Key words
potatoes, starch, potato products, corn, wheat, triticale, barley, naked oats, peas, flour, sprouts, amylose, air classification

Abstract
The beginning of work in the field of processing starch-containing raw materials in All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing - Branch of Russian Potato Research Centre refers to the date of the Institute's establishment. The diversity of work carried out by the Department of deep processing of starch-containing raw materials includes research in the field of processing potatoes for starch and potato products, including the effective processing of by-products of these industries. In addition to determining the feasibility of processing varieties and hybrids of potatoes for starch, the technological quality indicators are investigated in accordance with the requirements for processing potatoes for potato products. Technological methods of the reducing of acrylamide content in potato products and extracting glycoalkaloids from potato peels are being studied. For eight years of work of the department, technological regulations have been created for the design of enterprises processing corn grain or wheat grain for starch and starch products and other regulatory documentation for various types of products of deep processing of grain. The laboratory for the processing of grain and leguminous raw materials conducts a unique screening for the processing of varieties, hybrids and breeding lines of corn, wheat, triticale, rye, naked oats, barley, peas and chickpeas at the plant on the table in order to determine promising raw materials for deep processing and /or source material for selection. Together with institutes specializing in the field of genetic research and selection, work is being carried out to study the possibility of "intravital" modification of starch. The laboratory for the processing technology of grain and leguminous raw materials, including in the process of grain germination, as a result of which it is possible to extract a new processing product - grain sprouts. Thanks to the research of the air classification process of grain flour and leguminous crops, a new promising direction in the technology of deep processing of grain has been identified.

Key words
Triticum aestivum, Hordeum vulgare, Avena sativa, çåðíî, ïèùåâûå âîëîêíà, òåõíîëîãè÷åñêèå ýòàïû, òåðìîîáðàáîòêà, èçìåëü÷åíèå, ïðîñåèâàíèå, îòðóáè

Abstract
The beta-glucans polysaccharides contained in grain and products derived from it contribute to the prevention of a number of serious human diseases. The purpose of this study was a comparative analysis of the content of beta-glucans in the process of thermal and mechanical modification of grain in the manufacture of the Khakass national product talgan. As an object of research, non-varietal grain of barley, oats and wheat was used, which was grown in Eastern Siberia on the territory of the Baysky district of the Republic of Khakassia, located in the steppe zone of the foothills on ordinary and southern chernozems. Previously, the grain was cleaned from foreign impurities, then thermally treated for 10 minutes at 150 °C, then cooled and ground to a particle size of 0.25-0.7 mm, and also separated from bran. At each stage of talgan production, enzymatic (lichenase, beta-glucosidase and glucose oxidase) measurement of the content of beta-glucans was performed in accordance with the well-known Megazyme AOAC Method 995.16 AACC Method 32-23 and ICC Standard Method N 166 using a SPECORD 50 PLUS spectrophotometer. It was found that according to the content of beta-glucans in whole grain and talgan product, the studied crops are arranged as follows: wheat<oats<barley. It was found that, regardless of the type of grain crop, the passage of both the heat treatment and grinding stages with bran screening during the production of talgan was accompanied by a regular increase in the content of beta-glucans in the resulting grain products, as a result, the talgan was characterized by a higher content of beta-glucans compared to the original whole grain. It is assumed that to cover the daily preventive human need for beta-glucans, it is advisable to include about 70 g of barley or 80 g of oatmeal talgan in the diet daily.

Key words
system analysis, starch, potato, agricultural and food technology, food combinatorics, potato products, environmental problems

Abstract
The article presents the results of a system-object determinant analysis of determining and forecasting scientific directions of technological development of agriculture in the field of cultivation and processing of starch-containing raw materials. A three-block model of scientific research from the selection of raw materials, the system of technological processes of its processing, the manufacture of functional products based on the theory of the creation of agricultural and food technologies and the theory of food combinatorics of products is suggested. The structural model of the system complex "agricultural and food technology of potato starch" with reasonable technological requirements to the output parameters of the systems is given. A systematic approach to research makes it possible to solve environmental problems when growing and processing potatoes in a biologically closed system, including the utilization of starch-related substances for feed purposes and the return of unused substances back to the soil for the reproduction of raw materials. A systematic analysis of the sources of raw materials for the production of potato starch has revealed three sources of increasing the profitability of production: processing of potatoes with a starchiness of at least 22 %, processing of substandard potatoes when sorting food potatoes; processing of waste from the production of potato products, which allows to increase the production of potato starch to 35 thousand tons for import substitution. The extraction of starch by pneumatic classification of grain flour (dry method) is a promising area of research in order to extract not only starch, but also protein concentrates, which makes it possible to obtain high-starch rye flour with a starch content of up to 88 %, and with pneumatic classification of pea flour to obtain a protein fraction with a protein content of up to 60 %. The modification of starch by multistage extrusion method allows to obtain starches with new functional properties using "compressed" technology. Depending on the type of reagents and regulated extrusion parameters, modified starches (Mst) have been received: swelling, oxidized, phosphate, acetate, citric.

