Key words
membrane, membrane technology, ultrafiltration, nanofiltration, potato juice

Abstract
In this article are presented the results of research on the application of membrane technology methods in the concentration and purification of potato juice. The effectiveness of ultrafiltration using polymer hollow fiber membranes for primary concentration of potato juice and nanofiltration using spiral-wound membrane modules for post-treatment of ultrafiltration permeate in order to obtain the purified water to be reused in the production cycle has been studied in laboratory conditions. The objects of the study were native potato juice with a dry matter content of 4.2 % by weight and potato juice subjected to heat treatment at a temperature of 90…100 °C in a time interval of 5-10 minutes, with a dry matter content of 3.7 % by weight. Heat treatment was carried out in order to reduce the dry matter content in the feed potato juice. At the ultrafiltration stage, hollow fiber membrane modules were used, characterized by a molecular weight cutoff of 10, 30, 50 and 150 kDa. The membranes material is polyestersulfone. At the nanofiltration stage, a spiral-wound module with membranes made of piperazinamide was used. The unit operated in the maximum concentration mode, that is, the concentrate obtained after the membrane as a result of separation was returned to the feed separable solution to increase the degree of concentration, and the permeate was taken into a separate container. According to the results of the study, when concentrated at the ultrafiltration stage, it was possible to increase the dry matter content from 4.2 to 19.1 % by weight. After finishing the permeate from the ultrafiltration stage, when using nanofiltration, it was possible to reduce the dry matter content by 95 %. The optimal temperature of potato juice concentration at the ultrafiltration stage has been determined, which should not exceed 45 °C to prevent denaturation and loss of useful properties of proteins. The optimal pressure drop during ultra- and nanofiltration during the concentration and purification of potato juice has been determined, which should be maintained at least 4.5 bar.

Key words
flax, convective, IR-convective drying, concentrators, quality indicators

Abstract
Currently, in the technology of bakery products, it is relevant to produce products for a healthy diet with an increased content of polyunsaturated fatty acids, protein, minerals, vitamins, dietary fibers in order to increase the production of useful products and preserve the health of the population through their use. The object of the study were vials of sprouted flax seeds with the introduction of various enriching agents (amaranth bran, pumpkin flour, black cumin cake, hemp fiber with seaweed), providing the market with high quality, as well as increased nutritional and biological value. The aim of the work was to determine the rational parameters of drying flaxseeds from sprouted flax seeds with various enriching agents. Generally accepted methods of studying the properties of finished products were used in the work. Rational parameters of drying of vials were established by studying organoleptic (color, taste, smell, appearance - GOST 5667-65) and physico-chemical parameters (humidity, % - GOST 5670-96); tensile strength, H - on the Stroganov device, water activity - on the portable hygrometer Rotronic HygroPalm HP23-AW-Set. The air flow velocity was determined on a GM 816 anemometer, the temperature on the surface of the vials during drying and their thermal imaging characteristics (photographs in the infrared region of light) were studied using a Testo 880-3 thermal imager. The result of the study is the rational parameters of drying vials with a thickness of 5 mm: with a convective drying method (Rotor SH-002) - air temperature 70±1 °C, duration 5 h; with IR-convective (infrared carbon fiber emitter ICO-K-1,0-5P) - the height of the emitter - 36,6 cm, duration 4 ch. The selected parameters of gentle drying modes contribute to obtaining the maximum value of the strength of finished products and provide a high degree of preservation of all useful properties. The developed products can be included in the diet of various population groups for the prevention of alimentary-dependent diseases.

Key words
minced veal meat, natural linen bran, kohlrabi, preventive nutrition, functional ingredients

