In today’s world diseases of alimentary etiology are common. They occur when there is insufficient intake of important essential substances, that include amino acids. Lack of essential amino acids can lead to serious disruptions in vital functions of body. Therefore, development of food products, balanced in amino acid composition, is the most important technological task of food production. Semi-finished products are one of the food groups, that in great demand among the general population. Therefore, these foods are often enriched with disease-preventing nutrients. In addition, creation of products with specified properties allows to reduce cost price due to introducing cheap plant materials into the product. The article provides data on effect of milk thistle powder and flaxseed flour on amino acid composition of meat stuffed chopped semi-finished products. Calculation of parameters of amino acid score and amino acid index in the products is presented. The results of organoleptic evaluation of experimental samples are also presented. During the study, mass fractions of proteins, fats and carbohydrates were determined. Organoleptic evaluation was carried out and energy value of each sample was calculated. Based on obtained data, a comparison was made between control sample and experimental samples in all parameters. In addition, it was found that a test sample containing milk thistle powder is capable of increasing protein content, as well as increasing amino acid index and amino acid score of the product.

In 30 years, the consumption of livestock products is expected to increase by 60-70%, which will require huge resources. Traditional feeds such as soybean meal and fishmeal are very expensive and moreover, their availability will be limited in the future. In addition, every year the world’s population is growing, more and more raw materials are needed to feed people, and raising livestock requires large financial costs. The solution to this problem can be the cultivation of acrid for the purpose of adding to food and feed for farm animals, birds and fish. Studies have already been conducted by some scientists to evaluate insects, insect larvae or their meal as an ingredient in the diets of certain animal species. This article describes methods for collecting locusts in natural conditions, methods for growing locusts in greenhouse conditions, and methods and methods for conducting research on the chemical composition of locusts collected in natural habitats. It is expected that the locusts harvested in the wild can be added to feed for farm animals, birds and fish after some treatment, and specially grown locusts can be added to food.

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The aim was identification of patterns of changes in the physical and chemical state of biopolymers in durum and soft wheat seeds after the treatment of impulse pressure (IP) and during the storage of seeds. It was found that durum wheat seeds accumulated microcracks over the structure of the glassy endosperm after the IP treatment, while soft wheat seeds reacted to IP treatment by “collapsing” air gaps in the loose endosperm, as well as by vitrification of amorphous areas that were in a highly elastic state and the transition of crystalline areas to vitreous ones. The vitreous content of durum seeds decreased, while that of soft seeds increased linearly after the treatment by IP and storage. Treatment of soft wheat seeds with IP and storage increased their germination, growth and quality of seedlings due to vitrification of the seed endosperm. The decrease in the vitreousness of durum wheat grain after the treatment with IP and storage led to deterioration in the quality of grain and sprouts during storage. So the glassy state in seeds is suggested to serve as a stabilizer. The rapid progress of deterioration may represent a weakening of the glassy state.

The article discusses the issue of expanding the range of low-calorie sausages. The introduction of Jerusalem artichoke powder due to the inulin included in the composition made it possible to replace part of the fat phase without deteriorating organoleptic properties. This reduces the energy value of the finished product. Inulin increases the water-holding capacity of the minced meat, its stability and retains the texture close to that of sausages with regular fat content. In addition to maintaining functional and technological properties, inulin improves digestion and stimulates the activity of probiotics. The optimal concentration of Jerusalem artichoke powder, which does not change the appearance and taste of sausages, is 5%. Its addition to the recipe made it possible to increase the yield of the finished product by 5%, reduce the fat content by 55%, and the calorie content by 30%. The functional orientation of the product has been proven experimentally, and the benefits of fat-replacing components was reflected in the text of the article.