Introduction. Reaching the yield potential of a crop (winter barley) is only possible with precise adaptation of key agricultural practices (seeding rate and nutrition) to a specific variety. This clearly demonstrates the value of breeding achievements and their constant renewal. The emergence of new winter barley varieties requires the development of specialized agricultural technologies. However, the effectiveness of such technologies is fully realized when they are adapted to the soil and climatic conditions of the region. Such systems should ensure stable crop productivity in both favorable and stressful years, due to adjustable sowing and nutrition parameters. The goal of the research was to develop integrated agronomic practices aimed at unlocking the potential of new winter barley varieties (bred by the National Grain Centre named after P.P. Lukyanenko) in the conditions of the Western Ciscaucasia. The objects and methods of the research . The experiment was conducted at the National Grain Centre named after P.P. Lukyanenko using a new winter barley variety, Mir; seeding rates and various nitrogen nutrition backgrounds depending on the soil N-NO 3 supply were examined. The results and discussion . The research allowed us to determine the influence of the factors studied and identify more effective options in the experiment. Nitrate nitrogen levels in the soil had a positive effect on all indicators of yield structure and grain quality by an average of 4.5-5.0%. Conclusion. High yield results were achieved during research conducted from 2023 to 2025 with a seeding rate of 2 million/ha and a soil nitrate nitrogen supply of 6.5-7.0 mg/kg, resulting in a yield of 7.5 t/ha.
Introduction . The main rice fields in the Republic of Adygea are located in the Shovgenovsky, Teuchezhsky, Krasnogvardeysky and Takhtamukaysky districts; the soil cover there is represented by meadow, meadow-chernozem, meadow-marsh and alluvial-meadow soils, exposed to anthropogenic factors. The goal of the research was to conduct a soil-agrochemical assessment of the meadow-chernozem soil of the left bank of the Kuban River, used in rice crop rotation. The objects and methods of the research . The studies were conducted on the meadow-chernozem soil of the Chibiyskaya irrigation system on the left bank of the Kuban River and included profile-morphological, field, analytical and statistical research methods. The results . It was established that leaching processes predominate in the meadow-chernozem soil of the left bank of the Kuban River, used in rice crop rotation. These processes lead to a 12% decrease in clay fractions, 23% decrease in mobile phosphorus, 2.4-2.7% decrease in exchangeable Ca 2+ and Mg 2+ cations, and 0.87-4.48% decrease in carbonates in the arable horizon. Conclusion: Due to the development of eluvial-gley processes in the meadow-chernozem soil of the left bank of the Kuban River, used in rice cultivation, hydromorphic characteristics are enhanced, as are the leaching of carbonates, clay fractions, mobile phosphorus, and iron. Compaction of the arable and subarable horizons occurs, necessitating monitoring of their fertility and adherence to scientifically sound fertilizer application practices.
Introduction . The results of a long-term research of the jujube collection ( Ziziphus jujuba Mill .) in the humid subtropics of the Russian Federation are presented. The collection is from the Federal Research Centre “Subtropical Scientific Centre of the Russian Academy of Sciences” (FRC SSC RAS, Sochi). Twenty-one cultivars from China, Tajikistan, Azerbaijan, Georgia, the USA and Russia became the oblects of the research. The goal of the research was evaluation of economically valuable traits (phenology, yield, biochemical composition, resistance to cracking) and selection of promising varieties for the southern regions of Russia. The results and discussion . It has been found that jujube is characterized by a late onset of vegetation (1st-2nd decade of April), which helps avoid spring frosts. This crop is characterized by late flowering, which occurs in June-August at a temperature of 22-24°C, the fruits ripen from September to early November. The fruits of the samples were ranked into three groups according to ripening time: early (second-third ten-day period of September), middle (second-third ten-day period of October) and late (late October early November). The highest yield (96.0-141.4 c/ha) was shown by the varieties “U-Xing-Hong”, “Ta-Yan-Zao”, “Yuzhanin” and “Burnim”. The maximum fruit weight was noted by the variety ‘U-Xing-Hong’ (up to 28.0 g). Biochemical analysis of the fruits revealed a high content of sugars (19.12-30.95%), vitamin C (206.18-524.48 mg%), low acidity (0.26-0.57%) and a sugar-acid ratio of up to 110.53. Small-fruited forms accumulated more sugars than large-fruited ones. The table varieties “U-Xing-Hong”, “Ta-Yan-Zao”, “Khurmai”, and “Vakhsh” were distinguished by their taste. Universal varieties (“Yuzhanin”, “Burnim”, “Da-Bai-Zao”) were suitable for fresh consumption and processing. The varieties “Kitaisky-2A”, “Gissarsky”, and Forma-201 were the most resistant to fruit cracking. The varieties “Gissarsky”, “Forma-201”, and “Dekorativnyy 98” were recommended for landscaping. Based on a number of economically valuable traits, the varieties “Ta-Yan-Zao”, “Yuzhanin”, “Burnim”, and “U-Xing-Hong” are recommended for cultivation in the humid subtropics of Russia. Small-fruited varieties and forms are recommended for producing rootstock material. They also have high ornamental value and can be widely used in urban and rural landscaping.