Abstract
The purpose of the study is to expand the range of meat semi-finished products with functional ingredients for preventive nutrition, as well as theoretical and experimental justification of vegetable components influence on the physicochemical and organoleptic indicators of meat semi-finished products. To improve nutritional and biological value, the possibility of introducing natural linen bran from white linen and kohlrabi into veal meat collops for preventive nutrition was investigated. For the production of collops from veal meat with vegetable raw materials, veal of the 2nd category was chosen. Veal is characterized by low calorie content: 97.0 kcal - 1st category and 87.0 kcal - 2nd category, good content of vitamins, macro- and microelements. When creating the recipe, the possibility of partial replacement with bran of the norm for the investment of wheat bread and the replacement of kohlrabi - the norm for the investment of water was considered. Based on the effect of functional ingredients on the physicochemical indices of veal meat collops, it was determined that the optimal dosages are to replace linseed natural bran from white linen with 50% of the norm of wheat bread investment and replace kohlrabi with 50% of water investment. Tasting of samples using a 5-point scale confirms the results of descriptive organoleptic assessment and makes it clear that sample No. 2 received the highest scores for all defined indicators. Adding a small amount of linen bran natural from white linen to dishes increases the production of intestinal secretions in people, improves the body's defenses in the fight against infections, stimulates the production of red blood cells and calms the nervous system. The consumption of the proposed meat collops increases the degree of the daily need for dietary fibers by 23.65 %, in potassium by 8.91 %, phosphorus by 8.07 %, magnesium by 8.77 %, iron by 23.2 %, vitamins: B2 by 8.3 %, B1 by 10.7 %, in vitamin C by 3.38 %, in vitamin PP by 5.08 %, in carotene by 220 % compared to the control.

Key words
alcoholic beverage, grain distillate, fruit and berry distillate

Abstract
Currently, in Russia, consumer interest in alcoholic beverages that can be obtained on the basis of grain, fruit and wine distillates has grown significantly. The article presents a review of literature data, which allows us to conclude that one of the priority directions of the industry development is to expand the range of high-quality alcoholic beverages through the use of fruit raw materials. The article describes popular distillate-based alcoholic beverages: grain distilled beverages, including whiskey, moonshine; wine distillate-brandy; rum, obtained from fermented wort from sugar cane processing products; tequila, the raw material for which is the juice from the core of the blue agave. There are popular alcoholic beverages based on fruit and berry distillates, which are produced in almost every region in European countries: Calvados, Kirsch, villamina, palinka, slivovitsa, cuika, Mirabelle. It is noted that in Russia recently increased demand for alcoholic beverages based on fruit distillates from berries, fruits and other fruits, which differ in original and attractive flavor characteristics. The article summarizes the existing experience of production of fruit and berry distillates in Russia. It is shown that technologies for producing distillates based on black currant, raspberry, àpple, pear, cherry, dogwood, mulberry, watermelon, mandarine, red rowan, pumpkin, topinambur have been developed. In this regard, it is suggested that the development of technology for the production of alcoholic beverages based on distillates obtained during the joint processing of grain and fruit raw materials is a very promising direction.

Key words
flour confectionery, biscuits, wheat flour, whole grain products, whole oat tolokno, composite flours

Abstract
The main principle of a healthy diet of people is consuming food, including flour-based confectionery, with low content of added sugar, fat, salt and enriched with functional ingredients. Whole grains are the main part of healthy diet and are used for creating flour-based confectionery with functional properties around the world. Whole oat tolokno is the traditional Russian product. The important technological stage of whole oat tolokno is hydrothermal processing. The process improves quality and properties of tolokno and its storage stability. The use of whole barley tolokno instead of refined wheat flour in biscuits is desirable due to its contents of dietary fiber, including beta-glucans, and phytochemicals. The aim of this study was the investigation some physicochemical and functional properties of composite flour from refined wheat flour and whole oat tolokno for using in flour-based confectionery. Whole oat tolokno was added to refined wheat flour its by replacing refined wheat flour at various incorporation levels. Levels of mixture used were 10, 20, 30, 40 and 50 % The introduction of oat tolokno (10-40% instead of refined wheat flour in the composite flours led to a change in their chemical composition: there was an increase of protein by 4.3-16.2 %, fat by 1.6-2.4 times, dietary fiber by 3.0-3.8 times, depending on the amount of tolokno in the composite flour. Bulk density was in the range of 570-675 kg/m3. The sample with the maximum amount (40 %) of tolokno had the lowest value of the index. An increase in the values of the swelling capacities of the composite flours was noted at different temperatures. The swelling capacities of composite flours were at 20 °C 1.68-2.01, at 35 °C 1.79-2.11, which was higher than in the wheat flour sample. Water absorption capacity and oil absorption capacity increased progressively with the elevation in tolokno content. They were 115 % and 87 % respectively when incorporation level of tolokno was 40 %. An analysis of the hydrophilic-lipophilic balances showed that composite flours with tolokno have a higher affinity for water than oil

