Introduction. Mathematical modeling in food technology plays a key role in solving many theoretical and practical problems. At the stage of creating new recipes, it becomes one of the effective methods that allows reducing the time and costs of development, reducing the scope of testing, guaranteeing the required quality of the finished product and increasing the competitiveness of products.

   The research focuses on the bakery product recipe with the addition of whole grain sorghum flour.

   Grain sorghum of the Bachelor variety is zoned in the Saratov region. It has a high yield of 2.5-3.5 t / ha. It tolerates high temperatures and moisture deficiencies well, and it is resistant to diseases and pests. The nutritional value is due to the high content of protein and starch.

   The goal of the research was to develop the ratio of recipe components in a bakery product with the addition of whole-grain flour from grain sorghum.

   The studies were conducted sequentially. 1.The demand for fortified bakery products of consumers in the Saratov region using a questionnaire was studied. 2. The recipe for bakery products with whole-grain flour from grain sorghum using regression analysis was developed. This method made it possible to determine the regression dependence, study the properties of parameter estimates when proposing probable characteristics of facts and random errors of the model. Using linear regression, a linear function of porosity, specific volume, mass fraction of moisture, and vitamin P content was found.

   The result of the research was the solution to the problem of modeling the relationships between the selected variables and predicting the values of the dependent variable based on the model, which made it possible to compile a matrix of studies of fortified bakery products with whole grain flour from grain sorghum.

   Introduction. The relevance of the article is associated with the limited assortment of specialized products with low glycemic load for one of the common diseases, i.e. diabetes mellitus. In the age of accelerated pace of life, unhealthy diet, quick snacks, including products with easily digestible carbohydrates, lead to increased blood sugar, metabolic disorders, excess weight and, as a result, diabetes mellitus.

   The goal of the research. The goal was to develop recipes and technology for low-glycemic load muffins, since the range of flour confectionery products made from non-traditional raw materials was insufficiently represented.

   Plant-based raw materials - different types of flour with a low glycemic index, chicory, pectin, fructose, and muffins were the objects of the research. Despite the limited consumption of flour confectionery products, this product group is popular and demanded. During the research, the authors studied the characteristics of raw materials to justify the choice of recipe ingredients,
their optimal ratios for the maximum possible organoleptic value, nutrient balance and minimum glycemic load.

   The Methods. The studies were conducted using the laboratory base of the KubSTU for conducting generally accepted instrumental methods for assessing the quality and safety of raw materials and finished products, as well as regression analysis and mathematical programming methods, focusing on
the principles of food combinatorics.

   The Results. During the experimental studies, the authors developed recipes for muffins with a low glycemic load - oatmeal “Azalea”, oatmeal-amaranth “Althea” and “Anemone”, the nutritional value of which was higher than the control sample due to the increased content of the main functional ingredients. The developed samples meet the requirements of regulatory documents based on the results of physicochemical studies conducted by the authors. Permissible shelf life is determined based on microbiological studies.

   The Conclusion. The developed recipes and technology allow obtaining muffins with increased nutritional value, low calorie content and glycemic load, which determines the possibility of recommending them in the diet of patients with diabetics.

   Introduction. Cold brewing is a relatively new method of preparing coffee.

   The goal research was to study the dynamics of biologically active compounds and antioxidant activity during cold extraction of coffee using Arabica coffee sold on the Russian consumer market.

   The Methods. Extraction was carried out for 24 hours in two versions differing in the temperature of the water for extraction (+20 °C and +4 °C). At different time intervals (5 minutes, 1, 3, 6, 12 and 24 hours) the following were determined in the extracts: spectrophotometrically for caffeine content, the amount of chlorogenic acids, phenolic compounds; antioxidant activity by the coulometric method. The coffee extract brewed in a French press for 5 minutes using the hot method served as a control sample.

