Specialized Food Products Research Articles

Potential Assessment of Sturgeon Muscle Tissue as a Development Basis for Specialized Athletes Nutrition

Specialized food products use in the athlete diet developed considering the needs for nutrients is one of the most important factors in achieving high sports results and rapid recovery after physical activity. The study aims at possibility assessment of the muscle tissue use of sturgeon fish as a basis for the specialized food products development for athletes. Total chemical composition analysis of 13 sturgeon muscle tissue samples demonstrated that these fish species belong to the protein one with 15.73–19.38% protein content. According to the fat content, there are two groups to be identified: Sib×Sevr, BS×AO, bester Burtsevsky, bester vnirovsky, RO×L belong to fatty fish species (8.22–13.49% fat), and bester Aksai, K, K×A, St×K, AO – to medium-fat fish (4.70–7.92% fat). The study of the amino acid score of muscle tissue proteins has shown their high biological value. Only Burtsevsky bester and Siberian sturgeon differed in the presence of a limiting amino acid (valine), the rest of the samples studied had an amino acid score of more than 100%. The highest content of carnosine dipeptide is observed in hybrids between Siberian sturgeon and stellate sturgeon (385 mg/100 g), between Kaluga and Amur sturgeon (382.6 mg/100 g), as well as in bester vnirovsky (331.2 mg/100 g) and Amur sturgeon (308.8 mg/100 g). The fatty acid composition analysis of lipids showed the unsaturated fatty acids prevalence in it and a high total content of polyunsaturated eicosapentanoic and docosahexaenoic fatty acids (5.79–12.70%). A comprehensive assessment of the chemical composition coefficient and structural and mechanical characteristics of minced meat based on sturgeon muscle tissue revealed that this type of raw material is efficient in product manufacture for athletes.

Development of scientifically based approaches to the design of specialized food products for gerodietetic nutrition

For the first time, system analysis and system synthesis of technological flows for the production of functional food products of a new generation were applied and element-by-element flow structures were worked out on a simulation model. The information obtained is systematized in accordance with the scheme of the functional structure of the search for a technical solution and used to create operator models.For the first time, models of drinks for herodietic purposes have been developed, the technological flow has been worked out in production conditions. Information on nutritional and biological value was obtained, the safety of biologically active substances was established by the example of certain types of new beverages in the production and storage process.Regulatory documentation for herodietic drinks has been developed and approved.The creation of models and regulatory documentation for herodietic beverages, technological schemes of production and control will allow the production of herodietic products to be created at Russian enterprises. All drinks are produced in production conditions. The article presents the basic principles of the development of drinks for older generations, adequate to their needs. Formulas of multicomponent herodietic drinks based on grain and vegetable raw materials were developed using the principles of food combinatorics, oat broth was used as the basis, vegetable raw materials — carrots and pumpkin, and fruit — apples. Rationally constructed nutrition, especially for people over 60 years of age, helps to optimize the metabolic state of the body and increases the level of protection of the bodyʼs response to adverse environmental factors, therefore, the proposed beverage formulations are designed in accordance with the daily functional and physiological norm of the elderly.

CURRENT TRENDS IN THE DEVELOPMENT OF FUNCTIONAL FOOD INDUSTRY IN THE REPUBLIC OF KAZAKHSTAN AND ABROAD

Modern society development is quite a contradicting process, on the one hand we could see outstanding achievements of science and technology, on the other hand it is difficult to ignore dangerous environmental situation, an increase in information, changes in the nature and rhythm of life and nutrition. Currently, it is obvious that the way of eating is the most important factor affecting a person's health, his ability to work, the ability to resist all kinds of external influences and, ultimately, determining the duration and quality of life. Analyzing the collected data, we came to the conclusion that functional food plays a significant role in the concept of healthy nutrition. It is expected the growth of the market will increase the already high demand for nutritional and fortifying dietary supplements. The work shows the analysis of registered specialized food products by countries producers. The leading countries in terms of supplies are Japan, the USA, Russia and Germany. The share of domestic products was determined, making possible to see which forms prevail in the structure of the range of specialized food products in our republic.

