For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough "Cosmic" and "Lunik" were offered. Reports on research projects (2020), «EUREKA: Life Sciences» Number 2 64 Food Science and Technology The recipe of cakes "Cosmic" included the organic raw materials: rice flour, grinded ginger, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, black ashberry jam. The recipe of cakes "Lunik" included rice flour, combined with spelt one, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, organic blackberry jam. A control sample was baskets with jelly and fruits, prepared by the traditional recipe. The main difference of the offered samples is in fact that they are prepared of the organic raw materials only. Margarine is a fatty base of the control sample. It is offered to replace the fatty base by creamy butter and sea buckthorn oil. The production technology of a sandy semi-product consists of four stages: preparation of raw materials for production, preparation of a sandy semi-product, its formation, baking. This paper offers the developed scale of organoleptic estimation of the cupcake quality and presents results of studying its food value. The highest quality level by organoleptic parameters was fixed in the "Lunik" sample-0.96; in the "Cosmic" sample, the quality level is also rather high-0.95; the control sample differed by much lower quality level-0.83. The developed samples differed by lower energetic value, namely, 351.00 kcal and 313.50 kcal in the "Cosmik" and "Lunik" samples, respectively, whereas for the control sample this number was 433.70 kcal. The offered recipes of cupcakes included the higher protein content than the control-7.40 and 7.58 g/100 g for "Cosmic" and "Lunik" samples, respectively, whereas the protein content in the control was 5.40 g/100 g.

66nitrates, growth hormones, as well as other compounds, that are specifically added during production. However, it is scientifically proven that the production system does not cause food poisoning outbreaks. Their main reason is food process-

The aim of the study is to form consumption properties of a green sweet pepper sauce with a balanced content of macro-and microelements. Due to the use of Xanthium strumarium and chitosan a new product has high organoleptic properties that attract a consumer and increase its competitiveness at the market. Reports on research projects (2018), «EUREKA: Life Sciences» Number 6 55 Food Science and Technology Sweet green pepper that relates to most valuable vegetable cultures as to food value and taste was chosen as a main component of a sauce. For giving it a necessary consistence and for decreasing a time of thermal processing, there was used chitosan. According to results of the conducted studies, it was established, that among studied types of chitosan, advantages as to forming a consistence belongs to food acid-soluble chitosan with particle sizes up to 0,5 mm in amount 0,5 %.For preserving the natural green color, pepper fruits were preliminarily processed in 1 % decoction of Xanthium strumarium at temperature 75ºС during 15 min. For increasing its food value, the recipe was added with spicy-aromatic vegetable raw materials: garlic, dill, parsley, celery. The sauce quality was formed by mathematical modeling using general criteria of optimization of organoleptic parameters. There were also determined specific criteria of optimization of the recipe composition taking into account their daily need. As a result of the conducted studies the composition of recipe components for the sauce was optimized: sweet pepper 80 %, garlic leaves-5 %, parsley leaves,dill-5 %, celery leaves-5 %, salt-1,5 %, sugar-0,5 %, chitosan-0,5 %. There were studied organoleptic parameters of the developed sauce, characterized by a pleasant bright-green color, homogenous paste-like consistence, pleasant taste and smell. The used stabilizing factors allowed to get the sauce with the increased content of essential factors of nutrition. They participate in the increase of protective forces of the organism, so allow to recommend them in prophylactic, child and dietary nutrition.

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