Key words
wheat, lentils, flax, composite grain mixtures, flour, bran, biochemical characteristics

Abstract
Wheat flour of the highest grades and products from it are deprived of many valuable food components contained in whole grains. One of the ways to level these losses in the process of flour milling is to obtain composite types of flour obtained by joint grinding of grain mixtures of various crops - cereals, legumes, oilseeds. The paper studied some features of the chemical composition, protein, carbohydrate, lipid complexes and endogenous enzyme systems of the products of joint processing of three-component grain mixtures. Option 1 - 55 % wheat grain, 38 % triticale grain and 7 % flax seeds. Option 2 - 85 % wheat grain, 10 % lentil seeds and 5 % flax seeds. It has been established that the addition of lentil and flax seeds enriches wheat flour in all macronutrients, increases the share of the albumin-globulin fraction of proteins, PUFA, first of all, the most deficient a-linolenic acid by 14.3-16.8 times compared to wheat flour. Changes in the carbohydrate composition (starch, fiber, reducing sugars) of flour and bran obtained from various technological systems were revealed. So the starch content in flour after the 1st grinding and 1st torn systems (70.58 % and 69.71 %, respectively). The amount of reducing sugars ranges from 0.16 % to 0.26 %. The amount of starch and fiber in the bran after the III torn system and after the 3rd grinding system differs by approximately 1.5-2.0 %. The activity of the main hydrolytic enzymes (protease, amylase, lipase) in samples of three-component bran is 2-4 times higher than their activity in flour. The results of the study indicate the possibility of using three-component flour for the production of flour confectionery products with increased nutritional and biological value, and three-component bran for further deep processing in order to obtain valuable ingredients for the food and feed industries.

Key words
apples, apple pomace, dietary fiber, phenolic compounds, food products

Abstract
Apples are the most accessible and widespread representative of fruit products on the Russian consumer market, which belongs to the category of healthy food products. An apple is 80 % water, the remaining 20 % is soluble dietary fiber, sugars, antioxidants, organic acids, trace elements (potassium, sodium, calcium, magnesium, phosphorus, iron, iodine), vitamins (C, B, A) and flavonoids. Apples have a general strengthening effect on the body, help protect against colds and other diseases. The purpose of this review was to analyze the nutritional value of apples and their products, followed by an assessment of the potential benefits of including them in diets. In the course of the work, an analysis of literary sources on the issues of apple processing in a retrospective of 2013-2022, indexed by the RSCI, Pubmed databases, as well as Google Scholar, ReserchGate systems, was carried out. The ability to eat apples in their natural form makes them a versatile micronutrient replenishment that perfectly satisfies hunger. At the same time, apple raw materials are used in the manufacture of a wide range of food products, from baby puree to biocatalysis products. Apple juice is used directly in food or for the production of fermented drinks (wine, cider, vinegar). Apple pomace is a raw material for obtaining organic acids, pectin, phenolic compounds. The introduction of apple pomace in the formulation of cereals, meat, dairy products, allows you to change the technological properties, as well as increase the content of dietary fiber in them and increase the antioxidant properties. It has been proven that apples and products of their processing have a hypolipidemic effect (reducing blood levels of cholesterol and low-density lipoprotein cholesterol), help stabilize low blood pressure, and stimulate digestion. Apples and their processed products belong to the category of healthy foods. A by-product of apple processing, apple pomace, is a valuable raw material for the production of ingredients and food products.

Key words
bacteriocins, lactic acid bacteria, properties, Lactobacillus, yeast, killer toxins, antibacterial activity, application, potential, food industry

