Introduction. Application of plant additives into minced meat in order to increase the nutritional value of products has been justified in the article. A mixture of plant products based on whole oat grain has been proposed as an alternative to sing wheat bread in minced meat. The indicators of minced meat products containing different amounts of a mixture of whole oat grain, wheat bran and dried apples have been assessed.
The goal of the research is to determine the possibility of using a mixture based on whole oat grain in developing recipes and technology for minced meat products to increase the nutritional value and expand the range of products.
The methods. To create the mixture 60% of whole oat grain, 20% of wheat bran and 20% of dried crushed apples were used. To introduce the mixture based on whole oat grain into the minced meat, it was hydrated using water at a temperature of 15-20 °C in a ratio of 1:2 for 10-15 minutes. The objects of the research were 3 samples of minced meat products with 10%, 15% and 20% of the mixture based on whole oat grain.
The results of the study of finished culinary products have shown that the lowest weight loss and higher nutritional value of the products compared to the prototype is in samples No. 2 and No. 3 with the addition of 15% and 20% of the mixture based on whole oat grain.

Introduction. The relevance of the research is associated with the study of the Russian kombucha market, traditionally associated with the homemade drink “kombucha”, which is undergoing a transformation, turning into a promising segment of functional nutrition. Fermented drinks occupy a special place among functional products due to the natural fermentation process, during which useful metabolites are formed. In the context of the growing demand for healthy food, fermented drinks occupy an important place in dietetics and nutrition.
The goal of the research was to develop modern and effective technologies for the production of drinks of stable quality. This is due to the need to introduce high-tech technologies and diversify production capacities due to changes in demand for traditional food products. To achieve this goal, it was proposed to solve a set of interrelated problems, including analysis of the current state of kombucha production, identification of features of biochemical and microbiological fermentation processes using alternative substrates, and assessment of the potential of regional plant materials as functional ingredients.
The methods. The studies were conducted using a set of laboratory, analytical and statistical approaches aimed at studying the physicochemical, microbiological and organoleptic properties of kombucha, as well as optimizing its recipes. Laboratory capabilities of the Department of Public Catering and Service of KubanSTU made it possible to conduct the necessary experiments.
The results. In the course of experimental studies, the authors have proposed a combined method for preparing a fermented drink of kombucha type with raspberries and jasmine. A technology and recipe for the drink aimed at preserving the beneficial properties of kombucha, which consists of live probiotics, have been developed. The developed fermentation scheme with the combined introduction of raspberry raw materials demonstrates technological efficiency, allowing to harmonize the biochemical and sensory characteristics of kombucha. The indicators of the organoleptic and physicochemical assessment of the drink have been determined.
The conclusion. The creation of recipes adapted to local conditions, reducing dependence on imported raw materials and forming a scientific base for the introduction of innovative solutions in the production of functional drinks corresponds to the trends of import substitution and sustainable development of the agro-industrial sector of the Krasnodar Territory.

Introduction. Microbiological assessment of the quality and safety of black African ostrich meat has been conducted.
The goal of the research is to analyze the microbiological parameters of meat in order to confirm its compliance with sanitary standards and ensure safety for consumers. The study includes the determination of the total microbial count (QMAFAnM), the detection of coliform bacteria (CGB), and an analysis for the presence of pathogenic microorganisms such as Salmonella and Staphylococcus aureus.
The research methods included determination of the total number of microorganisms (QMAFAnM) in accordance with the requirements of TR CU 021/2011 and SanPiN 2.3.2.1078-01, analysis for coliform bacteria (CGB) with inoculation of Kessler medium and subculture onto Endo medium, detection of Salmonella using buffered peptone water, RVS broth, MKT broth and subculture onto XLD and Endo media, as well as determination of Staphylococcus aureus using salt broth and subculture onto salt agar for microscopic examination of colonies.
The research results have shown that all tested ostrich meat samples comply with safety standards and do not contain hazardous levels of microorganisms. The absence of pathogenic microorganisms and compliance with other microbiological indicators confirms the high quality of the meat and its suitability for use in food production. It has been concluded that black African ostrich meat meets modern food safety standards and can be used to develop functional and dietary food products. This also highlights the need for further research and promotion of ostrich meat as a safe and healthy product on the market.

