Non-traditional Raw Materials Research Articles

Study of the influence of vegetable powders on the quality indicators of pasta

A rapid development of areas related to the manufacturing of products of increased nutritional value has captured almost all countries of the world. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable powders on the quality indicators of pasta, for which an original recipe for pasta with the addition of carrot powder was developed. The enterprise “Kostanayskyi melkombinat” JSC was chosen as the base for the study. Determination of organoleptic quality indicators of pasta was carried out according to generally accepted methods, on a five-point scale. Physical and chemical indicators were determined according to the method set forth in the regulatory and technical documentation; two qualitative indicators were taken as a basis: the mass fraction of moisture and acidity. Thus, a recipe for a new type of pasta enriched with vegetable powder was developed and the quality indicators of the finished product were evaluated.

Aspects of the use of non-traditional raw materials in the production of bakery products

Aspects of the use of non-traditional raw materials in the production of bakery products

Use of Non-traditional Raw Materials in Yogurt Production Technology

Topicality. The problem of deteriorating public health prompts scientists and manufacturers to expand the assortment of functional products. In the market of the mentioned products in Europe and Ukraine, dairy foodstuff make up 65...67 %. Particularly, fermented milk products occupy a special place among them. Fermented milk drinks enriched with berry raw materials, which contain antioxidants etc., are in wide demand among the population. Therefore, the elaboration of new types of functional fermented milk drinks is an urgent issue today.
 Purpose and methods. The aim of this work is to study possibilities of using derivatives of Sambucus nigra processing products in yogurt production technology. Standard organoleptic, physicochemical, microbiological and chromatographic research methods have been used in this research.
 Results. The recipe of yogurt from derivatives of elderberry processing has been substantiated and created, their organoleptic, physico-chemical and microbiological indicators have been studied.
 Conclusions and discussion of results. The elaborated technology for the production of elderberry powders with functional qualities, and their usage in yogurt production is appropriate for this production implementation. The research highlights that the way of osmotic dehydration allows preserving the biological value of processing products Sambucus nigra. These processing derivatives can be used as nutritional supplements in yogurt production in order to improve their alimentary value.

Development of a Pasta Recipe Using Whole Grain Flour

A healthy lifestyle is at the peak of its popularity, therefore, manufacturers are interested in creating new products that comply with the principles of a healthy balanced diet. Pasta is constantly in great demand among residents of many countries, so they are a promising object for enrichment and the use of non-traditional raw materials for the production of pasta. The purpose of the study was the use of non-traditional raw materials for the production of pasta, in connection with which the tasks were set: the development of a recipe for pasta with increased biological value, analysis of the quality of the finished product. In the course of this study, it was found that the introduction of whole grain flour with the replacement of part of the wheat flour favorably affects the qualitative composition of the finished product. Recipe development and quality control was carried out on the basis of GOST R 54656-2011 "Pasta with enriching additives. General specifications". The determination of the vitamin composition, mineral content, humidity, gluten quality indicators were carried out. In the course of the study, the optimal dosage of the additive was determined and the expediency of using whole grain flour in the production of pasta was established. The conducted research and the developed recipe can be used in pasta production enterprises.

Оценка методов получения топленых животных жиров

The increase of functional food production makes the search for new non-traditional raw materials and the selection of methods for their processing relevant. Methods for obtaining biologically active substances of a lipid nature from valuable raw materials extracted from hunting animals (bear, badger, marmot and beaver) are of particular interest. The purpose of this review is to analyze the existing methods of obtaining rendered fat from raw fat and evaluate them. 
 The objects of analysis were the data of scientific articles, patents and studies on the extraction of the lipid fraction from raw materials of animal origin from 2017 to 2021. In the work, various methods for extracting fats were considered. Their systematization, analyze, and description were carried out, indicating the advantages and disadvantages.
 The considered methods for extracting lipid components can be used in the process of rendering fat from non-traditional raw materials of animal origin. When using the dry rendering method, the heating of adipose tissue is carried out by the conductive method, which leads to oxidative processes and a decrease in the quality of the finished product. The wet rendering method is carried out by interacting raw fat with a heating agent – water or live steam, which, by varying the temperature and duration of exposure, allows to preserve the properties and quality of the product. 
 Wet rendering methods are the most effective. These methods allow to obtain a high-quality finished product, as well as to produce the maximum yield of valuable lipid components of raw materials. To accelerate the technological process with the wet method of exposure, it is possible to use a biocatalytic method. The results of the research can be used in the development of schemes for obtaining biologically active substances of a lipid nature from valuable expensive raw materials extracted from hunting animals.