Key words
kazakh varieties of triticale, triticale flour, pan bread, quality indicators

Abstract
Triticale flour, combining the biological usefulness of rye proteins with the baking properties of wheat, will help eliminate the problem of rye flour deficiency in the food industry of the Republic of Kazakhstan and help expand the range of bakery products with increased nutritional value. The purpose of the study is to conduct research on the possibility of producing bakery products using triticale flour from new Kazakh varieties of triticale grain. It has been established that all the obtained samples of triticale flour of Kazakhstani varieties of triticale grains have good potential baking properties, while it is necessary to take into account the low number of falls in all samples of triticale flour when conducting dough. Significant differences in the indicators characterizing the rheological properties of the dough from triticale flour according to the valorigraph were not revealed in the variants of the experiment. Thus, water absorption ranged from 52.9-56.3 cm3, the degree of liquefaction was 150-185 valorigraph units, the quality number was 24-35 mm, and the valorimetric estimate was within 26-35 valorimeter units. In terms of dough thinning and valorimetric evaluation, triticale flour produced from the grain of most of the presented triticale varieties corresponded to the quality of flour obtained from weak wheat grain (more than 150 valorigraph units and less than 30 valorimeter units, respectively). A recipe for shaped bread made from triticale flour based on a different content of liquid sourdough has been developed. The highest volumetric yield is shaped triticale bread from the Baru variety with 10% sourdough, which amounted to 245 cm3, which is 25 cm3 more than that of the control sample of bread made from wheat flour. The smallest volumetric yield can be obtained from shaped triticale bread from the Asiada variety with 10% sourdough, which amounted to only 175 cm3, which is 45 cm3 less than that of the control sample of bread made from wheat flour. The developed bread products from triticale flour based on probiotic sourdough had high organoleptic and technological quality indicators, excellent taste qualities. The developed recipes will contribute to the expansion of the range of bakery products in the Republic of Kazakhstan.

Key words
chocolate products, fruit fillings, modified starches, moisture transfer processes, storage

Abstract
Chocolate products with fruit fillings, including sweets, are in demand among various consumer groups due to the high organoleptic characteristics of expensive imported raw materials and occupy the premium segment of the confectionery market. During storage of such products, moisture migration processes occur from the filling into the air inside the package and then through the package into the environment. To reduce moisture loss and increase the preservation of sweets with fruit filling, various modifications of food additives with structure-forming and water-retaining properties are included in the prescription composition of the fillings. The purpose of the work was to identify the patterns of moisture transfer processes in confectionery products using the example of chocolates with fruit fillings based on various modified starches packed in polypropylene film with different thicknesses in order to predict the shelf life. As objects of research, chocolates with fruit fillings made on the basis of applesauce using modified starches E1412 (distarch phosphate esterified with sodium trimetaphosphate corn and potato) and E1442 (hydroxypropyl distarch phosphate esterified with propylene oxide) obtained by the crosslinking method were substantiated. Storage of chocolates was carried out in a climatic chamber at a temperature of 18 °C and a relative humidity of 50%. The lowest moisture transfer rate was found in sweets with fillings based on modified starches E1442 and E1412 (potato). Mathematical dependences of the mass fraction of moisture and water activity of the samples on the duration of storage are obtained. It has been established that for manufactured chocolates with fruit filling based on modified corn starch E1412, such a calculation can only be carried out up to 12 weeks of storage. The effectiveness of the use of the used E1442 starch, obtained by the cross-linking method, was established at all stages of the life cycle of the investigated sweets with filling. The patterns obtained can be used to predict the safety of chocolate products with fruit fillings, as well as for the mathematical calculation of moisture loss during storage.

Key words
creamy fondant candies, pumpkin filling, lycopene, enrichment, storage, microbiological indicators, mass fraction of moisture

Abstract
The development of most diseases is based on oxidative stress occurring in the body as a result of the interaction of free radicals entering the body from the outside, as well as formed as a result of various biochemical processes, with membrane lipids, proteins, DNA and other biologically active compounds. The process of free radical oxidation can be stopped with the help of substances with antioxidant activity. Therefore, adequate provision of the body with antioxidants is important for the prevention of non-communicable diseases and improving immunity. One of the promising plant antioxidants is lycopene, which belongs to carotenoids. The aim of the work was to develop creamy fondant candies with pumpkin filling with increased functionality by enriching them with lycopene (at a level of at least 20 % of the recommended daily intake), establishing its safety and influence on the process of hardening of the fondant and microbiological indicators of sweets during storage. Standard research methods are used in the work. Lycopene was determined using high-performance liquid chromatography with a diode array detector. The storage of model samples of fondant candies was carried out for 30 days in the Climacell 404 climate chamber under controlled conditions in sealed and leaky packaging. As a result of the conducted studies, it was found that in the case of storing sweets in leaky packaging, the addition of lycopene led to a significantly faster loss of the mass fraction of moisture compared to the control (without lycopene). With an increase in the amount of lycopene (to a high content level), this process accelerated. It is shown that the storage of lycopene-enriched candies packaging in boxes sealed in polypropylene film contributes to their preservation of the mass fraction of moisture and lycopene at the declared level of enrichment for 20 days of storage. Lycopene losses during this period amounted to 15-17% of its initial calculated content. Microbiological safety indicators of fondant candies enriched with lycopene did not exceed the established standards for 30 days of storage. The conducted studies prove the expediency of enriching fondant candies with lycopene to increase their functionality.

Key words
soft cheese, organoleptic evaluation, coefficient of organoleptic evaluation, texture

Abstract
The analysis of the assortment of products for baby food shows the relative lack of filling of the cheese niche. The standard for children provides for the use of soft and semi-hard cheeses. Soft cheese has a higher humidity, which allows you to expand the range of texture variation by using a wide range of ingredients that correct the organoleptic perception of the product. The article presents the results of a study of the relationship between the yield and the organoleptic evaluation of the soft cheese base obtained by the thermoacid method of protein coagulation with the composition and prescription parameters of the initial mixture. The formulations of experimental samples used: cow's and goat's milk, sour cream, kefir, egg products (selected egg, liquid melange, dry melange, dry yolk, dry protein). The mass percentages of ingredients in the formulations varied discretely. The analysis of experimental data revealed a certain relationship between the yield of the product (the mass of the protein clot) and the composition of the initial mixture (sample formulation). In the context of developing a product of potentially high consumer value, output is not a determining criterion. The priority structural element that forms the level of consumer value is organoleptic perception, revealed in the process of organoleptic evaluation of the product. In the absence of experimental samples of flavoring and aromatic ingredients in the formulations, the main parameter of the organoleptic evaluation is texture. The texture evaluation was carried out according to the previously developed method with the calculation of the coefficient of organoleptic evaluation. The samples that received a positive assessment from independent testers were developed using selected eggs and egg yolk; when developing samples without adding egg products, the texture becomes rougher with signs of friability. When using goat's milk instead of cow's milk in the formulation, no significant changes in the yield of the product were revealed, while the texture of the product is organoleptically significantly lower. As a result of the conducted research, it was found that a directed change in the yield and texture of the product (the base of soft cheese) is achieved by changing the type of acidity agent used (sour cream, kefir) and (or) egg product, as well as by varying the ratios raw base/acidity agent, acidity agent/egg product. At the same time, with the same formulations of the initial mixture, the organoleptic perception of the product significantly depends on the type of raw material base (cow's or goat's milk).

Key words
hydrolyzate, bitter peptides, debettering, casein, whey proteins

Abstract
Cow's milk is one of the richest sources of nutrients, with biological properties that can protect against pathogens and diseases when consumed regularly. Some of these biologically active components are proteins and peptides. The industrial use of milk proteins is based on their unique composition, functionality and nutritional value. Increased attention to the use of milk proteins has been the driving force behind numerous studies on their use in the field of enzymatic hydrolysis. The review presents the prerequisites for the use of various components of milk protein as food additives associated with the development of membrane filtration technologies. A variety of milk protein fractions, controlled hydrolysis conditions and a large number of enzymes contributed to the production of hydrolysates suitable for various purposes, since enzymatic hydrolysis of milk proteins can modify the technological, biological and functional properties of hydrolysates. The result of enzymatic hydrolysis using various enzymes is mainly the production of bioactive peptides that exhibit various physiological functions, for example, protein hydrolysates are characterized by hypoallergenic properties compared to intact proteins. Milk protein hydrolysates can be used as a functional food ingredient in children's, preventive and therapeutic nutrition. However, enzymatic hydrolysis of proteins often leads to a bitter taste, which may be associated with a high degree of hydrolysis, as well as the formation of low molecular weight peptides, the molecular weights of which are in the range of 0.35-2.0 kDa and contain terminal amino groups of hydrophobic amino acids. Thus, the formation of bitter peptides is a serious problem in the practical use of food protein hydrolysates. This review describes the reasons for the formation of bitter peptides in various food protein hydrolysates and the progress to date in the development of methods for the prevention, reduction and elimination of bitterness in enzymatic food protein hydrolysates, in particular, the focus was on methods used for the debetterization of protein hydrolysates, which include selective separation such as activated carbon treatment, alcohol extraction, isoelectric precipitation, silica gel chromatography, hydrophobic chromatography, and bitter taste masking.

Key words
demineralized whey, ingredients, dry mixing, gravity mixer, mixing efficiency

Abstract
The components obtained during the processing of whey have a wide range of applications. Among them, the most common and in demand is dry demineralized whey, the choice of which is due to high organoleptic characteristics and guaranteed indicators of quality and safety of this type of raw material. Being the basis for the production of various products, the technology of some of them provides for dry mixing of powdered ingredients, aspects of which are discussed in this article. The object of research was a model product representing a mixture of dry demineralized whey, corn starch, mango juice powder, rosehip powder, dried coconut cream, granulated sugar, in a certain ratio, according to the recipe. Within the framework of this work, the physical characteristics of the ingredients used were investigated: bulk density, particle size, solids content. Under the conditions of experimental production, experimental developments were carried out to study the effectiveness of the process of mixing powdered ingredients of a dry drink. The mixing process was carried out in a gravity mixer, which is a V-shaped container. Mixing of the ingredients was carried out at a frequency of rotation of the mixer vessel of 3.35 s-1 (32 rpm). The sequence and loading parameters of the ingredients were determined with further calculation of the useful volume utilization factor. Mixing efficiency was evaluated by the results of determining the content of vitamin C, selected as a marker. Sampling was carried out with an interval of 5 min. from the start of mixing. Based on the results of the research, deviations in the content of vitamin C in samples according to the recipes were established. The mean deviations of the vitamin C content from the nominal content in the sample were calculated. The results obtained allow us to conclude that the mixing time of powder ingredients, which ensures the required mixing efficiency (uniformity of the final mixture, uniformity of distribution of ingredients over the volume of the mixer tank) depends on the bulk density and volume fractions loaded into the mixer tank ingredients. The obtained numerical values of the mixing duration are applicable for the tested experimental conditions: a fixed frequency of rotation of the mixer vessel; the accepted scheme for loading ingredients; full use of the useful volume of the tank; recipe variation of the product.

