Introduction. Gluten-free products made mainly from rice flour, corn flour and starches are often characterized by reduced contents of protein, dietary fiber, minerals and bioactive compounds, as well as insufficient structural and mechanical properties. Therefore, the use of legume raw materials capable of increasing nutritional value and improving the functional and technological characteristics of specialized products is of current interest. The goal of the research was to conduct a comparative analysis of pea, chickpea and lentil as raw materials for gluten-free product technology and to summarize data on their nutritional value, functional and technological properties, formulation potential and methods for reducing antinutritional factors. The methods. The objects of the research were literature data on pea, chickpea and lentil, as well as their processed products: flour, protein ingredients, aqueous extracts, aquafaba, sprouted grain and extruded semi-finished products. The methodological basis of the research included analysis, comparison, systematization and generalization of Russian and foreign scientific publications for 2020-2025. The results. It has been found that pea, chickpea and lentil contain 23.1-28.4% protein and 3.6-7.0% dietary fiber and can be used for targeted nutritional enrichment of gluten-free food systems. Pea is the most promising for protein and functional enrichment of flour systems; chickpea is promising for bakery, pasta, emulsion and foamed products; lentil is suitable for fast-cooking, extruded and certain bakery systems. It has been shown that the effective use of legume raw materials requires consideration of antinutritional factors and the application of pretreatment methods, including soaking, germination, fermentation, enzymatic treatment, ultrasound treatment or extrusion. Discussion. The practical significance of the research lies in the systematization of data necessary for selecting the type of legume raw material, ingredient form, formulation dosage and processing method in the development of gluten-free products.

Introduction . Application of films made of pectin, cellulose, glycerin, and spice extracts allows to solve the problem of packaging material utilization due to little-used plant materials, adjust the rheological properties of semi-finished products, and enrich them with minor nutrients. The goal of the research was to evaluate the influence of edible food films on the functional and technological characteristics of vegetable and meat products at all stages of the technological cycle. The object and methods of the research . For the tests, the organoleptic properties of semi-finished products covered with the film were determined; culinary products heated in a convection steamer together with the film and the oxidation state of culinary products packaged in the film was determined using the accelerated oxidation test method. The objects : food films, cutlets, casseroles. The results and discussion . The film was made of plum juice containing pectin, sugars, organic acids, a structure-forming agent (methylcellulose), glycerin, and an extract of spices (thyme, coriander) with antioxidant properties. The developed film reduced shrinkage loss during storage and evaporation during reheating in a convection steamer. Reheating culinary products in a convection steamer using the “steam + heat” mode at 180-200°C using steam superheated at 115°C for 5-10 minutes resulted in biodegradation of the film. At 180-200°C and 95-98% humidity, the film transformed into a colloidal state, penetrated the product, enriched it with nutrients, and increased juiciness. The film could be converted into a liquid sauce by pre-wetting it in water at 55-60°C. Lipid oxidation testing of samples (GOST 34815) demonstrated the stability of the fat components of products coated with plum and thyme film for 8 days, with partial stabilization noted due to the antioxidant properties of thyme. Film quality assessment: 4.5-4.8 points. Conclusion . During 10 months of storage at a temperature of 4-6°C and a relative humidity of 75-80%, the consumer properties of the film comply with TU 22.29.23-15.16469822-2024.

