Доведено, що за хiмiчним складом насiння кунжуту переважає пшеничне борошно за вмiстом монота полiненасичених жирних кислот, мiнеральних речовин, повноцiнного за амiнокислотним складом бiлка, харчових волокон та вiтамiнiв. Для розширення асортименту хлiбобулочних виробiв з оздоровчими властивостями рекомендовано використовувати у рецептурi пшеничного хлiба кунжутне борошно в кiлькостi до 10 % до маси борошна. Встановлено, що у разi внесення кунжутного борошна розроблений вирiб бiльшою мiрою, нiж пшеничний хлiб, покриває потребу органiзму в бiлках-в середньому на 7 % та забезпечує органiзм людини бiльшою на 15,5 % кiлькiстю жирiв, з переважаючим вмiстом ненасичених жирних кислот, зокрема ω-6 та ω-9-кислотами, та в мiнеральних речовинах, зокрема кальцiї, магнiї-на 26 та 30 %. Визначено закономiрностi впливу кунжутного борошна на формування структурно-механiчних властивостей тiста. Встановлено, що внесення в тiсто кунжутного борошна призводить до зниження кiлькостi клейковини в тiстi та її пружних властивостей, покращує пластичнi властивостi тiста, що зумовлює скорочення тривалостi замiшування тiста. Зважаючи на зниження питомого об'єму тiста з додаванням кунжутного борошна пiсля 180 хв бродiння, рекомендовано, щоб тривалiсть бродiння тiста у разi його використання за безопарного способу тiстоприготування не перевищувала 120 хв. Встановлено, що внаслiдок внесення 10 % кунжутного борошна готовi вироби мiстять до 3 % жиру. Виходячи з цього, можна рекомендувати замiнювати кунжутним борошном маргарин в дiючих рецептурах хлiбобулочних виробiв, якого мiститься до 3 %. Доведено, що вироби з додаванням кунжутного борошна краще зберiгають свiжiсть, що пiдтверджено зменшенням кришкуватостi, збiльшенням загальної деформацiї м'якушки та її гiдрофiльних властивостей, а також мiстять бiльше ароматичних сполук, нiж хлiб з пшеничного борошна Ключовi слова: пшеничний хлiб, кунжутне борошно, черствiння, клейковина, структурно-механiчнi властивостi тiста UDC 664.663.9

The article analyzes the biological value of secondary products of tomato processing, namely tomato seeds, which, for the most part, is not considered as an object of processing. The use of secondary raw materials formed in the production of tomato products as a source of biologically active substances with their subsequent use in food technology is proposed. The results of theoretical and experimental studies of the biological value of tomato seeds. It has been found that tomato seeds have a high nutritional and biological value due to the high concentration of proteins, lipids, and carbohydrates. Accordingly, this value complies with modern recommendations on healthy diet for the population. Also, tomato seeds are rich in polyunsaturated fatty acids, phospholipids, macro- and micronutrient elements, vitamin E, and fiber. However, its nutritional value is substantially reduced by natural biologically active anti-alimentary substances, namely proteinase inhibitors. A first experimental is antinutrients tomato seeds.  А number of trypsin inhibitors of tomato seeds use micronating processing , a significant reduction has been achieved. The use of hydrothermal and micronization treatment of tomato seeds to reduce the activity of trypsin inhibitors is proposed. Hydrothermal treatment for 40 min at a water temperature of 90..100°C reduced trypsin inhibitory activity by 1..3% from baseline. Thus, when you stand micronating processing maturity during 60s reducing  trypsin inhibitors is about 34 % and for biological maturity is 28.8%. It was found that  technology tomato seeds processing allows to obtain a biologically valuable product, which is mainly represented by lipid up to 40%, as well as significant content of protein substances, carbohydrates and fibre. The purpose of this paper is the study of chemical composition and biological value of secondary tomato resources, namely tomato seeds, as well as researching the possibility of its application in food technology. It is also concerned with determination of quantitative and qualitative composition of anti-nutrients of tomato seeds and selection of ways to decrease the activity of anti-nutrients of tomato seeds.

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamon on the quality of semi-finished products and finished bakery products from wheat flour enriched with flax seeds oil meal. To improve the quality of wheat bread, enriched with flax seeds oil meal, and expand the assortment of bakery products with health properties, the authors propose to use spice cinnamon in the formula of wheat bread in an amount of up to 2 % of the weight of flour. The taste and aroma of these products is characteristic of wheat bread with a pleasant cinnamon flavor. Dosage of cinnamon to 4 % of the flour mass also provides good consumer characteristics of products, however, more pronounced flavor and flavor of cinnamon can limit the circle of consumers of such products. The use of 6 % of cinnamon in the recipe of products leads to a significant deterioration in the volume of products and provides them with too intense flavor. Determination of the content of bisulphite-binding substances in the crumb and crust of products is confirmed by improvements in the fragrance of products with the addition of cinnamon. It has been established that the cinnamon in dough leads to an increase in the elastic properties of gluten, and the more, the more it is added. Along with this, it is noted that cinnamon leads to a decrease in the fermentation intensity of the dough. This is probably due to the active antibacterial properties of cinnamon, which suppress the yeast fermentation activity. These factors and cause the deterioration of the volume of finished products in the case of dosing cinnamon in an amount of 4 % or more. It has been proved that on the indicators of crumbling and deformation of the crumb, products with added cinnamon retain their freshness similarly to the control one. However, it is noted that the introduction of cinnamon reduces the amount of mold of microflora in products.

The object of this study is military waste management models as a system of actions and processes aimed at choosing how to handle it. The task to devise ways to reduce military waste under conditions of increasing volumes and rates of its accumulation is considered. The policy of military waste management in the countries of hostilities was investigated; it was concluded that there are no effective mechanisms and schemes for managing such waste. Trends in the increase in the amount of military waste have been identified and a forecast of their further growth under the conditions of modern wars has been formed. The current legislative support for the implementation of waste management policies formed in the process of physical and moral deterioration of military equipment and ammunition in military units was analyzed. It was determined that the main subject of management of such waste is the state represented by state authorities and management. Models to manage military waste formed in the process of hostilities have been proposed. These military waste management models are based on the criteria of economic, social, and environmental efficiency. Special features of the research results are that the proposed models provide for the transfer of rights to perform certain stages in the waste management chain by subjects of the non-state sector of the economy. Distinctive features of the reported results are that they present alternative models for managing military waste formed in the process of warfare. The choice of model is determined by the priorities of the defense and policy of post-war reconstruction of the country's economy. The area of practical use of the results is the system of public administration bodies, which forms proposals for changes to the legislation in terms of forms of cooperation between the state and non-state sectors in the field of military waste management

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