H. D e y n i c h e n k o Doctor of Technical Sciences, Professor, Head of Department Department of equipment for food and hospitality industry named after M. I. Belyaeva* O. K h o m e n k o PhD, Associate Professor Department of merchandising and examination of goods* O. G a p o n t s e v a PhD, Assistant Department of merchandising and examination of goods* I. A n t o n i u k PhD, Associate Professor** A. M e d v e d e v a PhD, Associate Professor** M. D e m i c h k o v s k a

The object of research: technology for the production of waffles of increased consumer value with a fat filling using non-traditional plant raw materials. Investigated problem: the problem of the production of new waffles is solved by using a mixture of vegetable-butter and coconut oil, dry skim milk, carob powder, apple powder, cinnamon and ascorbic acid. Main scientific results: The use of non-traditional raw materials in the fatty filling of waffles increases the organoleptic properties of the products. Waffles have a pleasant taste and aroma due to the content of carob powder, apple powder and cinnamon in the filling. Due to the introduction of unconventional raw materials and herbal additives into the formulations of new products, the amount of total sugars was reduced. The mass fraction of fat also decreased due to the replacement of confectionery fat for waffle fillings with a vegetable-butter mixture and coconut oil. The moisture content of new samples of waffles and waffle sheets is within the established norms. It was found that the finished waffles meet the requirements of the state standard for physical and chemical indicators. The developed score helped to establish that the quality level of the developed waffles is 0.97. The area of practical use of the research results: food industry enterprises specializing in the production of confectionery. An innovative technological product: the technology for the production of waffles with a fat filling using non-traditional plant raw materials makes it possible to obtain a new confectionery product of increased consumer value with a balanced composition and high organoleptic properties. Scope of application of the innovative technological product: confectionery production of dietary products

УДК 663.252 черевична н.і., гапонцева о.в. Харківський державний університет харчування та торгівлі СучаСні балові СиСТеми оцінКи яКоСТі вина анотація. Проаналізовано сучасні балові системи якості вина: 10-балова, 20-балова, конкурсна МОВВ (Міжнародна організація винограду і вина), Сернаджіотто-ІВО, 35-балова, детермінантна, гедонічна тощо. Визначено, що оцінка вина за балами має як переваги так і недоліки. А саме: дозволяє споживачам обрати найкращі зразки вин, сприяє їх ефективному просуванню на світовому ринку-з одної сторони, а з іншоїрізноманіття балових оцінок та суб'єктивне уявлення критиків вносить непорозуміння в цьому питанні. Ключові слова: дегустація, оцінка, якість вина, гедонічна система, розрахункова шкала, шкала еквівалентності. cherevychna nataliia, haponceva oksana Kharkiv State University of Food Technology and Trade modern whiTe qualiTY assessmenT sYsTems oF wine summary. The modern quality systems of wine are analyzed: 10-ball, 20-ball, competition MOVV (International organization of grapes and wine), Sernadzhitto-IVV, 35-point, determinant, hedonic, etc. It has been determined that the evaluation of wine by points has both advantages and disadvantages. Namely: allows consumers to choose the best samples of wines, promote their effective promotion on the world market-on the one hand, and on the other-a variety of score assessments and the subjective perception of critics makes misunderstandings on this issue. However, it has been established that the general disadvantage of scales with more than 10 score numbers or a large number of levels of quality is the presence of "dead zones" with unsatisfactory assessments, which are usually not used by the expert tasters. It's hard to give preference to any of the systems. None of the systems considered is generally accepted, and the parallel existence of them in different countries suggests more or less imperfection of each tasting system. Progressive trends in the development of a unified ballpoint methodology create prospects for expanding the sphere of application and improving the efficiency of ballroom methods of tasting wine quality control. Standardization of methods at the state level and internationally must meet the requirements of production and consumer quality control as well as research objectives. To create a universal method of assessment, a mechanism for the rapid implementation of valuation operations is required, which guarantees the reliability of the results and the possibility of continuous improvement of the method as the accumulation of new knowledge without fundamental changes in the basis of the score system.

The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method. The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats. The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition.

Харківський державний університет харчування та торгівлі Селютіна Г.А. Харківський державний університет харчування та торгівлі Черевична Н.І. Харківський державний університет харчування та торгівлі Хацкевич Ю.М. Харківський державний університет харчування та торгівлі Віннікова В.О. Харківський державний університет харчування та торгівлі ФОРМУВАННЯ ЯКОСТІ КВАШЕНОЇ РЕДЬКИ У статті проаналізовано сучасні способи переробки коренеплодів редьки та висвітлено проблеми, які ускладнюють технологічний процес виготовлення продуктів з них. Запропоновано новий спосіб виготовлення квашеної редьки з використанням додаткової пряно-ароматичної сировини, яка дає змогу сформувати гарні органолептичні властивості продукту. Проведено комплексну товарознавчу оцінку якості квашеної редьки. Ключові слова: коренеплоди редьки, квашення, рецептура, органолептична оцінка, товарознавча оцінка. ФОРМИРОВАНИЕ КАЧЕСТВА КВАШЕНОЙ РЕДЬКИ В статье проанализированы современные способы переработки корнеплодов редьки и освещены проблемы, которые затрудняют технологический процесс изготовления продуктов из них. Предложен новый способ изготовления квашеной редьки с использованием дополнительного пряно-ароматического сырья, что позволяет сформировать хорошие органолептические свойства продукта. Проведена комплексная товароведческая оценка качества квашеной редьки. Ключевые слова: корнеплоды редьки, квашение, рецептура, органолептическая оценка, товароведная оценка. FORMATION OF THE QUALITY OF THE CASTED RIVERThe article analyzes modern methods of processing radish root crops and highlights problems that complicate the technological process of making products from them. A new method of producing saffron radish with the use of additional spice-aromatic raw material is proposed, which allows to form good organoleptic properties of the product. The complex commodity evaluation of the quality of sauerkraut is carried out.