Introduction . The presence of hydrolyzed protein in the composition of a specialized enteral nutrition product intended for patients with gastrointestinal disorders reduces the activity of hypermetabolism, ensures the maintenance of body weight, and prevents the development of diarrhea.The goal of the research was to study physicochemical and organoleptic properties of domestic enzymatic hydrolysates of cow milk whey proteins with different degrees of hydrolysis and to evaluate the prospects of their use in the formulations of enteral nutrition products for patients with gastrointestinal disorders. The objects of the research : whey protein hydrolysate (FGSB No. 1) of deep cleavage from milk albumin, hydrolysate of whey protein concentrate of deep cleavage (FGSB No. 2), hydrolysate of whey protein concentrate of medium degree of hydrolysis (FGSB No. 3) and hydrolysate of heat-stable whey protein concentrate microparticulate (FGSB No. 4). The Methods . The state of dispersed systems was assessed visually, and taste and odor were assessed organoleptically. Active acidity was measured, and the density and relative viscosity of aqueous hydrolysate solution samples were determined. Samples were examined microscopically using an Axio Imager Z1 Carl Zeiss light microscope with a 5x objective and 10x eyepiece magnification. An AxioCam HRc digital camera was used for photography. Particle size in electron microscopy was calculated using a computational method. The results and discussion . Temperatures from 20°C to 40°C are acceptable for dissolving enzymatic hydrolysates with a concentration of 8%. Samples FGKSB №2 and FGKSB №4 were less bitter and received better organoleptic perception scores, more acceptable for creating an enteral nutrition product. As the degree of hydrolysis decreased, the viscosity of the samples significantly increased. Samples FGSB № 1 and FGSB № 2 had a higher degree of dispersion compared to FGSB No. 3 and FGSB No. 4. The Conclusion . Based on the combined organoleptic and physicochemical properties, as well as the higher degree of protein hydrolysis, hydrolyzed whey protein concentrate (FGSB № 1) can be considered optimal for the use in the formulation of a specialized food product for enteral nutrition.

Introduction . Enteral nutrition is a critical component of treatment for seriously ill patients. It is prescribed to patients with a functioning gastrointestinal tract in situations where regular oral nutrition fails to meet their physiological needs. Due to its high biological value and optimal amino acid composition, cow milk proteins are most often used to produce protein hydrolysates for enteral nutrition products. The goal of the research was to comparatively evaluate the physicochemical properties of enzymatic whey protein hydrolysates (EWPHs) with varying degrees of hydrolysis, as well as to assess their biological value and in vivo efficacy for their introduction into specialized food products, including enteral nutrition. The objectives and methods . Hydrolysate obtained according to a previously developed protocol (FHWPC 1 “Protozyme N”) and three samples of industrial hydrolysates (FHWPC 2 “Uglich”, FHWPC 3 “Yaroslavl”, and FHWPC 4 “Voronezh”) were used in the research. In the first stage, the molecular weight distribution of peptide fractions, the degree of hydrolysis, the antigenicity reduction factor, and the amino acid composition of the samples were assessed. In the second stage, the biological value of the hydrolysate samples in an experiment on male Wistar rats was assessed. Feed intake and body weight gain was evaluated, a threeday exchange experiment in metabolic cells was conducted, and the protein efficiency ratio (PER), true digestibility, and the biological value adjusted for the amino acid score (PDCAAS) were calculated. The results and discussion. FHWPC 1 “Protozyme N” was characterized by a moderate degree of hydrolysis, without a clear reduction in antigenicity, with a high FER value, high intrinsic digestibility, and a PDCAAS coefficient . Conclusion . The enzymatic hydrolysate obtained using our developed scheme has a number of technological advantages over commercial samples and possesses a biological value indistinguishable from the original whey protein concentrate.

Introduction. The potential use of corn and rice flour in the production of shortbread cookies with added pectin were examined. The goal of the research was development and quality assessment of gluten-free shortbread cookies made from flour composites. The objects and methods of the research included yellow corn flour, rice flour, Jerusalem artichoke syrup, pectin, and shortbread cookies (pilot samples). Modern analytical methods were used to determine the quality of the ingredients, semi-finished products, and finished products. These methods allowed us to identify the nutritional and biological value, as well as the organoleptic characteristics of the samples. Baking was carried out at Maikop State Technical University, in the laboratory of the Department of Food Technology and Catering, Faculty of Agricultural Technologies. The pilot samples underwent laboratory testing at an accredited testing Centre. Official confirmation of product quality is documented in a test report issued by the Centre for Hygiene and Epidemiology in the Republic of Adygea, subordinate to the Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing. The results and discussion . A recipe was developed and the quality of gluten-free shortbread cookies was evaluated using yellow corn flour and rice flour, with the addition of Jerusalem artichoke syrup, which replaced sugar and pectin. The following variants were developed: 100% yellow corn flour (variant 1), 50% yellow corn flour and 50% rice flour (variant 2), and 100% rice flour (variant 3). The control sample was premium wheat flour. Nutritional analysis of the developed variants revealed significant differences compared to the control sample. Conclusion. The experimental samples demonstrated improved wettability and high organoleptic properties compared to the control sample, indicating the positive impact of the recipe changes.