Introduction. The potential use of corn and rice flour in the production of shortbread cookies with added pectin were examined. The goal of the research was development and quality assessment of gluten-free shortbread cookies made from flour composites. The objects and methods of the research included yellow corn flour, rice flour, Jerusalem artichoke syrup, pectin, and shortbread cookies (pilot samples). Modern analytical methods were used to determine the quality of the ingredients, semi-finished products, and finished products. These methods allowed us to identify the nutritional and biological value, as well as the organoleptic characteristics of the samples. Baking was carried out at Maikop State Technical University, in the laboratory of the Department of Food Technology and Catering, Faculty of Agricultural Technologies. The pilot samples underwent laboratory testing at an accredited testing Centre. Official confirmation of product quality is documented in a test report issued by the Centre for Hygiene and Epidemiology in the Republic of Adygea, subordinate to the Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing. The results and discussion . A recipe was developed and the quality of gluten-free shortbread cookies was evaluated using yellow corn flour and rice flour, with the addition of Jerusalem artichoke syrup, which replaced sugar and pectin. The following variants were developed: 100% yellow corn flour (variant 1), 50% yellow corn flour and 50% rice flour (variant 2), and 100% rice flour (variant 3). The control sample was premium wheat flour. Nutritional analysis of the developed variants revealed significant differences compared to the control sample. Conclusion. The experimental samples demonstrated improved wettability and high organoleptic properties compared to the control sample, indicating the positive impact of the recipe changes.
Introduction . Dracocephalum moldavicum L. is a representative of the Lamiaceae family, a valuable essential oil plant, based on the raw materials of which the phytopreparation “Rosmatin” with anti-inflammatory and gastroprotective effects was developed. The goal of the research was to develop elements of the Dracocephalum moldavica cultivation technology based on the management of the ontogenesis of the plant organism and its bioproductivity through the integrated use of organomineral fertilizers and silicon-containing microfertilizers. The object and the methods . The research on dragonhead was conducted at the North Caucasus branch of VILAR, located in the central zone of the Krasnodar Territory. At the first stage (2019-2020), the effect of Hardy's retardant (0.2 l / ha) applied during the budding phase on the essential oil content and the quality of medicinal raw materials was determined. In the second study (2021-2025), the effect of foliar treatments during the stem formation phase with EcoFus (1.0 l/ha), Absolut (2.0 l/ha) organomineral fertilizer complexes with Siliplant (0.8 l/ha) silicon-containing microfertilizer (first treatment) and during the budding phase with Hardy 0.2 l/ha or Siliplant 0.8 l/ha (second treatment) was studied. The results and discussion . It was found that a single treatment of plants during the budding phase with Hardy retardant or Siliplant silicon-containing microfertilizer led to a statistically significant increase in the essential oil content by 28 and 11%, respectively. It was also found that the use of the retardant contributed to an increase in phenolic compounds by 20% and rosmarinic acid by 27% in the Dracocephalum moldavica raw material. To increase two components of bioproductivity—yield and essential oil content—a two-stage crop treatment was advisable: during the stem-forming phase, a combination of Siliplant with the organomineral fertilizers Absolut and EcoFus; during the budding phase, Hardy or Siliplant. Conclusion. This systematic approach ensures a 16-24% yield increase and high essential oil yield per hectare, exceeding the control level by up to 58% with Hardy and up to 38% with Siliplant.
