The article presents the developed technology for obtaining cereal products of rapid cooking with increased nutritional value, enriched with micronutrients, for which wheat, rice, corn and buckwheat served as raw materials. The food and biological value of the obtained instant cereals is studied, as well as the study of the effect of micronutrients-carboxylates of food acids on technological, food and consumer indices. As a result of the research, 4 prescriptions were chosen with the highest growth of micro and microelements.

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The object of this study is the influence of technological parameters on the extraction process from walnut shells. The main practical application of walnut is associated with the use of a kernel placed inside the shell. The kernel isolated after processing is used in confectionery, fat-and-oil, flour milling, pharmaceutical, and other industries. The walnut shell that remains after cleaning is waste and is usually disposed of. Analysis of studies reveals that walnut shells are rich in phenolic acids and related polyphenols, which are essentially a natural antibiotic with numerous healing effects. Along with this, crushed walnut shell is a universal organic, biodegradable, environmentally friendly, and valuable raw material with unique physical characteristics and chemical properties used in various sectors of the economy. Walnut shell is 52.3 % lignin, for comparison ‒ almond shell contains 28.9 %, pine nut – 40 % lignin. Studies show that lignin characterizes the level of strength of the shell, and in its chemical composition is a source of antioxidants. Various methods of extraction of biologically active substances from walnut shells are used. However, the results obtained by different methods have a wide range of data. Optimization of extraction processes has been carried out and its regularity was established. By the method of mathematical modeling, optimal extraction modes were revealed under which the most complete extraction of biologically active substances is observed. Optimal extraction modes have been developed.

This paper considers ways of using walnut shells for food products. The study is based on three varieties of walnut as raw materials. Such physicochemical indicators as the shape, mass, thickness, kernel yield, fat, protein, ash, vitamins, minerals, amino acids, and bioflavonoids have been investigated. The results showed that the walnut shell has a large, rounded, and round-ovoid shape. The weight of the shell ranges from 11.7 to 14.1 g, the thickness ‒ from 1.5 to 1.6 mm, the kernel yield ‒ from 45.7 to 48.8 %. The fat content ranges from 0.7 to 0.9 %, the protein content ‒ 2.4 to 2.5 %, the ash content ‒ from 1.6 to 1.7 %. The study of vitamins in the walnut shell showed that vitamin A is absent in the shell of all varieties of walnut. The content of the vitamin E ranges from 8.59 mg to 9.53 mg, the content of the vitamin C ‒ from 9.31 mg to 15.0 mg, and the content of β, carotene, ‒ from 0.053 to 0.070 mg. The studies have also shown a fairly rich amino acid composition of walnut shells. The results demonstrated that the shell of walnut contains a sufficient amount of daily intake of vitamins. The results of investigating mineral substances showed that the iodine content ranges from 5.52 μg to 14.81 μg, iron ‒ from 3.33 mg to 7.39 mg, and zinc ‒ from 3.1 mg to 6.9 mg. The content of quercetin in the shell of a walnut ranges from 0.945 mg to 1.51 mg, catechin ‒ from 2.46 mg to 12.07 mg, tannins ‒ from 611.32 mg to 805.62 mg. Based on the results of the analysis, it is planned in the future to devise technology for obtaining an extract that could be used as a food additive in a soft drink, enriching it with the missing nutritional components.

Phenolic compounds extracted from walnut shells are potentially good natural sources of antioxidants for the food industry and have numerous health benefits. Walnuts have more antioxidant capacity than any other nut because the shell is primarily composed of lignin, a strong source of phenols. Studies demonstrated that lignin characterizes the shell strength level and is a source of antioxidants due to its chemical composition. In the current study, an extract obtained by extraction with a hydroalcoholic solvent of various concentrations from a walnut shell was investigated. The results of this study have proven that walnut shell extract contains the main sources of mineral elements and vitamins, which are of great importance. According to the biological value, this extract contains essential amino acids for the body. The high content of quercetin and catechin shows the antioxidant activity of the extract. In the present article, the authors disclose methods for obtaining an experimental batch of a prophylactic product based on walnut shells and give the product a technological characteristic. Consequently, a product was developed for prophylactic usage of 10 ml per 100 ml of water and must be taken 1-2 times a day for 21 days. The required product amount was calculated from the daily intake of vitamins, minerals, and flavonoids.