Abstract
Interest in the antagonistic activity of peptides produced by lactic acid bacteria and yeast does not subside, since their potential is great from an applied point of view. Indeed, on the one hand, it is widely recognized that the overall quality of agricultural and food products is negatively associated with the development of spoilage, mold and pathogenic microorganisms. On the other hand, the possibility of replacing chemical preservatives with natural antimicrobials corresponds to increased consumer demand and interest in food with minimal processing and "more environmentally friendly" additives to food and beverages. As a result, the number of studies that have focused on the role of bioactive molecules produced by antagonistic microorganisms continues to increase, and significant attention is paid to the use of natural approaches to counteract undesirable microorganisms in food matrices. In addition, the antagonistic effect of yeast and lactic acid bacteria in relation to other microorganisms attracts increasing attention and stimulates their use as means of general biocontrol to protect crops and as therapeutic agents for use in biological products for humans and veterinary medicine. The present study is aimed at generalizing information about the properties of lactobacillus bacteriocins and yeast killer toxins, which can be further used in the food industry. One hundred and ten scientific papers published in the period from 2017 to 2023 were selected using five search engines and official databases. A total of eighty-five studies were identified that met the inclusion criteria. To understand the nature of antibacterial peptides, their mechanism of action and biosynthetic systems are described. The data on the antibacterial properties of killer toxins and bacteriocins, the possibility of application in the food industry as bioconservants, bacteriocinogenic starter cultures, including the possibility of creating multicomponent starter cultures, are systematized. In order to establish better control over the obtained functional products, it is advisable to find out the nature, mechanisms of synthesis and interaction of the antimicrobial substances described. Examples and main directions of application of the described peptides with antagonistic activity are indicated. The revealed serious advantages of the presence of a killer effect in some yeast strains and the production of bacteriocins in lactic acid bacteria make it advisable to multi-criteria screening and isolation of new strains with antagonistic properties. Such an approach is able to transform the functional potential of biological producers into real technologies for the development of food products with specified properties and characteristics.

Key words
lactic acid microorganisms, sour milk products, fermented milk products, fermented milk-containing, yogurt, microbiological safety, milk fat substitutes, fat replacer, vegetable fat, milk fat, species and numerical identification

Abstract
Fermented milk products are among the most demanded in the consumer market. They are a complete source of easily digestible milk protein, medium-chain fatty acids, calcium and vitamins A, B and D. Lactic acid microorganisms, which are part of fermented milk products, have a beneficial effect on the intestinal microflora and suppress the activity of pathogenic microorganisms. The range of fermented milk products on the Russian market is expanding due to the improvement of production technology. The key problem is not only ensuring microbiological safety in the production process, but also the compliance with quality indicators - the species composition of microorganisms declared on the product label. Taking into account the desire of manufacturers to diversify the market with fermented milk-containing products with milk fat substitute (SMFA), it is important to evaluate the composition and number of viable cells of starter microorganisms in these products, including in comparison with traditional fermented milk products during storage. The sanitary-microbiological, physico-chemical indicators of quality and safety were determined during the storage of sour-milk and fermented milk-containing products. By means of microbiological, biochemical identification and real-time PCR, a laboratory analysis was performed of the content of viable technological lactic acid microorganisms and their species ratios until the end of the declared shelf life in yogurt and sour cream, produced in the traditional way, without the use of milk fat substitute (BMF), as well as in cream on vegetable oils with the addition of yogurt and sour cream product SZMZH. As a result of the study, it was concluded that the milk fat substitute does not affect the level of lactic acid microorganisms during storage. The obtained species identification data showed the absence of bulgarian sticks in all the studied samples of yogurt and yogurt product, and also indicated a low level of the leading component of sour cream starter bacteria of the genus lactococcus in sour cream and sour cream product before the expiration date. This indicates the need to carry out work to identify the species composition and determine the number of lactic acid starter microorganisms in fermented dairy and milk-containing products when establishing their shelf life and storage conditions.

Key words
spores of microorganisms, delayed germination, food safety, calcium ions, capillary electrophoresis