Introduction. Gluten-free products made mainly from rice flour, corn flour and starches are often characterized by reduced contents of protein, dietary fiber, minerals and bioactive compounds, as well as insufficient structural and mechanical properties. Therefore, the use of legume raw materials capable of increasing nutritional value and improving the functional and technological characteristics of specialized products is of current interest. The goal of the research was to conduct a comparative analysis of pea, chickpea and lentil as raw materials for gluten-free product technology and to summarize data on their nutritional value, functional and technological properties, formulation potential and methods for reducing antinutritional factors. The methods. The objects of the research were literature data on pea, chickpea and lentil, as well as their processed products: flour, protein ingredients, aqueous extracts, aquafaba, sprouted grain and extruded semi-finished products. The methodological basis of the research included analysis, comparison, systematization and generalization of Russian and foreign scientific publications for 2020-2025. The results. It has been found that pea, chickpea and lentil contain 23.1-28.4% protein and 3.6-7.0% dietary fiber and can be used for targeted nutritional enrichment of gluten-free food systems. Pea is the most promising for protein and functional enrichment of flour systems; chickpea is promising for bakery, pasta, emulsion and foamed products; lentil is suitable for fast-cooking, extruded and certain bakery systems. It has been shown that the effective use of legume raw materials requires consideration of antinutritional factors and the application of pretreatment methods, including soaking, germination, fermentation, enzymatic treatment, ultrasound treatment or extrusion. Discussion. The practical significance of the research lies in the systematization of data necessary for selecting the type of legume raw material, ingredient form, formulation dosage and processing method in the development of gluten-free products.
Introduction. In the context of climate change, it is critical to ensure a consistently high grain yield of winter wheat and its resilience to external influences. The research aims at solving this problem by adjusting some zonal agricultural technologies for winter wheat cultivation and selecting the most promising varieties, which determines its relevance. The object and methods of research. Field studies were conducted in 20232025 on an experimental field in the central zone of the Krasnodar Territory in accordance with the Field Experiment Methodology according to B.A. Dospekhov. Five varieties of winter wheat bred in Kuban ( Alekseich, Tanya, Agrofak 100, Klassika, Elanchik ) were investigated. The experimental design included soil cultivation options (plowing (control), combined). The experiment was replicated four times. Statistical data processing was performed by the analysis of variance method using the Statistica software package. The goal of the research was to study the effect of different primary tillage methods on the development of photosynthetic potential and grain yield of five winter wheat varieties. The results and discussion . It was found that soil tillage methods had a significant impact on the photosynthetic activity of winter wheat plants during the growing season. Maximum leaf area and photosynthetic potential (at a level of 2700-3020 thousand m 2 /ha × day) were observed in the Alekseich, Klassika, and Elanchik winter wheat varieties under combined tillage methods. On average, over the years of the research, the highest winter wheat grain yield was obtained when the Alekseich, Tanya, and Elanchik varieties were grown under surface tillage, significantly exceeding the control. Correlation analysis confirmed a close relationship between photosynthetic potential and grain yield in winter wheat.
Introduction . Application of films made of pectin, cellulose, glycerin, and spice extracts allows to solve the problem of packaging material utilization due to little-used plant materials, adjust the rheological properties of semi-finished products, and enrich them with minor nutrients. The goal of the research was to evaluate the influence of edible food films on the functional and technological characteristics of vegetable and meat products at all stages of the technological cycle. The object and methods of the research . For the tests, the organoleptic properties of semi-finished products covered with the film were determined; culinary products heated in a convection steamer together with the film and the oxidation state of culinary products packaged in the film was determined using the accelerated oxidation test method. The objects : food films, cutlets, casseroles. The results and discussion . The film was made of plum juice containing pectin, sugars, organic acids, a structure-forming agent (methylcellulose), glycerin, and an extract of spices (thyme, coriander) with antioxidant properties. The developed film reduced shrinkage loss during storage and evaporation during reheating in a convection steamer. Reheating culinary products in a convection steamer using the “steam + heat” mode at 180-200°C using steam superheated at 115°C for 5-10 minutes resulted in biodegradation of the film. At 180-200°C and 95-98% humidity, the film transformed into a colloidal state, penetrated the product, enriched it with nutrients, and increased juiciness. The film could be converted into a liquid sauce by pre-wetting it in water at 55-60°C. Lipid oxidation testing of samples (GOST 34815) demonstrated the stability of the fat components of products coated with plum and thyme film for 8 days, with partial stabilization noted due to the antioxidant properties of thyme. Film quality assessment: 4.5-4.8 points. Conclusion . During 10 months of storage at a temperature of 4-6°C and a relative humidity of 75-80%, the consumer properties of the film comply with TU 22.29.23-15.16469822-2024.