Introduction . Dracocephalum moldavicum L. is a representative of the Lamiaceae family, a valuable essential oil plant, based on the raw materials of which the phytopreparation “Rosmatin” with anti-inflammatory and gastroprotective effects was developed. The goal of the research was to develop elements of the Dracocephalum moldavica cultivation technology based on the management of the ontogenesis of the plant organism and its bioproductivity through the integrated use of organomineral fertilizers and silicon-containing microfertilizers. The object and the methods . The research on dragonhead was conducted at the North Caucasus branch of VILAR, located in the central zone of the Krasnodar Territory. At the first stage (2019-2020), the effect of Hardy's retardant (0.2 l / ha) applied during the budding phase on the essential oil content and the quality of medicinal raw materials was determined. In the second study (2021-2025), the effect of foliar treatments during the stem formation phase with EcoFus (1.0 l/ha), Absolut (2.0 l/ha) organomineral fertilizer complexes with Siliplant (0.8 l/ha) silicon-containing microfertilizer (first treatment) and during the budding phase with Hardy 0.2 l/ha or Siliplant 0.8 l/ha (second treatment) was studied. The results and discussion . It was found that a single treatment of plants during the budding phase with Hardy retardant or Siliplant silicon-containing microfertilizer led to a statistically significant increase in the essential oil content by 28 and 11%, respectively. It was also found that the use of the retardant contributed to an increase in phenolic compounds by 20% and rosmarinic acid by 27% in the Dracocephalum moldavica raw material. To increase two components of bioproductivity—yield and essential oil content—a two-stage crop treatment was advisable: during the stem-forming phase, a combination of Siliplant with the organomineral fertilizers Absolut and EcoFus; during the budding phase, Hardy or Siliplant. Conclusion. This systematic approach ensures a 16-24% yield increase and high essential oil yield per hectare, exceeding the control level by up to 58% with Hardy and up to 38% with Siliplant.

Introduction. In the context of climate change, it is critical to ensure a consistently high grain yield of winter wheat and its resilience to external influences. The research aims at solving this problem by adjusting some zonal agricultural technologies for winter wheat cultivation and selecting the most promising varieties, which determines its relevance. The object and methods of research. Field studies were conducted in 20232025 on an experimental field in the central zone of the Krasnodar Territory in accordance with the Field Experiment Methodology according to B.A. Dospekhov. Five varieties of winter wheat bred in Kuban ( Alekseich, Tanya, Agrofak 100, Klassika, Elanchik ) were investigated. The experimental design included soil cultivation options (plowing (control), combined). The experiment was replicated four times. Statistical data processing was performed by the analysis of variance method using the Statistica software package. The goal of the research was to study the effect of different primary tillage methods on the development of photosynthetic potential and grain yield of five winter wheat varieties. The results and discussion . It was found that soil tillage methods had a significant impact on the photosynthetic activity of winter wheat plants during the growing season. Maximum leaf area and photosynthetic potential (at a level of 2700-3020 thousand m² /ha × day) were observed in the Alekseich, Klassika, and Elanchik winter wheat varieties under combined tillage methods. On average, over the years of the research, the highest winter wheat grain yield was obtained when the Alekseich, Tanya, and Elanchik varieties were grown under surface tillage, significantly exceeding the control. Correlation analysis confirmed a close relationship between photosynthetic potential and grain yield in winter wheat.