Medical and biological justification for the use of venison in special food products

Data on the biological and nutritional value of venison have been studied. Justification for the use of venison and the development of meat cream using it has been carried out in KubSAU named after I.T. Trubilin. As a result of the research, the venison market in Russia has been analyzed, and to substantiate the biotechnological requirements for the composition and quality of meat cream intended for feeding residents of the Far North have been substantiated; quality characteristics of the main raw material – venison and additional raw materials have been selected and assessed. Using the method of calculating quantitative and qualitative characteristics of the selected ingredients, the combination of formulation components that enrich the developed product with natural biological elements has been determined. The recipe composition of meat cream based on venison has been modeled. Pilot batch of meat cream has been developed with subsequent assessment of nutritional and biological value. A study conducted on the Daily supply of the main nutrients of the developed special-purpose meat cream, provided for the social group of people (residents of the Far North) has been studied and it has been revealed that the body’s energy costs are 15% higher, and the need for protein and fat consumption also increases to 140 g. Moreover, it has been revealed that the product is rich in vitamin B, which fully meet the daily requirement, vitamin A, which provides up to 29.3%, and vitamin C, up to 38% of the daily requirement. The developed meat cream meets the protein content requirements of 15.3%; fat of 19%; salt of 2%.

α-Lipoic acid as an ingredient of specialized food product and dietary supplement

A review of the literature in recent years was carried out using the RSCI, Google Scholar, Pubmed, and ResearchGate databases.The purpose of the review was to assess the content of α-lipoic acid (ALA) in foods and compare the doses allowed for use in dietary supplements and specialized food products with doses that provide a clinical effect. ALA or thioctic acid is synthesized in the organism and is also found in foods in free oxidized and reduced form, bound to proteins by hydrogen bonds, as well as covalently bound to lysine residues (lipoyl-lysine) in proteins, which complicates the analytical determination and reduces the bioavailability of this vitamin-like substances. Various methods for determining the natural content of individual forms (ALA and lipoyl-lysine) and their total content in food products have been described. The content of free ALA in 100 g of raw products of animal origin varies from 0.22 to 1.35 mg, of plant origin – from 0.22 to 2.04 mg. Losses during heat treatment reach 77–92%. Lipoyl–lysine content ranged from 2.11–3.99 µg/g heart, 0.56–1.17 µg/g liver, 0.71–1.40 µg/g kidney, while ALA amounts ranged from 0.22 up to 0.55 µg/g heart, from 0.38 to 0.51 µg/g liver. It is difficult to estimate the dietary intake of the total amount of all forms of ALA due to differences in extraction and detection methods. According to the domestic regulatory framework, the adequate level of ALA consumption for adults is 30 mg/day, the upper permissible level of daily consumption for adults as part of specialized food products (SFP), preventive and therapeutic nutrition and dietary supplements is 100 mg/day. ALA is often included in multicomponent dietary supplements and SPP in doses from 15 mg to 100 mg. A positive effect when taken for 10 or more weeks on lipid and carbohydrate metabolism, as well as other clinical effects in patients, is observed when taking ≥ 600 mg of ALA per day, which is significantly higher than the doses allowed for inclusion in the SFP.

Formation of a unified regulatory space of the agricultural sector of Ukraine with the EU internal market: processes and problems

The article is devoted to summarizing achievements and miscalculations in terms of the formation of a unified regulatory space of the domestic agricultural sector and the European internal market since the second half of the 2010s, as well as assessing the possibilities of achieving their full equivalence. It was established that the unified regulatory space is formed by the following components: technical regulation, sanitary and phytosanitary measures, safety of food products and animal feed. The contribution of the components of technical regulation to the formation of a domestic regulatory system equivalent to the basic European system of technical regulation is assessed. It is argued that during the research period, the national fund of standards expanded significantly (more than 25,000 standards), and almost ¾ of them are harmonized with European and world standards. It is noted that the Program of the Development of the Reference Base has not been fully implemented as a result of Russian aggression, and the certification of safety and quality systems, products, processes and services and personnel is carried out only by accredited conformity assessment bodies (CABs). It has been found that the accreditation of domestic CABs is carried out by the National Accreditation Agency of Ukraine, which in terms of accreditation interacts only with the signatories of international agreements on accreditation (EA MLA, ILAC MRA, IAF MLA). Since April 2016, state market surveillance has been carried out by the State Service of Food Safety and Consumer Protection. Special control regimes for manufactured products are based on the active implementation of certified safety and quality systems by producers of organic products and agricultural raw materials for the production of children's, dietary and special food products, as well as advanced management systems for the export of agricultural products to foreign markets. It has been established that Ukraine has ensured compliance with the European requirements of its own sanitary and phytosanitary measures (SPM) in the field of agriculture and measures regarding the safety of food products and animal feed. This is evidenced by the following indicators: a total of 380 enterprises export agricultural products, of which 162 enterprises export food products. The fulfillment of the obligations stipulated by the Association Agreement between Ukraine and the EU has been systematized, which includes fulfilled obligations and intermediate results and totals 55 %. At the same time, the intermediate statuses of «Early» execution and «Advanced» execution are taken into account with weighting factors of 0.3 and 0.7, respectively. This assessment includes the following components: «perfect» performance is 30,4 %; «advanced» - 26.2 %; «early» stage – 21 %; fulfillment of obligations has not started – 20,8 %; the fulfillment of 1,6 % of the obligations has a critical inconsistency with the relevant norms of EU law. It was concluded that the activities related to the harmonization of domestic legal regulation of ensuring the quality and safety of products in agrofood chains to the practice of the European Union need to be intensified in order to complete it, as it will have a positive effect on the successful postwar recovery of the agricultural sector and the country as a whole. Key words: agricultural sector of Ukraine, EU internal market, unified regulatory space, sanitary and phytosanitary measures, food safety