   The Results. The main part of biologically active compounds passed into the extract after 6 and 12 hours when using water at a temperature of +20 °C and +4 °C for extraction, respectively, constituting more than 90 and 95 % of their total amount extracted in 24 hours. At the same time, their antioxidant activity was only 83.89 and 87.45 %. The content of biologically active compounds and the antioxidant activity of the extracts reached or exceeded the control after 24 hours of extraction. In drinks prepared for 6 and 24 hours (water temperature +20 °C) and 12 and 24 hours (water temperature +4 °C), soluble dry substances, pH, titratable acidity, and brown color intensity were additionally determined. At a higher temperature, coffee acquires a bitter taste during 24 hours of extraction, which reduces its organoleptic assessment.

   The Conclusion. To form optimal organoleptic and antioxidant properties when preparing Arabica coffee using cold brewing method, water at a temperature of +20 °C and +4 °C can be used with an extraction time of 6 and 24 hours, respectively.

   Introduction. The Russian poultry market is currently the most popular among consumers and a rapidly developing area that ensures food security for the country as a whole. Poultry products remain a familiar food for Russian consumers, which stabilizes consumer demand for this raw material. To meet people's needs and improve the diet, it is necessary to apply technologies using new raw materials. Unconventional types of raw materials with biological and increased nutritional value are one of the ways to expand the range of functional foods. Guinea fowl, musk duck and turkey meat can be attributed to these types of raw materials. High demand for poultry meat is explained by both its consumer properties and low consumer prices compared to other types of meat products.

   The goal of the research is to study technological (mass-metric) indicators of guinea fowl, musk duck and turkey meat to create a line of culinary products using sous-vide technology.

   Guinea fowl, musk duck and turkey meat, secondary slaughter products are the objects of the research.

   The Methods. Technological properties of guinea fowl, muscovy ducks and turkeys were studied using generally accepted methods. The birds were weighed before slaughter. After slaughter and cooling to 12 °C, the carcasses and by-products of slaughter were weighed. To assess the quality indicators of guinea fowl, muscovy duck and turkey meat, the meat and broth were tasted.

   The Results. The slaughter yield, the yield of boned guinea fowl, muscovy duck and turkey meat, the yield of by-products of slaughter were determined, and a tasting assessment of the meat and broth was carried out.

   Conclusions. It was experimentally established that the slaughter yield of the guinea fowl carcass was 84.2 %, the slaughter yield of the muscovy duck carcass was 94.5%, and the slaughter yield of the turkey carcass was 95.8 %. The meat yield of guinea fowl, muscovy duck and turkey was higher than that of broiler chicken carcasses (75 %) and geese (70 %).

   A recipe for the production of yoghurts with the introduction of powder and infusion of ternate clitoria of different concentrations has been developed; quality control of the finished products for organoleptic and physicochemical indicators has been carried out.

   The goal of the research was to develop a recipe for yoghurt with the introduction of different concentrations of infusion and powder of ternate clitoria, to evaluate the quality components of the finished products.

   The studies were carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University. Pasteurized drinking milk with a fat content of 3.2 %, a complex starter culture consisting of Streptococcus thermophilus, Lactobacillus delbrueckii (variety bulgaricus), Lactobacillus casei, infusion and powder of ternate clitoria, Jerusalem artichoke syrup, and vanillin were used for the production of yoghurts. Temperature control of the samples was carried out in a Galaxy GL2696 yoghurt maker for 10 hours. A total of 7 samples were obtained, 6 of which were enriched with powder and infusion of ternate clitoria, and one sample was a control one. Sample No. 2, made with the addition of ternate clitoria powder weighing 2 g, was recognized as the best according to the results of organoleptic studies. The yogurt had a pleasant fruity taste and smell, a uniform consistency, and a light lilac color. Yogurts made with the addition of ternate clitoria infusion had a layered consistency, a not entirely pleasant herbaceous taste, and some samples were characterized by a slight metallic taste. The results of physicochemical studies indicated a slight increase in the mass fraction of fat, protein, and acidity when adding ternate clitoria powder. On the contrary, ternate clitoria infusion affected a decrease in the content of fat, protein, and acidity in the finished samples.

   Conclusions. It is recommended to use yogurt with the addition of 2 g of ternate clitoria powder in the diet of people of different age groups.

   Introduction. In increasing the production of essential oil from coriander seeds, an important role is given to reducing indirect losses from crushing, especially during harvesting and processing of the crop, since the content of crushed and damaged seeds reduces the sowing and food qualities of essential oil from coriander seeds.

