One of the principles of the healthy diet is containing food products with reduced amount of saturated fat, simple sugars and salt as a part of daily ration. Breakfast cereals fully meet these requirements and provide an opportunity to diversify the ration according to the personal taste preferences. Products can be used as a separate dish for breakfast or lunch, or as a snack. Even children due to absence of necessity in additional cooking may use products. An increase in the breakfast cereals production have been registered within last three years in Russia —the average annual growth of manufacturing is 2,4% for the 2017-2020 period. The article describes the analysis results of the actual breakfast cereals assortment, received by the extrusion technology, also submits information about nutritional and energy value, including content of critically important nutrients and considers opportunities and terms of involving them into a healthy ration.

In recent years, all over the world, special attention has been paid to the creation of specialized and medicinal food products, which play an important role in preventing the occurrence of various diseases and promoting health. The article presents data on the development of technology for the production of lowprotein mixtures for baking (cake, cookies) for feeding children with phenylketonuria; the results of evaluating the developed low-protein mixtures for baking by organoleptic, physicochemical indicators are presented. The content of protein, phenylalanine and gluten in the experimental samples of baking mixes made according to the developed technology allows us to recommend them for use not only for patients with phenylketonuria, but also for patients with celiac disease, people with renal insufficiency.

Rationing is a key element of state regulation of nutrition at educational institutions. The practice has revealed significant contradictions that cannot be resolved within the framework of the current rationing methodology. Assessment was made into current food standards and there was revealed inconsistency and redundancy of the requirements implied for the organization of nutrition. The principles of a new methodology of rationing been worked out and nutritional norms for 65 categories of students have been developed on its basis. The number of standardized food groups has been reduced from 36 to 20, and obligatory nutritional standards have been set only for 10 of them. A range of products recommended for nutrition was first proposed, with a group of flavoring agents and corrigents being determined within these products. The methodology of rationing, nutritional standards are recommended to be used in the development of normative legal documents regulating nutrition at educational institutions of the republic.

The paper presents the results of studies of dairy products, domestic and foreign manufacturers, presented in the trade network in Minsk. The study of the mineral composition of dairy products revealed high calcium content, low and medium magnesium content. In the study of dairy products, fat-soluble vitamins (A, D, E) were determined in samples of cream cheese, semi-hard cheese, soft cheese, Mozzarella cheese and drinking milk. It was found that the amino acid content ranges from 5.5 to 8.0 g per 100 g of the product. The largest total amount of amino acids in sample No. 9 (with a preservative - natamycin); the smallest - in sample No. 8. The article also presents the results of a study of dairy products on the content of macro and microelements, vitamin and amino acid composition.

The purpose of this work was to study the influence of technological aspects on the quality characteristics of MMV (mechanically deboned poultry meat at low pressure), in order to obtain more informative material that could be used when carrying out work on the standardization of this product, which could contribute to the observance of laws about food products. It has been proved that, when carrying out work in this direction, detailed data on the characteristics of the MMV can be obtained from the results of complex histochemical studies. So, based on the results of macro- and microstructural analyzes, it is possible to determine the component composition of the product, and the nutritional value, functional and quantitative characteristics of the components - according to the results of chemical research. The identification of the MMV obtained according to the conditions of the experiment on a screw-type press, equipped with a perforated filter sleeve with a hole diameter of Ш = 3.0 mm, carried out in this way, had the following evidence base: the dominant presence of crushed muscle tissue with intact structure in the micrograph and less significant - fatty (similar to minced meat from hand deboned poultry meat), as well as the presence in the structure of bone marrow fragments and bone inclusions - components that technically inevitably fall into mechanically deboned meat when crushing meat and bone raw materials under pressure in the equipment. Chemical medians determined that, with the same yield, the amount of total protein and fat in the MMV approximately corresponded to minced meat from hand-boned poultry meat, and the Ca - content did not exceed the norm established by regulatory enactments - 0.07%. The results of macrostructural analysis showed that the linear dimensions of the bone inclusions, in general, did not exceed 1.0 mm, and the lateral dimensions did not exceed less than 2 mm.

The rheological properties of pasta dough affect the technological stages of production and the quality of the products obtained. The article presents the results of a study of the rheological properties of pasta dough using the texture analyzer «Structurometer ST-2». Samples of pasta dough were analyzed with the addition of from 1 to 5% of aronia prunus food powder. Charts. The results obtained in the course of research allow us to determine the plastic, elastic and general deformation of the dough at different dosages of aronia prune powder. It has been established that the aronia prune powder, due to the high content of pectin substances, forms a dense spatial three-dimensional structure that leads to the stabilization of the pasta dough. The use of aronia powder in an amount of 5% improves the rheological properties of pasta dough: a decrease in plastic properties by approximately 1%; an increase in elastic properties by 23.1%; a decrease in total deformation by 31.1%; the duration of deformation of the dough becomes lower by 1.6%; relaxation time increases by 6.3%; and the amount of deformation decreases by 2.1%.

