Key words
wheat, linen, almond flour, quality, rheology, baking

Abstract
Obtaining composite flour to fill the deficit of valuable food components that can be used in the baking industry is a promising direction. The All-Russian Research Institute of Grain and Its Derivatives conducted research on the creation of balanced grain-based food products to eliminate the deficiency of PUFAs in the diet of the population of our country. In order to increase the nutritional and biological value of wheat baking flour of the 1st grade, 2 types of two-component flour were obtained, consisting of 93 % wheat grain and 7 % flax grain (wheat-flax flour), and 93% wheat grain and 7 % almond fruit (wheat-flax flour). almond flour). A comprehensive assessment of two types of two-component flour in terms of physicochemical, biochemical parameters, rheological properties of the dough, trial laboratory baking and organoleptic evaluation of bread showed the following results: in wheat-almond flour, the amount of gluten remained at the same level as in the wheat flour sample 1 varieties, and in wheat-flax - decreased by 3.7 %. At the same time, no significant changes in the quality of gluten were observed, its indicators fluctuated within the same quality group. Wheat-linen and wheat-almond flour was characterized by a high content of fat and protein. The water absorption capacity of wheat-almond flour decreased by 2.4 %, while wheat-flax flour remained at the same level as in the wheat flour sample. Trial laboratory baking of bread from the studied samples was also carried out. The analysis of baked bread showed high results in terms of volumetric yield and porosity of bread. The total organoleptic evaluation was high and amounted to 9.5-10.0 points. The quality of the crumb was rated at 4.5-5.0 points. The conducted research indicates the possibility of using two-component flour to enrich the diet of the population with vitamins, minerals, poly- and monounsaturated fatty acids, as well as expanding the range of bread, bakery products and the production of specialized diet food products.

Key words
nitrates, nitrites, high performance liquid chromatography, food products

Abstract
Nitrates and nitrites are inorganic salts added to food products to improve taste and extend shelf life. However, if their levels exceed the norms, they can cause various diseases, such as cardiovascular disease, malignant tumor formation, and even methemoglobinemia. Therefore, there is a need to control these compounds. This article discusses the possibility of simultaneous determination of nitrate and nitrite ions in food products to simplify and optimize the work of analytical laboratories. This is due to a wide range of narrowly targeted methods that are suitable only for specific groups of products. The author reviewed existing methods, which are common both in our country and abroad. Based on the review, the method of high-performance liquid chromatography with a stationary phase based on silica dioxide with a hydrophobic alkyl chain with an ionizable terminus, which provided both hydrophobic reverse-phase and weak anion-exchange properties was selected. Different compositions of the mobile phase were studied to compare the efficiency and simplicity of separation. During the work, conditions were selected for the isolation and determination of nitrates and nitrites in any food matrix. The author also assessed the repeatability of the methodology for different product groups under the conditions of one laboratory. The research results showed that the developed method for determining nitrate and nitrite ions has high accuracy and reproducibility values, which allows its use as an alternative and universal method for determining the content of nitrates and nitrites in any food product group. This method can be widely used in food industry and scientific research to control the quality and safety of food products.

Key words
terminal sterilization, lethality, sterilizing effect, slowest heating zone, thermal inertia

Abstract
The factors determining the modes of terminal sterilization of canned baby food (BF) from homogenized fruits, vegetables, and meat are analyzed. Quantitative values of non-stationarity of the temperature field tBF arising from BF cooling after being sealed in different types of packaging before sterilization were experimentally determined. The temperature difference BF at the walls of the cans and along the axis during the permissible technical pause between the sealing of the packages and the beginning of their sterilization in the bottom row of cans in the basket reached 12 °C. The factors influencing the migration of the Slowest Heating Zone (SHZ) to BF during sterilization are analyzed. These include the thermal physical properties of BF, the design and dimensions of packages, the operating temperature of the medium in the sterilizer and the rate of its change during heating and cooling. The rate of temperature decrease at the beginning of cooling BF is greater than the rate of their heating due to the large temperature difference between the cooling water and tBF compared to the temperature difference between the heating coolant and tBF. A stepwise change in the heat exchange mechanism at the beginning of the heating and cooling phases at a certain temperature difference ?t of the coolant in the sterilizer and BF has also been experimentally confirmed. The disadvantages of the algorithm used to calculate the regime based on an indirect factor - lethality in SHZ are shown. In the calculated dependences of the actual lethality L, an empirical value was used - the thermal tolerance of the target microorganisms D. It depends on the changing properties of BF and the temperature of sterilization.

