There was grounded the expedience of using unconventional vegetable raw material, namely Pinus sylvestris needle that partially replaced hop for beer enrichment. The optimal parameters of extraction of Pinus sylvestris needle relative to anti-oxidant activity of extract: hydromodulus 1:20, temperature 60 ºС, extraction 30 min. The needle extract has pure smell, harmonic refreshing taste with needle note. The content of ascorbic acid in extraction is 0,275 mg / 100 g, antioxidant activity – 202,3 C/100 g. The quantitative ratio of hop and pine needle in beer receipt was determined by the way of mathematical modeling. Quantitative content of Pinus sylvestris needle is no more than 20 % by mass from the rated norm of hop that is enough for preserving hop bitterness and smell. The receipt of beer, including Pinus sylvestris needle, was elaborated. The quality parameters of ready drink were studied. The addition of needle increases the beer gustatory properties, decreases methanol content. The content of ascorbic acid in ready drink is 3,52 mg/100 g. Antioxidant activity of elaborated beer is 178,1 C/100 g that determines its high biological value. The influence of beer with needle extract on antioxidant system of organism of biological objects was assessed. Under conditions of acute pathological condition the beer with needle extract decreases oxidative influence of drink on brain of biological objects. The beer “Smaragd” decreases toxic effect on organism of living creature due to its antioxidant properties. The introduction of needle extract that includes vegetable antioxidants in beer is the one of the ways to increase antioxidant capacity of ready drink. It opens the prospect of studies, directed on elaboration of arrangements of stabilization of different sorts of beer. The studies may be introduced in production that has positive effect on ready product quality.

The analysis and comparative description are carried out of varieties of brewing barley light malt and type 90 hops from domestic and foreign producers, as the main plant raw material that forms the quality of beer. The quality indexes of malt samples and hop pellets have been tested for compliance with applicable standards.The obtained results indicate that the varieties of barley malt are homogeneous grain mass, do not contain moldy and damaged grains, weed impurities, have a color from light yellow to gray to yellow. Ten samples of malt of various grades for beer production have been studied in terms of mass fraction of moisture (3.2–3.7%), mass fraction of extract in dry matter of fine malt (82.4–87.5%), degree (0 9–1.2%), the mass fraction of protein substances in dry matter of malt (9.1–10.1%), the Kolbach index (39.1–40.2%), the amount of nitrogenous substances (0.70–0, 74%). It has been established that the quantitative content of β-glucans significantly differs in different varieties: the minimum amount is contained in the malt Château Wien, the maximum is Pilsner Weyermann and Munich.According to the research results, it has been established that barley malt varieties have a pronounced malt aroma and sufficient fermentative activity and can serve as the base in the mash in the production of beer. It is proved that malt samples have an acceptable amount of toxic substances and radionuclides that will not affect the quality of the finished product. In assessing the quality of varieties of hop pellets by organoleptic indicators, the mass fraction of moisture and α-acids, it is established that the samples have the values of the indicators within the permissible limits. The samples have a cylindrical shape of different hues and approximately the same size; pure hop aroma, without an off-aroma; the color on the surface and at the boundary of the pellets meets the requirements of the standard. The mass fraction of α-acids is in the range from 3.0 to 12.7 %. It is revealed that bitter and aromatic hops are used for pellet production. The samples Magnym and Hallertau Perle are classified as bitter varieties. Hop pellets of the varieties Premiant and Sladek are bitter and aromatic.According to the results of the determination of quality indicators, the following ones have been identified as the best: malt – Munich, Pilsner, Carabohemian, hop pellets – Bramling Cross, Mandarina Bavaria and Magnym. The proposed varieties of malt and hops allow obtaining beer with high organoleptic characteristics, colloidal stability and expand the range of the industry by creating new varieties to meet the needs of the consumer.

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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.

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