Key words
food waste, sustainable development, rational consumption

Abstract
The article deals with the issues of handling industrial food waste, which is much more than in public catering and households. This is waste that has partially or completely lost its presentation and consumer properties during production, processing or improper storage, as well as expired. According to the UN, about a third of all food produced ends up in landfill. According to the international classifier, food waste by hazard class belongs to the 3-5 class. At the same time, in Russia, according to the Federal Classification Catalog of Waste (FKKO) in terms of environmental hazard, food waste belongs to class 4-5. Food waste is a global problem as huge losses of raw materials and food occur from the field to the consumer, causing producers to pay the bill for these losses. Modern consumers in all countries are noticing that food is becoming more and more expensive. With a growing global population and an increasing focus on food safety, industry is looking for effective ways to protect resources. The global community, as part of sustainable development, plans to halve losses in the production and marketing of food products by 2030. FAO's work is focused on building the capacity of stakeholders to manage quality throughout the food supply chain from field/farm to fork, so the global community is looking for methods and ways to minimize waste in the agribusiness and processing industries. Russia, as a member of the WTO, strives to fulfill its obligations in the field of food waste management.

Key words
regional integration, strategic management, economy, international trade

Abstract
The author studies the main stages of the development of the Eurasian Economic Union. The subject of the study is the strategies and mechanisms of development of the EAEU (Eurasian Economic Union) as a subject of international integration. The indicators of the state of the EAEU economy are given. Based on the analysis, a number of economic problems have been identified, on the basis of which promising directions for the development of the EAEU in modern conditions of transformation of the world order have been proposed. As an innovative proposal, among the directions of development of the EAEU, the importance of including the social component in the Eurasian integration agenda by transferring relevant competencies to the Union level, which was not done before, was noted. The existing difference in human potential in countries negatively affects the efficiency and the one-time nature of their transition to new technologies. This provokes a slowdown in integration processes in any socio-economic system. Interstate interaction creates social benefits and an increase in the standard of living of the population in each Member State, contributes to the satisfaction of the population from the existing economic system and strengthens the basis of integration development. The analysis of the strategic documents being implemented allowed us to conclude that it is possible to implement a progressive version of the development of the EAEU in the current period, the development and strengthening of the role of the EAEU in the global economy, the creation of prerequisites for the transition to a new model of economic growth of the regional association. The progressive option involves the deepening and exit of the Eurasian economic integration beyond the existing model outlined by the Treaty on the EAEU. It is assumed that such a development option based on regular strategically oriented work will contribute to the overall growth of integration effects, including the creation of an innovation system, building intellectual potential, building a knowledge economy based on the digital transformation of all sectors of the economy and sectors of society, including the digital economy, which would correspond to the complexity and complexity of the ongoing processes.

Key words
starch resistant fraction, resistant starch, research method, amylolytic enzymes, pancreatin, pancreatic alfa-amylase, alfa-amyloglucosidase, resistance degree, starch, starch products, modified starch, food ingredients, starchy foods

Abstract
In the presented work, various methods are considered for determining the mass fraction of starch resistant fraction (or resistance degree), which is not digested in humans and animals small intestine. This property is of great interest against an increase backdrop in demand for healthy foods, such starch can reduce the product glycemic index and its calorie content. Pancreatin gravimetric, gravimetric, spectrophotometric (3,5-dinitrosalicylic acid or DNS method, glucose oxidase-peroxidase method or GOPOD, glucose oxidase method or GOD/PAP), chromatographic methods are described; types of equipment used - analytical balance, spectrophotometer, high performance liquid chromatograph (HPLC); methods schematic diagrams were drawn up; differences were established in the form of sample hydrolysis time (from 20 minutes to 16 hours), hydrolysis stages number (from 1 to 4 stages), the main enzymes used for hydrolysis (pancreatin, pancreatic alfa-amylase (PAA), alfa-amyloglucosidase (AMG)), a comparison was made by required operations number and methods sensitivity (determination threshold). The most sensitive methods are English and Spanish 0.01 g/100 g (due to the use of the glucose peroxidase method to determine glucose mass fraction after hydrolysis), the most instrumentally independent and simple - pancreatin gravimetric, which was proposed by scientists from Korea and the USA (drying cabinet, water bath, analytical balance), the most time-consuming and constantly improving - Irish (21 operations), the newest - Russian (from 2022), the most unusual - English, with the stage of chewing in the oral cavity. The main conclusion - each scientists group, when developing methods, started from laboratories instrumentation and the possibility of simplifying sample preparation. In the long term, to consider a court decision on starch, starch products, starchy ingredients and food products, one of the methods needs to be standardized and funded as an international standard, in an ISO committee.

Key words
potato juice, protein preparations, whey, bioconversion, mass fraction of protein, amino acid composition

Abstract
The paper investigates the complex modification of potato juice, which is formed as a secondary product of the processing of potato tubers for starch. The studies were carried out in two directions: the first - the isolation of protein substances from potato juice by a physical method (thermocoagulation) and a chemical method (precipitation at an isoelectric point); the second is obtaining biomass for fodder purposes by microbial transformation of protein-free whey from potato juice. It has been shown that it is possible to obtain protein preparations for food and feed purposes from potato juice. The drug, the proteins of which were thermocoagulated from the CM at a pressure of 0.5 atm. and a temperature of 100-105 °C for 15 minutes, contained 63.7 % protein on dry matter (DM), the drug precipitated from the remaining serum at the isoelectric point had a protein mass fraction of 61.5 % on DM. After the removal of the entire amount of proteins from potato juice, bioconversion with yeasts of the genus Saccharomyces and micromycete of the genus Geotrichum synthesized biomass with a protein content of 44.8 % on dry matter from the remaining whey. The phylogenetic position of the fungus G. candidum 977 was established at the State Research Institute of Genetics after its isolation from the secondary products of the processing of triticale grain for starch. The amino acid score of essential amino acids, with the exception of sulfur-containing ones (methionine, cystine), in preparations was above 100 %. The drug isolated by thermocoagulation had techno-functional properties (water-, fat-binding, foaming, fat-emulsifying ability, solubility), similar in value to protein preparations from cereals and/or leguminous crops. The drug, taking into account the functional properties and organoleptic characteristics, can be used in the production of food products. The preparation obtained by isoelectric precipitation had lower functional properties and a dark gray color, so it requires additional modification. Biomass, synthesized by bioconversion of whey with a protein content of 44.77 % and a short supply of essential amino acids from 119 to 232 %, is intended for the development of compound feed recipes.