Key words
inversion voltammetry, determination of mercury, mushrooms, mercury in mushrooms, substrate, regulatory documentation

Abstract
The article presents the results of studies of the level of mercury and arsenic in fresh wild and cultivated mushrooms. 5 types of wild-growing fresh mushrooms and 2 types of cultivated ones were selected as objects of research. A total of 48 samples of fresh mushrooms were taken: White Mushroom (Bol?tus ed?lis), Common Buttercup (Suillus luteus), Autumn Mushroom (Armillaria mellea), Thin pig (Paxillus Involutus), Polish Mushroom (Imleria badia) collected in October 2022 in the Moscow region (Ramensky, Ruzsky districts), Kaluga region (Zhukovsky district); Common Champignon (Agaricus campestris) and Common Oyster mushroom (Pleurotus ostreatus) from retail chains. The level of mercury and arsenic was determined by inversion voltammetry. The highest level of mercury was found in the thin Pig (Paxillus involutus) and the Polish Mushroom (Imleria badia). The excess of maximum permissible concentration (MPC) in them was observed in 4-8 times. The lowest mercury level (within the normal range) was recorded in Autumn Pollen (Armillaria mellea), regardless of the place of growth. The level of arsenic in the samples of all mushrooms, both wild and cultivated, did not exceed the permissible value. A comparative analysis of the level of mercury and arsenic in cultivated and wild mushrooms is made. It was found that the mercury content in cultivated mushrooms exceeds the latter in wild mushrooms, and not vice versa, as previously thought. In 88.9 % of samples of cultivated mushrooms, the maximum permissible value was exceeded by 1.5-6 times, in contrast to the values in wild mushrooms, where an excess of 1.5-8 times was detected in 70 % of cases. The technology of mushroom production at industrial enterprises and risk factors have been studied. A preliminary assessment of the risk of the influence of the composition and quality of the substrate at the stage of selection and preparation of the substrate in the technology of mushroom cultivation at enterprises on the mercury content in champignons and oyster mushrooms is given.

Key words
food safety, safety management systems, food chain traceability, digital technologies

Abstract
To date, the issue of ensuring safe food for the world's population has not been resolved unambiguously. Challenges arise at every stage of production, including the need for producers to consider the aspect of food recycling and waste reduction. However, in Russia, there are a number of government regulations aimed at resolving food security issues, including strategic planning documents. Alongside the governmental level of security, a systemic level is also applied. Traceability systems for food products, both in their industrial production and in their manufacture in catering establishments, are mandatory elements of safety management systems. The automation of core business processes is required by the complex in-house logistics and the necessity for coordination between all the structural subdivisions of food manufacturers. The article conducts an analysis of the term "traceability", drawn from various regulatory and legislative acts. The study has revealed that there is no common and clear approach to the establishment of a traceability system in enterprises, including the public catering sector. A minimum of three elements are required to establish a traceability system: supplier traceability, processing traceability and consumer traceability. The data presented was drawn from an analysis of 10 food businesses, 4 of which were public catering establishments, for the three elements of the traceability system. The survey results have shown that the traceability elements were harder to implement for catering enterprises, mainly due to the nature of their operations. Digital technology is essential to facilitate the implementation of a traceability system. The 1C software tool meets the current requirements and capacities of the food industry to the fullest extent. Materials on the practical application of digital technologies for traceability of work performance at various stages in the industrial production of food products, the option of using 1C software for catering enterprises to implement traceability along with the features and the differences in these approaches will be presented in the article.

Key words
marmalade, nutritional value, flaxseed oil encapsulation, polyunsaturated fatty acids, quality

Abstract
Currently, the confectionery market is characterized by increased demand for marmalade. Noted high interest of all population groups in chewing marmalade based on gelatin, which differs from marmalades prepared with traditional gelling agents (pectin, agar, agaroid). The development of marmalade with increased nutritional value is an urgent problem, the solution of which will allow us to expand the range of marmalade, including for people who need provide high caloric content of food with low consumption [1, 2, 3]. An extremely interesting way to get rich marmalade is the addition of flaxseed oil in the form of an encapsulated recipe component. Polyunsaturated fatty acids acids are highly susceptible to chemical degradation due to lipid oxidation. This factor leads to loss commercial properties of confectionery products and reduced absorption of nutrients. There is a need to develop methods for protecting linseed oil components from oxidation by encapsulation. Sesame oil was used to encapsulate a protein-polysaccharide mixture consisting of whey, which contains beta-lactoglobulin and alfa-lactoalbumin and mixtures of polysaccharides. Whey beta-lactoglobulin has the ability to bind to lipophilic compounds. Part BPS does not include one polysaccharide, but mixtures consisting of combinations of sodium alginate (A), carrageenan (B), pectin (C) and carboxymethylcellulose (D) [4, 5, 6]. The choice of flaxseed oil is dictated by the high content of polyunsaturated fatty acids of the family omega-3 and omega-6. Encapsulating the functional component - linseed oil and adding it to the marmalade mass will allow deliver to the consumer deficient polyunsaturated fatty acids in the most preserved form. The purpose of this study was to develop technology for jelly marmalade with increased nutritional value and study quality indicators finished products, justification of their shelf life. To achieve the set goals, marmalade recipes were developed based on based on gelatin using the latest generation anti-crystallizers; organoleptic, physicochemical, rheological and microbiological properties of marmalade, including during storage.