   The goal of the research is to establish the relationship between the strength of the seed, the forces acting on it and the deformations occurring in it in order to find out what value of force action can be considered acceptable for coriander seeds.

   The Research methods. Experimental studies were carried out on the Structurometer ST-2 texture analyzer. It allowed to implement both simple and complex multi-stage methods for analyzing virtually any type of product in automatic mode, while the user had the ability to independently compile them, adjusting both the speed of the indenter and the speed of loading the product. The course of the analysis with the construction of corresponding graphs was displayed in real time on a personal computer, while the user had the ability to comprehensively process the results obtained.

   The Results. The diagram of seed compression has been given, and the destructive deformation, as well as the loads acting on it, are established. Coriander seeds of all varieties are assumed to be spherical. The sphericity values for different humidity levels vary from 0.820 to 0.867 [1, 2]. The dependence of the impact force on the destructive capacity of the grinder working element significantly depends on the modulus of elasticity and allows determining the critical force that destroys the grain during force contact. Knowing the destructive load and comparing it with the morphology of the internal structure of coriander seeds, it is possible to grind the seed mass in stages and selectively, varying access to the essential oil and oil-bearing areas, selectively isolating the most valuable and thermolabile essential oil components of the coriander seed mass, isolating them at the first stage of the preparation process for extracting these substances from coriander seeds due to selective cryodesintegration of the seed mass.

   Conclusions. As shown in [3], the dependence of the deformation and maximum pressure in the contact plane on the compression force of the seeds has been modeled experimentally on a texture analyzer - Structurometer ST 2, which has made it possible to obtain numerical values of the Poisson ratio and Young's modulus for elastic deformation of the coriander seed mass.

   Introduction. Recently, there has been a growing interest in legumes, including chickpeas, as a source of protein and other nutrients. Hummus, a traditional Middle Eastern dish made from chickpea puree, is an excellent example of the use of legumes in cooking. In recent years, hummus has become a popular product in the diet, due to its nutritional value and ability to integrate into a variety of culinary traditions. There is also a growing interest among consumers in healthy eating, in which hummus plays a key role as a source of plant protein and other beneficial components.

   The goal of the research was to determine the protein, vitamin and mineral content of hummus, as well as to evaluate its antioxidant activity and organoleptic characteristics.

   The research methods used are ultraviolet and visible spectroscopy (UV-Vis), infrared spectroscopy (FTIR), high performance liquid chromatography (HPLC), thin layer chromatography (TLC), Kjeldahl method, atomic absorption spectroscopy (AAS), sensory analysis, surveys and questionnaires.

   The results of the research showed that chickpea-based hummus contains 20-25 % protein, a significant amount of dietary fiber, antioxidants and minerals. Sensory analysis has revealed a high assessment of the organoleptic properties of the product, which indicates its acceptability by consumers.

   Conclusions. The results obtained emphasize the value of hummus as a functional product in the diet, helping to maintain health and prevent various diseases. Considering its nutritional properties and pleasant taste, hummus can be an excellent addition to the diet of both vegetarians and people seeking a balanced diet. Further studies could be aimed at assessing the long-term health effects of hummus, its role in diets, and its impact on gut microflora.

   Introduction. For the efficient cultivation of medicinal crops, including echinacea, in industrial production conditions, it is necessary to develop and improve adaptive agricultural technologies aimed at obtaining high yields of high-quality medicinal raw materials.

   The goal of the research is to study the effect of different brands and doses of the Biogor microbiological fertilizer of the KM series on the growth, development of plants, and the yield of air-dry matter of purple echinacea in the soil and climatic conditions of the Belgorod region.

   The Methods. Field studies were carried out on the experimental field of the Belgorod branch of the Federal State Budgetary Scientific Institution VILAR in 2022-20223. The field experiment was set up in accordance with the methodology for conducting field experiments with medicinal and essential oil crops (VILAR, 2023). The experimental design included a control and 11 experimental variants using two brands of the Biogor microbiological fertilizer - Development and Finish at doses of 1.0 and 2.0 l/ha, both separately and in different combinations.

