Исследование посвящено разработке нового хлеба с применением элеутерококка колючего. Представлены результаты исследования возможности применения нетрадиционного растительного сырья в хлебопечении. При выборе элеутерококка придерживались следующих критериев: растение имеет уникальный химический состав, в Российской Федерации распространен на Дальнем Востоке, имеет значительные запасы сырья. Учитывая этот факт, производители расширяют ассортимент продуктов с элеутерококком: молочнокислые продукты, напитки, сухой концентрат напитка, мягкие сыры, кондитерские изделия, фиточай, мясные продукты, алкогольная продукция, соевый соус. Экспериментальная работа осуществлялась в лаборатории базовой кафедры биоэкономики и продовольственной безопасности Передовой инженерной школы «Институт биотехнологий, биоинженерии и пищевых систем» Дальневосточного федерального университета. Разработаны опытные образцы хлебобулочных изделий: контрольный – без добавления элеутерококка и экспериментальные образцы с содержанием элеутерококка: 1,5; 2,0; 2,5 и 3,0 % от массы муки. Показана эффективность растительной добавки в составе рецептуры хлеба и исследовано ее действие на потребительские свойства готового продукта. Полученные результаты органолептической и физико-химической оценки качества нового хлебобулочного изделия свидетельствуют о положительной динамике. Эксперименты показали, что элеутерококк колючий позволяет обогатить разработанный продукт важными минеральными компонентами, такими как железо, магний, калий и кальций, содержание которых удовлетворяет суточную потребность от 18 до 82 %. Изыскания в сфере разработки нового хлеба с внесением элеутерококка позволяет получать продукты, благоприятствующие оптимизации пищевого рациона населения, что в абсолютной степени отвечает НД: «Стратегии повышения качества пищевой продукции в Российской Федерации до 2030 года» и «Стратегии формирования здорового образа жизни населения, профилактики и контроля неинфекционных заболеваний на период до 2025 года». Разработанное изделие может быть рекомендовано к употреблению в питании взрослого населения. Полученные данные обосновывают значимость разработки нового хлеба из пшеничной муки с внесением измельченного элеутерококка. The research is devoted to the development of a new bread with the use of Eleutherococcus prickly. The results of the study of the possibility of using non-traditional vegetable raw materials in baking are presented. When choosing eleutherococcus, the following criteria were followed: the plant has a unique chemical composition; it is widespread in the Russian Federation in the Far East; it has significant reserves of raw materials. Considering this fact, manufacturers are expanding the range of products with Eleutherococcus: lactic acid products; beverages; dry beverage concentrate; soft cheeses; confectionery; herbal tea; meat products; alcoholic beverages; soy sauce. Experimental work was carried out in the laboratory of the basic Department of Bioeconomics and Food Security of the Advanced Engineering School «Institute of Biotechnology, Bioengineering and Food Systems» of the Far Eastern Federal University. Experimental samples of bakery products have been developed: control – without the addition of eleutherococcus, and experimental samples with eleutherococcus content: 1.5; 2.0; 2.5 and 3.0 % by weight of flour. The effectiveness of the vegetable additive in the composition of the bread recipe is shown and its effect on the consumer properties of the finished product is investigated. The obtained results of organoleptic and physico-chemical assessment of the quality of the new bakery product indicate positive dynamics. Experiments have shown that Eleutherococcus prickly allows you to enrich the developed product with important mineral components, such as iron, magnesium, potassium and calcium, the content of which satisfies the daily requirement from 18 to 82 %. Research in the field of the development of new bread with the introduction of eleutherococcus, allows you to obtain products that favor the optimization of the diet of the population, which absolutely meets the ND: «Strategies for improving the quality of food products in the Russian Federation until 2030» and «Strategies for the formation of a healthy lifestyle of the population, prevention and control of non-communicable diseases for the period up to 2025». The developed product can be recommended for use in the diet of the adult population. The data obtained substantiate the importance of developing a new bread made from wheat flour with the introduction of crushed eleutherococcus.