Substantiation of the efficiency of the method for processing viburnum by the method of osmotic dehydration

In the process of any food production, it is important not only to obtain a high quality product, but also to minimize industrial waste, reduce energy costs for the process. Recently, buyers are also paying special attention to the biological value, the popularity of organic and natural products is growing. The search for new types of non-traditional raw materials and the choice of a rational way of processing it is an important task for scientists and manufacturers. The subject of the study was the viburnum fruits (Viburnum opulus). The object is the process of osmotic dehydration. The purpose of the study is to substantiate the effectiveness of the method of processing Viburnum opulus fruits by the method of osmotic dehydration. The process of processing viburnum fruits provides for mandatory pre-freezing, defrosting, osmotic dehydration and drying. A method was developed for waste-free processing of viburnum fruits using the process of osmotic dehydration. Products of viburnum processing (osmotic solution and powders) were studied. Analysis of the mineral composition of powders of their derivatives from the processing of viburnum showed the highest content of potassium (5.74 %). In addition, vitamin C was found in the products of viburnum processing: in powders – 8.28 mg/100 g, in an osmotic solution − 1.12 mg/100 ml. Given that wild berries were used for the study, a study of powders for the presence of microorganisms and heavy metals was carried out. Mesophilic aerobic, facultative anaerobic microorganisms, yeasts and molds were not detected. The content of heavy metals is less than 10 ppm Pb. Thus, viburnum fruits are safe raw materials. When using osmotic dehydration, their biological value and organoleptic properties are preserved.

The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer

The production of non-alcoholic beer requires brewing wort with a low degree of digestion. That is possible with the use of non-traditional raw materials in production. The research object presented below is grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, the production of non-alcoholic beer with technological methods is not studied enough. Therefore, plants with small capacities cannot produce it. This study justifies the use of grain sorghum to produce low-digestion wort. In addition, we justify that Kazakhstan-16 had the best indicators for producing non-alcoholic beer. The following ratio of malt for wort preparation to sorghum 60:40 and hydro module 1:6 are proposed. The prepared wort had an extractivity of 6.62 % and digestible carbohydrates of 25.89 % of the total. The ratio of digestible sugars to non-fermentable substances in the wort was 1:1.79, so 79 % constituted mainly non-fermentable sugars. Mathematical experiment planning has been used to study the effect of malt and sorghum filling ratio and hydro module on the brewing wort's extractive matter yield. Based on the results of this study, the brewing wort has a low digestion rate. However, the carbohydrate composition of the wort is due to the presence of mono- and disaccharides. This wort will produce a beer with an ethanol content of up to 0.5 % of alcohol and the organoleptic characteristics set. High extractivity in the raw materials and their high gelling temperature account for these results. These factors made it possible to select a jumping mashing regime, which resulted in deep hydrolysis of the sugars into dextrins. This study will allow using non-traditional grain raw materials and producing non-alcoholic beer in breweries of any capacity. These methods are cost-effective and do not require expensive equipment

Influence of non-traditional raw materials on beer quality indicators beer

There is a shortage of domestic hops in Ukraine, so introducing an additional component for beer production with partial replacement of hops with non-traditional plant raw materials is an urgent task. The purpose of the study is to determine the optimal amount of balsamic tansy when preparing beer wort, with the aim of reducing the consumption of hops and improving the physicochemical and organoleptic parameters of the finished beer. The paper examines the effect of partial replacement of hops with non-traditional raw materials on the parameters of the finished beer. Balsamic tansy grass was used as a substitute. Adding the calculated amount of hops and balsamic tansy to the wort was carried out at the stage of its boiling. Hops were added after 15 minutes of boiling. Balsamic tansy was introduced as a dried plant 15 minutes before the end of boiling. The duration of boiling was 60 min at the same temperature conditions for all samples. All physico-chemical parameters for beer with the addition of balsamic tansy hop substitute were determined according to the methods adopted in fermentation production. When the hops are partially replaced by tansy balsamic by more than 20 %, the organoleptic indicators of the beer sample deteriorate. А persistent pungent aroma of tansy and a heavy aftertaste of bitterness appear. It was established that the optimal amount of balsamic tansy is 10 % to the amount of hops. Such amount of tansy has a positive effect on the organoleptic parameters of the finished beer.

