Abstract. Introduction. Food intolerance is a significant modern demographic problem, the main cause of which is a deficiency of digestive enzymes. Hypolactasia, or lactose deficiency, is a condition common to people of all ages and requires dietary adjustments to prevent nutrition-related diseases. To solve this problem, it is proposed to use the synergistic effect (synergism) of nutrients a phenomenon in which the interaction of nutrients leads to an increase in their specific properties, increasing the efficiency of absorption in the human body (bioavailability).

The goal and methods of the research. The goal of the research was to develop a 7-day diet that meets the principles of nutritional synergy for a child at an educational institution; to characterize the provision of the diet with essential nutrients (proteins, fats, carbohydrates, vitamins, minerals). The diet was developed using the appropriate software, according to the requirements of the current sanitary rules in the field of child nutrition. The research materials used were scientific sources of information published in Elibrary.ru, PubMed, Google Patents systems, as well as regulatory documents: SanPiN 2.3 / 2.4.3590-20, collections of recipes. The integral score method was used to quantitatively assess the compliance of the diet with sanitary requirements.

The results and discussion. Existing scientific data on the synergistic effect between nutrients have been analyzed, and principles of nutritional synergy formulated; a list of synergistic combinations provided. A weekly diet has been developed that meets the child's energy and nutrient needs. The influence of the synergistic effect on serum concentrations of carotenoids, iodine, and iron has been quantitatively assessed.

Conclusion. The results of the research indicate that to prevent nutrient deficiencies in the diets of children with hypolactasia, it is recommended to use the principles of nutritional synergy when developing diets. The developed diet can be introduced for use in children's nutrition in general education institutions and health resorts.

Introduction. Cardiovascular diseases are a significant public health problem. The development of specialized food products is a promising area for the prevention of these diseases.

The goal of the research was to investigate the effect of various concentrations of magnesium citrate on the rheological characteristics of a specialized fermented milk product with buckwheat flour and cocoa, as well as to evaluate their influence on the structural and mechanical properties of the product.

The objects and methods of the research. Samples with a magnesium content of 20%, 60% and 100% of the recommended intake were studied. Rheological analysis methods were used to determine the dynamic viscosity, syneresis, structural strength and thixotropic properties of the product.

The results and discussion. It has been found that the addition of magnesium citrate in an amount of 20% of the recommended intake provides optimal rheological properties of the product. With an increase in the magnesium concentration to 60–100%, a significant increase in viscosity and an increase in syneresis are observed. It is shown that magnesium citrate in the studied concentrations does not affect the organoleptic properties of the product. It has been found that the active acidity of the test samples does not depend on the addition of magnesium citrate. In all variants, pH values remained comparable to the control samples and unchanged after seven days of refrigerated storage.

Conclusion. The optimal magnesium citrate addition level (20% of the recommended daily intake) has been determined, ensuring stable rheological characteristics of the product while maintaining its consumer properties. The research results have practical implications for the development of a specialized food product for individuals with cardiovascular diseases.

Introduction. The article presents the development and production of functional meat products with a gerodietetic focus intended for the elderly. The importance of expanding the range of such products in the context of the increasing proportion of the elderly population in Russia has been emphasized. Particular attention is paid to the functional properties of waterfowl meat, which contains a large number of useful substances, such as polyunsaturated fatty acids, vitamins, and minerals. Attention to gerodietetic nutrition is driven by the need to maintain the health, activity, and quality of life of the elderly population. Meat products enriched with functional ingredients play a significant role in providing the body with essential nutrients and maintaining its physiological functions. Research has shown that waterfowl meat, in particular duck meat, has a unique composition and can serve as a valuable raw material for the production of functional products. The developed recipes for pates based on duck meat, liver, and offal are enriched with additional ingredients, such as dietary fiber, vitamins, and minerals, which helps increase their nutritional value and improve their organoleptic properties. Pâté production technologies utilize gentle processing methods that preserve the maximum amount of nutrients and ensure product safety. The goal of the research was to create new balanced functional products for gerodietetic nutrition.

The objectives and methods of research. The research focuses on the development of technology for functional meat products with a gerodietetic focus intended for the elderly. The research has confirmed the high organoleptic and functional-technological properties of the products, as well as their nutritional adequacy for gerodietetic nutrition. Physicochemical, functional-technological, microbiological, and modeling methods to create balanced recipes were used in the research.