Key words
semi-smoked sausage, complex food additive, duck meat, dosage, production technology

Abstract
The article reflects the results of a qualitative assessment of half-smoked duck meat sausage produced using a complex food additive. The resulting semi-smoked sausage was produced in the conditions of the SHPK "Kausar" of the Laishevsky district of the Republic of Tatarstan. In the work performed, a food additive containing spice extracts (black and white pepper, cardamom and garlic), salt (8 %), smoke flavor, flavor enhancer (E 621), acidity regulators, isoascorbic acid and pyrophosphate was used to produce semi-smoked sausage. (E 450) in different dosages. During the experiment, a difference was revealed in the physicochemical and organoleptic characteristics of prototypes No. 1 (with a dosage of a food additive of 0.97 %) and No. 2 (with a dosage of a food additive of 1.26 %). The indicators for the mass fraction of table salt and the mass fraction of moisture of sample No. 2 are 1 % higher than those of sample No. 1. The improvement of the classical technology for the production of semi-smoked sausage made it possible to obtain the best results in terms of organoleptic and physico-chemical parameters with the content of the food additive in semi-smoked sausage in the amount of 0.97 %. Experimental samples No. 1 and No. 2 had a smell with the aroma of spices, characteristic of semi-smoked poultry meat. Sample No. 2 was distinguished by a slightly pronounced aftertaste of sharpness compared to sample No. 1, which had a moderately salty taste without foreign aftertaste.

Key words
ñheese whey, electrodialysis, drying, minerals

Abstract
As international and domestic experience shows, the most preferred whey processing technology is membrane technology, which allows separating, purifying, fractionating and concentrating such media while maintaining components in their native state, under gentle temperature conditions without a phase transition of water at minimal energy costs compared to others processes. Membrane processing methods can be divided into two main principal areas: hyperfiltration (microfiltration, ultrafiltration, reverse osmosis) and electrodialysis. The use of various methods of whey processing is based on the further use of the resulting product. So for the production of baby food, the use of the electrodialysis process is a fundamental step. The mineral salts released during the electrodialysis treatment of whey are the so-called "by-product", which does not find practical application. However, analysis of the composition of food products, in particular baby food products, indicates that most of them are enriched with various minerals, which are mineral premixes. The study of the mineral composition of the obtained salt concentrate during the process of demineralization of cheese whey is the purpose of the ongoing research. For research, cheese whey was used, which was concentrated to a solids content of 20 % and fed to an electrodialysis unit. The salt concentrate obtained after demineralization was thickened in a vacuum evaporator to a solids content of 30%, mixed with a carrier and subjected to drying in a spray dryer with the following parameters: inlet air temperature 178…182 °C; outlet temperature 80…85 °C. The carrier used was maltodextrin with a mass fraction of reducing substances of 18 %. The ratio of carrier: salt concentrate was 1:3. In a dry product, organoleptic and physico-chemical parameters were studied. Dry powder samples were white to cream in color and had a bitter-salty taste. Mass fraction of minerals: sodium 26.4 %; potassium 16.8 %; calcium 10.6, magnesium 0.2 %; phosphorus 0.18 %. The results obtained during the research show that the salt concentrate obtained by electrodialysis of cheese whey has a diverse and valuable macro- and microelement composition, which can be used in a variety of food products, including those specialized for baby food. It should be noted that the mineral complex is a mixture of macro- and microelements obtained not synthetically, but from natural raw materials.

Key words
cardiovascular disease, gero diet, herbal ingredients, flavonoids

Abstract
Decades of demographic change in different countries have led to a rapid increase in the proportion of older people in the total population. Aging is a complex process of uneven changes in metabolism, functions and regulatory mechanisms, which affects the morphological, biochemical and psychological functions of the body, which leads to a gradual decrease in physical and mental capabilities and an increase in the likelihood of disease. Old age is accompanied by the development of many chronic and acute diseases, while, depending on the lifestyle and preventive measures taken in the previous period of life, the number of chronic diseases in an elderly person can vary from 2 to 10 on average. vascular diseases, so their treatment is one of the main problems of modern medicine. In addition, various forms of cardiovascular diseases, such as arterial hypertension, coronary heart disease, arrhythmias - atrial fibrillation and chronic heart failure, can provoke the occurrence of cognitive impairment in these diseases. Currently, it is possible to successfully influence the course of a number of cardiovascular diseases using preventive nutrition based on herbal ingredients. In particular, the use of components based on hawthorn, peppermint, motherwort and wild rose seems to be relevant. In the prevention of cardiovascular diseases, it is important to use plant components containing various groups of biologically active substances and having antianginal, sedative, antispasmodic, antiarrhythmic, hypotensive, capillary-strengthening, and antiatherosclerotic effects. One of these studied groups are flavonoids, whose antioxidant properties are the most studied, which explains the wide range of their biological action.

Key words
plombir, goat milk, freeze drying, structural indicators of ice cream

Abstract
The results of studies on determining the quality indicators of the ice cream Plombir made of goat milk dairy products and of cow milk as control one are given. The samples of the ice cream Plombir with traditional MSNF content of 10 and increased - 12 %. It was established that the difference in the composition of protein and mineral salts in a goat milk in comparison to a cow milk caused a small reduction of acidity and more noticeably reflected the viscosity, as it reduced to 3,8 and 3,1 times depending from the mass fraction of MSNF. Thermal stability of ice cream samples differed slightly. In the sample with the goat milk with MSNF 10 % the mass fraction of melt was 0,68 %. In the control for this sample the melt was absent. In the samples of the ice cream with MSNF 12 % the mass fraction of melt was at the level of 1 % and 0,34 % in the control. An increase of the mass fraction from 10 to 12 % in the sample with the goat milk resulted in the reduction of form stability of the ice cream< but did not affected the hardness index. The proportion of air bubbles up to 50 microns in size in the experimental samples of ice cream after 3 months of storage decreased by 15 and 25 %, depending on the mass fraction of MSNF, in control samples this indicator changed by 4 and 8 %. The taste of the ice cream Plombir made of goat milk is typical for the products of the similar raw materials. This type of Plombir is possible for the production in order to expand the range of ice cream and goat milk products.