Content of dietary fiber in confectionery products

The article presents experimental data on the content of dietary fiber in confectionery industry products: in raw materials for the production of confectionery products, chocolate, cookies, marshmallow, marmalade, candy, halva, iris. We investigated 30 samples of confectionery raw materials, 10 kinds of chocolate, 9 samples of different kinds of cookies, 20 kinds of candies and 10 samples of marshmallows and marmalade. Of particular interest were non-traditional raw materials for this industry, such as boiled carrots, zucchini, beets, ground roasted rye, wheat germ flour. Candies, candied fruits and purees have been produced on the basis of these raw materials. In the carrot jelly the amount of dietary fiber (FV) content was - 1.2%. In candies with carrot and orange jam the number of PV - 5.0%; in candies only with carrot jam PV content - 4.8%. Candies "Children's" with boiling SP was - 1.74%. In candied carrots the SP content was 5.2%, in mashed potatoes "Solnechnoye" - 1.3%. In fried ground rye the SP content was 13.8%, in rye-based candies "Golden Bells" - 6.38%, in the sweet platters on rye - 3.2%. As the results of the analysis showed that the PV content depends strongly on the recipe of confectionery products. So in chocolate, the amount of PV ranged from 5.7% (chocolate "President", "Rot Front") to 13.84% (chocolate porous "Slava"), halva in chocolate - 1.43%, halva "Friendship" - 1.91% and tahin halva - 5.82%. In the candies with a waffle pro-layer content of SP ranged from 3.96% ("Little Red Riding Hood") to 9.8% ("Golden Rooster" and "Bear the Flying Bear"). In candies without a wafer filling the PV content ranged from 0.6% ("Citron", "Autumn Waltz") to 7.0% ("Tretyakovskaya Gallery", "Yasnaya Polyana")

Mixing of flour mixture components in the production of pasta from nontraditional raw materials

Along with a balanced amino acid composition and high protein digestibility, food products should contain complex carbohydrates and ballast substances (dietary fibers) that ensure the normal functioning of the digestive organs. In this regard, fresh raw foods for dietary pasta are of interest for modern pasta production. It is to such raw materials for the manufacture of dough that flour and starch from some cereals, triticale flour, and stale deformed bread are referred. When forming pasta dough from nontraditional flour raw materials, an important technological value for giving the best rheological properties of the dough is the uniform distribution of the binder component in the mixture – dry wheat gluten (DWG). As an object of experimental research to study the mixing process, a loose flour mixture of cereals (barley, oats, corn, buckwheat, millet, peas, and soybeans) was used, compiled based on calculating the recipe using computer programs. The prepared mixtures are a valuable source of nutrients and minerals. At the same time, to improve the technological properties of the dough as a biologically active additive, 25% DWG is introduced to improve the rheological properties of the dough.

Gluten-free raw materials in the technology of instant pasta

In this work, the possibility of producing instant pasta products from unconventional raw materials was considered. These raw materials do not contain wheat gliadin or proteins with similar properties (secalin, hordein, avenin). Rice, buckwheat and soybean flours were selected as raw materials for the study. In the course of the work, laboratory studies were carried out to identify structure formers and plasticizers, as well as their optimal dosages and ratios, capable of imitating the properties of wheat gluten in pasta prepared according to a traditional recipe. The choice of food additives was based on the results of the analysis of their influence on the physicochemical properties of semi-finished and finished products, as well as on the technological parameters of production. On the basis of the conducted studies of nutritional value, physical and chemical properties and organoleptic characteristics of the samples of instant pasta from non-traditional raw materials were studied. A conclusion was made about the prospects of using non-traditional raw materials in the production of this type of products. 14 recipes were developed based on mixtures of rice, buckwheat and soy flour. Instant pasta made from gluten-free raw materials with the use of structuring agents is characterized by the best values for the proportion of dry substances passing into the cooking water during brewing and a higher protein content, as well as a lower fat content in the finished product in comparison with instant pasta made from wheat flour. The organoleptic analysis of the prepared samples of pasta showed the possibility of creating a product that surpasses the traditional one in terms of not only physical and chemical properties and nutritional value, but also the best taste, texture, smell and colour.