Key words
lactoferrin, ingredient, baby food, technologies

Abstract
Studies of lactoferrin, the study of its composition and properties, the possibility of using it in food products have been carried out by domestic and foreign scientists for many decades. Scientific confirmation of this is the results obtained on the positive effect of lactoferrin in children's nutrition on iron levels, infectious morbidity and the state of the intestinal microbiota, on reducing the frequency of sepsis as a fungal and bacterial etiology in premature infants who received milk formulas with the addition of bovine lactoferrin, on optimal growth rates. ñompared with standard formula-fed infants to prevent necrotizing enterocolitis in preterm infants and reduce the severity and prevalence of diarrhea in this age group of infants. The use of lactoferrin as an ingredient in food products is regulated by the decision of the European Commission on food additives No. 258/97 of 11/22/2012. However, questions about the optimal amount of lactoferrin in baby food are among those discussed. There is a steadily growing interest in lactoferrin as an ingredient in the production of infant formulas. Formulas for formula feeding and baby food drinks enriched with bovine lactoferrin are used today in many countries: Japan, Indonesia, China, South Korea, Spain and the USA. The use of lactoferrin in the production of human milk substitutes is limited by the difficulty of maintaining the biologically active function of this component. The basic technology for the production of minor milk proteins is based on chromatography and membrane separation methods. At the same time, membrane technologies are used both in the preparation of milk and whey for chromatography, and in the preparation and purification of the proteins themselves. Almost all methods for obtaining LF are characterized by high labor intensity associated with the obligatory step-by-step process of protein purification. The disadvantages of most of them include the inability to reuse raw milk in the food industry, which determines the high commercial cost of the ingredient.

Key words
tapioca starch, etherification, extrusion method, process parameters, citrate starch properties

Abstract
The aim of the research was to work out the processing methods of receiving of tapioca citrate starch for food purposes with high solubility in cold water, dynamic viscosity and starch paste stability at storage and move. For the modification of tapioca starch the extrusion method was used and citric acid was used as an ether formed reagent. The samples with the specific humidity of 21-25 % were prepared for studying the influence of humidity of starch going to extrusion process. The influence of the concentration of citric acid solution was determined by varying from 0 to 0.40 % on starch dry weight (DW). The influence of extrusion temperature was studied from 140 to 180 °C. The rotation rate of extruder screws was 135 rotations per minute in all the experiments. With the increase of the specific humidity in starch from 21 to 25 % the indices of the content of reducing agents and the level of cold water solubility of citrate starch accordingly decreased by 1.4% and 1.8%. It was experimentally stated that the optimum water content of tapioca citrate starch, going to extruder, should be 22-23 %. It was determined that the level of cold water solubility of tapioca citrate starch increases with the growth of reagent concentration and extrusion temperature. Tapioca citrate starch of white colour with cold water solubility level of 100 % was received under the temperature of 160 °C and with reagent concentration of 0.40 % on starch dry weight (DW). The colour of samples received under higher temperatures 170 and 180 °C became straw-coloured as a result of coloring agents formation. It was determined that the dynamic viscosity of starch paste with the raise of citric acid concentration increased and achieved the maximum value at reagent concentration of 0.30-0.35 % on starch dry weight (DW). The indices of dependence of solubility level and dynamic viscosity of tapioca citrate starch on technology performance data were received. It was determined that with the raise of extrusion temperature from 140 to 180 °C the content of reducing substances in citrate starch increased by 3.9 times. The research of carbohydrate composition of tapioca citrate starch showed the presence of glucose, maltose, maltotriose and carbohydrate combinations with high molecular weight. It was found out that the dynamic viscosity of starch paste of the samples produced under the temperatures of 150 and 160 °C and the reagent concentration of 0.35 % at one hour mixing did not sufficiently changed, i. e. the citrate starch pastes are resistant to mixing. The citrate starch pastes, received under 160 and 170 °C and reagent concentration of 0.3 %, did not separate into layers or reverted during 8 days storage under room temperature. The results of the research were used for the development of standard documentation for tapioca citrate starch production.