The paper presents the results of studying the lipid composition of bakery products (HBI) with the addition of new ingredients to its formulation - water-ethanol extracts, four types of seaweed: green algae – Ulva lactuca; two types of brown algae – Sargassum pallidum and Japanese saccharin; red algae – Anfeltia tobuchinskaya, containing the main lipids – neutral lipids and glycolipids. The data obtained showed a change in the lipid composition of the developed bread. A statistically significant increase in all fractions of neutral lipids was registered in the developed CBI, a decrease in the amount of cholesterol and its cholesterol esters, compared with those in control samples. An increase in the amount of phosphatidylcholine (lecithin) in bread with the addition of kelp and anfeltia extracts was noted; a significant increase in phosphatidylethanolamine in bread with the introduction of all algal extracts. The revealed facts demonstrate the stability of lipid fractions in the composition of CBI with the addition of algae extracts and are positive in terms of giving them preventive properties. Particularly indicative is the appearance of the phosphatidylglycerol fraction in bread, which is the basis for the synthesis of other phospholipid compounds from it, which are essential substances that enter the human body exclusively through food, reducing the risks and consequences of adverse environmental factors affecting the body.

The paper presents the results of the development wheat bread using a new ingredient – a water-ethanol extract of the sea green alga Ulva lactuca, which contains biologically active substances, minerals, trace elements, and has a proven positive effect on the human body. Rational dosages of the extract have been selected, eliminating the technological risks of its use in the recipe for bakery products. The safety and quality of a new food ingredient and bakery products with its addition is shown in accordance with the requirements of the regulatory documents of the Russian Federation and the EAEU. This work was supported by the Council for Grants of the President of the Russian Federation for State support of young Russian scientists. Grant number is MK-3686.2021.4. The topic of the scientific research is «Rational use of processed products of non-fish objects of water industry in the technology of safe and high-quality food»

Статья посвящена созданию рецептуры мучных кондитерских изделий, а именно сахарного печенья с использованием нетрадиционного сырья из зелёной водоросли Ulva lactuca в виде порошка (далее по тексту – порошок). Статья посвящена созданию рецептуры мучных кондитерских изделий, а именно сахарного печенья с использованием нетрадиционного сырья из зелёной водоросли Ulva lactuca в виде порошка (далее по тексту – порошок). В ходе эксперимента была найдена оптимальная дозировка порошка, обеспечивающая совокупность положительного его эффекта. Опытный образец имел приятный вкус и аромат. В работе приведены результаты исследования влияния порошка на органолептические и физико-химические свойства теста, а также показатели безопасности готовых изделий. Abstract. The article is devoted to creation a recipes of wads, namely sugar cookies using non-traditional raw materials from green algae Ulva lactuca in the form of a powder (hereinafter referred to as powder). During the experiment, an optimal dosage of the powder was found, providing a physiological effect.

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

The article presents the results of evaluation of antiulcer and stress prevention activity of the developed types of bakery products made using top-grade wheat flour with extracts from aquatic and plant species of the Far East in the experimental animal testing. The research was carried out in the laboratories of School of Biomedicine and School of Economics and Management of Far Eastern Federal University (Vladivostok city). The experimental research was carried out in collaboration with the members of the department of pharmacy (Pacific State Medical University). The research was approved by the Ethnics Committee of Pacific State Medical University (Vladivostok city). The authors added new ingredients to the recipes of the baked goods produced from top-grade wheat flour. In particular, they added aqueous and ethanolic extracts from brown seaweeds as a biologically active supplementFukolam® (aquatic resources) and aqueous and ethanolic extracts from arrowwood, magnolia-vine, grape (Far East plant resources). Such a choice of the additives was due to their chemical composition. The authors proved their general stress prevention activity as a compound of the baked goods. General stress prevention activity and antiulcer activity (as its part) of the developed types of bakery products were studied in the process of animal testing using standard experimental model of the neurogenic damage to stomach lining, so called stress ulcers, in accordance with the method developed by Yu. I. Dobryakov (1996) considering the parameters of organism general stress level and antiulcer activity. The obtained results showed general stress prevention activity and antiulceractivity when testing animals were fed with bakery products which consisted of the extracts mentioned above. They became more resistant to experimental stress compared to the control groups which got the same bread but without any additives. Besides, animals which got bakery products with Vibrurnum L. (arrowwood extract), Vitis Аmurensis (grape seeds extract) and Fucus evanescens (brown seaweed) showed the best results. The obtained results make it possible to determine the developed types of the bakery goods produced from top-grade wheat flour as food having general stress prevention activity and antiulcer activity. The research was funded by Russian Scientific Foundation (project #14-50-00034).