Introduction . The presence of hydrolyzed protein in the composition of a specialized enteral nutrition product intended for patients with gastrointestinal disorders reduces the activity of hypermetabolism, ensures the maintenance of body weight, and prevents the development of diarrhea.The goal of the research was to study physicochemical and organoleptic properties of domestic enzymatic hydrolysates of cow milk whey proteins with different degrees of hydrolysis and to evaluate the prospects of their use in the formulations of enteral nutrition products for patients with gastrointestinal disorders. The objects of the research : whey protein hydrolysate (FGSB No. 1) of deep cleavage from milk albumin, hydrolysate of whey protein concentrate of deep cleavage (FGSB No. 2), hydrolysate of whey protein concentrate of medium degree of hydrolysis (FGSB No. 3) and hydrolysate of heat-stable whey protein concentrate microparticulate (FGSB No. 4). The Methods . The state of dispersed systems was assessed visually, and taste and odor were assessed organoleptically. Active acidity was measured, and the density and relative viscosity of aqueous hydrolysate solution samples were determined. Samples were examined microscopically using an Axio Imager Z1 Carl Zeiss light microscope with a 5x objective and 10x eyepiece magnification. An AxioCam HRc digital camera was used for photography. Particle size in electron microscopy was calculated using a computational method. The results and discussion . Temperatures from 20°C to 40°C are acceptable for dissolving enzymatic hydrolysates with a concentration of 8%. Samples FGKSB №2 and FGKSB №4 were less bitter and received better organoleptic perception scores, more acceptable for creating an enteral nutrition product. As the degree of hydrolysis decreased, the viscosity of the samples significantly increased. Samples FGSB № 1 and FGSB № 2 had a higher degree of dispersion compared to FGSB No. 3 and FGSB No. 4. The Conclusion . Based on the combined organoleptic and physicochemical properties, as well as the higher degree of protein hydrolysis, hydrolyzed whey protein concentrate (FGSB № 1) can be considered optimal for the use in the formulation of a specialized food product for enteral nutrition.
Introduction . Enteral nutrition is a critical component of treatment for seriously ill patients. It is prescribed to patients with a functioning gastrointestinal tract in situations where regular oral nutrition fails to meet their physiological needs. Due to its high biological value and optimal amino acid composition, cow milk proteins are most often used to produce protein hydrolysates for enteral nutrition products. The goal of the research was to comparatively evaluate the physicochemical properties of enzymatic whey protein hydrolysates (EWPHs) with varying degrees of hydrolysis, as well as to assess their biological value and in vivo efficacy for their introduction into specialized food products, including enteral nutrition. The objectives and methods . Hydrolysate obtained according to a previously developed protocol (FHWPC 1 “Protozyme N”) and three samples of industrial hydrolysates (FHWPC 2 “Uglich”, FHWPC 3 “Yaroslavl”, and FHWPC 4 “Voronezh”) were used in the research. In the first stage, the molecular weight distribution of peptide fractions, the degree of hydrolysis, the antigenicity reduction factor, and the amino acid composition of the samples were assessed. In the second stage, the biological value of the hydrolysate samples in an experiment on male Wistar rats was assessed. Feed intake and body weight gain was evaluated, a threeday exchange experiment in metabolic cells was conducted, and the protein efficiency ratio (PER), true digestibility, and the biological value adjusted for the amino acid score (PDCAAS) were calculated. The results and discussion. FHWPC 1 “Protozyme N” was characterized by a moderate degree of hydrolysis, without a clear reduction in antigenicity, with a high FER value, high intrinsic digestibility, and a PDCAAS coefficient . Conclusion . The enzymatic hydrolysate obtained using our developed scheme has a number of technological advantages over commercial samples and possesses a biological value indistinguishable from the original whey protein concentrate.
