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Уманський національний університет садівництва Інститутська, 1, м. Умань, 20300, Україна Удосконалено технологію збагачення хліба з борошна пшеничного вищого сорту добавкою натурального походження (порошками із плодів хеномелесу). Проаналізовано і вивчено фактори, які зумовлюють необхідність підвищення харчової цінності хлібобулочних виробів; проаналізовані перспективи розвитку функціонального харчування; проведено огляд натуральних добавок з метою їх використання у виробництві хлібобулочних виробів; проаналізовано процес виготовлення хліба. На основі органолептичних та фізико-хімічних показників був вибраний зразок з оптимальною концентрацією добавок. За результатами досліджень встановлено, що найвища вологість хліба була у зразку із додаванням 3% порошків із плодів хеномелесу і становила 45,0 %, тоді як у варіантах із додаванням 1; 5 і 7 % показник вологості був на рівні 44,1 та 43,8 %, відповідно. Найвища пористість хліба була у варіанті із додаванням 1 % порошку (69,8 %), найнижча -у варіанті із додаванням 7 % добавки (62,8 %). Найвища кислотність хліба (3,1 та 2,9 град) була відмічена у варіантах із внесенням порошків у кількості 7 і 5 %, дещо нижчий її показник (2,8 та 2,6 град) був у варіантах із кількістю добавок 3 і 1 %. Об'єм хліба збільшувався відповідно до кількості внесених добавок і становив, відповідно 532-442 см 3 /100 г. Найвищу хлібопекарську оцінку (3,9 бали) отримав зразок хліба із внесенням добавки до рецептури у кількості 1 %, а найменшу -варіант із добавкою 7 % -2,6 бала.У сучасному виробництві хліба, зокрема лікувально-профілактичного призначення, активно йде пошук джерел і розробка способів використання малопоширеної лікарської сировини, яка здатна підвищити харчову і біологічну цінність хліба, поліпшити якість, стабілізувати технологічний процес, домогтися економії ресурсів при збереженні традиційних споживчих властивостей. Така сировина повинна мати невисоку вартість, бути універсальною і зручною у застосуванні, доступною для використання в промислових масштабах, містити фізіологічно функціональні інгредієнти, а також володіти певним лікувальним ефектом.Ключові слова: нетрадиційна лікарська сировина, плоди хеномелесу, біологічно активні речовини, удосконалення технології, фізико-хімічні та органолептичні показники якості.

The height of attachment of the cob and the number of leaves on the main stem was observed slightly lower, but positive relationship (r = 0.65-0.61). Yield capacity and mass of cob was related by strong positive relation r = 0,74 in 2018 and mediumr = 0,47in 2017. Reliable and stable connections of medium strength were found between the number of days from germination to flowering of cobs and full maturity (r = 0,52-0,77). This proves that in breeding for early ripeness, preference should be given to lines with early periods of flowering cobs. Attention deserve indicator of the height of attachment of the cob, this trait is associated with resistance to lodging of stem and suitability of corn for mechanized harvesting. Literature data points that optimal height of attachment of cob is 50-70 cm. It was established that height of attachment of low cob has significant medium correlation with quantity of leaves on main stem (r = 0,65-0,61) and yield capacity (r = 0,54-0,60).One of important characteristic of yield considers mass of 1000 grains. Conducted research points on presence positive but not significant correlation (on 95% level) and in 2017-2018 reached an average (r = 0,49-0,43) level.It was established that lines which were involved in scheme of dialeal crosses has strong differed from each other both on specific combination ability and it stability in different years. Most stable and high manifestation of specific combination ability on yield capacity provides lines Um 331 and Um 337 that give us possibility to use them as valuable components for creation of single high productive hybrids. Lowest indicators was fixed in Co125 (from -0,58 to -0,79). That is higher or lower value of specific combination ability in largely dependent from genotype of inbred lines and their specific reaction on condition of growing.

