In recent times dairy drinks with plant extracts are in great demand, since such products, thanks to the plant component, can compensate for the deficiency of important nutrients for humans. Legumes, for example, chickpeas (Cicer arietinum L.), can be promising plant raw materials for such drinks: they are rich in biologically available protein, vitamins and dietary fiber. In addition, fermenting such drinks with lactic acid bacteria with probiotic properties can provide even greater benefits to the product. The goal of the research is to develop a technology for a milk drink containing chickpea extract, fermented with lactic acid microorganisms with probiotic properties, to increase the nutritional value and improve the organoleptic characteristics of the product. Lactic acid bacteria used in the research were previously isolated from naturally fermented products, identified and deposited in the national Bioresource Center of the All-Russian Communist Party of Moscow Scientific Research Center “Kurchatov Institute”. The strains were studied for their probiotic and technological properties, including the ability to utilize chickpea antinutritional factors. A milk-containing drink with chickpea extract was fermented with microorganisms at a temperature of 37 °C for 24 hours.

The product recipe contained 45% of chickpea extract and 55% of cow milk with a fat content of 0.5%. Two compositions were composed: No. 1 – a milk-containing drink with chickpea extract, fermented with Limosilactobacillus fermentum SB-2 and Latilactobacillus sakei SD-8; No. 2 – milk drink with chickpea extract, fermented with Lactiplantibacillus plantarum PC-7 and Leuconostoc mesenteriodes CH-5. Strains were added to the product in an amount of 1×107 CFU/ml. Both drinks met microbiological requirements and had a pleasant sour-milk taste, but the first drink had light floral notes, while the second drink left a bean aftertaste. According to the research results, composition No. 1 made it possible to obtain a milk-containing drink fermented with chickpea extract, which was the most acceptable in terms of organoleptic indicators.

A huge number of people all over the world suffer from lactose intolerance. The second problem is an allergy to cow milk protein. People with lactose intolerance, as well as those who suffer from cow milk allergies, are forced to significantly limit their choice of ice cream or give it up completely. The article describes a solution to the problem of eating ice cream by children and adults suffering from lactose intolerance and an allergy to cow milk protein, and presents ways to overcome it.

The goal of the research. Objectives for the use of raw materials and component composition for the production of low-lactose ice cream from goat milk. During the research, the quality indicators of the selected raw materials have been studied, the characteristics of the main ingredients for the production of low-lactose ice cream have been substantiated and given. Goat milk, in terms of its quality indicators, is most suitable for the production of ice cream, because it contains more protein, fat, solids, less lactose and does not cause allergies, and therefore it has been chosen as the main raw material for the production of ice cream. A theoretical and practical analysis of the chemical composition and properties of goat milk has been carried out, and compared with cow. To reduce the lactose content, a dual method of lactose hydrolysis has been chosen - the use of probiotic starter cultures and the lactase enzyme. In the process of combined hydrolysis at a temperature of 37-39⁰ C for 4-6 hours, a reduction in lactose content of less than 0.9% is achieved, while the concentration of cells of probiotic microorganisms in active form reaches 108 CFU/cm³. It is proposed to use the “Lactomix KM” stabilization system, which is usually used in the production of fermented milk products.

The article provides an overview of innovative technologies for the production of BAAs from the fat of marine pinnipeds. In ancient times they said: “Let food be medicine, and medicine – food” (Hippocrates). The possibility and necessity of creating and using BAAs - biologically active food addidives to maintain human health are based on this postulate of Hippocrates. Since ancient times, mankind has understood the importance of proper nutrition for health and longevity. Accumulating experience in the use of certain products in food and their importance for maintaining and preserving human health, researchers have found new food substances with biological activity that can be used to treat and prevent diseases [1, p. 225-227]. Biological activity of seal fat that inhabits the Arctic territories of Yakutia has been studied. Seals inhabit this zone in large quantities, while causing significant damage to the industrial fishing of this territory. According to the Federal Agency for Fishery, the industrial quota for seal production in this zone can be up to 3,000 heads per year. This is an economic justification for the introduction of technology for processing products obtained from marine mammals to obtain raw materials for the food, medical and cosmetic industries. The extreme climatic conditions of Arctic Yakutia determine the rich biochemical composition of seal subcutaneous fat. The fatty acid content in the seal subcutaneous fat confirms its uniqueness as a raw material for the dietary supplement “Akibol” with a high content of PUFA.

