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In today’s world diseases of alimentary etiology are common. They occur when there is insufficient intake of important essential substances, that include amino acids. Lack of essential amino acids can lead to serious disruptions in vital functions of body. Therefore, development of food products, balanced in amino acid composition, is the most important technological task of food production. Semi-finished products are one of the food groups, that in great demand among the general population. Therefore, these foods are often enriched with disease-preventing nutrients. In addition, creation of products with specified properties allows to reduce cost price due to introducing cheap plant materials into the product. The article provides data on effect of milk thistle powder and flaxseed flour on amino acid composition of meat stuffed chopped semi-finished products. Calculation of parameters of amino acid score and amino acid index in the products is presented. The results of organoleptic evaluation of experimental samples are also presented. During the study, mass fractions of proteins, fats and carbohydrates were determined. Organoleptic evaluation was carried out and energy value of each sample was calculated. Based on obtained data, a comparison was made between control sample and experimental samples in all parameters. In addition, it was found that a test sample containing milk thistle powder is capable of increasing protein content, as well as increasing amino acid index and amino acid score of the product.

The article discusses the relevance and features of using the “Bio-Tone” technology. The proposed technology provides a comprehensive waste-free processing of milk in a closed technological cycle, which has a scientifically proven and practically confirmed therapeutic and health-improving effect on the human body, surpassing the effect of traditional dairy products. Due to the use of complex carbohydrates in the recipe, saturation is felt longer, and due to the production technology, the protein fraction of the product is highly accessible to the human body. Pectin acts as a thickener for jelly, as well as a functional component – enterosorbent.

Using vegetable raw materials in a fresh or processed form is of concern for food production sphere. A wide range of useful nutrients comprising fresh gourds crops, which grow in southern federal region, determines the prospects for their processing. The present article lists materials devoted to the issue of widening the range of functional properties of fermented products. The article substantiates the necessity processing fermented products which were enriched with indispensable nutrients using the innovative vegetable raw material. To this end a production technology for fermented bioproduct with addition of gourds concentrates was developed. Gourds crops’ pulp is rich in food fibers, antioxidants, vitamins and folic acid. However, owing to seasonal cultivation, it is relevant to concentrate gourds’ pulps favouring to moderate temperature conditions under vacuum. Researches were conducted in the laboratory of the Department of Food Production Technology, Volgograd State Technical University. The material for studying was represented by biologically active additives “Euflorin-B” and “Euflorin-L”, yoghurt DVS-sourdough “Lactoferm ECO”, gourds pulps – watermelon’s, pumpkin’s, melon’s, – and also experimentally received samples of sour-milk clumps, concentrates and bioproduct. During the research, a selection of probiotic bacterial means was made. Technology of preparing the gourds concentrates was made and their nutrition value was assessed, including carbohydrate richness and measuring of sweetness. The recipe of innovative fermented bioproduct was optimized. The possibility of gourds processing was scientifically justified. It was also proved that gourds’ concentrate can be used to produce innovative fermented products for usual and dietary purposes.