Key words
chickpea flour, protein concentrate, whey, bioconversion, fodder yeast

Abstract
A process has been developed for the bioconversion of the secondary product of processing chickpea flour into a protein concentrate (whey), into fodder yeast. Protein concentrate was obtained using hydrolytic enzyme preparations, without the use of alkali solutions. For bioconversion, a symbiotic composition from the culture of the fungus Geotrichum candidum 977 and the yeast Saccharomyces cerevisiae 121 was used. An experimental matrix was compiled using the methods of mathematical statistics, which was processed and the equation for biomass synthesis was derived. The equation adequately described the dependence of the biomass yield on the technological parameters: medium pH, temperature, seed quantity. The optimal values of the influencing factors providing the maximum mass fraction of biomass of 0.88 g/dm3 were determined from the dependence: pH = 5; temperature 16.96 °C; seed quantity 4 %. Defatting chickpea flour with hexane increased the biomass yield to 10-11 g/dm3 per DM. During the synthesis of biomass from whey, the microorganisms assimilated glucose and most of the xylose, arabinose, galactose, and fructose during 4 days. The accumulation of biomass was facilitated by both the appropriate carbohydrate composition of whey and the relatively low molecular weights of whey proteins: 10-15 kDa and 25 kDa. Yeast from biomass with culture liquid had a mass fraction of protein of 47.15, and from one biomass - 64.10 % on dry matter. Feed yeast had a high biological value, the score of essential amino acids was about 100 % and higher. The composition of the yeast included lipids with a predominance of unsaturated fatty acids at a ratio of 2.6:1 with saturated ones. Unsaturated fatty acids were ?-6 linoleic acid (41.26 %), oleic (16.56 %) and palmitoleic acids (8.26 %). Potassium, sodium, calcium, iron, manganese and others were found among micro- and macroelements. Protein-containing fodder yeast is recommended to be used as additives in the development of compound feed recipes for specific groups of animals, taking into account the characteristics of the chemical composition.

Key words
oat milk, fermentation, alternative dairy products, viscosity, pectin

Abstract
Oats and products based on it are valuable sources of protein, fat, fiber, beta-glucan; have long been used in the diet of Russians. Oats are relatively easily digested by humans, and the presence of starch provides the body with slow energy. In addition, the absence of lactose makes it possible to provide a complete diet for people suffering from allergies or individual intolerance to milk components. Therefore, the creation of analogues to traditional dairy and fermented milk products is a timely and in-demand task. The use of biotechnology methods allows not only to obtain a product with original organoleptic characteristics, but also to enrich it with metabolites of lactic acid bacteria, to give pre- and probiotic properties. The issues of obtaining a fermented oat base (FOB) as a basis for dressing sauces have been studied. It is shown that with the ratio of solid and liquid phases in the oat base 1:2, respectively, favorable conditions for the development of lactic acid bacteria were created. It was found that additional treatment (partial enzymatic hydrolysis at a temperature of 62±2 °C for 60 minutes) the oat mixture before fermentation improves the adaptation of the microbiota to this substrate. In addition, the taste of the oatmeal base improves: a pronounced sweetness appears, the flour flavor disappears, the consistency becomes more viscous. The process of fermentation (for 12 hours at a temperature of 38…40 °C) of the oat base was studied, the dynamics of acid accumulation depending on the introduced cultures of lactic acid bacteria was studied. The necessity of introducing pectin and its amount (3% by weight of the product) to regulate the consistency of FOB samples is substantiated. The expediency of introducing pectin at the stage of fermentation of the oatmeal base is shown. The obtained samples of FOB received a high assessment of organoleptic parameters.

Key words
microbial spore titer, food safety, microbiological method, calcium ions, capillary electrophoresis

Abstract
A serious problem for the food industry is the control of the sufficiency of heat treatment of long-term food products, which is carried out, among other things, using the assessment of the residual number of spore forms of microorganisms. This is due to the fact that the spore form of microorganisms has protective mechanisms that contribute to their survival under unfavorable external conditions, including heating. To date, there is a method widely used in microbiology for determining the number of sprouted spores by sowing on / in a nutrient medium, which is time-consuming, time-consuming and labor-intensive. In this regard, there is a need to search for alternative methods of controlling the number of germinated spores of microorganisms. Based on the fact that the spore core contains a complex of dipicolinic acid and calcium chelate, which, when germinating and breaking the shell, exit into the substrate, it was suggested that the concentration of Ca2+ and the titer of microorganisms correlated. The purpose of this study is to conduct a comparative analysis of the quantitative determination of sprouted spores obtained by microbiological (seeding) the method and the method based on the correlation of the number of sprouted spores and the calcium ions released at the same time. The Bacillus subtilis strain ATCC 6633, obtained at the SBU SSC PMB GKPM-Obolensk, was used as the object of the study. The resulting spore suspension was heated at temperatures of 75, 85, 95 °C for 20 minutes and the titer was determined by seeding into Petri dishes with a dense nutrient medium of MPA and the concentration of Ca2+ by capillary electrophoresis. The functional dependence of the Ca2+ concentration on the number of spores sprouted was found by calculation. Analysis of the data obtained allows us to conclude that the method of determining the titer of germinated spores by changing the concentration of Ca2+ allows us to obtain more accurate results, since it only reveals the number of germinated spores, while microbiological sowing gives an error in the result, because it also takes into account the vegetative microflora.

