Attracting new raw material sources is based on the existing experience of using fish from the national internal and external water bodies in food, including seas, oceans, rivers, lakes and artificial reservoirs. The purpose of the research is to substantiate the conditions and create high-quality fish products for wide consumer demand based on paddlefish processed product. The object of the research is fresh and chilled American paddlefish grown in polyculture conditions together with silver carp for 2 years, as well as developed fish products produced in laboratory conditions. A generalization of the available information and the results of the research allow us to identify the paddlefish as a highly valuable raw material resource for the production of high-quality fish products. The paddlefish is a technologically advanced fish; it lacks scales, has small costal and intercostal bones and well-developed muscle tissue, and is able to increase the mass rapidly. Paddlefish meat and liver contain all the essential amino acids and biologically active substances. Therefore, these raw materials have significant potential in satisfying physiological needs of the body, and also have high digestibility at the level of 90 and 92%, respectively. The implementation of the developed optimization program has made it possible to create recipe-component solutions for new fish products: meat and fish cutlets, pate and canned food. In the course of determining the quality, nutritional and biological value, technological, consumer and quality advantages of the developed products, created on the basis of raw material combinations of pond fish cutting products grown in polyculture conditions have been established. Modified technological production schemes have been recommended and tested.

The goal of the research is to develop a business project for the production of functional bread using vegetable additives. The following tasks have been solved: analysis of the assortment of dietary and therapeutic-and-prophylactic bakery products; development of a business idea for organizing an enterprise; analysis of the target audience and competitors; drawing up a production and financial plan for a business project, testing a business idea in the production environment. The use of vegetable juices and purees in baking technology will help improve bread and increase its nutritional and functional value. The article examines the volume of production of functional (enriched) and dietary bakery products produced in the Southern Federal District. It has been shown that the volume of production in the Southern Federal District is below the all-Russian level – 0.44%, in the Krasnodar Territory it is 0.74%. The bakery products produced and sold in the region have been analyzed. The range of bakery products produced in Maikop have been studied. The absence of fortified bakery products on the shelves has confirmed the need for such developments. A business model for the production of functional wheat bread using vegetable additives has been developed. The indicators of the financial model of the business project have been presented. A production and financial plan for a mini-bakery business project for the production of functional bread has been prepared, the investment needs of the business project assessed, the maximum marginal profit calculated, the return on investment assessed, and the average price of one loaf of functional bread determined. The business idea was tested in the production conditions of Tulsky Bakery LLC (the Maikop district, the Republic of Adygea). A prototype of bread with vegetable additives was tasted and factors for the successful promotion of a new product to the market were discussed.

As a result of the conducted scientific research, the use of raw materials with low allergenic activity has been justified for the development of a recipe for boiled sausages for feeding children suffering from food intolerance. The experimental work was carried out on the base of KubSAU named after. I.T. Trubilin. According to the research design, biotechnological requirements for the composition and quality of the products have been analyzed, intended for a group of young children. The basic quality requirements are shown to ensure the safety of baby sausages for feeding children from 1.5 years of age: protein content – no less than 12 g, fat – no more than 18 g, salt – no more than 1.5 g and others. The selection and assessment of the quality characteristics of raw materials with low allergenic characteristics, which can be used as part of a new formulation, have been carried out. Based on the data obtained a meat-based product for children over 1.5 years old has been formulated in the form of boiled sausages intended for children with food intolerance. A model of a recipe composition with specified quality characteristics has been developed, including turkey, pork, horse meat, corn flour, goat milk, zucchini, and parsley. Pilot batch of sausages has been developed with subsequent assessment of the nutritional and biological value of the recipe model for feeding children with food intolerance, which shows high characteristics of the new product. The daily satisfaction of young children in basic nutrients has been studied. The developed boiled sausage product meets the requirements for protein (13.23 g) and fat (16.36 g) content.