   The Results. The research showed that the highest yield of air-dry mass of purple coneflower was ensured by double application of the Biogor Development microbiological fertilizer at a dose of 2.0 l/ha in the 3-4 leaf phase and 1.0 l/ha in the 6-8 leaf phase in combination with the treatment of crops with Biogor Finish at doses of 1.0 and 2.0 l/ha in the budding phase before the first mowing. On average, over two years of research, the yield of purple coneflower grass by the sum of two cuttings in these experimental variants was 3.30 and 3.23 t/ha, respectively, which was 1.52 and 1.45 t/ha more than the control.

   Conclusions. Thus, the studied brands and doses of the Biogor microbiological fertilizer of the KM series in the conditions of the Belgorod region contributed to the activation of growth processes in purple coneflower plants and an increase in its top yield.

   Introduction. Potato is one of the crops most susceptible to diseases. In the Russian Federation, the annual potato yield loss due to disease is 20-25 %. Stems and tubers serve as a substrate for the development of microorganisms, fungi and pathogenic bacteria. The risk of potato disease is possible both during the growing period and during storage.

   The goal of the research is to create competitive varieties with high economically valuable traits, zoned for the North Caucasus region.

   The methods. All records and observations were carried out according to the methods of the selection process.

   As a result of the research, more than 200 varieties of various originators were used in the collection nursery of the Gorsk State Agrarian University. The work has been carried out in various directions for 23 years, including resistance to diseases and pests. Five varieties with high economic and biological indicators and productivity have been bred. As a result of the research, it has been found that hybrid offsprings of the 35^th, 26^th and 30^th combinations have demonstrated high resistance of tops and tubers to famine fungus. 84.7 % of hybrid populations have demonstrated resistance to viral diseases. At present, the following hybrids have provided a competitive yield: 11.35/12 - 45.2 t/ha, 11.26/816 - 44.3 t/ha, 11.26/33 - 48 t/ha, 11.26/35 - 40.0 t/ha. The following hybrids have shown the highest stable quality indicators for starch and dry matter content: 11.35/12, 11.26/816, 11.26/594 - 16.2-16.8%, 22.2-22.8%, and their maximum accumulation has been noted in the hybrids of the 7^th combination - from 17.4 to 24.4 % and from 23.3 to 30.5 %, respectively.

   Conclusions. Thus, much attention has been paid to breeding in the direction of resistance of various potato varieties to a number of diseases.

   The article presents an analysis of the results of studying the productivity level of intensive espalier -dwarf apple perennial plantations in the context of vertical zonality of horticulture in the Kabardino-Balkarian Republic.

   The goal of the research is to establish the efficiency of cultivating super-intensive orchards under vertical zonality.

   Methodology. All experiments were carried out using standard methods generally accepted in the field of fruit growing.

   The results. It has been established that in terms of productivity in almost all cultivation zones, the best results have been shown by winter-ripening varieties - Golden Delicious, Golden Delicious clone B, Golden Rangers, Granny Smith, Braeburn, Red Delicious Hapke, Fuji Kiku. It has been revealed that the best properties in terms of fruit quality are manifested in the conditions of forest-mountain and foothill ecological zones, where about 90 percent or more of apples are premium and first grade fruits. Calculations on economic efficiency have proven that growing apple trees in forest-mountain and foothill fruit zones is very profitable.

   Conclusions. In the forestmountain and foothill zones, when developing land plots for super-intensive orchards, it is recommended to plant winter-ripening apple tree seedlings of the following varieties: Granny Smith, Jerome, Fuji Kiku, Early Red Van, Super Chief Sandidge, Golden Rangers. The Early Red Van, Super Chief Sandage, Red Chief Kamspur varieties have a compact tree crown structure, which allows for the establishment of orchards in a compacted pattern with row spacing of up to 0.5...0.7 m. This allows for the rational use of mountain and foothill lands. High-intensity orchards established in the region begin to bear fruit relatively early, providing stable yields of 35...45 t/ha by the 3^rd...4^th year, with subsequent increases to 50...60 t/ha and more. Thus, the cultivation of high-intensity orchards in the region proves a high level of production profitability and a quick return on investment.