Key words
elevated temperature, UV radiation, physico-chemical indicators, phenolic compounds, catechins, organoleptic indicators, fermentation drinks from fruit raw materials

Abstract
It is known that the quality of food is characterized by a combination of physico-chemical, microbiological and organoleptic indicators, as well as stability during storage. The factors that have a significant impact on the quality of food products include, first of all, the individual properties and characteristics of the main and auxiliary raw materials. At the same time, it is known that the impact of environmental factors such as temperature, relative humidity, illumination, pressure, etc. during storage. it can lead to negative changes in the quality of food products. The study of the influence of various external factors on the quality and shelf life of beverages from fruit raw materials is one of the priority tasks facing manufacturers in order to ensure the safety and high quality of products. In this work, the influence of elevated temperature and UV radiation on changes in the physico-chemical composition and organoleptic properties of fermented beverages from fruit raw materials during storage was investigated. The article presents the results of studies of the OV potential, the content of phenolic substances and catechins, the optical density at a wavelength of 440 nm, as well as the color, aroma and taste of experimental cider samples exposed to elevated temperature (50 °C) and UV radiation for 21 days. It has been established that the storage of ciders at elevated temperature contributes to a decrease in the mass concentration of monomeric phenolic compounds, which is accompanied by an increase in the quantitative content of polyphenolic compounds and a significant decrease in the mass concentration of catechins. Exposure to elevated temperature and UV radiation has a significant impact on changes in the organoleptic characteristics of ciders, expressed in the appearance of tones atypical for this type of drink. At the same time, storage under UV radiation conditions leads to the most noticeable negative changes in the aroma and taste of the studied samples. The need for further research aimed at identifying indicators by which it is possible to assess the changes occurring in beverages during storage, depending on the type of raw materials and technology used in their production, is noted.

Key words
uric acid, grain contamination, grain products, HPLC, wavelength, sample preparation

Abstract
Grain products are the basis of a balanced human diet, and the health of the population also depends on their quality. Pests of grain stocks pollute them with larval skins, dead individuals, uric acid appears in significant quantities. The task of developing an objective and reliable method for determining the contamination of grain with pests of grain stocks, which makes it possible to analyze the contamination even after grinding the grain, has become topical. Our institute has developed a method for the determination of uric acid in grain and products of its processing. This article discusses the improvement of the method for detecting uric acid using HPLC by optimizing and changing the sample preparation stage, which makes it possible to increase the extraction of uric acid and improve the accuracy of the analysis of its determination in grain grinding products. As a result of experimental studies, the following clarifying elements of the high-performance liquid chromatography method for determining the content of uric acid were proposed: use a spectrophotometric detector with a wavelength of 290 nm, which is optimal when using sodium acetate solution as a solvent; grain and grain products, before extraction, should be crushed until the product passes through a No. 08 sieve, which in turn allows you to maximize the extraction of uric acid from the tested grain product. The conducted studies confirm the possibility of using the presented method based on HPLC to determine uric acid in grain and products of its processing, and in the future to investigate the dependence of the content of uric acid on the amount of contamination of grain and products of its processing by insects - pests of grain stocks. The obtained experimental data demonstrate good convergence of the results of the determination of uric acid in ground grain or grain products.

Key words
juice products, standard, baby food, early age, preschool age, school age, juices, nectars, fruit drinks, juice drinks, nutritional value, carbohydrates, macronutrients, micronutrients, degree of milling

Abstract
Juice products designed for young children under 3 years of age and baby food over 3 years of preschool and school age occupy one of the important places in the industrial production of food. Standardization of juice products is an important part, that includes the harmonization and unification of regulatory requirements for the quality and safety of food products intended for baby food. The article considers the provisions for a developing of a new standard of the type for the general technical specifications for juice products: juices, nectars, juice-containing drinks and fruit drinks for feeding young children under 3 years of age and baby food over 3 years of preschool and school age in relation to the previous one. The authors of the article systematized data of nutritional parameters, in terms of the content of macro- and micronutrients in juice products, based on published data from Soyuznapitki and the Federal State Budgetary Institution "Federal Research Center of Nutrition, Biotechnology and Food Safety" according to all the necessary benefits of juices from fruits and vegetables. The article describes the requirements given in the standard: to the degree of milling of juice products with pulp for young children up to three years for juices and nectar with pulp with a content of not more than 30 % of pulp particles with a particle size more than 150 ?m, and not more than 7 % over 300 ?m of the total pulp, contained in juice or nectar, to taste adjustment to limit sugar addition (sugars), to the content of 5-hydroxymethylfurfurol, not more than 10 mg/l in juice products from citrus fruits and not more than 20 mg/l in juice products from other fruits and vegetables in accordance with the legislative requirements. In this work, a comparison of the new standard was made in relation physical and chemical properties, packaging requirements, labeling of juice products in accordance with the current legislation, recommendations for complementary food for young children with comparison to the previously valid. The work was carried out within the framework of the topic of research work No. FNEN-2019-00014 EGISU Code: AAAAA-A19-119071890030-9 "Development of methodology for quality control and food safety".

Key words
ingredients, recipes, gero-diet nutrition

Abstract
An individual approach to the nutrition of older people should be based on identifying the characteristics of the organism, its functional capabilities, as well as taking into account age-related diseases and the methods of treatment used. Expanding the range of products recommended for gero-dietary nutrition will allow you to create individual diets. The use of highly prepared industrial products in nutrition, developed using evidence-based data, guarantees the safety of the product and an acceptable formulation. The article provides examples of the formation of recipes made up of specially selected ingredients that have a positive effect on the body of older people. At the initial stage of research on the selection of ingredients for a product of increased readiness, the direction of development was determined - a product for breakfast, porridge. Kashi is a traditional food and is harmoniously integrated into the diet of older people. The presence of fiber and trace elements contributes to the proper functioning of the intestines and the purification of toxins. The data of previous studies are presented, indicating that older people often eat cereals - up to 47 %, compared with pasta and legumes. In order to substantiate the ingredient composition of cereals, corresponding to modern research aimed at studying and optimizing the nutrition of older people, information is provided on the nutritional value of the ingredients: cow's milk, millet, barley groats, corn groats, rice groats, wheat groats, hercules; cedar flour, pumpkin protein concentrate, pumpkin flour, soy flour, apricot protein concentrate. Combinations of ingredients, taking into account the calculated data on nutritional value and amino acid composition, made it possible to develop recipes that are most consistent with the goal of reducing calories, along with increasing the amount of protein. Comparative indicators of the calorie content of the developed recipes for porridges and porridges prepared in the traditional way are given. The amino acid balance was calculated. On the basis of organoleptic studies of experimental samples of cereals, an adjustment was made, a recalculation of the developed recipes, and a conclusion was made about the advisability of continuing to work with the selected samples.