The results and discussion. Recipes and technologies for preparing pâtés based on duck meat, liver, and offal enriched with essential nutrients have been presented. The importance of optimizing the amino acid and fatty acid composition using computer modeling has been emphasized. The research demonstrates the potential of an innovative approach to the production of specialized meat products that meet the needs of health-conscious consumers

Introduction. The research results on developing technological solutions to compensate for the deterioration in marshmallow quality when partially (30%) replacing applesauce with sweet pepper (Capsicum annuum) puree have been discussed. The research is relevant due to the trend toward expanding the range of confectionery products made from non-traditional plant-based raw materials and the need to overcome technological challenges associated with changes in the acidity and pectin composition of these raw materials.

The goal of the research is to develop methods for compensating quality deterioration during partial replacement with sweet pepper puree by selecting the type, dosage, and methods of introducing corrective additives.

The objects and methods of the research. Marshmallow samples prepared with the addition of various correctors.

The results and discussion. Initial screening of the effectiveness of citric and malic acids, citrus pectin, agar-agar, and their combinations has established the following: the combined addition of 0.4% citric acid and 0.5% pectin reduces the pH of the mass to optimal pectin values (3.52), increases the strength to 305 g, and the organoleptic rating to 4.8 points. Optimization using the CCP method has clarified the dosages: citric acid – 0.4%, pectin – 1.2% of the puree weight, ensuring a strength of 225 ± 8 g and an organoleptic rating of 4.8 points. In the second stage, the central compositional design (CCD) method has been used to obtain adequate regression models (R² = 0.92-0.94) describing the dependence of strength and organoleptic assessment on the concentrations of citric acid (X₁) and pectin (X₂). Response surface analysis determined the optimal dosage ranges: citric acid – 0.38-0.42%, pectin – 1.1-1.2% of the puree mass. The advantage of adding acid directly to the puree before churning (method A) has beens demonstrated, providing the highest strength (226 ± 8 g), better organoleptic assessment (4.8 ± 0.2 points), and color retention compared to adding it to syrup.

Conclusion. A marshmallow recipe using sweet pepper puree has been developed that meets the requirements of GOST 6441–2014.

. Introduction. Fish waste oil is a promising carbon substrate in microbial biotechnology.

The goal of the research was to investigate the oil enzymatically isolated from fish heads for the use in microbial synthesis as a carbon source to obtain biotechnology products.

The objects and methods of the research. The lipid fraction was extracted from fish canning waste by the action of the Alcalase microbial protease. The extraction efficiency, impurity presence, and hydrolytic and oxidative spoilage rates were determined in the obtained fat masses. The biological efficiency of the fats was assessed by the composition of alkylglyceride fatty acids.

The results and discussion. Oil from smoked sprat heads had a small spread of quality indicator values: acid number 1.7-2.4 mg KOH/g fat; peroxide number 17.325.5 mmol active oxygen/kg; thiobarbituric number 1.36-1.56 optical density units; anisidine value of 21.2-24.1 c.u. Oil from mackerel heads were characterized by wider values of the following indicators: acid value of 22.7-32.9 mg KOH/g of fat; peroxide value of 66.3-81.43 mmol of active oxygen/kg; thiobarbituric value of 2.62-3.16 units of optical density; anisidine value of 65.2-71.4 c.u. All batches of oil were characterized by high content of polyunsaturated fatty acids (25.5-31.9%), omega 3 acids (24.725.8%), long-chain fatty acids (28.6-51.4%).

Conclusion. The quality indicators of fat enzymatically isolated from fish heads allowed its use in microbial biotechnology. At the Institute of Biophysics, the Siberian Branch of the Russian Academy of Sciences, biodegradable polyhydroxyalkanoates with high technological properties have been obtained using these fat substrates.

Introduction. The results of research and development of functional beverages using sprouted wheat and rye grains have been presented. Sprouted grains are not subjected to mechanical or heat treatment and therefore contain a rich set of macroand microelements, mainly due to the preservation of the shell. The fiber of sprouted grain provides a low glycemic index (GI) of the sprouts (15 for comparison, against the GI of apples 35). The combined use of wheat and rye sprout juice, apples, lemon, ginger root, and whey has been determined. Skim whey is an effective tonic and sedative, helps improve blood circulation and stabilize the nervous system. The combination of such ingredients has made it possible to create soft drinks containing a complex of vitamins and minerals.

goal of the research is to develop a recipe and technology for the production of functional beverages using sprouted wheat and rye grains. Sprouted grain is widely used in various countries to fortify food products. Including sprouted wheat and rye grains in the diet replenishes the body with enzymes, antioxidants, and polysaccharides (fiber and pectin).