It is known that lecithins are known to be natural emulsifiers due to the content of amphiphilic phospholipids. However, liquid lecithins widely produced by domestic enterprises have rather low emulsifying properties. Modification of liquid lecithins, which consists in a targeted change in their chemical composition, affects the effectiveness of the manifestation of certain technological properties, and, consequently, the directions of their use in emulsion food technologies. The purpose of the research was to study the influence of the characteristics of the chemical composition of modified lecithins, namely LecPC and LecFEI, on the effectiveness of the manifestation of surface-active and emulsifying properties. The modified lecithins LecPC and LecFEI were obtained from liquid soy lecithin using innovative technology with know-how. LecPC predominantly contains phosphatidylcholines – 85.5%, and LecFEI contains phosphatidylethanolamines in the largest amount – 30.0% of the total phospholipid content. The difference in the fatty acid composition of the modified lecithins LecPC and LecFEI was shown. As a result of the study of the effectiveness of the manifestation of surface-active properties by modified lecithins LecPC and LecFEI, it was revealed that the efficiency of manifestation of these properties of LecPC was higher than that of LecFEI. It was established that the modified lecithins LecPC and LecFEI exhibited high emulsifying ability, while the use of LecPC as an emulsifier provided stable direct-type emulsions, and the use of LecFEI – stable reverse-type emulsions, which was due to the peculiarities of their chemical composition. This allows us to recommend the modified lecithins LetsPC and LetsFEI as emulsifiers in the technologies of emulsion food products – mayonnaise, mayonnaise sauces, spreads and margarines.

Data on the biological and nutritional value of venison have been studied. Justification for the use of venison and the development of meat cream using it has been carried out in KubSAU named after I.T. Trubilin. As a result of the research, the venison market in Russia has been analyzed, and to substantiate the biotechnological requirements for the composition and quality of meat cream intended for feeding residents of the Far North have been substantiated; quality characteristics of the main raw material – venison and additional raw materials have been selected and assessed. Using the method of calculating quantitative and qualitative characteristics of the selected ingredients, the combination of formulation components that enrich the developed product with natural biological elements has been determined. The recipe composition of meat cream based on venison has been modeled. Pilot batch of meat cream has been developed with subsequent assessment of nutritional and biological value. A study conducted on the Daily supply of the main nutrients of the developed special-purpose meat cream, provided for the social group of people (residents of the Far North) has been studied and it has been revealed that the body’s energy costs are 15% higher, and the need for protein and fat consumption also increases to 140 g. Moreover, it has been revealed that the product is rich in vitamin B, which fully meet the daily requirement, vitamin A, which provides up to 29.3%, and vitamin C, up to 38% of the daily requirement. The developed meat cream meets the protein content requirements of 15.3%; fat of 19%; salt of 2%.

The production of multicomponent chips is currently relevant, since the combination in the formulation of various plant ingredients rich in physiologically active substances can ensure that the finished product contains a complex of functional components. The article investigates the possibility of using plant materials such as apple pomace puree, pumpkin puree, corn flour and calendula powder when creating a recipe composition for new types of chips for healthy diet. The choice of apple pomace is due to the need for their processing due to the transfer of some of the beneficial nutrients of the original apples into them. According to the results of a tasting assessment on a 10-point scale, taking into account the weight coefficients of organoleptic indicators, the maximum number of points of 9.5 and 10 was scored by samples of chips, where the ratio of apple pomace puree and pumpkin puree was 70:30, and the proportion of corn flour and calendula powder to fruit vegetable mass was 5, 10 and 1%, respectively. The influence of different ratios of plant ingredients in the chips formulation on their organoleptic, calorimetric characteristics, as well as antioxidant value was analyzed. The dependence of the color indicators of chips on the total content of water-soluble antioxidants, in particular the flavonoid group, was established, namely, the higher the antioxidant value, the greater the concentration of flavonoids in the chips and, accordingly, the higher the concentration of red, yellow and blue pigments. On the basis of a comprehensive quality assessment, a sample of chips with a rational combination of recipe ingredients was selected: 70% of apple pomace puree, 30% of pumpkin puree, 1% of calendula powder, 10% of corn flour, providing an antioxidant content of 226.61 mg/100 g, bright and rich almond color.