Introduction. The results of studies conducted in 2022…2023s on the fruits of apple varieties of different ripening periods: summer – Williams Pride and Melba, autumn – Gala, winter – Jonathan have been presented. The objects of the study were pomace from the fruits of zoned varieties. The goal of the research was to determine the optimal modes of processing apple pomace into puree products, allowing to achieve the maximum content of pectin substances.
The methods. The influence of the thermal action mode (70°C, 75°C, 80°C, 85°C) of apple pomace on the paste quality, as well as the duration (180…210 min) of processing was studied. A 5% sulfurous acid solution was used to accelerate the process of protopectin conversion to soluble pectin. The content of soluble pectin and its molecular weight were determined in the pomace.
The results. It has been found that when the temperature reaches 75°C, the content of soluble pectin in the pomace of autumn variety samples reaches 66.9…67.2% after 180…210 min. It has been noted that pectin substances better retain their molecular weight and have better conditioning properties of the paste if the pomace processing period lasts 180 min. It has been found that limiting the processing time of the pomace to 15 minutes at 75°C leads to a reduction in soluble pectin and a decrease in the quality properties of the paste. Thus, the most optimal processing time for the pomace of autumn-ripening apple varieties is 180 minutes at 75°C. The pomace that underwent heat treatment at 85°C contains the same amount of soluble pectin as the samples treated at 75°C for 120 minutes.
The conclusion. An increase in temperature leads to a decrease in the molecular weight of pectin substances. In the pomace of summer varieties, the process of protopectin destruction and soluble pectin accumulation during treatment with sulfurous acid occurs more actively at a temperature of 75°C for 90 minutes, while at a temperature of 85°C this process is completed in 60 minutes.

Introduction. When storing medicinal plant material, in order to ensure the preservation of the maximum number of biologically active components, it is necessary to slow down the biochemical processes by preservation. Today, studies on changes in the physicochemical composition of biologically active substances (BAS) of plant raw materials, including fruits and leaves, are relevant in order to establish the optimal method that allows preserving the main qualities of the raw materials. In order to increase the production volumes of local domestic medicinal herbal preparations, freezing and drying should be introduced along with the traditional freshly picked use of medicinal plants.
The goal of the research was to study biologically active substances of fresh, frozen and dried basil leaves of three varieties growing in the North Caucasus.
The methods. Standard methods of analysis of plant materials were used in the research.
The results. It has been found that the freezing process is widely used in the preservation of food plant materials, but it is not used in pharmaceutical practice. This is due to the scarce information on the chemical composition of biologically active substances of most types of frozen medicinal plant materials, as well as comparative studies on the content of biologically active substances in fresh, dried and frozen raw materials. The article presents original information on the study of the chemical composition and biologically active compounds of fresh, frozen and dried basil greens of three varieties (Velvet, Ararat, Gvozdichny) growing in the North Caucasus. It is shown that extracts from the aboveground organs of basil have pronounced antioxidant activity. Depending on the preservation method used, the following biologically important compounds have been identified in the quantitative study: chlorophyll, carotenoids, ascorbic acid, and the antioxidant activity of the raw materials has also been established.
The Conclusion. The results obtained prove the prospects of the conducted scientific research, which has not only theoretical but also practical significance for the purpose of creating new products using fresh, frozen and dried basil greens with a high content of natural antioxidants (biologically active substances) and creating functional drinks.