Frequency of consumption of specialty food products by sports university students and violation of the principles of their introduction to the diets

Purpose: estimate actual diet of college basketball players, including frequency of consumption of specialty foods.Materials and methods: 25 male students sports university basketball were examined (average age 20.9 ± 1.8 years). Actual nutrition was studied by the frequency method using the computer program “Analysis of Human Nutritional Status”. Data on the frequency and quantity of consumed specialized food products for the nutrition of athletes (SFP) and biologically active food additives were studied using a questionnaire.Results: the daily energy value of the diet averaged 3205 ± 520 kcal/day, 135 ± 36 g of protein per day, 155 ± 25 g/day of fats and 317 ± 72 g/day of carbohydrates; unoptimal diet structure was revealed — fats predominate from the daily energy value, carbohydrate and protein intake was low. There is a discrepancy between daily food intake (low consumption of fruits, vegetables, bread, fish) and the Order of the Ministry of Sports of the Russian Federation dated October 30, 2015 No. 999 “On requirements approval for ensuring the sports reserves training for sports teams of the Russian Federation” requirements. Basic diet revealed a high average daily content of iron (19 ± 6 mg/day), vitamins A (1057 ± 729 µg ret. equiv) and C (153 ± 101 mg/day). Data on the frequency of taking SPPs and dietary supplements are provided. At the same time, content of some nutrients in them exceeded the upper permissible consumption levels.Conclusion: it is advisable to regularly increase the awareness of coaches and athletes about the rational nutrition principles through the introduction of educational programs into sports practice.

Is a gluten-free diet enough to treat celiac disease?

Celiac disease is a chronic gluten-induced autoimmune enteropathy in genetically predisposed individuals with specific HLA genotypes carrying the DQ2 (DQA1*0501 and DQB1*0201) or DQ8 (DQA1*0301 and DQB1*0302) alleles. The overall global prevalence of celiac disease is 0.7–1.4%. The increase in the incidence rate is associated with significant consumption of gluten over the last century, which has a peculiar effect on the small intestine mucosa. Atrophic processes in the intestine mucosa contribute to malabsorption and development of gluten-dependent clinical symptoms, however, the manifestation of the disease can occur at any age. The small intestine disease with the development of hyper-regenerative atrophy of the small intestine mucosa is recognized as a systemic disease accompanied by various deficiency conditions both with and without atrophy of the small intestine mucosa. Long-term adherence to a gluten-free diet entails certain deficiency conditions, such as vitamins B, vitamin D, calcium, iron, and folic acid deficiencies, as well as a decrease in body mass index. To ensure adequate nutritional intake, patients with celiac disease require additional resources, namely specialized dietary nutrition products. The issues of understanding the need for enteral nutrition in the management of patients with celiac disease are stressed. The article presents a clinical observation of the nutritional support for a female patient with a typical course of celiac disease, grade 2 protein-energy malnutrition, which demonstrated that the use of specialized food products as additional nutrition can significantly improve the nutritional status and somatometric indicators in a patient with celiac disease on a gluten-free diet.