In the modern world there are constant large-scale changes that indicate the need for the development and launching new food products to meet the body's needs for energy and nutrients, since most products on the food market are unbalanced in the main food components. To fortify food products, non-traditional types of raw materials are used. The study and use of various composite mixtures of wheat and flax flour in bread technology will make it possible to enrich finished products with nutrients, ensure the required level of rheological characteristics when kneading dough and obtain high-quality products.

The purpose of the research was to study wheat-flax composite mixtures according to a set of quality indicators characterizing baking properties.

The objects of the study were wheat-flax composite mixtures with different dosages of flax flour (2.5; 5.0; 7.5; 10%) to the weight of the flour mixture. A sample containing 100% of premium wheat flour was taken as a control sample. The study of the rheological properties of composite mixtures was carried out using a farinograph device. Bread baking was carried out using the test laboratory baking method.

It was found that composite mixtures containing flaxseed flour of 5.0 and 7.5% by weight of the flour mixture had quality indicators that contribute to the formation of the rheological properties of the dough throughout the entire technological process, that are necessary for the production of highquality finished products.

The obtained data can be used in designing recipes for enriched bakery products and developing innovative technologies in the bakery industry.

The article investigates the use of non-traditional ingredients and the use of innovative processing methods in the production of preventive products. The relevance of the research lies in the fact that currently the importance of the treatment of pathological diseases such as iron deficiency anemia, accompanied by a low level of hemoglobin and red blood cells in the circulating blood and is characterized by impaired oxygen transport and the development of hypoxia, is increasing. The article provides an overview of the types of raw materials containing increased amounts of digestible iron, and describes modern technologies for the production of culinary products for people suffering from anemia. The purpose of the research is to expand the range of specialized culinary products – homogeneous products made from raw meat that meet the concept of healthy nutrition. The main tasks include justification of the choice of recipe ingredients, innovative technology for the preparation of liver pate with high biological and nutritional value, developing a recipe and studying consumer properties and safety indicators. The object of the research is beef liver pate with pine nuts, obtained using innovative sous vide technology. Experimental studies have been carried out at the Department of Public Nutrition and Service of Kuban State Technical University on the qualitative characteristics of raw meat and offal (liver), which have the highest content of iron, pine nuts, in order to confirm the prospects of their use for the development of a recipe composition that allows replacing animal fats with vegetable fats, which has a positive effect on the calorie content and chemical composition of a dish. Methods for preparing pates have been analyzed, based on the identified shortcomings, and the authors have proposed temperature-time regimes for low-temperature heat treatment to reduce the loss of nutrients. Organoleptic, microbiological and physical and chemical quality indicators of the developed pate have been determined. Conclusions: to prevent iron deficiency anemia, it is necessary to develop products not only rich in iron, but also with the vitamin, fatty acid (ω-3 and ω-6 acids) and amino acid composition with which iron is better absorbed, to use innovative processing methods to reduce the loss of beneficial substances.

The development of the modern market for food functional ingredients involves the search for new raw materials, increasing efficiency and developing innovative technological processes for their production and introduction into fortified products, and the development of marketing promotion strategies. Considering this, we have conducted the research to assess physical, chemical and technological properties of secondary resources for the production of black caviar of sturgeon fish grown in the conditions of sturgeon farms in the Krasnodar Territory. It has been shown that ovarian fluid (caviar sol) has a high biological value, which is confirmed by the presence of all essential amino acids in caviar proteins. Caviar sol also contains a complex of basic macro- and micronutrients. The results obtained confirm that this product is a physiologically functional ingredient for the production of new generation food products. A technology has been developed for disinfecting caviar sol to increase its shelf life and of the products obtained from it. The processing of ovarian fluid (caviar sol) in the anode zone during electrolysis of an aqueous solution of table salt was carried out followed by its placement in the structure of a multiple emulsion sauce. Analysis of microbiological indicators has indicated that the processing of caviar sol and the production of sauce in the form of a multiple emulsion makes it possible to ensure microbiological indicators of the finished product that meet the requirements of TR CU 021/2011.

Potato is grown almost everywhere, mainly in areas with a temperate climate and the most favorable weather conditions for the growth and development of this crop. Various varieties of potatoes are also grown throughout the Astrakhan region, but the very harsh arid climate of natural conditions, as well as soils with low humus content, significantly affect the productivity of this crop.