Introduction. According to the Doctrine of Industrial Safety, research in terms of the development and production of functional products is relevant. The main goal of functional products is to provide the body with the necessary components and protect it from negative factors. Milk whey is a secondary processing product, a source of biologically active substances, complete proteins and minerals. A recipe and production technology for a drink based on curd whey with the addition of fruit and vegetable raw materials have been developed. The results of quality assessment based on organoleptic and physicochemical indicators have been presented.
The goal of the research is to develop a recipe and production technology for a fermented milk drink based on curd whey with the addition of fruit and vegetable raw materials.
The methods. The quality of whey and finished samples was assessed by organoleptic and physicochemical indicators in accordance with GOST 34352-2017, GOST 33957-2016. Acidity was determined by the titrimetric method using the phenolphthalein indicator. The organoleptic properties of the whey and finished samples were assessed by tasting using the descriptive and analytical method. The tasting was carried out by an expert committee using a 5-point assessment scale.
The results. Sample No. 2 (prunes and dried apricots) has been recognized as the best. It has a thick consistency with inclusions of the added additive evenly distributed throughout the mass; a sweet and sour taste and smell, with a fruity aftertaste characteristic of the added additives; and a dark creamy, uniform color. When analyzing the physicochemical parameters, the titratable acidity (°T) and oxidation-reduction potential parameters have been determined. It has been revealed that sample No. 2 has the highest values of the studied parameters (40°T and 352.5 mV, respectively).
The conclusion. Based on the obtained data, we recommend the production of a fermented milk drink with the addition of prunes and dried apricots as enriching components.

Introduction. The results of assessing the quality and safety of wheat grain treated with ozone, used in whole grain bread technology have been presented, since the safety of raw materials remains an urgent task due to the risk of microbiological and chemical contamination. Grain ozonation is considered as a promising environmentally friendly method of disinfection and detoxification, which helps to reduce the microbial load and xenobiotic content.
The goal of the research was to investigate the effect of ozonation on the quality and safety of soft winter wheat grain and to determine the possibility of its use in whole-grain bread technology.
The methods. Grain ozonation was carried out using a patented GEOS- 2.0 ozonizer at an ozone concentration of 20 mg / m³ for 5, 10 and 15 minutes. Grain quality indicators, the content of toxic elements and microbiological contamination were assessed using generally accepted methods.
The results. It has been found that the studied wheat varieties meet the requirements for strong and valuable varieties in terms of gluten quality and grain hardness, and have a toxic element content significantly below the permissible standards. It has been proved that ozonation is an effective way to improve the sanitary and hygienic indicators of winter soft wheat grain and can be recommended for use in whole-grain bread production technology.
The conclusion. Grain ozonation can be recommended as an effective and environmentally friendly method of preparing soft winter wheat grain for the production of whole grain bread in order to ensure sanitary and hygienic indicators of raw materials, safety of finished products and preservation of nutritional value.

Introduction. Grape pomace is a by-product of the wine industry. It is a source of many biologically active substances with beneficial properties.
The goal of the research was to study the dependence of organoleptic and physicochemical parameters of extracts from grape pomace of the Cabernet, Saperavi, Pervenets Magarach and Citronny Magarach varieties on the processing method (drying and freezing) of the pomace before extraction.
The research methods included biochemical ones (acidity, content of polyphenolic substances, vitamin C, total and reducing sugars), commodity science methods (appearance, aroma, taste, color), mathematical analysis.
The research results. It was found that the organoleptic assessment of extracts from pomace of red grape varieties was the highest for the frozen sample of the Cabernet variety (average score 4.0 versus 2.5-3.5 for the other samples); for white grape varieties, the organoleptic assessment of extracts did not differ fundamentally. The acidity of extracts from the pomace of red grape varieties (1.8-2.4%) was 3-9 times higher than that from the pomace of white varieties; at the same time, the acidity of extracts from frozen pomace was 0.3-0.6% higher. The highest content of polyphenolic substances was found in extracts from the pomace of the Saperavi variety (543.42 mg/100 g), the lowest – from that of the Citronny Magarach variety (179.68 mg/100 g); drying of the pomace led to a decrease in the polyphenol content by 30.37-44.70% depending on the variety. The content of vitamin C was in the range of 2.21-4.80 mg/100 g; drying led to a decrease in this indicator by 31.58-43.13% depending on the variety. The mass fraction of total sugars was in the range of 2.1- 6.3%, reducing sugars - in the range of 1.5-5.2% (in sweet pomace these indicators are 2 ... 3 times higher than in fermented ones); for three varieties out of four, drying led to a decrease in the mass fraction of sugars by 29.17-38.46%. The conclusion. The data obtained can be used in the development of a technology for the production of soft drinks using grape pomace as a source of biologically active substances.