Currently, sesame seeds are actively included in the composition, balanced in terms of the content of the main components, used for multi-grain. Aim. Study of the issue of forming the quality of bread with the addition of sesame flour. Methods. Laboratory, mathematical and statistical, physico-chemical. Results. According to the results of trial laboratory baking, it was founding that in the case of adding sesame flour, the initial acidity of the dough compared to the control increases by 0.2–0.7 degrees, which is due to the presence of fatty acids in sesame. However, the intensification of acid accumulation during the maturation of the dough was not observed. In the dough samples with the addition of sesame flour, a lower fermentation intensity was observed compared to the control, which is confirmed by a lower release of CO2 during the fermentation of the dough and the aging of the dough pieces. Thus, the total gas formation in the samples from 5 % sesame flour decreased by 6.5%, from 10.0 % – by 12.0 %, from 15 % – by 16.5 %. The duration of aging of dough pieces with sesame flour is reduced, compared to the control by 5–12 minutes. Finished products with the introduction of sesame flour are obtained with a more intensely colored crust than in the control. When 5 and 10% of the crushed sesame seeds were added to the weight of the flour, the products had uniform, thin-walled porosity and elastic crumb. The taste and aroma of these products was characteristic of wheat bread with a pleasant delicate taste of sesame. In the case of dosing of crushed sesame seeds for 15 % by weight of flour, products with less elastic pulp and too pronounced taste and smell of sesame seeds were obtained. It was found that the proportion of finished products with the introduction of sesame flour is reduced by 2.0, 4.5 and 7.5 %, respectively, increasing the dosage. The shape stability and porosity of the products decreases with increasing dosage of sesame flour. Conclusions. The addition of sesame flour changes the quality of wheat bread. Thus, the acidity of the crumb increases from 1.9 to 2.9 deg. Nevertheless, the stability decreases from 0.45 to 0.35, the porosity – from 75 to 57 %, the specific volume – from 2.84 to 2, 50 cm3/100 g. It is established that it is optimal to add 10 % of sesame flour, which promotes the production of bread with good quality indicators.

Purpose. Determine the formation of physico-chemical quality indicators (berry weight, protein, carbohydrates, fat, dietary fiber, organic acids) of fresh, dried and frozen sea buckthorn fruits of different varieties. Methods. Laboratory, mathematical and statistical, physicochemical. Results. The water content in sea buckthorn berries was the highest, but also varied significantly depending on the variety. The varieties of sea buckthorn ‘Haleryt’ and ‘Yelyzaveta’ had the highest content – 90%, by 2 and 3% less in the varieties ‘Burshtynove namysto’ and ‘Altaiska’, in the varieties ‘Sonechko’ and ‘Uliublena’ – 85%. The lowest water content was in the berries of ‘Ryzhyk’, ‘Podruha’, ‘Diuimovochka’, ‘Chechek’ varieties – 75–78%. Dried fruits contained water from 22 to 16%. In the varieties ‘Uliublena’, ‘Yelyzaveta’, ‘Altaiska’ – 22%, ‘Haleryt’, ‘Diuimovochka’, ‘Sonechko’, ‘Burshtynove Namysto’ – 20%, ‘Avhustyna’, ‘Ryzhyk’, ‘Podruha’ – 18%, ‘Veleten’ and ‘Chechek’ – 17 and 16%, respectively. The content of dietary fiber was 4.5–6.2% depending on the variety. The lowest content of dietary fiber was found in the varieties ‘Uliublena’ and ‘Altaiska’ – 4.5–4.7% in fresh and 2.4–2.5% in dried berries. The highest rates were in the varieties ‘Avhustyna’, ‘Sonechko’, ‘Burshtynove Namysto’ in fresh varieties – 6.0, 6.2 and 5.9%, and in dried varieties – 5.5%. The ‘Chechek’ and ‘Veleten’ varieties contained 5.7% in fresh berries and 5.0 and 4.5% in dried berries. The content of fat in fresh berries was in the range of 5.0–5.7%, depending on the variety. In dried berries it increased to 6.0–6.7% or 18–20% depending on the variety of sea buckthorn. In fast-freezing berries, this figure decreased to 4.5–5.2% or 9–10%. The content of organic acids in fresh fruits was the highest – 1.5–2.0%, depending on the sea buckthorn variety. Their content in dried berries decreased to 1.3–1.7% except for the varieties ‘Avhustyna’, ‘Sonechko’ and ‘Burshtynove namysto’, and in the frozen ones to 0.3–0.9%. It should be noted that a similar trend is observed in frozen berries of ‘Avhustyna’, ‘Sonechko’ and ‘Burshtynove namysto’ varieties. Conclusions. It is established that physicochemical quality indicators of fresh, dried and frozen sea buckthorn berries vary depending on the variety. The varieties ‘Avhustyna’, ‘Sonechko’, ‘Burshtynove Namysto’ have the largest weight of one berry 1.4–1.5 g. 8–6.0%), fat (5.5–5.7%), protein (1.5%), organic acids (2.0%) and dietary fiber (5.9–6.2%) in fresh berries.