Тhe research objectives for the development of the direction of production of new types of sauce products are defined. Technological solutions have been developed for the production of sauce products with the expansion of the existing product range. A general description of the new sauce products is given, including tomato sauces based on horseradish and mustard, pasta sauces and sweet sauces.

A scientific and methodological basis for rationing in the production of canned food in the Republic of Belarus has been created. An industry document has been developed that defines the uniformity of approaches to evaluating and accounting for the effective use of fruit and vege Table raw materials.

The article studies the influence of the temperature of the drying agent on the biological value and structural and mechanical properties of the production feed for sturgeon fish, containing fish hydrolysate in its composition. It is obtained that with an increase in the final humidity of the granules, their hardness and swelling in water decreases, so with an increase in the final humidity of the granules by 37%, the hardness of the granules decreases by 47%, and the swelling by 67%.

It has been established that the temperature of the drying agent affects the biological value of mixed fodder for sturgeon fish with fish hydrolysate in its composition. It is obtained that with an increase in the temperature of the drying agent, methionine and lysine losses occur and at a drying agent temperature of 75єC they are more than 15%. With an increase in the temperature of the drying agent from 50 to 90єC, the content of vitamins decreases: vitamin A by 17.4%, vitamin E - by 10,5%, vitamin D3 - by 20,8%. It is established that in order to preserve the biological value of feed for sturgeon fish with fish hydrolysate in its composition, the optimal temperatures of the drying agent are temperatures of 60-70єC.

The article presents studies to establish the preferred storage conditions for drinking water enriched with oxygen and to determine the dynamics of changes in the content of dissolved oxygen in drinking water. The dynamics of changes in the content of dissolved oxygen in drinking water in PET bottles, depending on the storage conditions, and the dynamics of changes in the content of dissolved oxygen in drinking water with free access of air have been determined. It was found that the content of dissolved oxygen in drinking water in a 0.5 L PET bottle, when it is reopened after 24 hours, decreases by 11 ± 2 mg.

The article presents the results of studies to study the possibility of using lactose in the brewing industry, as a component that forms the original organoleptic characteristics of top-fermented beer. The influence of the introduction of various amounts of lactose on the change in physicochemical, biochemical indicators at the stage of the main fermentation, as well as at the stage of maturation of the finished beer, on the physiological characteristics of top-fermented brewing yeast and on the organoleptic characteristics of the finished beer was investigated. It was found that the most optimal stage of lactose introduction is the stage of main fermentation.

The enterprises of the confectionery industry of the Republic of Belarus offer a varied assortment of chocolate and products based on it. Confectionery products from other countries are widely represented in the consumer market of our country. As a result, there is a situation where some sellers may supply chocolate to the market that does not fully meet the established requirements and demands of consumers. Therefore, the issues of researching the quality of chocolate are designed to prevent the sale of low quality products and to protect the domestic consumer. The article presents the results of the examination of ten samples of milk chocolate without additives sold in the retail trade network of Minsk, according to a set of indicators: labeling, organoleptic (taste and smell, appearance, shape, consistency, structure), physicochemical (mass fraction of moisture and the mass fraction of ash), safety (heavy metals — lead, cadmium, zinc, copper — by the method of stripping voltammetry).

A new design of the pressing unit is proposed, which uses a processing center for controlling the flow of pasta dough in the pre-matrix chamber of the optimal configuration. The internal configuration of the pre-matrix chamber is made in the form of a Venturi pipe, while the pipe is connected to the rod chamber by a confuser, and the diffuser is connected to the forming holes of the matrix, i.e. the mechanism for using the pre-matrix space for pre-compaction, plasticization and heating of the dough is implemented Laboratory experiments on the MIT-2 press machine for the production of pasta using a Venturi pipe gave positive results, and the expected economic effect due to increasing the productivity of the press, reducing specific energy consumption while improving the quality of products is about 20%.

This article discusses the main representatives of the class of polyphenols, as well as the causes of the formation of colloidal opacities. The main auxiliary materials used in the technology of fermentation beverages are presented. The studies were carried out on model solutions, such sorbents as chitosan, diatomaceous earth and a combined sorbent based on them were studied. The maximum sorption of tannin by chitosan occurred already at 30 minutes of exposure and amounted to 242.5 mg of tannin per 1 g of chitosan. The maximum sorption of tannin by diatomaceous earth was 58.4 mg per 1 g of sorbent. The combined material based on diatomaceous earth and chitosan absorbs 147.2 mg of tannin per 1 g of sorbent. Chitosan and the combined sorbent have the best sorbing properties in relation to polyphenols. Research in this area will solve the problem of colloidal turbidity, increase the shelf life and sale of finished fermented drinks and beer.