The yield structure of Puma and Amigo soybean varieties, cultivated for the first time in the forest-steppe zone of the Republic of North Ossetia-Alania using effective agrotechnical practices was examined. The data obtained indicated a direct relationship between seeding density, metric indicators, and the productive qualities of promising soybean varieties.The goal of the research was to study the biological productivity and metric indicators of early-ripening soybean varieties depending on seeding density.The objects and methods. The experiments were conducted using seeds of the aforementioned soybean varieties. The research methodology was based on the generally accepted method; the experiments were conducted according to B.A. Dospekhov’s method. The research was repeated three times, the plot area was 24 m2, the total experimental area was 288 m2. The research area consisted of experimental plots at the North Caucasus Research Institute of Mountain and Foothill Agriculture, a branch of the Vladikavkaz Scientific Center of the Russian Academy of Sciences (SKNIIGPSH VSC RAS). The soils were leached chernozems with optimal nitrogen (total and gross) and potassium reserves; the sum of average daily temperatures was at least 3000°C.The results and discussion. The conducted research showed that increase in soybean seeding density of the studied Puma and Amigo varieties from 400 to 600 thousand pcs/ha contributed to decrease in the total seed weight (by 3.79-6.82%), decrease in the number of branches (by 35.29-43.75%), seeds obtained from one plant (8.82-12.19%), seeds of one pod (by 3.96-5.19%), the number of pods (by 10.33-19.20%); at the same time, an increase in the height of lower pod attachment (by 3.54-6.82%), soybean plant height (by 2.78-7.78%) and yield (by 14.8128.76%) was noted.Conclusion. The most productive soybean variety was Puma, the yield of which at maximum sowing density was 1.97 t/ha; Amigo variety demonstrated a somewhat modest yield of 1.61 t/ha, while both varieties were quite productive with increased seeding density.
Introduction. Throughout the storage period, complex physiological and biochemical processes occur in tubers, affecting their physical condition and quality. Therefore, preventing a decline in potato product quality during long-term storage is a pressing issue, and the search for ways to achieve this goal is diverse. One of the areas of the research in tuber germination and its impact on various agronomic measures implemented during potato cultivation in the field was examined.The goal of the research was to identify genotypic prerequisites for the implementation of directional selection, taking into account, among other things, the presence of less pronounced physiological activity during long-term storage. The relationships between physiological activity during long-term storage and the cultivation of their progeny was identified.The objects and methods of study. The study was conducted at the Selection and Seed Center of the Gorsky State Agrarian University from 2021 to 2024. All surveys and observations were conducted at the Gorsky State Agrarian University storage facility. The research involved 156 potato varieties from a collection nursery and 36 promising hybrids. The length of shadow tuber shoots and the total weight of tubers were used as biometric parameters. The study parameters were recorded in triplicate.The results and discussion. It was found that 56.8% of 37 early-ripening varieties formed shoots less than 1 cm. Of 41 mid-early-ripening varieties, 53.7% formed shoots less than 1 cm. For the remaining maturity groups, these indicators were as follows: in the middle group – 67.7%, midlate 44.4%, in the late 50%. Only 2 varieties were studied here, and the Picasso variety demonstrated higher preservation, providing an average of less than 1 cm of shadow shoots at the time of accounting (April 14, 2021-2024).Conclusion. Based on the survival rates of the hybrids, it was found that genotypes 14.74/30, 14.74/67, 10.11/153, 14.76/8, and 14.76/82 with sprouts up to 1 cm provided the highest survival rates.