Introduction. Properly organized preventive and dietary nutrition is an important component of the preventive approach to protecting human health.
The goal of the research was to create balanced recipes for high-protein potato food products (potato pancakes and dumplings) with an optimized glycemic index (GI) based on mathematical modeling.
The research. The technology for obtaining highprotein potato food products, such as pancakes and dumplings, with a reduced GI has been developed in the research. The research takes into account the growing problems with insufficient protein intake in the diet, and focuses on the need to develop new functional foods that can meet the needs of the modern population.
The methods. Mathematical modeling was used to create balanced recipes for high-protein potato products. To assess the taste and texture characteristics, organoleptic methods, as well as physicochemical methods of analysis to determine the content of protein, fat and carbohydrates were used. GI was analyzed on a group of healthy volunteers, which made it possible to assess the effect of various recipes on blood sugar levels.
The results. High-protein potato pancakes and dumplings recipes containing both animal and vegetable proteins have been developed. Experimental data indicate that the protein content in the developed products is at least 20% of the total caloric value. GI measurements confirm that freezing to -18°C contribute to a GI reduction of 28.6% on average, making these products more acceptable for people monitoring their blood sugar levels.
The conclusion. High-protein potato products can be recommended as functional products for preventive and therapeutic nutrition, as well as for athletes and people leading an active lifestyle. The study emphasizes the importance of protein in the diet for maintaining health, improving performance, and preventing metabolic diseases. The development of such products can contribute to improving the quality of nutrition and health of the population, which is especially important in modern conditions.

Introduction. The scope of application of corn grain is very wide. However, the most important area of its application is the use as a forage crop in all branches of animal husbandry, including poultry farming. The primary task in growing corn is to realize the yield potential by optimizing nutrition and protecting plants from adverse weather conditions. To do this, it is necessary to know the principles of the correct site selection and develop a rational strategy for applying mineral fertilizers.
The goal of the research. In 2023-2024s studies were conducted on leached chernozems of JSC Rassvet, the Ust- Labinsk district, the Krasnodar Territory, to establish the optimal dose of mineral nutrition in the cultivation of corn - mid-early hybrid Krasnodarskiy 291 AMR and mid-season hybrid Krasnodarskiy 385 MR.
The methods. Field experiments were laid out according to the Methodology of field experiment according to B.A. Dospekhov [3, pp. 230-245].
The results. The studies have established that under the conditions of 2023, the studied plants realized their productive potential, achieving a yield of 5.11 t / ha for the Krasnodarskiy 291 AMR hybrid, and 7.32 t / ha for the Krasnodarskiy 385 MR hybrid. Analyzing the climatic conditions of 2024, it should be noted that the abnormal temperature conditions of up to 41-43 ° C in the complete absence of precipitation in July-August greatly affected the yield of corn hybrids. Thus, for the mid-early hybrid Krasnodarskiy 291 AMR, 2.67-3.03 t / ha were formed (with 2.39 t / ha in the control variant), and for the mid-season hybrid Krasnodarskiy 385 MR, the yield reached 4.33-5.26 t / ha (with 3.40 t / ha in the control variant).
The conclusion. The analysis of the efficiency of corn grain production has shown that, on average, for 2023-2024, the mid-season hybrid Krasnodarskiy 385 MR is responsive to fertilizers and provides the highest profitability of production - 53.9-65.2%. For the mid-early hybrid Krasnodarskiy 291 AMR, it is extremely low - 0.6-9.6%, due to negative profitability in 2024.