Abstract
Spore-forming bacteria and finding means to inactivate them continue to be a major challenge for the food industry. Although it is possible to potentially inactivate spores during heat treatment, prolonged heat exposure can lead to deterioration in the organoleptic properties of products. The search for a "sufficient" method of heat treatment can help food manufacturers achieve complete inactivation of spores, including heat-resistant ones. Since microbiological methods for determining the numbers of spores are laborious and time consuming, and there is also a risk of secondary growth of vegetative cells, which will affect the final result, we suggested that it is possible to quantify germinated spores by the concentration of Ca2+ released from spores during germination. Spores of Bacillus subtilis, strain ATCC 6633 were used as the object of research. Spore suspensions were heated at temperatures of 75, 85, and 95 °C, followed by thermostating at a temperature of 37 ± 1 °C. The concentration of Ca2+ was determined after 24, 48, 72 hours according to the method M 04-52-2008, by capillary electrophoresis on the Kapel-105M device. When the suspension of Bacillus subtilis spores was heated at a temperature of 75 °C, most of the spores were activated immediately after heating, the remaining spores germinated on the second day, and no spore germination was recorded on the third day. When the spore suspension was heated at a temperature of 85 °C, the germination of the main mass of spores was also observed immediately after heat treatment and a decrease in the number of spores on the first and second days. However, a slight increase on the third day indicates the ongoing process of germination of the remaining viable spores. When the suspension of Bacillus subtilis spores was heated at a temperature of 95 °C, the activation of the main part of viable spores occurred immediately after heat treatment, and the remaining spores germinated on the first day. On the second day, calcium release was no longer observed, which confirmed the end of the germination process. The data obtained allow us to conclude that the amount of released calcium correlates with the amount of germinated spores in the initial suspension. Heating the spore suspension at a temperature of 95 °C is most effective in reducing the number of germinated spores. This fact can be used in the selection of modes of processing food systems by physical methods.

Key words
wheat flour, baking properties, bakery products, minerals, vitamins, quality, nutritional value

Abstract
The article provides a rationale for the use of a vitamin-mineral complex of domestic production in the technology of bakery products from wheat flour. Experimental data are presented on the influence of dietary supplement "Premix 138-20" in various dosages on the quality of first-grade baking wheat flour, the rheological properties of wheat dough, organoleptic and physico-chemical indicators of the quality of finished products. It was established that "Premix 138-20" did not have a significant effect on the quantity and quality of gluten, moisture content and the falling number of wheat flour. At the same time, a decrease in the acidity of the flour was noted, which is probably due to the neutralizing effect of magnesium oxide, which is part of the additive. It was found that the introduction of "Premix 138-20" slightly reduced the gas-forming and gas-retaining abilities of the wheat dough, contributed to an increase in the stability of the dough. In a model experiment, the inhibitory effect of magnesium oxide on the activity of yeast cells was confirmed. Bakery products with the addition of "Premix 138-20", prepared by the sponge method, were characterized by a developed uniform porosity, a baked crumb, a taste and smell characteristic of wheat bread. The rate of staleness of the crumb of bakery products with the addition of "Premix 138-20" slowed down. A decrease in the color intensity of the crust of products with the introduction of "Premix 138-20" was noted due to the influence of the components that make up the premix on the ratio of reducing sugars in the dough, which led to a decrease in the intensity of the reaction of melanoidin formation. A decrease in the acidity of the crumb of experimental bakery products was established, which may be due to the neutralizing effect of magnesium oxide, which is part of the "Premix 138-20". To increase the acidity of products, it is advisable to use the method of preparing bakery products on sourdough. According to the results of the research in the production of bakery products, the dosage of "Premix 138-20" is recommended in the amount of 0.5 % by weight of flour. Bakery products made from wheat flour of the first grade with the addition of 0.5 % "Premix 138-20" to the mass of flour are an enriched product, as well as a source of magnesium, iron, vitamin B1, phosphorus.

Key words
tomatoes, pomace, lycopene, beta-carotene, drying

Abstract
In industrial conditions, the processing of tomatoes using affordable technology with the preservation of valuable biologically active compounds is very relevant. This is also facilitated by the fact that tomato contains a biologically active substance like lycopene, the strongest carotenoid - an antioxidant present in human blood. Kazakhstan has not established an effective deep technology for processing vegetable products, including tomatoes, and the available technologies are not perfect, therefore, the project being developed is related to the technology of processing tomatoes, and obtaining a dry powder containing biologically active substances from pomace for the purpose of enriching food products is very relevant. The novelty and significance of the work: the development of an effective technology for obtaining lycopene-containing dry powder from pomace of zoned tomato varieties, in order to enrich food products with a natural health effect and ecological purity is new for Kazakhstan, and its introduction has great social and economic significance, as they have a beneficial effect on human health, labor productivity, they provide an effective basis for the development and improvement of the state's economy. The purpose of the study was to develop a technology for obtaining lycopene-containing dry powder from pomace of zoned tomato varieties for food purposes with a natural health effect and studying its qualitative indicators. During the work, the yield (2.35 %) of tomato powder from tomato pomace was determined. The drying modes (drying temperature, drying time) of tomato pomace have been worked out. In the resulting tomato powder, nutritional values were determined: proteins - 15.83 g / 100 g, fats - 9.3 g / 100 g, carbohydrates - 51.89 g /100 g. The quantitative content of vitamins, micro- and macroelements was determined in tomato powder. Vitamin C, vitamin E and vitamin B2, beta-carotene and lycopene account for a large content of vitamins in tomato powder. Toxic substances in tomato powder do not exceed the permissible norm.