Introduction. The results of research and development of functional beverages using sprouted wheat and rye grains have been presented. Sprouted grains are not subjected to mechanical or heat treatment and therefore contain a rich set of macroand microelements, mainly due to the preservation of the shell. The fiber of sprouted grain provides a low glycemic index (GI) of the sprouts (15 for comparison, against the GI of apples 35). The combined use of wheat and rye sprout juice, apples, lemon, ginger root, and whey has been determined. Skim whey is an effective tonic and sedative, helps improve blood circulation and stabilize the nervous system. The combination of such ingredients has made it possible to create soft drinks containing a complex of vitamins and minerals.goal of the research is to develop a recipe and technology for the production of functional beverages using sprouted wheat and rye grains. Sprouted grain is widely used in various countries to fortify food products. Including sprouted wheat and rye grains in the diet replenishes the body with enzymes, antioxidants, and polysaccharides (fiber and pectin).The objects and methods of the research. Existing methods for organoleptic and physicochemical assessment were used for a comprehensive evaluation of the developed beverages. Fat-soluble vitamins were determined using liquid chromatography, one of the most effective methods for vitamin determination, as it allows for the simultaneous determination of several compounds. Water-soluble vitamins were determined using fructimetric determination of water-soluble vitamins based on the principle of change in rfructiescence after a chemical reaction.The results and discussion. A survey of consumers of public catering establishments in Krasnodar has revealed that beverages containing sprouted wheat and rye grains are virtually absent from public catering establishments. The composition of the beverages using sprouted wheat and rye grains has been theoretically substantiated and experimentally confirmed, and recipes and technology for beverages containing sprouted wheat and rye grains have been developed.Conclusion. It has been theoretically proven that drinking 200 ml of the beverage provides the body with important minerals – potassium and iron. Experiments have shown that drinking one serving (200 ml) of the functional beverage provides the daily requirement for vitamin B1, and two servings provide 26.6% of the daily requirement for vitamin E.
The goal of the research was to study the effect of intensification agents (insecticide-fungicide seed dressing, humic preparations, and mineral fertilizers) on the morphometric parameters of Siberian potato varieties of different maturity groups.The objects and methods of the research. Three Siberian varieties were selected as objects of the research: early Yuna, mid-early Lina, and mid-season Zlatka. The research was conducted in 2022-2024 in the Novosibirsk region under soil and climatic conditions typical of the forest-steppe zone of the Western Siberia. The experiment was set up and records were taken according to generally accepted methods. The number of stems, stem length, and plant weight were recorded. Each of the three potato varieties was placed against a background of mineral fertilizers, N40P40K80, and against a background of natural fertility. Pre-planting treatment of tubers was carried out with the Celeste Top insecticide-fungicide, KS at application rates of 0.4 and 0.2 l/t mixed with the humic preparations Beres-8, Zh (application rate 0.2 l/t) and Relikt R, Zh (0.01 l/t). The obtained data were processed using the methods of variance analysis to determine the degree of influence of factors and their interactions.The results and discussion. It was found that Yuna variety was characterized by high responsiveness to the optimization of mineral nutrition and the use of growth regulators: against the background of N40P40 K80, a reliable increase in the number of stems by 39% and plant height by 23.4% was noted, and the bush weight more than doubled compared to the control one. Lina variety was distinguished by high morphological indicators and a pronounced response to the level of mineral nutrition, while the effect of humic preparations was secondary. Zlatka variety demonstrated high stability of morphological traits and low responsiveness to the studied agricultural practices.Conclusion. The effectiveness of the studied practices was largely determined by varietal characteristics.
. Introduction. Fish waste oil is a promising carbon substrate in microbial biotechnology.The goal of the research was to investigate the oil enzymatically isolated from fish heads for the use in microbial synthesis as a carbon source to obtain biotechnology products.The objects and methods of the research. The lipid fraction was extracted from fish canning waste by the action of the Alcalase microbial protease. The extraction efficiency, impurity presence, and hydrolytic and oxidative spoilage rates were determined in the obtained fat masses. The biological efficiency of the fats was assessed by the composition of alkylglyceride fatty acids.The results and discussion. Oil from smoked sprat heads had a small spread of quality indicator values: acid number 1.7-2.4 mg KOH/g fat; peroxide number 17.325.5 mmol active oxygen/kg; thiobarbituric number 1.36-1.56 optical density units; anisidine value of 21.2-24.1 c.u. Oil from mackerel heads were characterized by wider values of the following indicators: acid value of 22.7-32.9 mg KOH/g of fat; peroxide value of 66.3-81.43 mmol of active oxygen/kg; thiobarbituric value of 2.62-3.16 units of optical density; anisidine value of 65.2-71.4 c.u. All batches of oil were characterized by high content of polyunsaturated fatty acids (25.5-31.9%), omega 3 acids (24.725.8%), long-chain fatty acids (28.6-51.4%).Conclusion. The quality indicators of fat enzymatically isolated from fish heads allowed its use in microbial biotechnology. At the Institute of Biophysics, the Siberian Branch of the Russian Academy of Sciences, biodegradable polyhydroxyalkanoates with high technological properties have been obtained using these fat substrates.