Key words
baby food, combined milk base, grain flour, starter culture, organoleptic indicators

Abstract
One of the directions of enriching dairy products with biologically active substances, expanding the assortment and saving the main raw materials is the use of vegetable ingredients in their production. The creation of food products with increased biological activity that strengthen the protective functions of the body and neutralize the effects of the environment is especially important in modern conditions characterized by environmental degradation, man-made anomalies, an increase in the frequency of stressful situations and other factors. The use of the beneficial qualities of dairy and grain products in combination makes it possible to obtain composites that are harmonious in composition and properties. Dairy and grain products have functional properties. Their combinations contain: calcium and protein rich in essential amino acids (in the milk ingredient), polyunsaturated fatty acids (vegetable fat of the cereal ingredient), dietary fiber (fruit and seed shells of cereals), vitamins (C, B1, B2, B6, E, carotene), including antioxidants (E, beta-carotene), oligosaccharides and minerals [1]. Given a fairly wide range of such products, their sufficient knowledge, the greatest interest in conducting these studies is the creation of multicomponent fermented milk products based on a combination of milk of various types of farm animals using a combination of flour of three types of cereals. This direction is very promising in terms of developing the technology of fermented milk products for the nutrition of children over three years old. Against the background of the fight against the consequences of COVID-19, the role of probiotics and prebiotics in the formation of immunity is being updated. Particular interest in fermented milk drinks with probiotic properties is due to the fact that the microorganisms contained in them are created by nature itself and perform a protective function in the biological organism. An approach to the enrichment of fermented milk drinks, lacto-cultures of L. Casei, L. Rhamnosus and L. acidophilus is relevant [2, 3]. As part of the research work, the development of multicomponent fermented milk products based on milk with two types of cow's and goat's milk, with the addition of various combinations of grain flour, was carried out. Organoleptic evaluation of samples of lactic acid cultures fermented with various types of starter culture was carried out.

Key words
sports nutrition, probiotics, gut microbiota, immunity, gut permeability, pathogen adhesion, physical and psychological stress, antioxidants, colon forming units

Abstract
The term probiotics refers to live microorganisms that, when administered to the human body in adequate amounts, are capable of conferring health benefits. Among the currently known biologically active components, the use of probiotics by athletes, as well as ordinary sports enthusiasts, is of considerable interest. The aim of this work was to analyze the benefits that can be achieved when using probiotics by athletes as an element of sports nutrition to increase the level of athletic performance and improve physical and psychological health. The analysis of a large amount of experimental data carried out in the work showed that the intake of probiotics allows athletes to train more intensively and for a longer period of time. This has a positive effect on the level of their sports results; improves the structure of their body due to the loss of excess fat mass; strengthens the immune system and reduces the frequency, severity and duration of a number of diseases, especially those associated with viral infections of the upper respiratory tract. Due to the fact that gut bacteria make a significant contribution to the formation of the psychological state of a person, the intake of probiotics enhances the ability of athletes to withstand the physical and psychological stresses that they constantly face. It has been shown that a number of biologically active substances produced by probiotics have antimicrobial, antioxidant and immunomodulatory properties. The ergogenic properties of probiotics are ultimately manifested indirectly. The paper highlights the most promising strains of probiotics for the purpose of their use as part of sports nutrition products. Recommendations on the amount of probiotics required for consumption by athletes to achieve their goals, the optimal time of day for their intake, as well as their combination with accompanying food products to achieve increased survival of these microorganisms and create conditions for their further growth are considered. Considerations are also given on the appropriate duration of probiotic intake before responsible training or competition. It is concluded that the potential use of probiotics as a biologically active component of sports nutrition products can be assessed as very significant. An assumption was made about the expediency of further research and development in this area.

Key words
mare's milk, lactic acid, probiotic microorganisms, hepatology, functional properties, biomedical requirements

Abstract
In recent years, there has been a noticeable increase in interest in the use of mare's milk in human nutrition, and its use for the treatment and prevention of diseases such as hepatitis, chronic gastrointestinal pathologies, tuberculosis, etc. The article presents an analysis of WHO data on the incidence of liver diseases among the inhabitants of the planet and Russia, which are directly related to the negative consequences of malnutrition. To minimize liver damage, products with hepatoprotective action are used, which help to restore cells. They are called products with hepatoprotective effect. The main trend in the development of the dairy industry is the creation of new types of products using raw materials with increased nutritional and biological properties, which will ensure the functional properties of the product. One of the promising types of raw materials for the creation of such products is mare's milk. The beneficial properties of mare's milk are primarily due to its significant differences from the ubiquitous cow's milk. Various studies suggest that the use of fermented milk products provides the body with beneficial microorganisms, and the use of probiotic cultures as part of starter cultures can additionally give the product functional properties. The article presents research data on the development of biomedical requirements for fermented dairy products based on mare's milk based on the norms of physiological physiological needs for energy and nutrients for various population groups of the Russian Federation, current trends in nutrition and nutrition hygiene, as well as analysis of the composition of fermented dairy products on the market.