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 article characterizes the peanut (Arachis hypogaea) as an oilseed crop widely spread in the world. It describes its biological value as well as the chemical and fatty acid composition. The study proves the practical importance of developing and introducing new blended functional purpose oils for Ukrainian people. It has been shown that blended oils contain significant amounts of monounsaturated and polyunsaturated fatty acids. The use of blended oils will correct the deficiency of essential fatty acids in the diet of our country’s population. It has been pointed out how promising it is to create new types of blended oils, with a balanced fatty acid composition, by combining peanut and linseed oils. The article describes the characteristics of the new blended peanut-linseed oils with additives made from vegetable raw materials. The evaluated parameters are the quality and safety of the new blended peanut-linseed oils with a garlic extract, rosehip extract, sorrel leaf extract, and black currant leaf extract. The fatty acid composition of the fat in the new blended oils has been studied to determine their quality. The safety assessment of the new oils with the additives from vegetable raw materials has been determined by the content of pesticides (HCH-gamma isomer, heptachlor, and DDT), mycotoxins (aflotoxin B1 and zearalenone), toxic elements (lead, cadmium, arsenic, mercury, and zinc), iron, and radionuclides (cesium-137 and strontium-90). The results obtained confirm that the new blended oils are safe. The blended oils have a high biological value when the ratio of w-6 to w-3 fatty acids is 4.9:1, and the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is 1:1, which meets the standards of healthy nutrition. In terms of chemical and radiation safety, the new oils do not exceed the maximum permissible concentrations, confirming the safety of the newly developed oils.

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.

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.