Scientific substantiation of use of food plant raw materials for production of specialized flour food products in cases of pathologies of metabolism protein component

There is a number of diseases caused by metabolism protein disorders. The treatment requires dietary therapy with specialized food products. Information on diseases associated with metabolism protein disorders protein in this paper, as well as restrictions in the formulation of diets, analyzing vegetable crops and their products, which can be used in the production of flour food products intended for people with metabolism protein disorders. Use of raw materials in development and production of such products is often not confirmed by the results of chemical composition and, as a consequence, isgroundless and inexpedient. Vegetable raw materials characterized by low protein content or absence of gluten have significant differences in technological properties compared to wheat flour, which forms the basis of most flour food products, which requires adjustments in the formulation or technological process of production of various groups of flour food products. Samples of buckwheat flour, including whole-milled flour from green buckwheat, rice and corn flours, sorghum flour, native potato and corn starches from different producers were used in the study. During the research we used common and special methods of determining the chemical composition, organoleptic and physical-and-chemical quality indicators, technological properties of the products and their chemical properties.

Expanding the range of flour confectionery products for specialized nutrition

Currently, the range of flour confectionery products for nursing women is not large, although this group of the population needs specialized food products. The aim of the work is to develop a functional sugar cookie using non-traditional types of flour for feeding nursing women. The object of study was a traditional sugar cookie. It was decided to improve the biological and nutritional value by adding non-traditional flour varieties to the recipe. Pumpkin seed flour and soy flour are rich in essential amino acids and minerals. Experimental samples were baked with different dosages of pumpkin and soy flour in the composition. By the method of organoleptic tasting, a sample with a ratio of wheat, soy and pumpkin flour, respectively, 70:20:10, was selected for further research. To improve the flavor characteristics of the product, it was decided to add a liquid extract of roasted chicory. When using 100 g of sugar cookies, the daily energy needs are covered by 15%. The needs for carbohydrates are covered by 10%, in fats by 25%, and in proteins by 12%. Cookies contain a large amount of vitamin E 22% and vitamin K 25% of the daily value. Trace elements are also contained in sufficient quantities: 34% copper, 29% manganese, 20% magnesium, 19% phosphorus. The coefficient of biological value of proteins is higher than that of traditional sugar cookies. The biological efficiency of lipids is quite high. The indicators for PUFA are high, however, the score for NLC and oleic acid is close to the "ideal lipid".

Development of the composition and technology of dry drinks based on whey

Dairy and other food industries use whey in the production of various food products. The analysis of the composition of the ingredients used shows that dry demineralized whey is widely used for the production of specialized food products, which is explained by its high organoleptic characteristics, guaranteed quality and safety indicators. The paper considers the possibility of using dry demineralized whey when creating dry drinks for baby food. The results of organoleptic and physico-chemical studies prove the feasibility of using dry juices and plant extracts when creating the composition and formulations of specialized products. The technology of these drinks involves the stage of dry mixing of the components used. It should be noted that poor-quality mixing of micro- and macrocomponents that are heterogeneous in structure and dry matter is the cause of a decrease in the quality of the finished product. To assess the effectiveness of mixing, studies of the ingredients used in the formulation were carried out in terms of indicators: mass fraction of moisture and particle size. Mixing efficiency was evaluated by determining the key component (vitamin C) in the sample and the duration of mixing. Mixing was considered effective if the vitamin C content in each of the five samples was 12.2–14.9 mg. The results of studies of the mixing process show that the effectiveness depends on the set of prescription ingredients and the dispersion of each of them. The results obtained are applicable for the tested conditions of the experiment: a fixed frequency of rotation of the mixer container, the accepted scheme for loading ingredients, the completeness of the useful volume of the container, recipe variation.

Coenzyme Q: food sources, adequate and clinically effective doses

Coenzyme Q (CoQ) plays a key role in cell bioenergetics; it is not only supplied with food, but also synthesized in the body. Endogenous CoQ synthesis decreases with age, with statin use, with cardiovascular, neurodegenerative, and other diseases. In this regard, specialized food products (SFP) enriched with CoQ are being developed. Aim of the review – compare the CoQ doses allowed for use as part of dietary supplements and SFP with doses that provide a clinical effect. Literature review was carried out using the RSCI, Pubmed databases and Google Scholar, ReserchGate systems for the keywords “ubiquinone”, “coenzyme Q10”. The amount of CoQ contained in SFP is set by domestic regulatory documents based on an adequate daily intake for adults (30 mg) and the upper allowable intake level as part of SFP and dietary supplements – 100 mg/day. Actually used doses of CoQ range from 60 to 500 mg/day. Various ways to increase the bioavailability of CoQ have been described. When patients take CoQ, a U-shaped dose-effect relationship is observed, an effective dose that significantly reduces systolic blood pressure, fasting glucose and insulin levels, the degree of hemoglobin glycation, the HOMA-IR glycemic test is in the range of 100–200 mg / day. An improvement in the antioxidant status and a decrease of pro-inflammatory cytokines concentration in the blood plasma of athletes is provided by CoQ doses of 60–300 mg/day, in patients with type 2 diabetes mellitus and coronary heart disease, doses of 100–150 mg/day. Clinically effective doses of CoQ (100–200 mg/day) when used for at least 12 weeks correspond to or are 1.5–2 times higher than the upper allowable consumption level in the composition of SFP and dietary supplements. The inclusion of CoQ in the dietary therapeutic SFP in an amount that does not reach doses that are effective in a certain pathology does not achieve the expected result. A possible way to solve the problem is to increase the acceptable levels of consumption of CoQ in SFP, as well as increasing the bioavailability of CoQ in the composition of emulsions, liposomes, phytosomes and oleogels.

