Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly.

The research is devoted to the creation of a new recipe and technological solutions for the production of gluten-free gingerbread products for people who need dietary nutrition. Our studies were carried out in accordance with GOST 15810-2014 «Confectionery products. Gingerbread products. General specifications». Based on marketing research, it has been established that nowadays production of gluten-free confectionery products, including gingerbread ones, is underdeveloped in the region. The following samples of gingerbread products are considered in the research: the control one – 100% wheat flour; No. 1 – 50% rice and 50% corn flour; No. 2 – 50% corn and 50% pumpkin flour. As a result of the experiments, sample No. 1 with the best organoleptic characteristics has been selected. The gluten level in the gingerbread product under study was calculated, and it amounted to 7 mg/kg, which according to TR CU 027/2012 was lower than the normalized value (20 mg/kg). Therefore, this product belongs to the «gluten free» product group. It has been established that due to the high water absorption capacity, the introduction of mixture No. 1 into the food industry is relevant, since there is a greater rise in the dough during baking and less thickening of starch grains. As a result of our calculations of the chemical composition of this product, it has been found that through the use of an alternative type of raw material, it is possible to design products with various contents of food and biologically active substances, including a vitamin–mineral complex, which are not inferior in their characteristics to traditional products made from wheat flour. Thus, the studies conducted have shown that the use of non-traditional types of raw materials (rice and corn flour) allows one to make gluten-free products with high quality indicators, including organoleptic, structural-mechanical properties and enriched in nutritional value.

Рассчитана экономическая эффективность внедрения в производство мороженого из кобыльего молока с до- бавлением полисахаридов (ПС). Установлено, что по органолептическим показателям мороженое из кобыльего молока с добавлением ПС не уступаеттрадиционному из коровьего молока, что позволяет расширить ассортимент продуктов специализированного назначения. Для повышениякачества выпускаемого продукта на всех технологических этапах – от приемки сырья до хранения и транспортировки готовой продукции – разработана блок-схема производства моро- женого с указанием контрольных критических точек (ККТ). Подобрана линия производствастоимостью 5676 тыс. р. По результатам экономических расчетов прибыль составит 35070,26 тыс. р. при годовой производственноймощности 511,85 т. Проведенные расчеты подтвердили, что данная разработка не только является перспективной с точки зрения получения прибыли, но и позволяет создать новые здоровьесберегающие технологии для широких слоев населения. The economic efficiency of introducing into the production of ice cream from mare’s milk with the addition of polysaccharides (PS) is calculated. It has been established that, in terms of organoleptic parameters, mare’s milk ice cream with the addition of PS is not inferior to traditional cow’s milk ice cream, which makes it possible to expand the range of specialized products. To improve the quality of the manufactured product at all technological stages – from the acceptance of raw materials to the storage and transportation of finished products – a blockdiagram of the production of ice cream has been developed, indicating control critical points (CCP). A production line worth 5676 thousandrubles was selected. Based on the results of economic calculations, the profit will amount to 35,070,26 thousand rubles. with an annual productioncapacity of 51,185 tons. Calculations have confirmed that this development is not only promising in terms of making a profit, but also allows you to create new health-saving technologies for the general population.

Рост числа больных с алиментарно-зависимыми заболеваниями во многих странах делает необходимым расширение ассортимента продуктов для диетического питания. Исследована возможность применения полисахаридов микробного и растительного происхождения в качестве структурообразователей в рецептуре творожного суфле для безглютенового питания. Предложена замена глютенсодержащего сырья – пшеничной муки на полисахариды (ПС) ксантан и гуаран. Объектом исследования были образцы творожного суфле с внесенным ксантаном или гуараном в количестве 0,3; 0,5; 0,7 и 1,0% от массы сырья взамен пшеничной муки. Контролем служил образец суфле из творога, приготовленного по стандартной рецептуре, без замены пшеничной муки ПС. Установлено, что после выпечки консистенция изделий с ксантаном не соответствовала требованиям, предъявляемым к суфле: оно было плотным и не обладало ярко выраженной характерной пористостью. Наивысшую органолептическую оценку получил образец суфле с содержанием 0,3% гуарана со структурой и вкусом, характерными для контрольного образца. Исследованные физико-химические показатели и пищевая и энергетическая ценность разработанного творожного суфле для безглютенового питания сопоставимы с аналогичными показателями контрольного образца. Рассчитано, что при годовом объеме выработки разработанной продукции 35,3 т срок окупаемости составит 0,33 года при рентабельности 50%. The increase in the number of patients with alimentary-dependent diseases in many countries makes it necessary to expand the range of products for dietary nutrition. The possibility of using polysaccharides of microbial and plant origin as structure-forming agents in the formulation curd souffle for gluten-free nutrition has been investigated. Replacement of gluten-containing raw materials – wheat flour with polysaccharides (PS) xanthan and guaran is proposed. The object of the study was samples of cottage cheese souffle with xanthan or guaran added in the amount of 0,3; 0,5; 0,7 and 1,0% of the mass of raw materials instead of wheat flour. The control was a sample of a souffle made of curd prepared according to a standard formulation, without replacing wheat flour with PS. It was found that after baking, the consistency of products with xanthan did not meet the requirements for the souffle: it was dense and did not have a pronounced characteristic porosity. The highest organoleptic rating was given to a souffle sample containing 0,3% guaran, which had the structure and taste characteristic of the control sample. The studied physical and chemical parameters and the nutritional and energy value of the developed curd souffle for gluten-free nutrition are comparable with similar indicators of the control sample. It is calculated that with an annual output of 3,3 tons of developed products, the payback period will be 0,33 years with a profitability of 50%.