Research of changes in quality indicators of fish pate with non-traditional raw materials

Taking into account the results of literature research on the nutritional value of quail eggs, it was found that the development of technology of fish pates with their use is relevant and has practical significance in the technology of production of fish products. The article presents the results of chemical composition, organoleptic evaluation and physico-chemical changes of fish pate with the addition of non-traditional raw materials and setting their shelf life. The expediency of combining freshwater fish with plant and animal raw materials to expand the range of biologically valuable food products is shown. Positive general impressions, harmonious, fishy and sweet-salty taste, showed the feasibility of combining quail eggs and vegetable raw materials with freshwater fish, as evidenced by high performance in appearance, taste and smell. According to the consistency of fish pate smeared and quite dense. It was found that in the experimental sample during storage are hydrolytic spoilage, which indicates the intensive hydrolysis of lipids and the accumulation of free fatty acids in these samples. In the prototypes, the hydrolytic damage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of fish pastes were studied by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide content of lipids in pate, it was found that the control sample is not subject to storage for 5 days as well as the test sample, the fat content deteriorates and is characterized as non-storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technology of pate production, but also to solve the problem of obtaining a product of high nutritional value. The authors found that the developed technology of fish pate will significantly expand the range of functional products based on natural ingredients, which will to some extent expand the current problem of processing raw materials in inland waters of Ukraine.

Quality of culinary products based on flour mixture with Atherina pontica powder

Introduction. The development of technology for flour culinary products for health purposes requires finding ways to create multicomponent flour mixtures. Problem. The introduction of non-traditional raw materials into the dough recipe leads to structural and mechanical changes, which requires finding ways to improve them technologically. The aim is to improve the structural-mechanical and organoleptic properties of fresh dough based on flour mixture with Atherina pontica powder for the production of high-quality culinary products. Methods. The object of research – model dough semi-finished products of fresh dough based on a flour mixture of high-grade wheat flour, Atherina pontica powder and germinated wheat grain flour ("Health" flour) in a ratio of 6 : 1 : 3 (Experiment 1) and the same , but with the addition of ascorbic acid solution from 2.0 to 12.0 % (Experiment 2), flour culinary products from fresh dough: dumplings "Chornomorski", dumplings "Aterinka", noodles "Ryb’yacha", control samples – fresh dough traditional recipes, dumplings with potatoes, fish dumplings, noodles "Domashnj". The structural and mechanical parameters of fresh dough (deformation, plastic viscosity, ultimate shear stress) and organoleptic evaluation of the quality of flour culinary products were studied. Results. The influence of the components of the flour mixture on the structural and mechanical properties of fresh dough for flour culinary products was determined and the rational concentration of ascorbic acid solution, which is 10 % in the recipe of fresh dough, was determined. The research confirmed the prospects of introducing components for the development of the recipe of the dough semi-finished product, which is the basis for the production of dumplings "Сhornomorski", dumplings "Aterinka" and noodles " Ryb’yacha " with high organoleptic properties. Conclusions. The use of the composition of the composition in the technology of fresh dough (Еxperiment 1) leads to the deterioration of its structural and mechanical properties relative to the control, which requires finding ways to improve them. It is proved that in the model compositions of fresh dough using a 10 % solution of ascorbic acid, certain structural and mechanical parameters are improved. This allows you to provide sufficient elasticity and form high-quality culinary products. According to the developed recipe, the obtained semi-finished dough for dumplings Chornomorski", dumplings "Aterinka", noodles "Ryb’yacha", was confirmed by a high organoleptic evaluation.

