The use of non-traditional vegetable raw materials in the technology of fish cutlets for functional nutrition

The article pays great attention to fish as a source of important nutrients, as a unique source of not only high-quality proteins, but also trace elements and omega-3 fatty acids with a long chain. The obtained data show the expediency of using amaranth flour and peanut protein in the composition of vegetable raw materials. As a result of the study, the mass fraction of fat was 15 % higher than in pike perch cutlets, in salmon cutlets. Amaranth seed flour and peanut protein are used as non-traditional vegetable raw materials. In addition, the protein composition and organoleptic parameters, functional properties of the finished product are improved

SENSOR DETERMINATION OF THE DEGREE OF WHEAT GRAIN DAMAGE BY SMUT MUSHROOMS

The article describes the developed method for determining the degree of damage to wheat grain by smut fungi, which allows to determine its non-toxic level, increase the measurement accuracy and reliability of the results, to ensure the simplicity of processing the results, to prevent further damage to wheat grain and to ensure its safety without compromising quality. As smut reduces the yield, worsens the quality of grain and grain products, and improving the sanitary condition of grain raw materials is an urgent problem. It was established that the developed method allows to significantly reduce the cost of analysis by 300-320 rubles, reduce the time for analysis by 20-25 minutes, reduce the measurement error from 15% to 10%