Key words
papaya, vitamin A deficiency, functional product, low-lactose dairy product

Abstract
To reduce the cost, increase the nutritional and functional value, expand the range and increase the production volumes of low-lactose fermented milk products, it is advisable to combine them with vegetable raw materials, taking into account national consumer preferences and resources. Lactose intolerance is common in many parts of the world, including Vietnam. At the same time, the Vietnamese face the problem of vitamin A deficiency. To solve these health problems, a low-lactose curd mass with papaya was developed. Papaya in combination with milk allows you to create a product with improved consumer and functional properties. The objects of research were papaya and papaya puree with yellow pulp Carica papaya L., low-lactose curd mass with and without papaya. The nutritional value and the integral score were determined by calculation according to the recipe for samples of low-lactose curd mass. The organoleptic indicators of control and experimental samples from low-lactose curd mass with papaya were scored which determined by tasting commission. The studies were carried out at the Federal State Budgetary Educational Institution of Higher Education Russian Biotechnological University (Moscow, Russian Federation), Nha Trang University and under production conditions of JSC Khapharco (Nha Trang, Vietnam). A recipe and technological scheme for low-lactose curd mass, which is obtained from cottage cheese according to traditional technology with the addition of pasteurized papaya puree, has been developed. The reduction of lactose is carried out by enzymatic hydrolysis of milk before fermentation. Low-lactose curd mass with papaya has a high nutritional value, with a calorie content of 175.03 kcal per 100 g of product. An important indicator of the developed product with functional properties is its antioxidant activity. The recommended daily intake of low-lactose curd mass with papaya for children is 225±25 g, teenagers - 375±25 g, the elderly - 375±25 g. The development of new products contributes to an increase in the consumption of fermented milk products among the population, helps to effectively use national plant resources and improves the health of consumers.

Key words
baby food, fortification, butternut squash, potatoes, cauliflower, broccoli.

Abstract
The article presents the results of studies of quality indicators of zoned samples of domestic varieties of potatoes, pumpkin and broccoli and cauliflower. The choice of herbal ingredients is scientifically substantiated, taking into account the functionality based on the requirements of regulatory documentation and their usefulness in the production of functional meat products for the nutrition of healthy young children. Based on the analysis of biochemical studies, it has been established that these vegetable crops should be used in the design of food products for children, since they contain vitamins and mineral components necessary for the child. Varieties of vegetable crops were studied; potatoes: Zhukovsky early, Meteor, Red Scarlet, Riviera, Vineta and Azart, nutmeg pumpkin: Vitamin, Pearl, Muscade Agro, Muscat, Family, broccoli: Agassi F1 and Children's delicacy F1 and cauliflower: Dachnitsa, Alpha, Guarantee, Skyvoker F1 of the collections of the FGBOU VO RGAU - MSHA named after K. A. Timiryazev and the Department of Agriculture and Agrochemistry of the All-Russian Research Institute of Vegetable Growing, a branch of the FGBNU FNTSO. On the basis of the Department of Quality Management and Commodity Science of the Federal State Budgetary Educational Institution of Higher Education RGAU - MSHA named after K. A. Timiryazev, an expert assessment of the selected varieties was carried out. Based on the results of the research, profilograms of taste descriptors for potatoes, nutmeg pumpkin, broccoli and cauliflower were compiled. Varieties with the most pronounced organoleptic characteristics were identified, which were noted by a commission of experts. The revealed characteristics make it possible to recommend the studied varieties of vegetable crops for the enrichment of meat products for children's nutrition. An analysis of the varietal characteristics of vegetable crops made it possible to conclude that they enrich meat-based products for children. It was established the content of basic nutrients in the proposed vegetable crops, which are necessary for the vital activity of the child's body in the first years of life. The conducted studies allow us to conclude that the selected varieties of potatoes, nutmeg pumpkin, broccoli and cauliflower, based on their biochemical and organoleptic data, are suitable for the production of meat products for children aged 1 to 3 years.