Использование нетрадиционных видов сырья при производстве комбикормов для ценных видов рыб

With the development of commercial fish farming in Kazakhstan the need for high-quality feed for fish has greatly increased. There has been carried out extensive monitoring of using unconventional raw materials in the production of feed for valuable fish species. Most promising sources of raw materials for valuable fish species are soy, pea isolates and concentrates, wheat and corn gluten, meal and cake (soy, flax, rapeseed). The physicochemical composition and nutritional value of the non-traditional, secondary raw materials and waste of processing industries were defined, the norms of their introduction into feed were determined, the methods of their processing were analyzed, the probiotic preparations used in the feed industry and their effect on the digestibility of nutrients were considered and proposed. Taking into account the physiological needs of fish, the formulations for domestic feeds for valuable fish species were developed using non-traditional raw materials and a probiotic preparation Biocons containing lactic acid bacteria. Experimental starter and production compound feeds for valuable fish species were produced at the plants 
 of the Republic of Kazakhstan using feed components of domestic production and non-traditional raw materials by extrusion. The probiotic preparation Biocons was added into the ready-made feed by spraying. The developed compound feeds for valuable fish species have passed a production test on the effectiveness of their use by fish in the fish farms of the Republic of Kazakhstan. AllerAgua compound feed was used as a control. The growth rate of larvae was estimated using the method of volumetric counting (weighing control and final samples), and the method of expert errors was used to assess the fish-breeding and biological parameters of fish. The experiments were carried out in duplicate, then all the data were processed according to the statistical processing according to G.F. Lakin. It has been stated that the feeds developed at the enterprises of the Republic of Kazakhstan are not inferior in quality to foreign ones, while their cost is much lower, which makes it possible to recommend them for use in aquaculture enterprises.

Influence of industrial waste on the structure of environmentally friendly cement clinker

The main problem of cement production is to reduce energy consumption and reduce the amount of greenhouse gases CO2 emitted into the atmosphere. The prerequisite for solving the problem is: the use of man-made waste and unconventional raw materials in the composition of the charge and the reduction of limestone content from 85% to 70-75% as a source of CO2 gas. The article presents the results of the studied technogenic waste and the suitability of non-traditional raw materials such as tefritobazalt, coal mining waste, and lead slag. The chemical and mineralogical composition of the materials and their suitability for obtaining environmentally friendly clinker have been established. The possibility of obtaining cement clinker using low-energy resource-saving technologies is shown. Clinker formation processes in the developed mixtures are completed at a temperature of 1350 °C, which, with the coal contained in the waste, will reduce the consumption of fuel injectors and reduce CO2 emissions into the atmosphere. In the developed low-energy mixtures, the specific consumption of raw materials for obtaining 1 ton of clinker is reduced to 1516-1525 kg, which is significantly lower than in traditional raw mixtures. Alite crystals are large, reaching 100-140 microns. The content of clinker minerals is C3S-57.88%, C2S-18.82%, C3A-6.46% and C4AF-11.61%. Disposal of large-tonnage waste will reduce environmental pollution and improve the environmental situation in the region.

Quality forming patterns in the cupcake enriched with pumpkin slices

This paper reports a study into the effect of different quantities and shapes of fresh pumpkin slices on the technological properties of the cupcake. A comparative analysis of the technological properties of the cupcake with the addition of different quantities and shapes of pumpkin slices has been carried out. A change in the technological properties of the cupcake depending on the volume of pumpkin slices has been established. The use of fresh pumpkin slices reliably improves shrinkage during baking, humidity, and acidity of the cupcake. The volume of the cupcake is significantly reduced in this case. Porosity is significantly impaired when adding 30‒50 % of slices. The slice shape does not significantly affect the technological parameters of the cupcake. Social research was conducted; the main priorities for buyers of flour confectionery products were established. It is proved that the greatest importance when choosing food by consumers is given to the physical appearance of the finished product. Based on the research, it was found that in the technology of cupcake production, it is optimal to add 5‒25 % of fresh pumpkin slices of different shapes by weight of the dough. Applying this volume of slices makes it possible to bake a cupcake with a porosity of 9 points, a shrinkage at baking of 6.9–8.5 %, humidity of 6.9–12.8 %, a volume of 176–203 cm3, the acidity of 1.5–1.7 degrees. In addition, it is possible to use 30‒35 % of pumpkin slices. The porosity of a cupcake with such a formulation is at the level of 6.5–8.0 points. The cupcake quality meets the requirements set out by DSTU 4505:2005 and ISO 22000:2018. The difference from the conventional technique of utilizing non-traditional raw materials is the use of different quantities and shapes of fresh pumpkin slices. The use of pumpkin slices makes it possible to reduce the volume of dough in the finished product. The devised recommendations could be used by low-productivity grain processing enterprises when making flour confectionery products