Key words
fish partially freezing, cryoscopic temperature, sub cryoscopic temperature, amount of frozen water, shelf life

Abstract
Fish raw (fresh) fish refers to highly perishable products. Cold treatment, which extends the shelf life of fish food products, has found wide application in the fish industry in the form of cooling and freezing. However, due to the increasing production volumes of aquaculture objects, it became necessary to develop alternative methods of preservation and storage of fish food products to refrigeration. Partially freezing technology allows to store products for a long time without adding ice due to controlled freezing of water in it. It is known that the permissible range of amount of frozen water in food products during partially freezing is from 30 to 50 %. The limitation of the percentage of ice formation in products is due to the fact that an increase in the proportion of frozen water in food products leads to irreversible changes in quality indicators, causing their decrease. The freezing temperature to achieve the required percentage of ice depends on the cryoscopic freezing temperature of the tissue juice inside the fish. This parameter varies depending on the type of fish. The aim of this work was to scientifically substantiate the technology of partially freezing fish food products for further industrial implementation, at all stages of the production chain: from the manufacturer to the end consumer, providing a single continuous refrigeration chain. The values of cryoscopic temperatures and storage ranges for partially frozen fish of the salmon (Salmonidae), sturgeon (Acipenseridae), paddlefish (Polyodontidae), and cyprinids (Cyprinidae) families were determined. It is shown that the absolute values of the storage temperatures of partially frozen fish food products, presented in TR EEU 040/2016 (p. 57), do not correspond to all objects of study. Storage at temperatures specified in the regulations leads to an increase in the amount of frozen water and, as a result, to weight loss during defrosting and deterioration of the organoleptic properties of fish food products. Based on the results of the study, a proposal is formed to amend clause 57 of TR EEU 040/2016 and a technological instruction is developed for the production of partially frozen fish food products.

Key words
baby food, combined milk base, grain flour, chemical composition of components, biological value

Abstract
Milk with its unique composition of all vital biologically active substances is of decisive importance in the nutrition of children. Milk and products based on it are mandatory in the diets of children of all age groups. The protein component of cow's milk differs in amino acid composition from the accepted standards recommended for children. Promising, from this point of view, are the combination of different types of milk of farm animals. It should be noted that today, despite the abundance of dairy-based baby food products, there are no products based on combined milk of various types of farm animals in the list, both in Russia and abroad. Vegetable ingredients are widely used in the production of dairy products for children. Mainly manufacturers use fruit and berry and grain additives in order to form taste and color, the combination of useful qualities of dairy and grain components allows you to obtain compositions that are harmonious in composition and properties. Dairy and grain products have functional properties. Their combinations contain: protein rich in essential amino acids (animal and vegetable), 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. The combination of dairy and vegetable proteins is a more perfect composition in terms of amino acid composition, compared with milk protein. The article presents data on the nutritional and biological value of the products being developed for baby food based on combined milk (goat and cow) and flour of various types of cereals (oat, rice and flax). The calculation of the protein and lipid components of the developed product formulations has been carried out. When taking into account the biological value of protein and fat components of milk, the indicators and criteria developed by academician N. N. Lipatov (ml) were used. The use of this principle allowed us to formulate a number of indicators that allow us to evaluate the amino acid and fatty acid composition and its balance in the simulated composition. The results of the conducted research have shown that the development of dairy-grain baby food products based on combined milk is an urgent and promising direction and requires further study.

Key words
sweetened condensed milk, transportation, average volume temperature, freezing

Abstract
Transportation is a part of the storage process, and its conditions must ensure the preservation of product quality during delivery to different regions of the country. At the same time, special technical capabilities to maintain a stable temperature in logistic transport throughout the entire journey are expensive, which stops many producers from expanding their sales territory. To date, for sweetened condensed milk new recommended prolonged shelf life under different temperature and humidity conditions of storage are presented, which also provide for regimes that include negative temperatures. However, recommendations that take into account the possible peculiarities of transportation of these products to the Far North or regions with hot climate in the updated TTI for the production of condensed milk and cream with sugar are not proposed. In turn, the heat flux, temperature gradient and speed of cooling and heating processes can affect the changes in the properties of the food system, which makes it necessary to obtain new theoretical data on the temperature transitions from the environment to condensed milk with sugar in metal can No. 7. The paper presents studies of changes in the average volume temperature of sweetened condensed milk in consumer packaging under different sequences of thermal effects (heating-freezing, freezing-heating). It is revealed that at cooling and heating of the product in consumer package the change of temperature gradient by 10 °C leads to increase in 3 times of thermal processes velocities. The criteria of moisture crystallization during freezing in samples of sweetened condensed whole milk packed in metal can No. 7 have been obtained, which differ for the central and peripheral points of the system and change during preheating to the temperature optimal for dissolution of lactose crystals. The described results will make it possible to use them in accounting and forecasting the risks of changes in the quality indicators of products and will become the basis for the formation of recommendations on the peculiarities of transportation in different regions of the country.