Abstract. Introduction. Food intolerance is a significant modern demographic problem, the main cause of which is a deficiency of digestive enzymes. Hypolactasia, or lactose deficiency, is a condition common to people of all ages and requires dietary adjustments to prevent nutrition-related diseases. To solve this problem, it is proposed to use the synergistic effect (synergism) of nutrients a phenomenon in which the interaction of nutrients leads to an increase in their specific properties, increasing the efficiency of absorption in the human body (bioavailability).The goal and methods of the research. The goal of the research was to develop a 7-day diet that meets the principles of nutritional synergy for a child at an educational institution; to characterize the provision of the diet with essential nutrients (proteins, fats, carbohydrates, vitamins, minerals). The diet was developed using the appropriate software, according to the requirements of the current sanitary rules in the field of child nutrition. The research materials used were scientific sources of information published in Elibrary.ru, PubMed, Google Patents systems, as well as regulatory documents: SanPiN 2.3 / 2.4.3590-20, collections of recipes. The integral score method was used to quantitatively assess the compliance of the diet with sanitary requirements.The results and discussion. Existing scientific data on the synergistic effect between nutrients have been analyzed, and principles of nutritional synergy formulated; a list of synergistic combinations provided. A weekly diet has been developed that meets the child's energy and nutrient needs. The influence of the synergistic effect on serum concentrations of carotenoids, iodine, and iron has been quantitatively assessed.Conclusion. The results of the research indicate that to prevent nutrient deficiencies in the diets of children with hypolactasia, it is recommended to use the principles of nutritional synergy when developing diets. The developed diet can be introduced for use in children's nutrition in general education institutions and health resorts.
Abstract. Introduction. The long-term development of the Russian pharmaceutical production in the field of import-substituting goods is based on the use of natural local sources of medicinal raw materials with high pharmacological activity and a significant raw material base. Elecampane is quite promising in this context, its roots and rhizomes are widely used as medicinal raw materials, but its aboveground green parts are classified as by-products of processing. This served as the rationale for choosing them as the object of our research.The goal of the research is comparative determination of the physicochemical characteristics of the water-soluble polysaccharide complex of elecampane (Inula helenium L.), growing in the Republic of Adygea; research of the seasonal dynamics of accumulation of complex high molecular weight carbohydrates in various plant organs; establishment of the optimal time for raw material procurement.The objectives and methods of the research. In the research, the main standard methods of analysis were used, allowing for a comprehensive assessment of the quality and authenticity of the studied plant raw materials.The results and discussion. As part of the research, analytical monitoring of watersoluble biologically active compounds in natural populations of Inula helenium L. growing in the foothills of the Republic of Adygea has been conducted; and optimal conditions for the extraction of water-soluble polysaccharides from the roots of the studied plant have been selected. It has been demonstrated that the wild-growing raw materials of the species, growing in Adygea, accumulate significant amounts of watersoluble polysaccharides. Seasonal fluctuations in the concentrations of primary metabolism products (water-soluble polysaccharide complex) have been determined in the above-ground and underground parts of the plant. It has been established that the content of soluble carbohydrates in the roots and rhizomes of the plant increases throughout the period of active growth and development, right up to the period of mass seed formation and preparation for winter dormancy.Conclusion. The promising nature of the conducted scientific research is demonstrated by our results, which have not only theoretical but also practical value for the purpose of establishing scientifically substantiated timeframes for raw material procurement.
