently available.

Key words
raw materials, apples, cider apple varieties, classification, acidity, tannins, ciders

Abstract
Apple crops are widely distributed all over the world, which is due to their unpretentiousness and adaptability to growing both in warm countries and in places with a cold climate. In addition to fresh consumption, a large number of apples are processed commercially to produce juices, concentrates, purees, pastes, vinegars, dried products, ciders, etc. A separate category is special varieties of apples grown exclusively for use in the preparation of cider. They are characterized by a high content of acids, tannins, and sugars. One of the distinctive features of cider apples is the astringency that tannins give them, thanks to which cider acquires saturation, fullness and balance of taste. This article presents the classification systems of cider apple varieties; the ratios of different groups of varieties; and also lists the main apple varieties characteristic of the production of typical traditional ciders in the UK, France and Spain. It is noted that in the United States and Canada, despite the growing interest in special varieties of cider apples, most of this drink is produced from rejected apples of other categories. In these countries, cider producers prefer to use high-acid varieties rich in sugars, while in European countries the main part of the blend is made up of apple varieties characterized by low acidity and high sugar content. The North American classification proposed by K. Joliker is given, it takes into account the relative concentrations of the main indicators (sugars, acids, tannins) of apples for the production of ciders. The apple varieties recommended for cider production in North America are listed. It is noted that, unlike the countries of classical cider production, until recently, specialized cider varieties of apples were not grown in Russia. The growing interest of consumers in ciders encourages manufacturers to develop their own recognizable style of the drink. Thus, the need for raw materials with the characteristics necessary to obtain a balanced product with the desired qualities increases, which in turn leads to work on creating its own raw material base and cultivating special technical varieties of apples with a special chemical composition.

Key words
olive oil, biologically active substances, tocopherols, phytosterols, squalene

Abstract
The aim of the research was to study the indicators Crimean olive oil of the chemical composition in particular tocopherols, phytosterols and squalene. Mass concentrations of tocopherols, phytosterols and squalene were determined in olive oil samples from raw materials grown at the site of the breeding and seed-growing center for subtropical fruit crops in the Foros (Yalta, Republic of Crimea) and commercial foreign samples purchased in the distribution network. Olive fruit were processed by Oliomio 80 plus, MORI-TEM (Italy). The nominal productivity of this equipment is 70-80 kg/h. Olive oil production technology includes the following operations: picking olive fruits in the first half of October, before and at the stage of pigmentation (Koreggiolo and Nikitskaya large-fruited varieties); remove the leaves and washing fruits; crushing fruits by horizontal impeller breaker mill of continuously operating; form a homogeneous crushed fruit past in a malaxer; separation of olive oil from solids residues in a decanter centrifuge. Tocopherols, phytosterols, and squalene mass concentrations are determined by HPLC method. The technique are performed by using Agilent Technologies chromatograph (model 1260). It As a result, it was found that alfa-tocopherol is contained in the highest mass concentration in olive oil. alfa-tocotrienol at a concentration of 75.9-105.9 mg/kg was determined in Crimean olive oil; this compound was not found in imported samples. In the test samples the phytostyrenes fractions is represented by beta-sitosterol, stigmasterol and sitostanol. In the Crimean olive oil beta-Sitosterol is more than 20 times higher than the concentration in commercial foreign samples supplied to the Russian Federation mass market. The concentration of squalene in the Crimean olive oil also exceeds this indicator of commercial foreign samples and is at the level of 0.35-0.45 wt.%, which corresponds to the best samples of the world's leading manufacturers. High mass concentrations of tocopherols, phytosterols and squalene shows that the Republic of Crimea is a prospective Russian Federation region for olive cultivation and olive oil production.

Key words
triticale grain, whole-meal flour, air classification, starch fraction, protein fraction, carotenoids

Abstract
The article gives an overview of the current state of research in the field of air classification of cereal flours, including flour from triticale grain. The purpose of air flour is to increase the starch content in the heavy fraction and the protein content in the light fraction and to enrich them for effective use in food production. Grain of triticale carotenoid varieties Ramsay and Saur from the collection of FSBSI "Federal Rostov Agricultural Research Center" was used as the material for the studies. Studies of the process were carried out on the unit PDU-380 developed in the All-Russian Research Institute of Starch Products for flour milling and air classification. To assess the efficiency of milling and air classification of whole-meal flour from triticale grain a method for determining the yield of the light fraction and its protein content from the proportion of the heavy fraction and mass fraction of protein in it is proposed. As a result of studying the air classification process of flour from whole-wheat triticale grain it was found that the relative content of carotenoids in the heavy and light fractions significantly differs from their values in the original flour. Ramsay variety has 402 in the heavy fraction and 610 µg/g dry matter in the light fraction; Saur variety has respectively 302 and 405 µg/g dry matter. The ash content in the light fraction of both varieties was below 2 %. The "number of falls" of the heavy flour fraction of both varieties was 300 s in contrast to the light flour about 250 s; by water absorption capacity the heavy fractions of triticale flour of both varieties had an increased water value of 60 %, and the light flour fraction of Saur variety decreased to 45 %. The research results showed the possibility of obtaining whole-meal flour by impact method from triticale grain by "compressed technology" and its separation by air classification into starch and protein fractions enriched with carotenoids with protein content up to 20 %, meeting the requirements of bakery production. Development of "dry method" technologies of separation of starch-containing raw material structure by the example of obtaining whole-meal flour from carotenoid triticale varieties into constituent components is one of the actual directions of grain processing providing environmental protection.

Key words
apricot, kernel, stone fruit, protein, amino acid, essential amino acids, pomological variety

Abstract
In the present work, the content of proteins in the kernels of apricot kernels of varieties Yubileiny Navoi, Arzami, Kursadyk and their amino acid composition of proteins growing in the Republic of Uzbekistan were studied. Studies have shown that apricots grown in the weather and climatic conditions of Uzbekistan are distinguished by a high content of protein substances in the kernels of the seeds. The content of crude protein in the kernels of apricot pits of the Yubileiny Navoi pumigation variety was 21.82, Arzami - 18.76, and in the Kursadyk variety - 18.68 (as a percentage of air-dry weight). The study of the amino acid composition of the proteins of the kernels of the pits of the three studied pomological varieties of apricots shows that they do not differ sharply from each other in terms of the amino acid composition of the proteins. In the composition of proteins in all studied varieties of apricot kernels, the predominant amino acids are glutamic and aspartic acids, where the total content of these acids is from 33.87 to 40.04 percent of the "crude" protein. Essential amino acids such as valine, lysine, leucine, isoleucine, tryptophan, phenylalanine, methionine have been identified in the protein substances of apricot kernels, the content of which is 26-30 % of the total amino acids. Due to the significant content of the essential amino acids lysine and tryptophan in the kernels of apricot kernels, they can serve as an enricher with these amino acids in the production of a number of confectionery and bakery products. 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.

Key words
cupcakes, recipe, matcha green tea, tannins, matcha tea solubility, quality indicators

Abstract
In the article, the authors consider the possibility of using matcha green tea in the technology of flour confectionery products on the example of cupcakes. Matcha green tea contains a large amount of tannins, caffeine, amino acids and other useful substances and finds application not only for the preparation of a drink, but in the technology of various food products. The work was carried out at Far Eastern State Technical Fisheries University. Cupcakes were made according to the standard recipe and technology of the Stolichny cupcake. Optimal conditions for the dissolution of matcha green tea for the introduction into the cupcake recipe have been established. Matcha tea has the best solubility at a temperature of 80 °C and stirring for 10 minutes. With these parameters, the maximum dissolution of matcha tea is achieved - 97.2 %. The authors have developed a recipe for cupcakes with the addition of matcha green tea. The optimal content of matcha green tea powder in cupcakes was determined - 7 % by weight of flour. The resulting cupcake has excellent organoleptic and physico-chemical quality indicators. Adding more than 7 % of the mass of flour to the recipe of matcha green tea cupcakes is not advisable, since the products acquire an unnatural dark green color and an unusual taste of tea. The tannin content in the finished cupcakes was 41 mg / 100 g, the energy value was 408.8 kcal. The shelf life of cupcakes with the addition of matcha green tea was 7 days. A new type of cupcakes can be recommended for use in the food of the adult population.

Key words
modified polysaccharides, chemical composition, pastille confectionery, moisture transfer, storage capacity

Abstract
Pastile confectionery products, such as marshmallow, marshmallow, whipped products such as souffl?, nougat, have a foamy structure, soft texture, high taste and are attractive to consumers. The competitiveness of confectionery products is determined by many factors: the presence of proteins in the composition, the fruit and berry component, storage capacity, and a long shelf life. During storage, pastille products are subject to changes in chemical composition, loss of moisture, syneresis, deterioration in consistency. As a result of these complex physical and chemical changes, the storage capacity and shelf life of products are reduced. Therefore, the tasks of ensuring the safety of the quality characteristics of pastille products during storage, increasing their shelf life, including when sold to remote regions of the Russian Federation, are relevant. To solve such problems, it is most expedient to include high-molecular-weight modified polysaccharides with various water-retaining properties in the prescription composition of pastille products. This paper shows the patterns of changes in the quality of pastille products made using modified starches in order to manage and predict the shelf life. The objects of the study were marshmallow samples containing corn starches of various chemical structures (E1422, E1412) and a control sample. The samples were packed in 20 µm thick polypropylene film and stored under controlled conditions. Changes in water activity and loss of mass fraction of moisture during storage of samples were studied. It was found that marshmallow samples made using E1422 and E1412 starches retain moisture better compared to the control sample. Loss of moisture in the studied samples for the studied period amounted to 7.2-10.5 %. The influence of the type of modified starches on the structural-mechanical and organoleptic properties of the prepared marshmallow samples during storage was studied. The obtained patterns allow to more fully substantiate the type of modified starch for the production of pastille confectionery products with a given shelf life.