Key words
goat milk, drink, jelly, pasty product, whipped product, organoleptic evaluation

Abstract
The article presents the results of an organoleptic evaluation of experimental samples, developed products based on goat milk for baby food: drink, jelly, pasty and whipped products. The relevance of product development is due to the discrepancy between the level of assortment diversity of products and the emerging trend of increasing the number of goats. Experimental samples of products submitted for organoleptic tests were produced according to various recipes. Common to all recipes was the raw material base - goat's milk and the inclusion of dietary fiber (acacia gum). The experimental samples differed in the set and mass content of ingredients (fruit and berry fillers, berry puree, cocoa powder, puffed rice, granulated sugar, glucose syrup, honey, cow's milk, buttermilk, modified corn starch, guar gum, carrageenan, agar-agar, dry egg yolk). Samples for organoleptic tests were selected based on the results of their operational evaluation in the process of development. The organoleptic evaluation was carried out according to a previously developed method with the calculation of the organoleptic evaluation coefficient of the product. Most of the experimental samples received a positive assessment in terms of their organoleptic perception. Samples of the drink and jelly received a higher rating; at the same time, there was no negative assessment of samples of the whipped product, which is probably due to the more familiar perception of drinks and kissels as types of food products and the unusual perception of the texture of whipped products. The negative evaluation of the samples is associated with the use of honey or blueberry puree in the recipes, which is most likely due to the specifics of the ingredients used in the experiment. A characteristic feature of the samples that received a positive assessment is the use of flavor agents in their formulations in the form of fruit (berry) fillers; common is the use of fillers "peach" and "strawberry". Despite the limited number of testers who took part in the evaluation of the products under development, the results obtained indicate the need to include taste and smell modifiers in the formulations of goat milk-based products. The fundamental issue is the choice of the type and form of modifiers that are adequate to the concept of the product being developed, as well as the choice of the manufacturer, bearing in mind the difference in organoleptic parameters of modifiers of the same type and shape offered by different manufacturers. Equivalent in relevance is the issue of choosing and adapting texturizers in the development of high-viscosity, pasty and whipped products.

Key words
cauliflower puree, quality, biotesting, antioxidant activity

Abstract
Useful properties of cauliflower and products of its processing are due to the presence of macro- and micronutrients, while antioxidants are among the priority number of the latter. However, after cooking both fresh cabbage and its processed products, it is necessary to evaluate the antioxidant potential of biologically active compounds. Heating canned baby food cauliflower puree can be used in the preparation of this product. Therefore, the aim of this study was to evaluate the effect of heat treatment of cauliflower puree on antioxidant potential using an in vivo model of plant bioassay (Allium test). The roots of onion Allium cepa, which were incubated in aqueous solutions of puree, were used as a test object. The antioxidant activity of puree after heating was measured by the level of lipid peroxidation in onion roots against the background of oxidative stress induced by sorbic acid. The optimal dose of puree was selected (diluted in water 1:15) to assess the antioxidant effect. In puree samples at this dilution, the level of MDA decreased compared to the individual exposure to acid by 8 %. Whereas, after heat treatment, the protective effect of puree was not only completely leveled, but the activity of lipid peroxidation in onion roots also increased. The data obtained demonstrated the negative effect of heating on the antioxidant properties of canned cauliflower puree. The revealed effects and relationships can be used as approaches in developing recommendations on how to heat ready-to-eat canned vegetable products in order to preserve their consumer qualities.

Key words
UV treatment, ergosterol, vitamin D2, champignon, shiitake, oyster mushroom, mushroom powder, CO2-extract, alcohol suspension

Abstract
Several forms of vitamin D are known in nature, the main ones being cholecalciferol (D3) and ergocalciferol (D2). Vitamin D3 is synthesized in the human body, when the skin is exposed to UV radiation and is partially supplied with animal food. Vitamin D2 enters the body when eating plant and mushroom foods. Different forms of vitamin D have the same biological functions, the main of which is the regulation of calcium metabolism. The traditional way to prevent hypovitaminosis of calciferols is to enrich food and feed of productive animals with vitamin preparations. A promising way to enrich foods such as vegetable oils, baker's yeast and edible mushrooms with vitamin D2 is to treat them with UV radiation. In different countries, studies have been carried out on UV irradiation of several types of edible mushrooms such as Agaricus bisporus, Calocybe indica, Lentinula edodes (shiitake), Auricularia auricula, Pleurotus, Cordyceps militaris, etc. It follows from the results that the most effective is the irradiation of fresh and dried mushrooms, as well as extracts from them, in the ranges of UV-B (315-280 nm) and UV-C (280-110 nm), because the optimum absorption of ergosterol is in the range of 320-240 nm. The maximum exposure time, depending on its intensity, is 60-90 minutes, because. further photodegradation of vitamin D2 is observed. When processing fresh fruiting bodies of mushrooms, the highest yield of ergocalciferol was achieved when the plates were irradiated, because. the hymenophore is distinguished by the highest content of ergosterol in comparison with other parts. During UV irradiation of dry mushroom powder, it is advisable to pre-suspend it in anhydrous alcohol (for example, ethanol) - in this case, the yield of vitamin D2 increases by 15 times.

