Micronutrient deficiency is a major concern now a days as more than 30 percent of world’s population is suffering from nutritional deficiency. People are getting awareness regarding food biodiversity, therefore they demand value added and nutritionally enriched food products to counter appetite as well as to improve their health. This study was conducted to assess the nutritional potential of Moringa oleifera leaves powder (MOLP) and a product was developed to ensure its efficient utilization in chapatti (Unleavened flat bread). For this purpose proximate composition was analyzed for both moringa oleifera leaves powder and whole wheat flour (WWF). The depicted results for MOLP were as 10.75% moisture, 7.79% ash, 6.49% crude fat, 23.72% crude protein, 12.48% crude fiber. Afterward, raw materials were analyzed for mineral profile, MOLP showed better mineral content as; 1295 mg/100g K, 211.92 mg/100g Mg, 6.32 mg/100g Cu, 7.37 mg/100g Fe, 12.83 mg/100g Na, 6.3 mg/100g Zn and 8.67 mg/100g Mn, as compared to WWF. Then antioxidant activity of both materials was analyzed and again MOLP showed better results as compared to WWF. The recorded values for Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant activity of MOLP were as; 88.63 mg GAE/g, 30.86 mg CE/g and 89.27%, respectively. Furthermore composite flour blend was prepared with the addition of 5, 10, 15 and 20% MOLP in WWF and analyzed for pasting properties then chapattis ware developed and analyzed for mineral profile and antioxidant activity as well as sensory attributes. It was observed that chapatti with 20% MOLP contained highest level of minerals as; 286.07 mg/100g K, 147.75 mg/100g Mg, 5.12 mg/100g Cu, 4.09 mg/100g Fe, 12.83 mg/100g Na, 4.78 mg/100g Zn and 5.78 mg/100g Mn. Similarly the treatment with highest proportion of MOLP showed maximum antioxidant activity; TPC, TFC and DPPH depicted results 8.83 mg GAE/g Extract, 3.66 mg CE/ g of extract, 80.52% respectively. The sensory evaluation of chapatti exhibited that treatments which had 5 and 10% of MOLP demonstrated comparatively better results with overall acceptability scores 6.90 and 6.20, respectively, however T2 (10% MOLP) was the best acceptable combination regarding its sensorial attributes. Conclusively the micronutrient profile and antioxidant activity of chapattis gradually enhanced by increasing the level of MOLP.

At the present stage, the Russian Federation is at a fundamentally new stage of socio-economic development, a clear manifestation of which is expressed in the growth of economic recovery indicators, an increase in investment potential, a reorientation to domestic producers and domestic products. In this connection, the tourism sector can act as a serious tool for the socio-economic development of the Russian Federation. Tourism has a significant impact on ensuring sustainable socioeconomic development. Tourism, developing at a rapid pace, contributes to the development of related industries. The development of the tourism sector should proceed along the path of sustainable development of the constituent entities of the Russian Federation, and is aimed at removing infrastructural restrictions for the full use of the potential of the territories of Russia. In order to identify internal unused natural reserves, preserving the uniqueness and ensuring the environmental safety of the territories of advanced development. In this connection, it is advisable to use the cluster approach to clearly define the strategic territories for the development of the tourism sector. A “tourist cluster” is a collection of enterprises assembled into a single, logically structured system. They provide development, production, promotion of a tourist product. At the same time, one of the main guidelines for the development of the tourism sector is the provision of world quality standards.

One of the priority areas of resource-saving technologies in the food industry and public catering is the development of functional products based on a balanced combination of protein-containing raw materials of animal origin and plant raw materials. In the work, for the production of chopped fish semi-finished products - cutlets (CFSFPc), based on the analysis of chemical composition data, the main raw materials and sources of polyunsaturated fatty acids (PFA) were selected; in accordance with the principles of creating functional products, the quantitative composition of the recipe components is optimized; the functional and technological properties (FTP) of model minced meat have been studied; an assessment of the organoleptic characteristics of finished products was carried out.

Shchetilina I. P. The analysis of consumer preferences residents of Voronezh in respect of products of functional purpose from fruit and berry raw materials. Vestnik VSUET [Proceedings of VSUET]. 2016. no. 2 pp. 183-188. (in Russ.

The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages.