This paper considers the changes in quality indicators of sugar pastes with dry demineralized whey and glycerin during storage in order to establish their technological shelf life. Based on the results of studying changes in the mass fraction of moisture of sugar pastes over 30 days, a decrease in this indicator in the control sample was established, by 80 %, and in the experimental one – by 30 %. Examining the sensory characteristics of consistency according to the devised descriptors has made it possible to establish that the control sample of sugar pastes onday 10 of storage is technologically unsuitable. Its consistency is characterized as too dense, hard, brittle, not uniform, with lumps. Accordingly, the molding ability, which received 3.45 points, decreases. The prototype, even on day 30 of storage, has acceptable consistency characteristics: moderately hard and dense, softish, homogeneous with the presence of barely perceptible small inclusions. A high molding ability is retained, which received 4.3 points. Experimental studies of the fractional composition of the solid phase and the dispersion of sugar pastes are consistent with studies into the sensory characteristics of the consistency. It was established that on day 10 of storage, in the control sample the fractional composition of particles with a size of 21 to 30 µm prevails, the content of which is 62 %, which characterizes the structure as coarse crystalline. In the prototype on day 30 of storage, thecontent of particles the size of 11 to 20 µmwas 72 %, which preserves the quality of the paste and characterizes its structure as finely crystalline. The results of the study made it possible to establish a tendency to slow down the build-up of solid particles of the developed sugar pastes, and their growth to a critical size of 22.6 µm.The data obtained have made it possible to establish the technological shelf life of the developed sugar pastes, which was 30 days, which is 3 times more than that of the control. Consequently, the introduction into the formulation composition of sugar pastes of demineralized whey at a concentration of 50 % and glycerin at a concentration of 5 % makes it possible to extend their technological shelf life. This is important from a practical point of view and solves the problem set.

The article considers theoretical and practical aspects of determining the economic efficiency of the introduction of biscuits using "Zdorovya" flour and carob powder in restaurants. The results of the calculation of raw material cost, production cost and selling price for the production of sponge cake are presented. The price characteristics of the developed biscuits are determined, and also the competitiveness of new biscuit products is estimated. The social effect of the implementation of the developed technologies is determined. The purpose of the article is to present the results of calculating the cost of biscuits based on flour mixtures with flour "Zdorovya" and carob powder; substantiation of economic efficiency and social effect from their use in restaurants. Criteria for the effectiveness of implementation were calculated with the help of regulations and costing items adopted and approved in accordance with the current legislation of Ukraine. First of all, in order to establish the selling price of the developed biscuits with the use of "Zdorovya" flour and carob powder, which determines its competitiveness, the cost method and the selling price of the semi-finished product have been determined by the calculation method. The calculation of the cost of sponge cake is made in accordance with the current regulations by calculating the costs of all items. The basic cost, consisting of the cost of raw materials and salaries of all employees, should be calculated firstly because these cost items have the largest share in the total cost. The author proposed her own sponge cake by adding 30% "Zdorovya" flour out of wheat flour weight, replacing 10% sugar and 100% cocoa powder with carob powder. Calculating the cost of the proposed flour confectionery allowed reducing the cost of a sponge cake by 10 %, respectively, compared to traditional products, which confirms the economic efficiency of the developed technology. The social effect is to expand the range of high nutritional value sponge cakes with a low glycemic index, which will improve the nutrition structure of the population of Ukraine. The developed technology of a sponge cake with "Zdorovya" flour and carob powder will allow reducing the energy consumption of restaurants by 4%.

The article analyzes the components of crisis phenomena and their impact on the functioning of the hospitality industry. The crises in the hospitality industry caused by the armed aggression in the east of the country, the annexation of the Crimean Peninsula, the outbreak of COVID-19, the military invasion of the Russian occupiers are considered and their consequences are studied. It is noted that influencing key sectors of the economy, the hospitality industry is increasingly becoming one of the most important indicators of socio- economic development, both in certain regions and the country as a whole. Crisis phenomena, which are constantly in close contact with the economy, have significantly affected the behavior of the hospitality industry, the use of new technologies for production, hired labor, procurement of necessary equipment, lower incomes, higher raw materials, higher taxes, higher utility tariffs and other economic factors. At the same time, hotel and restaurant enterprises form and provide services that meet the physical and spiritual and moral needs of the population and have a significant consumer demand, regardless of the social status of citizens. At the same time, a number of services of hotel and restaurant business enterprises carry increased social responsibility to citizens. These issues cannot be left without special attention and control by the state. The state must make much more efforts to support all hospitality industries, especially the tens of thousands of small business owners, whose rapid resumption will allow them to re-employ and retain millions of employees. Prospects for further research are scientific research on new systems of reforming the industry, because despite the fact that in recent years has accumulated considerable experience in the methodology of crisis diagnosis, the hospitality industry periodically experiences economic crises that depend on a number of factors study and improvement, which determines the feasibility of further research aimed at improving the development of hotel and restaurant business in times of crisis.