Key words
thermostable fillings, apple powder, dietary fiber, pectin

Abstract
The development of technologies for fruit and berry fillings based on the processing of natural local vegetable raw materials with high nutritional value and thermostable properties is of particular relevance for the food industry, bakery and confectionery industries, the restaurant business industry. Apples are characterized by high nutritional value and antioxidant properties due to the presence of vitamin C, polyphenols, organic acids, easily digestible sugars, micro- and macroelements, dietary fiber, including fiber, pectins. The high amount of nutritionally valuable waste remaining during the processing of fruits and berries necessitates the development of technologies for the secondary use of secondary raw materials. In this regard, it is of interest to develop technology and evaluate the quality of thermostable fillings from apples using their recycled products in technology. As experimental variants, samples of filling with sugar replacement with apple peel powder in the amount of 5, 10, 15 % of the prescription amount of sugar were obtained. The assessment of the thermostable characteristics of the developed samples of fillings was carried out at various temperature conditions: 180 °C, 200 °C, 220 °C. The best thermostable properties were found in samples of fillings 2 and 3 with 10 % and 15 % replacement of the prescription amount of sugar with apple powder. With an increase in temperature exposure to 220 °C, they met the quality requirements for thermostable fillings, were distinguished by high specific shape stability and thermal stability, low tendency to syneresis. However, the introduction of 15 % apple powder into the recipe worsens the taste, compresses the mass of the filling, gives it a lingering quality. An increase in the specific thermal stability of fillings with an increase in the amount of fiber in their composition has been established. It was noted that the sample of the filling with the addition of apple powder in an amount of 10 % of the prescription sugar content was characterized by the best quality.

Key words
oats milk, sauce, fermentation, viscosity, TPA, rheology

Abstract
Ensuring the specified characteristics of food products is a guarantee of their quality, consumer attractiveness and demand. The use of objective methods of food analysis allows you to more accurately control the process from production. The study of rheological parameters allows you to get an objective picture of the production process, observe the necessary modes, and make adjustments promptly. Ultimately, it is to increase the stability of product quality, reduce losses and costs. Rheological analysis significantly complements the traditional sensory assessment (tasting). At the same time, the idea of the consumer properties of the product improves, the subjectivity of the assessment decreases. The viscous and textural properties of the obtained FOB samples have been comprehensively studied, and the need for texture correction has been shown. The expediency of introducing a stabilizing agent (pectin, dosage 3%) together with the starter culture is shown. The resulting texture profiles are comparable to the profiles of classic fermented milk products. This is a positive result for further study of the oat clot matrix. The uniformity of the TRA-diagrams makes it possible for direct comparison and use of data on the classic fermented milk clot. Two characteristic peaks were noted, simulating the first and second "bite" when chewing food in the oral cavity. A comparative analysis of the data showed that a more stable clot with higher hardness, stickiness and cohesion is formed when using complex starter cultures. The highest values of these indicators were observed when using the "ProBioYogurt" starter culture.The results of the study of viscosity parameters and analysis of the texture profile (TPA) also showed a high potential of lactic acid bacteria for the development and fermentation of non-traditional plant raw materials. In addition, the reasonable use of a thickener - pectin allows you to purposefully change the textural and mechanical properties of the product and thus regulate sensory perception. The results of the conducted research confirm the expediency of using FOB as a source of additional (alternative) resource for new types of dressing sauces from vegetable raw materials.

Key words
collagen hydrolyzate, quality, bioassay, antioxidant activity

Abstract
Protein hydrolysates are increasingly becoming an object of research due to its antioxidant, immune, anti-inflammatory activity. Although the number of works confirming the antioxidant potential of protein hydrolysates is constantly expanding, the question of the effectiveness of the use of these compounds in the production of food for humans remains debatable. Therefore, bioassay, for example, with model plant test systems, can be a promising method for studying both the antioxidant activity of protein hydrolysates and the safety of these compounds. The purpose of this study was to study the biological activity of collagen hydrolyzate obtained from cattle skins under conditions of plant bioassay. Pre-germinated onion roots were incubated in aqueous solutions of the hydrolyzate and their growth, proliferative, and cytogenetic parameters were analyzed. A significant delay in the growth of root mass and proliferative activity of meristem cells was recorded in variants with incubation in hydrolyzate solutions with a concentration of 0.1 g/100 ml and higher. Solutions of the hydrolyzate with a concentration of 0.01, 0.001 and 0.001 g/100 ml exhibited protective properties under conditions of oxidative stress induced by sorbic acid. At the same time, after treatment of the roots with a hydrolyzate at a concentration of 0.001 g/100 ml, the level of lipid peroxidation in the tissues of onion roots decreased by 40 %. It was also shown that the level of chromosomal disorders in samples after treatment of roots with sorbic acid compared with mixtures of this acid with hydrolyzate at doses of 0.001 and 0.0001 g/100 ml was higher by 39 and 27 %, respectively. In these mixtures, the percentage of clastogenic aberrations also significantly decreased.