The article considers the research on the development of bread with added new ingredient – French willow. French willow or Ivan-tea is widespread throughout the Ural region. It contains all the vitamins and microelements necessary for the body, which help to reduce oxidative processes. The components of Ivan-tea have immunostimulating properties, they affect the processes of hematopoiesis and the activity of vitamins in the body and are of great importance in blood diseases, atherosclerosis, and some types of tumors. The development will expand the range of bread offered to the population in stores. And create new types of bread, including functional ones [1, 2, 3]. The production of bread samples consisted of the following stages: raw material preparation, ingredient addition, dough kneading, dough maturation, kneading, baking, cooling and product inspection. Five bread samples were produced and analyzed. Samples No. 1 and No. 2 were made using live sourdough, while samples No. 3 and No. 4 used baker's yeast. The control bread sample was made in accordance with GOST R 31807-2018, which is valid in the Russian Federation. Bakery products from rye flour and a mixture of rye and wheat flour. General specifications. French williw infusion was added to four samples (No. 1, No. 2, No. 3, and No. 4) in amounts of 100 and 200 ml. The organoleptic properties of all samples were assessed according to GOST 31807-2018. The physicochemical properties included porosity (GOST 5669-96), acidity (GOST 5670-96), and humidity (GOST R 58233-2018). The research showed that the best sample was wheat-rye bread (No. 2), prepared with sourdough and 200 ml of fireweed infusion. The appearance of the product corresponded to the baking form - tin. The surface was without cracks and tears. Color was light brown. Taste and smell were typical for this type of product with notes of fireweed. Porosity was developed, without compaction. Traces of unmixed particles were not found. The humidity of the experimental sample No. 2 was 47%, the acidity index was 0.5° higher than the norm and was - 3.5°. The porosity index was 68.82%. Thus, it can be assumed that the French willow infusion affects the physicochemical properties of bread products (increasing porosity by 0.82%). And it affects the organoleptic properties of the samples, improving the taste and appearance of the product.

Cereals and legumes have a porous structure, being an inert carrier during mass exchange processes; they contain voids in the form of pores and stomata, on the surface of which there are foreign extractable substances in a solid state, in particular, trypsin and urease inhibitor proteins. These substances, due to their harmful effect on the final product, are subject to removal by extraction. One of the methods for inactivating anti-nutritional substances is ultrasonic treatment of soybeans.

The article discusses the technology of inactivating inhibitors that worsen food and protein value of vital soybeans. The developed technology was aimed at dissolving a solid substance - soybean inhibitor protein in a liquid, carried out due to molecular diffusion, intensifying the processes of mass transfer and mass return. When creating a suspension by mixing the solid (crushed soybean grain) and liquid (water) phases, water molecules, which are a solvent, penetrate under the action of capillary forces into the pores and stomata of the treated body, begin to penetrate. On this basis, technological directions of research have been established, a sequence has been built and the physical essence of operations has been substantiated, consisting of four main ones - grinding soybean grain, creating a “water-soybean” suspension, ultrasonic (US) treatment of soybeans, drying. As a result of the conducted research, optimal technological parameters have been established for intensifying the process of inactivation of anti-nutritional substances contained in native soybeans: the degree of grinding of soybean grains is 0.5-1.0 mm; the ratio of water-soy suspension (1:1). The efficiency of the developed technological process will be factors affecting the quality of the resulting products, the duration and energy intensity of the process, resource conservation, simplicity of design and low cost of manufacture, the possibility of automation.

It is an undeniable fact that nutrition is an important and integral part of human life. Unfortunately, nutrition is not always complete and balanced. It has been established that only rational nutrition is the lever by which it is possible to ensure normal growth and development of the body. Food industry enterprises are trying to create exactly such conditions for adequate human adaptation to the regalia of the surrounding world, namely, they develop and produce specialized products that contribute not only to disease prevention, but also to a stable increase in mental and physical performance. Moreover, these activities do not contradict the state policy in terms of improving the health of the population, through the introduction of healthy nutrition products into the retail network, through various assistance to manufacturing enterprises (subsidies, grant support). Regarding manufacturers of milk-containing food products, the importance of which is undeniable, they quite actively promote product lines for certain segments of the population, for example, children, pregnant and lactating women and the elderly. The main objective of the research is to develop a technology for a milk-containing product (drinking yoghurt) that includes several functions important for humans, namely, functional, diabetic, probiotic ones. The product is given the specified functions by including scientifically substantiated components in the recipe, including those from non-traditional raw materials. Standard and individual research methods have been used to confirm the quality indicators of the finished product. The main results of the research include determining the type of plant material that meets the specified requirements and characteristics and contributes to giving the finished product additional properties (prebiotic, functional, diabetic). The final result of the research is obtaining a product that helps increase the body resistance to the negative environmental effects. The use of secondary plant materials for food purposes, which contributes to the design of a food product with a certain quality composition and specified consumer properties, in comparison with existing analogues, can be considered the novelty of the research.