Introduction . The results of a long-term research of the jujube collection ( Ziziphus jujuba Mill .) in the humid subtropics of the Russian Federation are presented. The collection is from the Federal Research Centre “Subtropical Scientific Centre of the Russian Academy of Sciences” (FRC SSC RAS, Sochi). Twenty-one cultivars from China, Tajikistan, Azerbaijan, Georgia, the USA and Russia became the oblects of the research. The goal of the research was evaluation of economically valuable traits (phenology, yield, biochemical composition, resistance to cracking) and selection of promising varieties for the southern regions of Russia. The results and discussion . It has been found that jujube is characterized by a late onset of vegetation (1st-2nd decade of April), which helps avoid spring frosts. This crop is characterized by late flowering, which occurs in June-August at a temperature of 22-24°C, the fruits ripen from September to early November. The fruits of the samples were ranked into three groups according to ripening time: early (second-third ten-day period of September), middle (second-third ten-day period of October) and late (late October early November). The highest yield (96.0-141.4 c/ha) was shown by the varieties “U-Xing-Hong”, “Ta-Yan-Zao”, “Yuzhanin” and “Burnim”. The maximum fruit weight was noted by the variety ‘U-Xing-Hong’ (up to 28.0 g). Biochemical analysis of the fruits revealed a high content of sugars (19.12-30.95%), vitamin C (206.18-524.48 mg%), low acidity (0.26-0.57%) and a sugar-acid ratio of up to 110.53. Small-fruited forms accumulated more sugars than large-fruited ones. The table varieties “U-Xing-Hong”, “Ta-Yan-Zao”, “Khurmai”, and “Vakhsh” were distinguished by their taste. Universal varieties (“Yuzhanin”, “Burnim”, “Da-Bai-Zao”) were suitable for fresh consumption and processing. The varieties “Kitaisky-2A”, “Gissarsky”, and Forma-201 were the most resistant to fruit cracking. The varieties “Gissarsky”, “Forma-201”, and “Dekorativnyy 98” were recommended for landscaping. Based on a number of economically valuable traits, the varieties “Ta-Yan-Zao”, “Yuzhanin”, “Burnim”, and “U-Xing-Hong” are recommended for cultivation in the humid subtropics of Russia. Small-fruited varieties and forms are recommended for producing rootstock material. They also have high ornamental value and can be widely used in urban and rural landscaping.

Introduction. Reaching the yield potential of a crop (winter barley) is only possible with precise adaptation of key agricultural practices (seeding rate and nutrition) to a specific variety. This clearly demonstrates the value of breeding achievements and their constant renewal. The emergence of new winter barley varieties requires the development of specialized agricultural technologies. However, the effectiveness of such technologies is fully realized when they are adapted to the soil and climatic conditions of the region. Such systems should ensure stable crop productivity in both favorable and stressful years, due to adjustable sowing and nutrition parameters. The goal of the research was to develop integrated agronomic practices aimed at unlocking the potential of new winter barley varieties (bred by the National Grain Centre named after P.P. Lukyanenko) in the conditions of the Western Ciscaucasia. The objects and methods of the research . The experiment was conducted at the National Grain Centre named after P.P. Lukyanenko using a new winter barley variety, Mir; seeding rates and various nitrogen nutrition backgrounds depending on the soil N-NO₃ supply were examined. The results and discussion . The research allowed us to determine the influence of the factors studied and identify more effective options in the experiment. Nitrate nitrogen levels in the soil had a positive effect on all indicators of yield structure and grain quality by an average of 4.5-5.0%. Conclusion. High yield results were achieved during research conducted from 2023 to 2025 with a seeding rate of 2 million/ha and a soil nitrate nitrogen supply of 6.5-7.0 mg/kg, resulting in a yield of 7.5 t/ha.

Introduction . The main rice fields in the Republic of Adygea are located in the Shovgenovsky, Teuchezhsky, Krasnogvardeysky and Takhtamukaysky districts; the soil cover there is represented by meadow, meadow-chernozem, meadow-marsh and alluvial-meadow soils, exposed to anthropogenic factors. The goal of the research was to conduct a soil-agrochemical assessment of the meadow-chernozem soil of the left bank of the Kuban River, used in rice crop rotation. The objects and methods of the research . The studies were conducted on the meadow-chernozem soil of the Chibiyskaya irrigation system on the left bank of the Kuban River and included profile-morphological, field, analytical and statistical research methods. The results . It was established that leaching processes predominate in the meadow-chernozem soil of the left bank of the Kuban River, used in rice crop rotation. These processes lead to a 12% decrease in clay fractions, 23% decrease in mobile phosphorus, 2.4-2.7% decrease in exchangeable Ca²⁺ and Mg²⁺ cations, and 0.87-4.48% decrease in carbonates in the arable horizon. Conclusion: Due to the development of eluvial-gley processes in the meadow-chernozem soil of the left bank of the Kuban River, used in rice cultivation, hydromorphic characteristics are enhanced, as are the leaching of carbonates, clay fractions, mobile phosphorus, and iron. Compaction of the arable and subarable horizons occurs, necessitating monitoring of their fertility and adherence to scientifically sound fertilizer application practices.