Key words
micellar casein, glycomacropeptide, membrane fractionation, microfiltration

Abstract
Milk protein is known for its high nutritional value based on its essential amino acid composition, and it also has a wide range of biological activities. It has been proven that peptides that are encoded in the primary amino acid sequences of proteins can exhibit antihypertensive, antimicrobial, antithrombotic, immunomodulatory, opioid and antioxidant functions. Thanks to membrane fractionation technologies, milk protein is easily separated into casein and whey fractions, which can then be separated into separate types of proteins, many of which have unique properties. The use of membrane technologies makes it possible to obtain a product with a controlled amino acid and mineral composition, while simultaneously affecting such protein properties as digestibility, solubility, and taste. Micellar casein concentrate, obtained using membrane fractionation technologies, has the highest protein efficiency ratio. It contains casein in its native form and part of whey proteins. Micellar casein is characterized as a slow digesting protein that tends to increase satiety and prolong the absorption of amino acids. In addition, micellar casein during digestion can stimulate the production of bioactive peptides, which are increasingly recognized as biologically active protein metabolites with beneficial effects on human health. Micellar casein obtained by microfiltration can be used in many dairy and non-dairy products due to its high nutritional value, taste, physico-chemical and functional-technological properties. At the same time, it is possible to improve the properties of micellar casein, such as its thermal stability and hydration, since these are the cornerstone of any high protein ingredient in food products. The food industry can actively use micellar casein for the production of functional, specialized and baby food, dairy and other industries. The production of micellar casein concentrates at domestic enterprises will allow solving both scientific and technological problems at a fundamentally new level, thanks to a wide profile of bioactive, functional and technological properties.

Key words
mare's milk, cow's milk, lactic acid, probiotic microorganisms, fucoidan

Abstract
Mare's milk, due to its biological value and the variety of substances it contains, is highly digestible and can become a competitive product in comparison with the milk of other types of farm animals. Fucoidan is a sulfated polysaccharide that is found only in algae and is not found in land plants, making it unique. Fucoidans are known as fucose-containing sulfated polysaccharides (FCSPs), where l-fucose always predominates over other sugar monomers such as galactose, mannose, glucose, and uronic acids. l-fucose can exceed 90% of the total sugar composition of fucoidans. Fucoidan is reported to have tremendous therapeutic potential and health benefits. Fucoidans have multiple biological actions, including antithrombotic, antiatherosclerotic, lipid-lowering, hypoglycemic, antioxidant, anti-inflammatory, and immunomodulatory effects. In the US, fucoidan is GRAS (Generally Recognized As Safe) for use as a food ingredient. The European Union has approved fucoidan extracts as new food products for use in foods and dietary supplements. Fucoidan has great potential for use as an anti-obesity agent due to its anti-adipogenic activity. Fucoidan is used in various industries such as cosmetics, food additives and animal feed additives. The development of new food products using fucoidan seems to be an extremely promising and relevant direction. The article presents the results of a study on the effect of different doses of fucoidan on the development of L. rhamnosus in samples of mare's milk and a mixture of mare's and cow's milk.

Key words
sports nutrition, prebiotics, probiotics, synbiotics, gut microbiota, immunity, gut permeability, antioxidant protection, cognitive aetivity

Abstract
The first section of the article discusses the main provisions related to the modern understanding of the term prebiotics. According to the proposed definition, prebiotics are non-digestible food ingredients that selectively stimulate the growth and/or activity of one or a limited number of bacteria in the human colon and, as a result, positively affect human health. Key to this definition are the selectivity of prebiotic action on the composition and activity of the gut microbiota and the ability to improve host health. With oral consumption of probiotic microorganisms, only one probiotic bacterium in a million can reach the large intestine. For this reason, creating conditions for the survival of probiotics, and, first of all, providing them with food sources is a paramount task. The purpose of the work was to analyze the main properties of prebiotics as a group of products with functional properties, and determining the most promising areas of their use in sports nutrition products. The paper analyzes the basic requirements that apply to compounds that are considered as prebiotics. Food products that contain the largest amount of prebiotics have been identified. The features of the structure of prebiotic molecules are considered and the main properties of prebiotics, which are widely used at present, are analyzed. It is noted that prebiotics can be produced by isolation from plant sources or by production using biotechnological synthesis methods. The types of probiotics whose growth can be stimulated by modern prebiotics have been identified. The paper considers the concept of synbiotics as biologically active preparations, in which beneficial microorganisms - probiotics are accompanied by specially selected food sources in the form of prebiotics. The objective of using this combination is to provide increased survival of prebiotics and enhance their biological activity. The results of experiments on the use of prebiotics by athletes are considered.