The Effect of Semi-Synthetic and High-Fat High-Carbohydrate Diets Containing Cholesterol on Lipid and Cholesterol Metabolism in Male Wistar Rats.

The choice of an optimal biological model of exogenous hypercholesterolemia is necessary for correct assessment of the cholesterol-lowering properties of bioactive substances and specialized food products and for validity of the experimental results. We studied the effects of cholesterol consumption in the composition of the standard semi-synthetic diet and high-fat high-carbohydrate diet for more than 3 months on lipid and cholesterol metabolism in male Wistar rats. Our findings suggest that cholesterol consumption in both diets led to a significant impairment of lipid and cholesterol metabolism, as well as an increase in insulin resistance in rats.

The role of individual neuronutrients in optimizing nutritional therapy for neurological patients

Neurodietology is a multidisciplinary science based on knowledge of neuroscience and dietology and aiming to optimize the treatment of neuropsychiatric diseases through qualitative and quantitative modulation of the composition of diets, alimentary prevention of diseases of the nervous system, when the latter is possible, as well as optimization of psychomotor and intellectual functions. It should be noted that neurodietology and approaches to the choice of therapeutic nutrition every year occupy an increasingly strong position in world clinical medicine. The variability of nutritional approaches to the practical treatment of neurological pathology in patients reflects the versatility of modern neurodietology. Therefore, it is no coincidence that childhood neurodietology has been widely used in Russia, which cannot be said about nutritional approaches in the treatment of adult patients of this profile. In addition, violations of the nutritional status and the lack of its timely correction reduce the effectiveness of rehabilitation measures – the most important link in the complex treatment of neurological patients, prevention of disability and increasing social adaptation. If it is impossible to provide an adequate level of intake of nutrients and energy in the standard way, it is necessary to prescribe nutritional support in a timely manner using specialized food products, including biologically active food supplements.

Functional Ingredients for specialized Foods: Issues to be Addressed

Review was carried out using the RSCI, Google Scholar, Pubmed, and ReserchGate databases. When biologically active substances (BAS) are used as functional ingredients in the composition of specialized food products (SPP) of dietary therapeutic and dietary preventive nutrition, the problems of choosing their dose arise. There are epidemiological data on the level of consumption of BAS with food, an associative relationship between the level of consumption of biologically active substances and the risk of diseases, as well as the results of assessing clinical efficacy are described. The content of BAS is regulated by regulatory documents that establish an adequate and upper permissible level of consumption as part of the SPP.The purpose of the review is to assess the level of dietary intake of curcumin, carotenoids, β-glucans, and taurine, and to compare the doses allowed for use as part of the SPP with doses that provide a clinical effect. An analysis of literature data showed that the consumption of taurine with a normaldiet is 50–400 mg, curcumin – 10–1500 mg, β-carotene – 0.8–10 mg, lycopene – 5–10.5 mg, lutein – 1–3 mg, zeaxanthin – 0.1–0.6 mg, cereal β-glucans – 0.7–2.8 g, mushroom β-glucans – 0.9–1.8 g. With the exception of β-glucans, especially cereals, these values do not exceed the current upper allowable consumption level as part of the SPP. The results of clinical trials have shown that effective daily doses for lutein are 15 mg, taurine are 1.5–3 g, curcumin are 300–1600 mg, cereal β-glucans are 3–8 g, mushroom and yeast β-glucans are about 1 g. These data indicate the need to increase the amount of BAS as part of the SPP of dietary therapeutic nutrition to clinically justified values. At the same time, the given data indicate the expediency of differentiating the SPP, depending on the doses of BAS, into 2 categories: SPP for preventive and SPP for therapeutic action. SPP for dietary preventive nutrition is necessary to compensate the insufficient intake of essential micronutrients and achieve an adequate level of consumption of BAS, which will reduce the risk of alimentary-dependent diseases. In order to provide a clinical effect in pathological conditions, dietary therapeutic SPP should contain higher doses of biologically active substances that exceed the adequate intake level, but do not reach the upper safe intake level.

