The protein-polysaccharide interaction, which determines the finished product texture, has great influence on dairy whipped desserts. Here with the results of modeling the process of dairy desserts cooking with fruit and vegetable excipients are given. A model two-component protein-pectin system made up of apple or beetroot pectin (polysaccharides) and sodium caseinate (protein) was the object of the study. The indicator of the structural-mechanical sustainability factor was the main one, as it is most widely used in investigations of food systems with foam and emulsion structure. The results of the studies confirm the feasibility of using pectin-containing ingredients in the technology of dairy desserts with a foam or emulsion structure under certain conditions. Pectin substances of plant ingredients make a significant contribution to the structure of dairy desserts, increasing the viscosity and reducing the active acidity of the product, creating the conditions for the formation of protein-polysaccharide complexes. When modeling the technological process of dairy products with pectin-containing ingredients, one should know that the active acidity at the stage of product structure formation must be higher than the isoelectric point of milk proteins. The high ionic strength of the product weakens the possibility of formation of protein-polysaccharide complexes, which contributes to the better flow of foam formation and emulsifying processes.

Modern life requires that products meet the requirements of a healthy nutrition. In the prevention and treatment of cardiovascular diseases, as well as to prevent overweight, it is important to use fruit and vegetable products. In the schoolchildren nutrition, there is currently not enough of it. The article presents the results of studies on the degree of satisfaction of nutrition for schoolchildren of various age categories with a daily set of foods and basic nutrients. The effect of functional vegetable dishes on the daily diet is shown.

The article discusses the demand for product lines for pregnant women in the consumer market. The objects of research were pregnant women and women planning to become pregnant. The socio-demographic data of the respondents included: age; employment; physical activity. In the process of work, a one-stage cross-sectional study was carried out. The first block included questions about the respondents' diet. The second block contained questions about the volume and composition of food. The answers to the questions of the third block made it possible to give a tentative assessment of the demand for enriched products of a therapeutic and prophylactic orientation. The authors have developed a recipe and technology for the production of an enrichment additive. An assortment of pates for nutrition of women during pregnancy, enriched with a bioactive additive, was obtained. The paper presents information on satisfying the daily needs of the body in accordance with the norms of physiological needs for energy and nutrients. In the course of the work, the marketing potential of products with bioactive additives was consistently analyzed. As a result of the work, the following information was established. The bulk of the respondents do not receive additional vital nutrients in their daily diets and are ready to purchase them additionally. The offered product line of pates of a therapeutic and prophylactic orientation will correct disorders of the body's homeostasis and will be in demand among women during pregnancy. The increase in the price of developed finished products does not go beyond the purchasing power of the target audience. The conducted research allows us to conclude that the use of an enrichment additive for the production of bioactive meat products for the nutrition of pregnant women is cost effective.

The article provides justification for the use of pea meal in the technology of liver pate. The article presents the research results of emulsifying ability of pea meal in terms of its use in the pate technology. It was established, that dry thermal treatment and SHF thermal treatment of pea affect negatively its emulsifying ability. According to the data obtained, the hydrothermal method of pea meal processing before adding it to pate mass was chosen. The authors evaluate the fractional composition of emulsion of the model system liver: pea mass. On the basis of the data obtained, a pate producing technology employing pea meal has been developed. Rheological and organoleptic surveys of the produced specimens are conducted. It is proved that new types of pate surpass the control sample in a number of indicators: the content of animal fat is reduced, the share of vegetable protein, the content of cellulose, potassium, calcium and magnesium are increased.

Авторами получены данные о потребительских предпочтениях детских адаптированных сухих молочных смесей, что позволило выявить некоторые лидирующие позиции данной продукции на региональном рынке г. Саратова. Анализ данных также показал, что на исключительно грудном вскармливании находилось 486 (46,3 %) детей, на искусственном - 240 (22,9 %) детей, а на смешанном - 323 (30,8 %). У женщин, кормящих смесями, популярностью пользовалась смесь марки Nutrilon и составляла 23,7 % выбранной продукции. При покупке детских адаптированных сухих молочных смесей женщины, проходившие анкетирование, отмечали такой критерий, как «качество» (61,2%). В большинстве случаев критериями для выявления качества продукции детского питания, как отметили опрошенные, являлись «сбалансированность компонентов» (43 %) и «вкус и запах» (22,1 %).