The use of improved agricultural technologies for cultivating various varieties of early potato is today a very important area in vegetable growing in the Lower Volga region. In this connection the search for modern resource-saving agrotechnological methods for cultivating early potatoes, which would contribute to high yields at lower production costs, is very relevant.

Therefore, the main goal of the research is to study the features of early potato yield formation when using pre-planting soaking of tubers using Azotovit, Phosphatovit and Baykam EM 1 preparations on the background of various irrigation rates of 4600 m3/ha and 5200 m3/ha. The studies were carried out on an irrigated land use plot of the FSBSI «PAFSC RAS» in the period from 2019 to 2021. In the experiment generally accepted agricultural technology was used in accordance with zonal recommendations for cultivating early potato in the Lower Volga region.

Relevant studies and measurements were carried out in accordance with the requirements of the field experiment methodology and research methods for potato crops.

Experimental studies established that over the period of a three-year study, the minimum water consumption coefficient of 110.05 m3/t was obtained in the option with an irrigation rate of 5200 m3/ ha, in the option with treatment of tubers before planting in Azotovit preparation, while this option turned out to be the most profitable in studying. The yield in this option was 56.0 t/ha with a total cost of 489.1 thousand rubles. The cost was equal to 8.7 thousand rubles per 1 ton, net income 630.9 thousand rubles per 1 hectare. With such indicators, production profitability amounted to 129.0%.

The effect of fertilizers on the yield and quality of green fodder based on winter barley was studied to identify optimal cultivation methods. The research was carried out in 2018–2020 on low-humus heavy-clay drained leached chernozems of Adygea. Double disking at 12–16 cm was used on five backgrounds of fertilizer application: 1. Control sample (0.0 kg/ha a.s.). 2. Background N24Р104 (128 kg/ha a.s.). 3. Background + N30 (158 kg/ha a.s.). 4. Background + N45 (173 kg/ha a.s.). 5. Background + N60 (188 kg/ha a.s.). The formation of productivity took place under conditions of nutritional deficiency. Nitrogen yield was 128.3–303.7; phosphorus yield- 43.7–48.9; potassium yield – 100.9–335.1 kg/ha. It was established that The average yield was established to vary from 3.9 to 15.2 t/ha. The effectiveness of fertilizers was noted. Reliable increases in yield were obtained (1.2–10.5 t/ha, NSR05 1.4–2.4 t/ha). A significant degree of dependence of the crude protein content was revealed (r 0.5; R2 0.29; increase in 14.5–21.2%), a strong correlation of digestible protein (r 0.719; R2 0.517; 12.4–18.2%) and crude fiber (r 0.96; R2 0.92; 23.6–34.8%) from increasing fertilizer standards. It was established that application of fertilizer dose of 188 kg/ha a.is. (N24P104 + N60), using a resource-saving method of soil cultivation, made it possible to obtain the highest level of yield for the varieties of Romance – 15.2 t/ha, Dobrynya – 14.7 t/ha, Kondrat – 14.2 t/ha, Carioca – 7.4 t/ha. This cultivation method was the most optimal and expedient economically and energetically. The payback of 1 kilo of a.s. of fertilizers with grass mixture yield was the highest: 56.5; 45.2; 50.4; 20.2 kg, with increase: 15930; 12750; 22 140; 5700 rub. Reduced energy intensity of the varieties of Dobrynya 2.35 – 1.7; Kondrat 3.11 – 1.84; Romance 3.10 – 1.74 GJ/t, indicated the effectiveness of cultivation techniques.

