Current problems of the quality of wheat flour bread were analyzed. Here we studied whether apple pectin can be used in production of bakery goods. The significance of such properties of pectin as solubility, swelling, viscosity, susceptibility to acid and enzymatic hydrolysis for technological process were determined. Pectin radioresistance and detoxifying properties are equally important. Results of investigation of the apple pectin effect on dough fermentation process and quality and sorption properties of wheat bread are presented. Experimental substantiation of the most rational way of introducing pectin into dough is provided. The effect of pectic substances on the process of acid accumulation during dough fermentation is confirmed. Investigations were performed using methods of testing baking quality. We confirmed that addition of apple pectin leads to intensification of biotechnological processes and provides high quality and sorption properties of finished products.

This paper examines the influence of non-traditional raw materials of plant origin on the formation of consumer properties of functional butter cookies. It considers the biological value and balance of wheat and spelt flour. It scientifically proves that the lysine content (the most deficient essential amino acid) is significantly higher in spelt flour than in wheat flour. The analysis of organoleptic and physicochemical properties provided a basis for determination and scientific substantiation of the composition of butter cookies. It is found that it is technologically possible to use 40% of spelt flour of the total flour weight and 4% of barley malt extract. This dosage ensures high consumer properties of the products. It was proved that cookies with spelt flour and barley malt extract have higher quality characteristics during the entire shelf-life, as compared to the control samples. It was found that new potentially healthy ingredients of plant origin can enrich butter cookies with minerals, protein and some essential amino acids, enhancing the nutritional and biological value of the finished products. The results obtained in this paper have practical significance for improving the biscuit baking technology, namely, for enhancing its nutritional and biological value.

Tea drinks are the most common type of food products for therapeutic and preventive nutrition. This article is about the results of research on pectin-containing phytocompositions as the basis of functional herbal teas. Selected samples of medicinal raw materials: Acorus calamus, Elecampane, Eleutherococcus, Polýgonum aviculáre, oregano, St. John’s wort, motherwort, arrow, dill, Bidens tripartita L., purple Echinacea, dioecious nettle, peppermint, plantain large, aronia, hawthorn, Rosehip, marigold medicinal, chamomile and Siberian fir needles have shown that in addition to the known pharmacological properties, it can be considered in herbal teas as a raw material containing pectin substances. It should also be noted that the pectin substances of medicinal plants belong to the group of low-esterified pectins (E<40%), which indicates the possibility of their use as complexing agents. The results of experimental studies have confirmed the feasibility of using black and green tea as a base component with high antioxidant properties.

Шубина Лариса Николаевна д.т.н., профессор Краснодарский кооперативный институт (филиал) Российского университета кооперации Ольховатов Егор Анатольевич к.т.н., доцент Кубанский государственный аграрный университет, Краснодар, Россия Рынок продуктов функционального питания непрерывно увеличивается и, по мнению аналитиков, к 2020 г. его доля достигнет 40 % от всех пищевых продуктов. Развитие индустрии здорового питания в последние годы набирает высокие темпы, постоянно ведётся поиск нетрадиционных видов сырья, создаются новые рецептуры изделий, обогащенных натуральными пищевыми добавками. В связи с этим, особое внимание уделяют производству и применению порошкообразных пищевых добавок из растительного сырья. Теоретическую значимость и практическую применимость порошковых технологий в разные годы обосновали такие известные ученые, как Дерягин Б.В.

The article presents the results of a study of the chemical composition, as well as the content of phenolic compounds and anthocyanins in dark grape varieties. These results confirm the feasibility of using this raw material as a source of antioxidants. The results of the study of the amino acid and fractional composition of pectin substances in the sea grass of the family Zostera marina L. are also presented. Its high biological value is noted. The obtained data on the physical and chemical composition of the new pectin-containing drink based on grape juice allow us to speak about the presence of functional properties.