Key words
patterns, trends, preferences, consumer, taste

Abstract
The confectionery industry and the chocolate bar market have undergone significant changes since the beginning of the pandemic. The new post-pandemic reality has had a significant impact on the main market players: producers, retailers and, above all, consumers. Producers and retailers were mainly influenced by price volatility of the main raw material for chocolate production (cocoa beans) and logistical problems related to border closures. These two factors had a significant impact on production costs and retail prices. Consumer demand against the backdrop of the pandemic also changed significantly. The dynamics of demand from the start of the pandemic through early 2021 were such that in the first phase consumers were buying in advance through offline and online channels. Then, by the fall of 2021, the situation stabilized, after which the consumer basket of consumers began to correspond to the period before the pandemic in terms of the number of investments in terms of filling, but the value of the basket according to the Romir report decreased due to changes in the income of the population. It is worth noting that the market is still evolving amid ever-changing conditions and market participants are reacting to this. Manufacturers and retailers are optimizing their costs in order to minimize the effect on the final cost of goods and develop their assortment taking into account key market trends. For consumers, changes on the market are related to their ability to purchase the product in the price range that is acceptable for the respective consumer segment, which significantly affects the final cost of chocolate bars on the demand for the product. Changes in market conditions affect consumer perception and behavior in the choice and purchase of goods. Relevance of the work is connected with changing criteria of choice of products in different consumer segments, because not for all categories of buyers the final price of the product is a determining factor in the purchase, because when the price rises, some consumers will change their choice in favor of a lower price segment in order to maintain regular consumption. Another group of consumers will prefer a less regular consumption of the product, but will switch to a higher price segment when buying chocolates.

Key words
flour confectionery, quality indicator, score, cookies, biscuit roll, cupcake, eclair, cake

Abstract
Sensory characteristics are essential for assessing the quality of any food product and are research in various industries. allowing to reduce the time for examination of product quality, without using lengthy physical and chemical studies. A professional assessment found not only positive taste characteristics, but also manufacturability. When collecting expert analyzes of organoleptic analyzes, conflicting assessments arose, isolated cases were found. and a problem in processing the results of expert measurements, associated with the selection of non-transitive subsets, reflecting the inconsistency of the judgments of the experiments. To obtain information about the information content and a higher assessment of the organoleptic profile, it is necessary to clarify the nomenclature of the indicators of the list of descriptors (quality indicators) and their classification. Analysis of the current regulatory framework of domestic, interstate and specialized products, according to organoleptic assessment, reveals the presence of signs characteristic of confectionery products, which are important food products that are in ever-growing demand among the population, especially among children of preschool and school age. The purpose of this work: the development of scientific research on organoleptic indicators of the quality of flour confectionery products. An analysis of the confectionery market revealed the most massive categories and possible objects of painful confectionery products, covering the largest part of the range of manufactured products available: cookies, biscuit rolls, muffins, eclairs, cakes. The procedure for developing a methodology for assessing the quality of flour confectionery products by organoleptic indicators is proposed. According to the results of the survey among VNIIKP specialists, weight coefficients are estimated, which are numerical sensitivity of the sensitivity of indicators and mass factors when calculating generalized estimates of indicators. The high evaluation score of the results was confirmed by the increased Kendall's concordance coefficient, which showed 0.72. A group of experiments proposed adjustments to the list of organoleptic results compiled on the basis of GOSTs, after which their implementation with a more complete implementation of the characteristics of the product and the pursued goal of descriptive characteristics of individual sensory indicators for each group of flour confectionery products. The development of a sensory analysis sensor for each group of confectionery products, it is necessary to increase the objectivity of the results and identify the influence of sensors on the sensory properties of confectionery products. The proposed method can be compiled both by technologists at enterprises for assessing the quality of products, experts in the field of quality control of confectionery products, and for evaluating competitive products.