The objects and methods of the research. Existing methods for organoleptic and physicochemical assessment were used for a comprehensive evaluation of the developed beverages. Fat-soluble vitamins were determined using liquid chromatography, one of the most effective methods for vitamin determination, as it allows for the simultaneous determination of several compounds. Water-soluble vitamins were determined using fructimetric determination of water-soluble vitamins based on the principle of change in rfructiescence after a chemical reaction.

The results and discussion. A survey of consumers of public catering establishments in Krasnodar has revealed that beverages containing sprouted wheat and rye grains are virtually absent from public catering establishments. The composition of the beverages using sprouted wheat and rye grains has been theoretically substantiated and experimentally confirmed, and recipes and technology for beverages containing sprouted wheat and rye grains have been developed.

Conclusion. It has been theoretically proven that drinking 200 ml of the beverage provides the body with important minerals – potassium and iron. Experiments have shown that drinking one serving (200 ml) of the functional beverage provides the daily requirement for vitamin B1, and two servings provide 26.6% of the daily requirement for vitamin E.

. Introduction. Nowadays increasing attention is being paid to the availability of fortified foods on the consumer market that can prevent nutrition-related diseases and improve health. Flaxseed products can be a source of essential nutrients; as recent research has revealed a wide range of properties that make them suitable for use as a nutraceutical. Based on these data, a decision has been made to fortify bread by replacing some of the wheat flour with flaxseed flour. This substitution leads to a decrease in the quality of finished products. Therefore, pectin extracts (PE) from wild-growing raw materials have been used to improve the structural and mechanical properties of the dough.

The goal of the research was to develop technological solutions for improving the quality of bread based on a wheat-flaxseed flour mixture.

The methods. Standard methods employed in the food industry were used in the research. Bread samples were baked using the trial laboratory baking method.

The results. The article presents experimental data on the quality of pectin extracts from wild-growing raw materials and their effect on the course of the dough fermentation process. Their positive effect on the quality of bread made from a wheatflaxseed flour mixture and the staling process has been demonstrated.

Conclusion. When baking bread from a wheat-flaxseed mixture, it is advisable to add pectin extracts from non-traditional plant materials, such as rose hips, hawthorn, viburnum, and lemon balm, to the dough at a dosage of 15%. The addition of PE from wild-grown raw materials helps extend the shelf life of products and impart preventative properties.

Introduction. Throughout the storage period, complex physiological and biochemical processes occur in tubers, affecting their physical condition and quality. Therefore, preventing a decline in potato product quality during long-term storage is a pressing issue, and the search for ways to achieve this goal is diverse. One of the areas of the research in tuber germination and its impact on various agronomic measures implemented during potato cultivation in the field was examined.

The goal of the research was to identify genotypic prerequisites for the implementation of directional selection, taking into account, among other things, the presence of less pronounced physiological activity during long-term storage. The relationships between physiological activity during long-term storage and the cultivation of their progeny was identified.

The objects and methods of study. The study was conducted at the Selection and Seed Center of the Gorsky State Agrarian University from 2021 to 2024. All surveys and observations were conducted at the Gorsky State Agrarian University storage facility. The research involved 156 potato varieties from a collection nursery and 36 promising hybrids. The length of shadow tuber shoots and the total weight of tubers were used as biometric parameters. The study parameters were recorded in triplicate.

The results and discussion. It was found that 56.8% of 37 early-ripening varieties formed shoots less than 1 cm. Of 41 mid-early-ripening varieties, 53.7% formed shoots less than 1 cm. For the remaining maturity groups, these indicators were as follows: in the middle group – 67.7%, midlate 44.4%, in the late 50%. Only 2 varieties were studied here, and the Picasso variety demonstrated higher preservation, providing an average of less than 1 cm of shadow shoots at the time of accounting (April 14, 2021-2024).

Conclusion. Based on the survival rates of the hybrids, it was found that genotypes 14.74/30, 14.74/67, 10.11/153, 14.76/8, and 14.76/82 with sprouts up to 1 cm provided the highest survival rates.

The goal of the research was to study the effect of intensification agents (insecticide-fungicide seed dressing, humic preparations, and mineral fertilizers) on the morphometric parameters of Siberian potato varieties of different maturity groups.

The objects and methods of the research. Three Siberian varieties were selected as objects of the research: early Yuna, mid-early Lina, and mid-season Zlatka. The research was conducted in 2022-2024 in the Novosibirsk region under soil and climatic conditions typical of the forest-steppe zone of the Western Siberia. The experiment was set up and records were taken according to generally accepted methods. The number of stems, stem length, and plant weight were recorded. Each of the three potato varieties was placed against a background of mineral fertilizers, N₄₀P₄₀K₈₀, and against a background of natural fertility. Pre-planting treatment of tubers was carried out with the Celeste Top insecticide-fungicide, KS at application rates of 0.4 and 0.2 l/t mixed with the humic preparations Beres-8, Zh (application rate 0.2 l/t) and Relikt R, Zh (0.01 l/t). The obtained data were processed using the methods of variance analysis to determine the degree of influence of factors and their interactions.

