[Research of quality indicators of confectionery paste with sunflower flour].

Confectionery products are in constant steady demand among various categories of consumers. This group of foodstuffs has a low nutritional and high energy value, contains a large amount of fats and carbohydrates with an insignificant content of essential micronutrients. In this regard, research on the modernization of recipes and technologies for confectionery products enriched with essential nutrients, especially with the use of secondary products of food processing, remains relevant.

[Development of a daily diet for children with celiac disease in municipal pre-school educational institutions].

Improving the quality of nutrition for children with gluten intolerance in preschool institutions is an important state task. Relevant adjustment of the diet enables to reduce the risk of the celiac syndrome. Balanced nutrient composition of diet is necessary for the harmonious growth and development of a child.

[Sour cherry juice nutritional profile].

Berries of a honeysuckle are valuable raw materials which contain biologically active substances and can be used for production of foodstuff. A research objective was the development of sorbet with the use of honeysuckle berries in fresh and frozen state. It has been established that for product stabilization it was necessary to add an agar (1.

[Experimental and scientific formulation development of a specialized (sport) product, enriched with probiotic microorganisms].

The aim of the work is to scientifically justify the formulation of a probiotic food product for sports nutrition using a functional food ingredient. As a functional food ingredient, the association of probiotics (Lactobacillus and bifidobacteria) immobilized in a gel of biopolymers was studied. The main raw material used was cow's fat-free milk; as components that regulated the protein-carbohydrate composition of a multicomponent product, the whey protein isolate, natural honey and maltodextrin were chosen.