Improving food security and quality of life is directly related to providing the population with high-quality products, including functional ones, that help to restore and maintain their nutritional status. The use of plant raw materials as a prescription component in the production of confectionery remains a poorly studied and relevant topic. The use of non-traditional types of plant grain raw materials, including amaranth seeds, in the confectionery industry is due to the high nutritional value and unique chemical composition [1]. This article discusses the possibility of using amaranth seed flour and coconut milk in the recipe of flour confectionery products. Optimal amounts of incorporation of amaranth seed flour and coconut milk in the cookie recipe have been developed. The cookie was evaluated by commodity research, regulated indicators were established, and its biological value was determined.

One of the trends in the development of the public catering market in the Ural region is the emergence of new “players”, which leads to increased competition. The use of crushed sprouted grain in public catering products can increase the competitiveness of enterprises, because in the field of public catering, the trend towards healthy eating continues, one of the directions of which is grain germination. The seeds germinate in a humid environment. They have a high content of carbohydrates (in particular starch) and are not always under the lights, which contributes to the reproduction of microorganisms. To suppress the growth of the number of microorganisms, it is proposed to use cold plasma radiation. Such a non-thermal physical effect will reduce the microbiological parameters of raw materials without affecting the physical and chemical processes during germination of the sprout. The optimal value of settings at which the required level of microbiological contamination is achieved has been determined. With increasing exposure, microbiological parameters change slightly, while the cost of processing increases.

No abstract

Nowadays, society has begun to pay more and more attention to the issues of healthy nutrition. In this regard, the demand for functional food products, which replenish the necessary nutrients in the human body with their regular use, has increased. Non-alcoholic drinks are the optimal basis for the introduction of new functional ingredients, preserving the most useful nutrients during their preparation due to the lack of heat treatment. When developing a range of functional soft drinks, one should take into account the consumer preferences of the population using this product. The article presents an analysis of consumer preferences in relation to the safety of specialized food products, including grain-based soft drinks.

Аннотация. На текущий момент особую нишу на мировом рынке пищевых продуктов заняли аналоги мяса, популярность которых сформировалась под влиянием тенденции здорового питания, а также с учетом экологических, этических и социальных аспектов. Так мировой рынок мясоимитирующей продукции оценивается в 11,5-12 млрд. долларов с годовым темпом роста 7,9%. В статье рассмотрены аналоги мясных полуфабрикатов из альтернативных источников белка отечественных и импортных производителей и показан удельный вес разновидностей полуфабрикатов на примере торговой сети города Москвы. Установлено, наблюдается стремительный рост данного сегмента рынка: российский рынок аналогов мяса в 2020 г. увеличился в несколько раз в сравнении с предыдущим годом и его объем составил 284,7 тыс. тонн. Изучены альтернативные источники белка, используемые в рецептурах исследуемых полуфабрикатов, и проведен анализ стоимости данной продукции. Изложены результаты анализа ассортимента потребительского рынка соевых котлет и рассчитан коэффициент полноты ассортимента (К п =55,4 %) для выявления необходимости вывода на потребительский рынок аналогов мясных полуфабрикатов из продуктов переработки сои.Ключевые слова: аналоги мяса, растительные полуфабрикаты, соя, ассортимент, производители, розничная торговая сеть, потребительский рынок.