The chemical composition of three varieties of pumpkins zoned in the Primorsky Kray has been determined. The possibility of using pumpkins to optimize functional and technological properties and the chemical composition of minced meat products has been investigated. The dosage of pumpkin that increases the content of β-carotene in minced meat products to the status of a functional ingredient has been established.

The technology of making pastes on the basis of horse-flesh has been developed, the percentage parity of the forcemeat and vegetative component has been selected, the β-carotene content has been defined, and the analysis of fatty acid and amino acid composition has been carried out.

The chemical compound of the wiped seeds of sunflower and sesame is investigated their positive influence on quality and food value of bread from wheat flour is shown

The possibility of using of linseed flour in the production of while bread has been investigated. The optimal dosages of linseed flour that increase the dietary fiber content in bread to the status of a functional ingredient has been established.

Experimentally justifies the use of dried Stevia leaves in the manufacture of bakery products intended for nutrition in individuals suffering from diabetes mellitus. Shows positive effects of supplements of vegetable origin on the technological properties of the finished product.

Shows the characteristics of spices from the Ginger family and their biological value. Gives product values derived from adding turmeric and ginger to bread and confectionery products with flour.