Seed crushing is one of the main technological operations [1] in the process of obtaining essential and fatty oils, on which their yield and quality depend [2]. Improving the process of preparation for the extraction of coriander seeds by selective cryodesintegration and creating technological lines of various productivity is of significant importance and relevance. However, modern methods and means of cryodesintegration of coriander seeds require research and improvement. The process of seed grinding is divided into three phases [3]: elastic deformation, which occurs from the beginning of the action of the applied force on the material being ground until the elastic limit is reached and is accompanied by compaction and compression of the structural aggregates of the seeds; plastic deformation, which occurs from the moment of the beginning of the shift of individual elements of the material relative to each other and is characterized by the relative displacement of the structural aggregates of the seed kernel, as a result of which the material is compacted and flattened; destruction of the material with the formation of a free surface of particles. The main parameter of the process of cryodesintegration of coriander seeds is subject to theoretical justification - normal pressure, leading to deformation, where the pressure on the seeds exceeds their tensile strength, but there is no appearance of oil on the surface of the opened seeds. This prevents oil loss and contamination of the working parts, especially with essential oils. Monitoring theoretical studies of the grinding process allows us to talk about the need to develop a mathematical description of this process.

Biochemical characteristics and features of the most promising varieties of stone fruit crops (peach, nectarine) submitted for research have been shown. Biochemical analyzes of peach and nectarine fruits grown in the humid subtropics of Russia were carried out in 2019-2020 at the Subtropical Scientific Center of the Russian Academy of Sciences in the Laboratory of Plant physiology and Biochemistry. The following varieties were used for biochemical analyzes: Rannyaya zarya, Larisa (control one), Osenniy rymyanets, Anton Chekhov, Big Top, Nectarine Sklor. The content of biologically valuable substances in stone fruits, which determine not only their taste characteristics, but also their nutritional and therapeutic and prophylactic effects, is a criterion for high commercial quality of products. That is why we are faced with the task of assessing the chemical composition of peaches and nectarines, which directly depends on weather and climate conditions, varietal characteristics, place of growth, etc. It is known that the pulp of peaches and nectarines contains a large amount of sugars, organic acids (mainly malic), vitamins, enzymes, macro- and microelements. In assessing the taste qualities of peaches and nectarines, the content of sugars, acids and vitamin C (or ascorbic acid), which acts as an antioxidant, is of great importance. Biochemical analysis of peach and nectarine fruits revealed the maximum sugar content - 10.16% in the Larisa variety (control one) of mid-late ripening period, the minimum in the Rannyaya Zarya variety of early ripening period, which is significantly lower by 1.3 times compared to the control one. High vitamin C content in the Larisa variety fruits was noted - up to 16.56 mg%, which is significantly higher than other studied varieties by 2.60-5.19 mg%. Promising varieties Larisa and Anton Chekhov were distinguished by a balanced taste of fruits and resistance to abiotic factors of the environment of the Black Sea coast of Russia.

Definition of the ceno-flora or regional flora in the cenosis, the proportion of species resistant or non-resistant to impacts has become widespread among the methods of indicating disturbances in vegetation cover.

However, such studies, if they are conducted on a large spatial scale, require significant time and do not imply spatial detailing of the results. It is suggested that for several reasons it would be useful to use dominant species to solve this problem. The goal of the research is to demonstrate the possibilities of one of the variants of this approach using the example of vegetation of a small settlement (the mountain village of Guzeripl). It consists in studying the composition (level of synanthropization) and structure of species complexes that dominate communities in relatively large visually homogeneous areas of the terrain (0.15–0.2 ha). The results have shown that, on average, the highest level of synanthropization (transformation) is characteristic of dominant complexes of young fallow lands, a lower level of wastelands and roadsides, and a significantly lower level of old fallow lands and hayfields. In general, communities with a moderate degree of disturbance predominate in the study area. The results also indicate that the impact of anthropogenic factors on areas of vegetation leads to changes not only in the composition of dominant complexes, but also in their structure, the parameters of which can be considered as an additional tool for indicating anthropogenic disturbances.

