New types of flour confectionery products for preventive nutrition using Laminaria saccharina

Over the years, more and more attention has been paid in the food industry to the development and production of functional products, which include biological value-enhancing components, one of which is laminaria powder. Flour confectionery is a widely used mass consumption product that has been in growing demand in recent years, but has a low nutritional value, and is an excellent basis for creating functional products. Research objects: Laminaria saccharina powder, flour confectionery with the addition of Laminaria saccharina powder. A technology for the production of flour confectionery products was developed - the «Black Pearl» cupcake (with the addition of Laminaria saccharina powder). The indicators of quality and safety of the developed flour confectionery products were investigated; normative and technical documentation for new flour confectionery products was developed. An analysis of the economic efficiency of introducing a new product into production was carried out

Development of new recipes for minced meat semi-finished products using Allium ursinum

This work considers the advantages of using Allium ursinum in the formulation of minced meat semi-finished products as the main source of high amounts of ascorbic acid, dietary fiber, as well as additional biologically active substances, such as vitamins, macro- and microelements. The analysis of the main directions in the field of improving the assortment and quality of meat semi-finished products is carried out. The influence of the addition of vegetable raw materials on the nutritional value of meat semi-finished products has been studied, and the choice of vegetable ingredients in the production of functional meat semi-finished products has been justified. The possibility of using Allium ursinum in the production of functional meat semi-finished products is substantiated. The physicochemical and biologically active parameters of Allium ursinum were studied, and the effect of the addition of Allium ursinum on the shelf life of meat semi-finished products was determined. Studies have been conducted in terms of determining the physico-chemical and organoleptic parameters of semi-finished minced meat products, including those with the addition of Allium ursinum, as well as the nutritional value of the semi-finished products obtained