Key words
ingredients, gerodiet nutrition, degree of swelling

Abstract
The consumption of foods and meals with high nutritional value, complete protein content and the optimal amount of vegetables and fruits is a prerequisite for maintaining the health of older people. In this case, the quality of proteins is of great importance. The combination of vegetable proteins with animals allows you to optimize the amino acid composition in the direction of balance in individual amino acids. The most studied, popular and easily digestible animal protein product is cow's milk. Bread, cereals, legumes can be used as sources of vegetable proteins for gerodietary nutrition. Cereal products are present in the diet of almost all age categories of people. At an older age, it is preferable to use cereals in the form of milk-based cereals. The use of the above ingredients is justified in the creation of gero diet food products, and the study of their physical properties is important when working out the parameters of the technological process, since physical properties can change during technological processing. In the process of developing a product for gero-dietary nutrition of a high degree of readiness - cereals, prescription compositions were selected, including, among other things, soy flour, apricot protein concentrate, cedar protein concentrate and cereals: millet, rice, corn. The aim of the study was to study the degree of swelling of soy flour, apricot protein concentrate, cedar protein concentrate, millet groats, rice groats, corn groats in cow's milk with a fat mass fraction of 1.5 %, at various temperatures and time. The weight method was used in the course of the research. Using the formula for calculating the degree of swelling, numerical values were found for all ingredients. As a result of the analysis of data on the degree of swelling and the assessment of the consistency of the ingredients at different temperatures, the option of a temperature regime of 95 °C, 3 hours was chosen for all ingredients. Using the conducted studies, a calculation was made and data were obtained on the amount of milk required for the swelling of the studied ingredients at a temperature of 95 °C for 3 hours.

Key words
yogurt, low calorie product, sweetener, stevia, spirulina, whole grain hercules, organoleptic and physicochemical quality indicators

Abstract
In the modern world, more and more people are turning to nutritionists and dietitians in order to choose a nutrition program that would suit their gender, weight, age, body mass index, rhythm of life and taste preferences. To prevent diseases and improve nutritional culture, the concept of "functional nutrition" was developed at the end of the last century. Such products reduce the risk of developing diseases due to the presence of physiologically functional food ingredients in their composition. Fermented milk products are an integral part of dairy products in every person's diet. The yogurt segment is one of the most dynamically developing. Yogurt is the most popular fermented milk product today. Doctors say that including it in the daily diet will significantly improve a person's health. It is he who is able to take care of the intestinal microflora, speed up metabolism and enrich the human body with vitamins and minerals. The purpose of the work is to develop yoghurts with a fat content of 2.5 % with various herbal additives that impart functional properties, as well as to assess the influence of the latter on the organoleptic and physicochemical quality indicators of the finished product. The objectives of the study included: 1) production of bio-yogurt using a thermostatic method with useful herbal additives; 2) determination and comparative analysis of organoleptic quality indicators of 8 samples of bio-yogurt with the involvement of a tasting commission of 14 people; 3) determination and comparative analysis of physico-chemical quality indicators of 8 samples of bio-yogurt; 4) identifying the best product sample. As functional food additives, we used a natural sugar substitute - stevia, spirulina microalgae, traditional whole grain rolled oats and their various combinations. The use of stevia will allow you to obtain a low-calorie product with a low glycemic index, which will make it possible for people suffering from diabetes to consume it. Spirulina will enrich the product with vegetable protein, iodine and phycocyanins. Whole grain oatmeal - for enriching yogurt with dietary fiber. First of all, the organoleptic quality indicators of the produced bio-yogurts were determined. In bio-yogurts with the addition of rolled oats made from whole grains, the dry matter content is 15-24 % higher compared to that in other product samples. The mass fraction of protein in bio-yogurts with the addition of spirulina is 22-25 % higher than in a product without this component. Thus, bio-yogurt enriched with natural herbal additives, which does not contain sugar and other substances harmful to the body, will expand the range of functional products.

Key words
baby food, canned meat, meat puree, puree for baby food, trademark, assortment of meat puree, assortment structure

Abstract
The article presents an analysis of the assortment of meat puree for baby food according to the data of 2021-2023. The study was conducted in the "Detsky Mir" and "Boobl-goom" retail chains in Vladivostok. The range of meat puree was studied according to the following parameters: brand, type of meat from which the puree was made, container volume, packaging material and price. It was found that in the structure of the assortment over the past three years, the dominant position was occupied by beef puree in a glass container with a product weight of 80 g. In 2022 due to the influence of the external economic environment, there have been significant changes in the baby food market. The assortment of meat puree Gerber, Heinz, Hipp, Semper, Spoon in the palm has been significantly reduced, puree of the brands Little Happiness and Habibi has appeared. In 2022-2023, manufacturers of the brands Tema, Babushkino lukoshko, FrutoNyanya, Agusha, Little Happiness, despite the harsh economic conditions, expanded the range of products due to new names of canned food, including several types of meat raw materials. In 2022, there was a sharp rise in prices for meat puree. Prices for Heinz puree increased by an average of 91 %, Babushkino lukoshko - by 66 %, Gerber - by 53 %, Semper - by 52 %, Hipp - by 36 %, FrutoNyanya - by 21 %, Tema - by 19 %, Agusha - by 8 %. In 2023, compared with last year, Heinz meat puree on average rose in price by 33 %, FrutoNyanya - by 23 %, Hipp - by 16 %, Agusha - by 6 %, Babushkino lukoshko - by 10 %, Theme - by 8 %. Also in 2023, there was a decrease in prices for some names of meat puree brands Agusha, Tema and FrutoNyan.