Introduction. The research results on developing technological solutions to compensate for the deterioration in marshmallow quality when partially (30%) replacing applesauce with sweet pepper (Capsicum annuum) puree have been discussed. The research is relevant due to the trend toward expanding the range of confectionery products made from non-traditional plant-based raw materials and the need to overcome technological challenges associated with changes in the acidity and pectin composition of these raw materials.The goal of the research is to develop methods for compensating quality deterioration during partial replacement with sweet pepper puree by selecting the type, dosage, and methods of introducing corrective additives.The objects and methods of the research. Marshmallow samples prepared with the addition of various correctors.The results and discussion. Initial screening of the effectiveness of citric and malic acids, citrus pectin, agar-agar, and their combinations has established the following: the combined addition of 0.4% citric acid and 0.5% pectin reduces the pH of the mass to optimal pectin values (3.52), increases the strength to 305 g, and the organoleptic rating to 4.8 points. Optimization using the CCP method has clarified the dosages: citric acid – 0.4%, pectin – 1.2% of the puree weight, ensuring a strength of 225 ± 8 g and an organoleptic rating of 4.8 points. In the second stage, the central compositional design (CCD) method has been used to obtain adequate regression models (R² = 0.92-0.94) describing the dependence of strength and organoleptic assessment on the concentrations of citric acid (X₁) and pectin (X₂). Response surface analysis determined the optimal dosage ranges: citric acid – 0.38-0.42%, pectin – 1.1-1.2% of the puree mass. The advantage of adding acid directly to the puree before churning (method A) has beens demonstrated, providing the highest strength (226 ± 8 g), better organoleptic assessment (4.8 ± 0.2 points), and color retention compared to adding it to syrup.Conclusion. A marshmallow recipe using sweet pepper puree has been developed that meets the requirements of GOST 6441–2014.
Introduction. Cardiovascular diseases are a significant public health problem. The development of specialized food products is a promising area for the prevention of these diseases.The goal of the research was to investigate the effect of various concentrations of magnesium citrate on the rheological characteristics of a specialized fermented milk product with buckwheat flour and cocoa, as well as to evaluate their influence on the structural and mechanical properties of the product. The objects and methods of the research. Samples with a magnesium content of 20%, 60% and 100% of the recommended intake were studied. Rheological analysis methods were used to determine the dynamic viscosity, syneresis, structural strength and thixotropic properties of the product.The results and discussion. It has been found that the addition of magnesium citrate in an amount of 20% of the recommended intake provides optimal rheological properties of the product. With an increase in the magnesium concentration to 60–100%, a significant increase in viscosity and an increase in syneresis are observed. It is shown that magnesium citrate in the studied concentrations does not affect the organoleptic properties of the product. It has been found that the active acidity of the test samples does not depend on the addition of magnesium citrate. In all variants, pH values remained comparable to the control samples and unchanged after seven days of refrigerated storage.Conclusion. The optimal magnesium citrate addition level (20% of the recommended daily intake) has been determined, ensuring stable rheological characteristics of the product while maintaining its consumer properties. The research results have practical implications for the development of a specialized food product for individuals with cardiovascular diseases.
. Introduction. Nowadays increasing attention is being paid to the availability of fortified foods on the consumer market that can prevent nutrition-related diseases and improve health. Flaxseed products can be a source of essential nutrients; as recent research has revealed a wide range of properties that make them suitable for use as a nutraceutical. Based on these data, a decision has been made to fortify bread by replacing some of the wheat flour with flaxseed flour. This substitution leads to a decrease in the quality of finished products. Therefore, pectin extracts (PE) from wild-growing raw materials have been used to improve the structural and mechanical properties of the dough.The goal of the research was to develop technological solutions for improving the quality of bread based on a wheat-flaxseed flour mixture.The methods. Standard methods employed in the food industry were used in the research. Bread samples were baked using the trial laboratory baking method. The results. The article presents experimental data on the quality of pectin extracts from wild-growing raw materials and their effect on the course of the dough fermentation process. Their positive effect on the quality of bread made from a wheatflaxseed flour mixture and the staling process has been demonstrated.Conclusion. When baking bread from a wheat-flaxseed mixture, it is advisable to add pectin extracts from non-traditional plant materials, such as rose hips, hawthorn, viburnum, and lemon balm, to the dough at a dosage of 15%. The addition of PE from wild-grown raw materials helps extend the shelf life of products and impart preventative properties.