Structural yield indicators are the ratio of the main components of wheat, which determine the productivity of its crops, as well as the share of the commodity part in the total harvest volume. Establishing patterns in the formation of the harvest of winter and spring durum wheat in connection with the changing structure of the crop, gives grounds to reveal the weak elements in the adopted system of agrotechnological measures, to use natural factors to the maximum extent to form a guaranteed yield, while giving it the necessary structure. Identification of the patterns of yield formation and its structure is required for targeted management of the production process of durum wheat development. The purpose of the experiment was to establish the effect of biofertilizers and mineral nutrition on the quality characteristics of spring and winter durum wheat grain. The objectives were to establish the role of mineral nutrition on the technological and baking characteristics of durum wheat and their influence on the cereal properties. The experimental part was carried out on the territory of «Eliseev A.N.» peasant farm in 2018...2022, which was located in the black soil zone of the southern Mikhailovsky district, the Volgograd region. The experiment involved regionalized and promising varieties of durum spring wheat: Donskaya Elegiya, Krasnokutka 13 and winter wheats Agat Donskoy and Aksinit. Blago+ and Gumi 20 biofertilizers and calculated norms of mineral fertilizers for a given yield were used. These indicators were the best for the winter durum wheat variety Aksinit and they were accordingly equal to: glassiness – 92%, protein content – 15.1%, microsedimentation – 69, grain yellowness index – 22.9%, color of the resulting pasta 4.9 points, all this applies to the option with the addition of N74P28K45. In the variant with the treatment of seed material with Numi biofertilizer, these indicators for this variety were respectively: 90%, 15.0%, 64, 22.8% and 4.7.

The work shows the historical stages of breeding work to create adapted varieties of wintering peas to the soil and climatic conditions of the southern foothill zone of the North-Western Caucasus (Republic of Adygea). In the course of these studies, it was necessary to solve the problem of increasing the winter hardiness of the crop, grain resistance, resistance to viral and fungal diseases, and new varieties should show high yields of green mass and grain of good quality and be more early ripening. The first stages of research were aimed at collecting and studying the source material. In order to increase winter hardiness, winter-hardy pellets and white-flowered, weakly winter-hardy forms were used during hybridization. To increase seed resistance, multi-flowered samples and forms were used; increasing resistance to fungal and viral diseases was achieved by involving the most resistant samples in crosses. The use of highly productive samples in hybridization as the maternal form, and the earliest ripening ones as the paternal form, made it possible to solve the problem of creating varieties of wintering peas that combine early ripening with high yields of green mass and seeds. High-protein samples were involved in crossings to increase the protein content in green mass and grain. Mutant forms were obtained using chemical mutagens and pulsed concentrated solar and laser light. The volume of crosses carried out over the entire period amounted to 600 different combinations.

As a result of breeding work on the creation and isolation of new genotypes of wintering peas, possessing a complex of positive economically valuable traits, a collection of 1950 samples was formed, including highly productive forms. A wintering pea variety ADS 85 adapted to local soil and climatic conditions has been created and released.

The dynamics of growThe main goal of the research was to find possible methods for improving the elements of agricultural technology for cultivating spring wheat (eincorn) in the conditions of the foothill zone of Kabardino-Balkaria. The research was carried out in 2019-2022 in accordance with B.A. Dospehov’s Field Experience Methodology [1, p. 41-46]. As a result, it was established that the dynamics of plant growth and development were directly related to unequal growing conditions. The timing of sowing significantly affects the water and temperature mode of eincorn. The change in the level of mineral nutrition of eincorn plants was quite convincing depending on the predecessor. The duration of developmental phases in the initial periods of plant growth and development varied, while the difference at the initial stage was quite noticeable, but later decreased, but persisted until harvesting. It was established that a delay in sowing einсorn led to a decrease in crop productivity by 30%. Optimizing the place of eincorn in crop rotation could increase yield by 0.59 t/ha. The weight of 1000 seeds, filminess, crude protein content and gross protein yield per hectare were higher when sowing early after fertilized peas.

All quality indicators deteriorated when sowing was delayed. Protein content was reduced by 1.2% and 10.9%. The dependence of this indicator on the predecessor was not very high and ranged from 1.2 to 1.9% when the predecessor was peas and it was re-sowing. In terms of protein productivity per hectare, the best results were obtained in the early sowing option, where the predecessors were corn for silage and peas, in the fertilized version amounted to 348.2 kg/ha. The grain quality tended to increase, and, therefore, grain completeness in the early stages after the predecessors of peas and corn increased as well.