The results and discussion. It was found that Yuna variety was characterized by high responsiveness to the optimization of mineral nutrition and the use of growth regulators: against the background of N40P40 K80, a reliable increase in the number of stems by 39% and plant height by 23.4% was noted, and the bush weight more than doubled compared to the control one. Lina variety was distinguished by high morphological indicators and a pronounced response to the level of mineral nutrition, while the effect of humic preparations was secondary. Zlatka variety demonstrated high stability of morphological traits and low responsiveness to the studied agricultural practices.

Conclusion. The effectiveness of the studied practices was largely determined by varietal characteristics.

The yield structure of Puma and Amigo soybean varieties, cultivated for the first time in the forest-steppe zone of the Republic of North Ossetia-Alania using effective agrotechnical practices was examined. The data obtained indicated a direct relationship between seeding density, metric indicators, and the productive qualities of promising soybean varieties.

The goal of the research was to study the biological productivity and metric indicators of early-ripening soybean varieties depending on seeding density.

The objects and methods. The experiments were conducted using seeds of the aforementioned soybean varieties. The research methodology was based on the generally accepted method; the experiments were conducted according to B.A. Dospekhov’s method. The research was repeated three times, the plot area was 24 m2, the total experimental area was 288 m². The research area consisted of experimental plots at the North Caucasus Research Institute of Mountain and Foothill Agriculture, a branch of the Vladikavkaz Scientific Center of the Russian Academy of Sciences (SKNIIGPSH VSC RAS). The soils were leached chernozems with optimal nitrogen (total and gross) and potassium reserves; the sum of average daily temperatures was at least 3000°C.

The results and discussion. The conducted research showed that increase in soybean seeding density of the studied Puma and Amigo varieties from 400 to 600 thousand pcs/ha contributed to decrease in the total seed weight (by 3.79-6.82%), decrease in the number of branches (by 35.29-43.75%), seeds obtained from one plant (8.82-12.19%), seeds of one pod (by 3.96-5.19%), the number of pods (by 10.33-19.20%); at the same time, an increase in the height of lower pod attachment (by 3.54-6.82%), soybean plant height (by 2.78-7.78%) and yield (by 14.8128.76%) was noted.

Conclusion. The most productive soybean variety was Puma, the yield of which at maximum sowing density was 1.97 t/ha; Amigo variety demonstrated a somewhat modest yield of 1.61 t/ha, while both varieties were quite productive with increased seeding density.

Abstract. Introduction. The long-term development of the Russian pharmaceutical production in the field of import-substituting goods is based on the use of natural local sources of medicinal raw materials with high pharmacological activity and a significant raw material base. Elecampane is quite promising in this context, its roots and rhizomes are widely used as medicinal raw materials, but its aboveground green parts are classified as by-products of processing. This served as the rationale for choosing them as the object of our research.

The goal of the research is comparative determination of the physicochemical characteristics of the water-soluble polysaccharide complex of elecampane (Inula helenium L.), growing in the Republic of Adygea; research of the seasonal dynamics of accumulation of complex high molecular weight carbohydrates in various plant organs; establishment of the optimal time for raw material procurement.

The objectives and methods of the research. In the research, the main standard methods of analysis were used, allowing for a comprehensive assessment of the quality and authenticity of the studied plant raw materials.

The results and discussion. As part of the research, analytical monitoring of watersoluble biologically active compounds in natural populations of Inula helenium L. growing in the foothills of the Republic of Adygea has been conducted; and optimal conditions for the extraction of water-soluble polysaccharides from the roots of the studied plant have been selected. It has been demonstrated that the wild-growing raw materials of the species, growing in Adygea, accumulate significant amounts of watersoluble polysaccharides. Seasonal fluctuations in the concentrations of primary metabolism products (water-soluble polysaccharide complex) have been determined in the above-ground and underground parts of the plant. It has been established that the content of soluble carbohydrates in the roots and rhizomes of the plant increases throughout the period of active growth and development, right up to the period of mass seed formation and preparation for winter dormancy.

Conclusion. The promising nature of the conducted scientific research is demonstrated by our results, which have not only theoretical but also practical value for the purpose of establishing scientifically substantiated timeframes for raw material procurement.