The relevance of the research: the research was carried out within the framework of a joint project of the Faculty of Agricultural Technologies and the Pharmaceutical Faculty “Physic Garden” for the implementation of the Development Program of Maikop State Technological University for 2023-2032. The goal of the research is to study the species composition of a meadow community, to identify medicinal plant species. The research objectives are to study the vegetation cover of meadows of the flat territory of the Republic of Adygea, collection, office processing, determination of meadow vegetation, analysis of flora - taxonomic, bioecological, biomorphological. The research methods: plant species were identified using the field atlas by A.S. Zernov and the guide by I.S. Kosenko [3, 6]. Life forms are presented using the system by K. Raunkier, taxonomic analysis using the work by A.P. Khokhryakova. The object of research is a phytocenosis of a continental dry meadow. The meadow phytocenosis is represented by herbaceous species adapted to growing together; the flora includes 44 species of higher plants from 16 families, 2 classes, and 1 division. The ratio of plants belonging to the dicotyledonous and monocotyledonous classes is approximately 3:1. The Asteraceae and Rosaceae families predominate in the studied flora from the Magnoliopsida class, and the Poaceae family from the Liliopsida class. In terms of the number of species, the basis of the meadow phytocenosis is made up of perennial grasses. The life form assessment according to Raunkiaer showed the prevalence of hemicryptophytes, according to the hydromorphological structure - the majority of mesophytes. The meadow is in a mature stage, since most of the plants are rhizome. The bulk of the vegetation is meadow, weed-meadow and weed. Such herbs as motherwort five-lobed and common yarrow, which are a source of medicinal plant materials included in the State Pharmacopoeia of the 15th edition grow in the meadow.

Breeding varieties with high commercial and consumer qualities of fruits is one of the priority areas in the selection and variety study of domestic plum. Accordingly, the evaluation of some commercial and consumer qualities of fruits in plum varieties in the specific conditions of the mountains and foothills of the region is of great practical and scientific interest. Taking into account market requirements and the growth of consumer demand for fruit products, it is necessary to constantly update the range of plums. In this regard, varieties and hybrid forms of European plum for the subsequent selection of variety samples with high commercial characteristics have been studied (fruit weight, their uniformity and shape, cover color, aroma, pulp juiciness, taste, etc.). As a result of the studies, variety samples with the best commercial and taste properties of fruits have been selected. The following varieties have been distinguished by a high sugar content: Čačakska rannyaya - 18.8%, Grosso de Felicio - 16.5%, Big Heart - 14.7%, Milena - 13.8%, Velikiy Gertsog - 12.7%. The following varieties have been noted for the content of organic acids: Big Heart - 1.31%, Velikiy Gertsog - 1.1%, Milena - 0.92%, Čačakska rannyaya - 0.9%, Grossa de Felicio - 0.89%. Vitamin C is found in the highest amounts in the fruits of the following varieties: Big Heart – 7.85%, Grossa de Felicio – 6.34%, Angelina – 6.2%, Kyrgyzskaya Prevoskhodnaya – 5.34%. The size of the fruit is one of the characteristic varietal properties, despite the fact that it is largely determined by the cultivation conditions, the agricultural technology used, the age of the plant, its crop load, the variety-rootstock combination, as well as a number of other circumstances. The highest fruit weights are shown by the following varieties: Big Heart - 39.1 g, Kyrgyzskaya Prevoskhodnaya - 46.3 g, Zheltaya Afaska - 53.3 g, Zheltaya Large - 56.0 g, Kabardinskaya Rannyaya - 59.0 g, Fortuna - 65.1 g, Black Star - 78.7 g, Byron Gold - 84.2 g, Grossa de Felicio - 85.3 g, Angelina - 87.0 g, Ti Chi San - 97.1 g, Burbank Giant - 120.0 g.

The article investigates the effect of innovative forms of fertilizers containing a full set of macro and microelements on the condition of plants, yield and quality of sunflower seeds in the foothills of the Kabardino-Balkarian Republic. ORGANOMIX brand M for oilseeds has a fungicidal effect and, having an immunity inducer and growth stimulator in its composition, promotes plant growth and the formation of seed tissues, an increase in overall yield, the accumulation of fat in seeds, and an improvement in the quality indicators of sunflower seeds. The article presents average data for the period 2021-2023. Sunflower has high requirements for the provision of soil with nutrients and is especially sensitive to boron deficiency. Double non-root treatment of sunflower plants in the phase of 2-3 and 4-6 pairs of true leaves with liquid chelated fertilizer ORGANOMIX oilseed, enhanced with the microelement BOR, has made it possible to obtain the highest yield under the experimental conditions - 26.4 c / ha of sunflower seeds. The quality of sunflower seeds plays a major role for agricultural producers. The fat content of seeds is the main quality characteristic and it depends on the husk content, which is determined by hereditary characteristics and the external environment has little effect on it. In our experiment, the highest oil content was obtained in the variant of using the ORGANOMIX oil fertilizer, enhanced with microelements BOR and ZINC in a mixture with ORGANOSTIM - 47.0%, the husk content varied from 24.5 to 25.9%.