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provide the body with proteins, carbohydrates, lipids, lactic-acid bacteria that positively contribute to intestine functioning, promoting the growth of favorable microflora and removal of opportunistic pathogenic microorganisms [2]. However, the problem of microelements deficiency, which was detected in 34 % of the population of Europe, remains unresolved [3-5]. The range of food products for people suffering from endocrine disorders in the country is not wide enough and is about 2.0 %.

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

Харківський державний університет харчування та торгівлі ТОВАРОЗНАВЧІ АСПЕКТИ ЯКОСТІ ЗАМОРОЖЕНИХ ОВОЧІВ Анотація. Подано товарознавчу характеристику заморожених овочів та формування попиту на них. Вирішено низку завдань, а саме: проаналізовано ринок заморожених овочів України та особливості їх споживання; досліджено якість упаковки та маркування зразків заморожених овочів, що реалізуються на споживчому ринку м. Харкова; визначено органолептичні показники якості обраних зразків заморожених овочів; досліджено фізико-хімічні показники обраних дослідних зразків та порівняно з вимогами нормативних документів. Ключові слова: заморожені овочі, біологічна цінність, експертиза, спосіб заморожування, вологоутримувальна здатність, безпечність, транспортування.Summary. The distinctive feature of fresh fruit and vegetables is their seasonal production variability and their irregular consumption throughout the year. Well timed processing of fruit and vegetables, which is freezing, will allow to avoid the seasonality of their consumption and to reduce losses of plant raw materials in the process of product distribution. In quick-frozen vegetables there is one undeniable advantage -they are already washed, cleaned and sliced, so they are comfortable and quick to cook. Frozen vegetables used to be considered as significantly inferior to the fresh ones due to the and content of various important nutrients. And this is a misconception. The increasing demand for frozen fruit and vegetables product in Ukraine leads to expansion of their range. Frozen vegetables, fruit and ready-cooked frozen dinners consist of a diverse range of vegetables, fruits, berries, mixes, ready cooked meals. So, we have decided to make a research of frozen vegetables that are sold on the consumer market of Kharkiv. The commodity characteristics of frozen vegetables and the formation of their demand have been studied. A number of tasks have been solved and which is: a Ukrainian market of frozen vegetables and details of their consumption were analyzed; the quality of packaging and labeling of frozen vegetables samples was studied; organoleptic quality indicators of the selected samples of frozen vegetables were determined; physical and chemical parameters of the selected prototypes samples were studied and compared with the guidelines of standardized documents. To study consumer advantages and consumer demand a marketing research was carried out, showing the interest of consumers in frozen fruit and vegetables on the market of Kharkiv. Research of the frozen fruit and vegetable products quality showed that not all samples conform to the regulated requirements of the standardized documents. So, in order to stay on the market and to withstand competition, modern manufacturers of frozen products have to introduce new production technologies, ensure high quality of products and control a product development level.

Introduction. The world industrial producers cultivate the four main varieties of peanuts (Spanish, Valencia, Virginia, and Runner), which have different types and subspecies, whose names may vary in some countries. These varieties differ in structure, chemical composition, nutritional and biological value, as well as in the areas of industrial use.Problem Statement. At present, there is no scientific approach to the rational use of peanuts in specific technologies of food industry, which would take into account its varietal properties and chemical composition. The development of such a technique will significantly reduce the loss of raw materials, improve the quality of peanut processing products, and increase the efficiency of production.Purpose. To make a cluster analysis to find ways for rational use of peanut varieties adapted for cultivation in Ukraine and to develop appropriate recommendations for the food industry.Materials and Methods. Nineteen varieties of peanuts have been used in the collection of the Institute of Oilseeds of the NAAS of Ukraine (Zaporizhzhіa). The cluster analysis method has been used to process the research results and to classify the peanut varieties.Results. Peanut quality criteria have been developed for choosing an optimal usage (protein content and its biological value, lipid and oleic acid content, oxalate index, and content of contaminants). Depending on the usage, the peanut va rieties have been classified into the three groups: for manufacturing peanut oil, for processing into peanut paste, and for manufacturing halva, chocolates, cakes, and snack products. The recommendations allow different manufacturers to choose an optimal usage and to use peanuts for producing high quality products in a more efficient way.Conclusions. The developed quality criteria can be used as basis for the definition and development of the principles of rational use of peanuts given their specific properties and are useful for technologists, commodity researchers, breeders, geneticists, pharmacologists, physicians, and so on. The rational use of peanut varieties will contribute to the manufacture of competitive high-quality products and increase the profitability of enterprises. K e y w o r d s : peanuts, quality criteria, peanut products, and cluster analysis.