Целью представленной работы является разработка рецептуры и оценка потреби-тельских свойств сиропов с добавлением экс-тракта из морских зеленых водорослей. В ка-честве базовых товарных сиропов использо-вали сиропы на основе водных настоев плодов шиповника, лимонника, боярышника. Разра-ботку рецептур сиропов проводили согласно ГОСТ 28499-90. Потребительские свойства опытных сиропов оценивали по действующей НД РФ и стран Евразийского экономического союза. Органолептическую оценку сиропов проводили согласно ГОСТ 6687.5-86, ISO 11035:1994; массовую долю сухих веществ – ГОСТ 6687.2-90; титруемую кислотность – ГОСТ 6687.4-86. Показатели безопасности всех сиропов изучали согласно ТР ТС 021/2011. Показатели качества и безопасности разра-ботанных сиропов отвечали требованиям НД РФ и ЕАЭС. Сиропы с добавлением экстракта ульвы были более густыми, чем контрольные образцы, имели неярко выраженный водорос-левый привкус, что не только не портило ор-ганолептические свойства продуктов, но и придавало им некоторую оригинальность. По срокам хранения все сиропы соответствовали требованиям ГОСТ 6687.6-88. Показатели титруемой кислотности всех изучаемых си-ропов отвечали указаниям ГОСТ 6687.4-86, кроме незначительно повышенных цифр кис-лотности у сиропа с лимонником, обусловлен-ной природной особенностью базового компо-нента. Показатели безопасности изучаемых сиропов соответствовали требованиям ТР ТС 021/2011. В экстракте ульвы и сиропах с ним обнаружены токсические элементы, но в количествах, допустимых нормативной доку-ментацией. Таким образом, показано отсут-ствие технологических рисков применения водно-этанольного экстракта морской водо-росли ульвы в качестве нового ингредиента в сиропах на основе дикорастущего сырья Даль-него Востока. Полученные положительные результаты оценки потребительских свойств новых сиропов, их качество, безопас-ность, доказанное учеными гепатопротек-торное действие экстракта из морских зеле-ных водорослей определяют перспективность его применения (при проведении дополнитель-ных исследований) в качестве функционально-го ингредиента.

The development of food products with hypoallergenic properties is needed for widening the assortment of products for people with alimentary allergy and food intolerances. The purpose of the work is the development of compounding and evaluation of consumer properties of combined meat pastes, consisting of hypoallergenic raw material such as horsemeat and mutton, and containing in its composition dried dill and biologically active food additive «Polysorbovit-95». The formulas of combined meat pastes were developed using a traditional technology. A comprehensive assessment of consumer properties of the finished pastes were carried out in accordance with ND RF and Technical Regulations of the Customs Union «About safety of meat and meat products» (TR CU 034/2013, adopted by the Decision of the Council of the Eurasian Economic Commission on October 9, 2013 no. 68). The result of investigations is a formula of pastes which has the optimum ratio of horsemeat and mutton in terms of organoleptic properties, the optimum percentage of replacement of raw meat by dill, and the amount of introduced food supplements on the basis of dietary fiber. A general organoleptic evaluation of investigated samples has been done. A positive dynamics of changes in taste, texture and appearance of paste was noted when a plant component and BAA were introduced into a compound. The developed combined meat pastes containing in their formulas mutton and horsemeat, dill as a plant component and BAA «Polysorbovit-95» as a sorbent have high consumer properties, are safe, and may be recommended for hypoallergenic prophylactic and dietary nutrition after positive results of clinical trials. This study was supported by Program no. 1326 of the Ministry of Education and Science, Russian Federation.