Research of the quality of dense wort for production of special purpose beer

Currently, the brewing industry in Kazakhstan is one of the leading in the production of beverages. Expanding the range, improving the functional properties of the drink is one of the conditions for competitiveness in the market of Kazakhstan and beyond. In this regard, production facilities strive to improve technology, use non-traditional raw materials, natural ingredients. One of the directions that will make it possible to obtain special-purpose beer is the use of high-density brewing with the use of syrups from nontraditional raw materials and the selection of production modes. This article explores the possibility of using Jerusalem artichoke syrup to obtain a dense wort and increase its functional properties. The results of the study showed the optimal use of syrup in a ratio of 70:30 to the wort in the process of boiling the wort with hops. That will allow you to get the wort with the specified characteristics: extractability - 15.9%, density - 1.0630 and the highest organoleptic characteristics. The content of vitamins in the developed wort can satisfy the daily requirement of the human body by 40-50% and determine the functional properties of the dense wort.

COMPOSITION, STRUCTURE AND PROPERTIES OF LOW-TEMPERATURE FIRING PORCELAIN

The article describes the mechanisms of formation of the structure of low-temperature porcelain with the use of new non-traditional raw materials. As a result of the research, it was found that the formation of the structure of the experimental porcelain materials is completed at lower firing temperatures (1220 – 1250 °C). The phase composition of the synthesized porcelain consists mainly of crystals of mullite, quartz, cristobalite and the vitreous phase filling the gaps between the crystals.

High Temperature Composites From Renewable Resources: A Perspective on Current Technological Challenges for the Manufacturing of Non-Oil Based High Char Yield Matrices and Carbon Fibers

During last decades a plethora of high temperature materials have been developed to work as a Thermal Protection System (TPS). Carbon based materials such as graphite, which possesses low density, high heat capacity and high energy of vaporization, have been used as TPS material. However, graphite has relatively poor mechanical properties, but exhibits low resistance to the thermal shocks. Accordingly, to bypass the limitation of graphite, carbon fibers are typically introduced in a carbon matrix to produce Carbon/Carbon Composites (CCCs). Among the different families of TPS solutions, Polymeric Ablative Materials (PAMs), produced combining high char yield matrices - mainly phenolic resins - and Carbon Fibers (CFs) are used to manufacture Carbon/Phenolic Composites (CPCs) i.e. the most important class of fiber reinforced PAM. Carbon fibers are traditionally produced from Polyacrylonitrile (PAN), Rayon and Pitch. Some limited researches also aimed to use cyanate-esters, bismaleimides, benzoxazines matrices in combination with ex-PAN-CFs, ex-Rayon-CFs, and ex-Pitch-CFs. In our paper, after covering the science and technology of these state-of-the-art fiber reinforced TPS materials, a review of current challenges behind the manufacturing of new, high char yield matrices and carbon fibers derived from alternative precursors will be provided to the reader. In particular, the possibility to produce CFs from precursors different from PAN, Rayon and Pitch will be reported and similarly, the technology of non-oil based phenolics, bismaleimides, cyanate-esters and benzoxazines will be discussed. The effect of the use of nanosized fillers on these matrices will also be reported. More in detail, after a preliminary section in which the state of the art of technologies behind carbon/phenolic composites will be covered, a second part of this review paper will be focused on the most recent development related to non-oil based phenolics and biomass derived carbon fibers. Finally, an outlook focused on the maturity of the lab-scale protocols behind the researches at the base of these non-traditional raw materials from an industrial point of view will conclude this review paper.

ANALYSIS OF THE RUSSIAN MARKET OF FLOUR CONFECTIONERY PRODUCTS USING NON-TRADITIONAL RAW MATERIALS

The article presents an analysis of the market for enriched and functional flour confections. As a result of the analysis, it was revealed that the market for flour confectionery products from non-traditional raw materials in Russia and in the world is constantly growing, the industry is very promising. Among buyers, adherents of a healthy lifestyle, there is an interest in the use of products with functional properties.