Using of buckwheat by-products (hull fine powder and melanin obtained from the hull) in formulations of desserts (by the examples of chocolate cream and honeysuckle mousse) can improve their sensory and physico-chemical characteristics, including antioxidant activity (AOA). The chemical composition of buckwheat hull fine powder was studied, and sensory evaluation of the powder and melanin was carried out. The values of AOA allowed one to determine the amounts of the powder and melanin in desserts as 1.5 and 0.037 g per serving accordingly. Sensory evaluation of dessert samples showed high-point values. There were also determined physico-chemical characteristics of dessert samples. Besides increasing of AOA, the buckwheat hull fine powder increases dietary fibers content in desserts. All dessert samples with addition of melanin satisfy more than 15% of the daily need in antioxidants, so the developed desserts can be considered as functional products.

The possibility of using the technology of encapsulation of rowanberry extract to remove the natural bitter taste of raw material is discussed in this paper. Fruits of the rowan native to Novosibirsk city and the Altai region (Russia) were subjected to infrared (IR) drying (the rowanberries were collected in September 2017 and 2018). A plant extract produced using the IR-dried rowanberry powder was utilized for encapsulation. Two encapsulation technologies, spray drying and freeze drying, were discussed and compared. Polysaccharides (konjak gum and guar gum) were used as encapsulating agents. It was found that encapsulation could significantly improve properties of the finished product. The developed encapsulated powder can be used to produce value-added functional cottage cheese dessert. The functional properties of the samples before and after encapsulation were verified using physicochemical methods. The resulting powder had increased contents of vitamin C, β-carotene, flavonoids, and antioxidants.

The paper describes the development of bakery products enriched with amaranth, dry demineralized whey and fine powders obtained from eggshells and vegetables (beets and carrots). The possibility of partial (in amount of 15%) wheat flour replacement with amaranth seeds or amaranth flour is studied. Before grinding into flour, the amaranth seeds were soaked until their shell was softened. After that, the seeds were mechanically ground. It was noted that the accelerated mechanical treatment of amaranth seeds intensified dough preparation process and reduced its duration. The obtained bakery products were evaluated on sensory and physico-chemical characteristics. It was found that the developed bakery products satisfy 14…15% from daily requirements in proteins, β-carotene and calcium, and can be recommended as food products of functional purpose in child, dietary and gerontological nutrition.

Modern technologies of functional products show stable tendency of using plant raw materials in natural and processed forms. In Siberian region of the Russian Federation the typical plant is rowanberry (Sorbus aucuparia L.). The paper describes the development of encapsulated extract of rowanberry powder of infrared (IR) drying obtained from rowanberry trees grown in the city of Novosibirsk and Altai region. Two encapsulation technologies based on spray and freeze drying accordingly were carried out and compared with each other. The ratio of the encapsulating matrix (konjac and guar gums) and rowanberry powder of IR-drying was established experimentally. In the powder samples, the contents of antioxidants, flavonoids, vitamin C and b-carotene were determined. The formulations of cottage cheese dessert using encapsulated functional ingredient were developed and their functionality was established. The encapsulation technology allows one to mask native bitterness of rowanberry and thus improve the taste of culinary production. The obtained dessert samples have high sensory characteristics, and their nutritional value and biologically active substances content don’t decrease.

The paper describes the potential of the use of pectin with a low degree of esterification as a matrix for encapsulation of rowanberry powder. Using pectin with a low degree of esterification allowed to increase the antioxidant activity of the powder on 12.5% and its bioflavonoids content on 27% in comparison to previously obtained results and showed the possibility of improving of nutritional value of curd desserts where the powder can be used as a functional food ingredient in amount of 14%. It is also shown that encapsulated rowanberry powder with PLDE can increase the antioxidant activity, vitamin C and bioflavonoids content of curd desserts enriched with it.