Key words
packaging, food, microencapsulation, food ingredients, dietary supplements

Abstract
The main conditions for successful sales of food products include not only high quality products and affordable prices, but also reliable, safe and aesthetically attractive packaging. Various materials are currently used to transport, store and identify products - from traditional cardboard and glass to innovative polypropylene with a barrier layer. Progress in technological methods of packaging has made it possible to solve a number of problems facing manufacturers and suppliers of food products: to make the appearance of the product more attractive, to significantly extend its shelf life without losing consumer qualities, and to ensure the convenience of transporting products. Modern packaging technologies include aseptic and vacuum packaging, as well as packaging in a gas-modified environment. For liquid products (juices, dairy and soy products), aseptic packaging technology is most often used. For meat and fish products, vacuum packaging is suitable, and for vegetables and fruits, packaging technology using a gas-modified environment is increasingly being used. One of the modern and popular types of packaging today is the microencapsulation of food products (as individual packaging), as well as the creation of the foundations for the creation and development of the market for food and biologically active additives.

Key words
greenwashing, eco-friendly packaging, biodegradable packaging, recyclable packaging, eco-friendly product

Abstract
Currently, the demand for eco-friendly packaging for food and goods is growing more and more, as well as the naturalness of the product itself. The new trend has led to the development and greater use of biodegradable materials. And also the concept of environmental friendliness is reflected in the packaging design of goods. To date, greenwashing-style packaging has appeared. They do not carry any eco-characteristics, but when looking at such packaging, the consumer gets a different impression. That is, the appearance of environmental friendliness of the product itself is created, although everything may be different. Greenwashing is a marketing ploy when companies spend money on eco-image, but do nothing to reduce the negative impact on the environment. In Russia it is known as green camouflage. In simple words, it is a deception of the consumer, who is ready to overpay for eco-friendly goods, which in fact may not be such. People want to be involved in eco-companies. In addition, it has been insanely fashionable to be "green" lately. Progressive humanity has already learned: garbage must be sorted, go to the store with a string bag and try in every possible way to reduce its carbon footprint. The article describes the history of the origin of the concept of greenwashing, which indicators can indicate greenwashing: labeling, the use of green and non-existent eco-certificates, the inscription "Organic" depicted on the packaging, pseudo-ecological packaging. It is considered what is biodegradable packaging. Some design techniques for creating eco-packaging are considered. As a result, we can say that packaging is one of the important elements in the promotion of goods and brand; companies' claims that their product is environmentally friendly must be supported by evidence; development of eco-design of a new eco-friendly product, firstly, it is the optimal form of packaging for collection and processing after its use, recyclable material, minimum weight, and secondly, the ability to maintain the required properties of the product.

Key words
starch acetate, polyvinyl alcohol, low molecular weight chitosan, films, biodegradability

Abstract
The development of active polymer films is a modern trend in the polymer materials science. Active film and coating technologies are based on the idea of creating systems which not only protect a sheltered object from the environment, but also have a set of functional (antimicrobial, antioxidant, UV-blocking) properties. The aim of this work was to propose new inexpensive compositions based on a mixture of starch acetate (AcSt), low molecular weight chitosan (LwCh), and polyvinyl alcohol (PVA) for preparation of active biodegradable films that can potentially be used for food packaging, pharmacology, medicine, etc. To this end, the influence of biopolymer concentrations in the mixtures on the structure of the films formed by casting was studied by the X-ray method. The crystallinity degree (Xc) of the samples was calculated. The Xc values increased as the concentration of PVA in the samples decreased. An analysis of the results led to the conclusion that, in these composite systems, LwCh interacts to a greater extent with PVA and, to a lesser extent, with AcSt. The swelling ratios of the films were also evaluated. It was revealed, that the LwCh content in the samples has the greatest effect on this parameter and positively correlates with it. The mechanical properties of the films were tested in accordance with the international standard ASTM D882-18. It was shown that among the studied samples, the films including 18-20 wt% PVA and 20-25 wt% LwCh had the best tensile strength and elongation at break. All the films were found to possess UV-protective properties, and the value of the SPF factor increases with an increase in the LwCh concentration in the materials. An analysis of the film ability to decompose in the soil (according to the international standard ISO 846:1997) showed that all the samples were biodegradable.