Some vegetables are indispensable for the production of a wide range of bread products, because of their chemical composition. One of the factors hindering their widespread use in the bakery is the insufficient study of their functional properties in the mentioned technological areas. The main goal of the study was a complex analysis of the food value, mineral and vitamin compositions of raw materials and bread with additives, on the example of pumpkin variety «Perekhvatka 69». This is necessary to further substantiate the development of technology for the production of new types of bakery products, expanding the range of products and satisfying various consumer preferences. The nature of changes in nutrients, mineral and vitamin compositions in the technological process has been studied, which makes it possible to determine the proportion of reduction in their content. Based on this, it is possible to adjust the content of nutrients, mineral and vitamin compositions before and after the technological process of processing raw materials and making bread with additives. It has been found that the introduction of pumpkin puree has practically no effect on the amount of washed gluten. However, at a dosage of pumpkin puree from 5 to 25 %, the compression strain of raw gluten increases from 68.5 to 94.7 units instrument. This makes it possible to regulate the desired final properties of bread and the deformation of gluten in the dough

Some vegetables and fruits are indispensable for the production of a wide range of food, juice and confectionery products, because of their chemical composition and biochemical properties. One of the factors hindering their widespread use in the food industry is the insufficient study of their functional and probiotic properties in the mentioned technological areas. The mechanical properties (approximated dependence, standard deviation, and limit stresses) of the carrot varieties Nantes-5 NABA and Chantenay-2461 intended for juice production have been studied. The enzymatic hydrolysis parameters have been determined based on the parameters of the optimal effect of enzyme preparations. As a result of experimental studies, by determining the extreme loads of squeezing and crushing carrots, the power consumption for grinding carrots was determined. The structure of the carrot pulp was revealed. The highest juice out yield put was observed in the Nantes-5 NABA variety. To increase the juice yield from the pulp, maceration was applied and parameters of enzymatic hydrolysis were determined. Complex two-stage mechanical grinding allowed the production of juice with high organoleptic properties. Antioxidant activity was determined before and after the maceration of carrots. The mode and parameters of the juice production technology were corrected during the research. Ready-made pulpy juice samples were tasted and evaluated. The safety of carrot puree during storage has been verified by analytical research data.

The chemical composition of pumpkin has always differed from other plants. Given the potential of pumpkin, the possibility of developing a new range of products from it was explored. As a result of the research, the presented recipe was created, where the main components are fermented pumpkin, orange juice, milk powder and pectin. Such a recipe is recognized as more appropriate. Their chemical composition played a key role in the choice of components, so each component performed its respective function. Since pectin was a stabilizer in the product, milk was a protein fortifier, and orange juice was a flavor enhancer and antioxidant. The addition of orange juice to the finished product increased its vitamin content, and the use of probiotics enhanced the bactericidal effect of the product, which gave it functional nutritional properties. The purpose of developing such a technology was to obtain a high-quality food product, which was achieved on the basis of the complementarity of the selected raw materials and components. From this point of view, studies have shown that the drink prepared according to the proposed recipe meets the accepted regulatory requirements for such products, both in terms of nutritional value and environmental friendliness. The effect of the types and concentrations of pectic substances on the probiotic properties of the prepared fruit and vegetable drinks was also studied. Products with a better bifidogenic effect can be obtained when using 2 % liquid pectin in the preparation of beverages. The organoleptic and microbiological analysis of the finished food product showed that this drink can be used both for children and for preventive purposes

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