Topicality. In this article the current production state of flour confectionery is analysed, as well as some conclusions on improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content are made. Aim and methods. The aim of the study is to substantiate the technology of biscuits with “Zdorovia” flour and carob powder. The object of this research is the technology of biscuit semi-finished product with low sugar content. The subject of this article is flour mixtures with “Zdorovia” flour (TC 10.6-05476322-001:2013 “Flour “Zdorovia”), and carob powder (Conclusion of the state sanitary-epidemiological examination of carob pods powder (carob powder) № 05.03.02-03/13533 dated 23.02.2012), biscuit dough from flour mixtures, baked biscuit semi-finished product. Research methods: theoretical generalisation method, calculation and organoleptic methods. Results. In this article, the results of theoretical and experimental research of biscuit technology elaboration are presented. The chemical composition of “Zdorovia” flour and carob powder is analysed, particularly, the possibility of their use in low-sugar biscuit products is proved. Organoleptic parameters are studied, and the rational concentration of “Zdorovia” flour and carob powder in flour mixtures is determined. The nutritional value and glycemic index of biscuit products are calculated. Conclusions and discussion. The traditional recipe of biscuit with cocoa powder is analysed. The advisable traditional recipe change is demonstrated in measures of replacing premium wheat flour with “Zdorovia” flour, as well as cocoa powder with carob powder, and 10 % of sugar with carob powder. The nutritional value of “Zdorovia” flour, carob powder and biscuit products is substantiated, and the glycemic index of elaborated products is defined. The rational concentration of “Zdorovia” flour and carob powder in biscuit recipes is installed in proportion of 30 % of “Zdorovia” flour and 100 % of carob powder. It is found out that the elaborated biscuit has the best organoleptic properties, such as smell, taste, colour, provided when used concentration of 30 % of “Zdorovia” flour and 100 % of carob powder. Additionally, it is proved that the addition of “Zdorovia” flour and carob powder to the biscuit recipe makes it possible to establish that their fat content decreased by 5,2 %, carbohydrate content – by 7,7 %, including mono- and disaccharides – by 9,3 %, starch content – by 12,4 %, still, fiber content increased by 96,9 % compared to control. The energy value of the test sample decreased by 6,6 %, and the glycemic index was 26,2 un.

The main feature of the quality of flour confectionery is the safety of raw materials, the absence of harmful substances, high nutritional value. The problem of assessing the quality and nutritional value of sponge cake is solved on the basis of comprehensive studies of chemical composition and properties using modern methods of analysis. The problem of determining the quality of sponge semi-finished products is devoted to the work of domestic and foreign scientists [2-5]. An analysis of recent research and publications has shown that many works havebeen devoted to quality determination, but a comprehensive quality indicator of sponge cake with flour "Zdorovya" and carob powder has not been studied.The aim of the article is to determine a comprehensive assessment of the quality of sponge cake with the addition of flour "Zdorovya" in the amount of 30% by weight of flour and complete replacement of cocoa powder with carob powder. The exponential dependence underlying the Harrington Desirability Scale was used to calculate the reference and defec-tive quality indicators. Accordingly, a hierarchical structure of the set of properties necessary for a reliable assessment of the quality of sponge cake products has been developed: organoleptic assessment (M1), nutritional value (M2) and rheological propertiesof sponge dough (M3). The obtained results show that the complex quality indicator of the test sample is positioned in the interval "very good" (0.80... 1.00), and the complex quality indicator of the control sample is in the interval "good" (0.63... 0.80). The prototype has a higher overall quality assessment than control. Thus, the quality index for the test sample is 0.80, which is 23% more than the control sample. Therefore, the developed sponge semi-finished product has better quality indicators compared to the control.