Analysis of the availability of health technologies for the treatment of phenylketonuria in Ukraine and the world

Phenylketonuria (PKU) is a rare (orphan) disease characterized by a severe, chronic, progressive course. Patients' quality of life depends on timely detection (screening) and proper treatment - the use of special medical food products, and therefore, their availability and affordability. The goal (objective) of the study is to analyze the available health technologies for the treatment of PKU in Ukraine and the world. Materials and methods. Research objects: scientific publications, guidelines, statistical data, marketing information. Methods: analysis, comparison, generalization, system analysis. Results of the research. Guidelines and protocols for the treatment of patients with PKU/HFA define a diet as a key component, taking into account the age and features of the course of the disease. The analysis of providing patients with PKU with special medical food products in different countries shows significant differences in the approaches to their assignment and reimbursement. The quantity, availability, range and composition of these products vary significantly. In the UK, they are included in the national formulary, are available on prescription and are subject to reimbursement. In Ukraine, local authorities provide PKU patients with special medical food products by procurement through the ProZorro electronic system in accordance with the calculated need. In the domestic market, there is a wide range of specialized products for patients with PKU/HFA, mainly of imported production, which have a high cost and, accordingly, low accessibility for the population. Conclusions. The introduction of reference centers and extended neonatal screening, the creation of a register of such patients, the development of domestic production of products for PKU/HPA, and the creation of effective procurement and reimbursement mechanisms will contribute to increasing the effectiveness of treatment, the quality and life expectancy of patients.

Carotenoids: dietary sources, adequate and clinically effective doses

Natural food sources of carotenoids are colored vegetables and fruits, eggs, milk. Total carotenoid intake varies from 1 to 22 mg/day in European countries and from 5 to 16 mg/day in the USA. The average daily intake of lycopene in Europe ranges from 5 to 7 mg/day, in the USA – from 5.7 to 10.5 mg/day. Carotenoids are used in the production of fortified foods, biologically active food supplements, specialized foods for various population groups, as well as natural food colors added directly during the production of a food product or in feed for farm animals. Epidemiological studies have shown that dietary carotenoid intake is inversely associated with obesity, retinopathy, cataracts; cardiovascular disease (CVD), diabetes and some cancers. According to the domestic regulatory framework, the adequate level of daily intake of carotenoids is 15 mg, 5 mg of β-carotene, lycopene and lutein, the upper permissible level of consumption of carotenoids as part of dietary supplements and specialized food products is 30 mg (10 mg each). For zeaxanthin, these values are 1 and 3 mg/day. Daily doses of lycopene used in intervention studies were 15–90 mg, and β-carotene 15–50 mg. lutein – 4–20 mg; zeaxanthin – 1–20 mg; mezoxanthin 12 mg, astaxanthin – 12–16 mg. Duration of admission was 4–12 months (up to 48 months). Taking lycopene at a dose of 10–15 mg for several months led to a decrease in indicators of oxidative stress, markers of bone resorption, taking lutein at a dose of ≥ 10 mg improved visual and cognitive functions. The effective doses of carotenoids correspond to or exceed the permitted allowable level of their consumption as part of dietary supplements and specialized food products.

Content of mineral substances and sugar acid complex of introduced and local breeding varieties of cherries grown in Dagestan

In sweet cherry varieties cultivated in foothill Dagestan, to establish their selection and technological priorities, the mineral composition was studied, the content of sugars and acids was determined by generally accepted analysis methods. The subjects of the study were fruits of 8 introduced and 12 local breeding varieties of sweet cherries, which, depending on the variety, contained: potassium 80.6- 312.5; calcium 10.0-35.6; sodium 9.4-48.9; magnesium 7.7-21.2; phosphorus 25.6-55.1; iron 0.19-1.02; copper 0.08-0.63; manganese 0.11-0.68 and zinc 0.31-0.94 mg%. The best in terms of the total supply of macroelements in fruits were varieties: Gudzon - 427.7; Valeriy Chkalov - 335.2; Vinka - 320.8; Lezginka- 294.6; Durona de Vinola (sek.) - 284.3; Dagestanskaya chernaya - 271.4 and Pozdnyaya Lermontova - 271.0 mg%. A large amount of microelements (2.18-1.79 mg%) were found in the fruits of the varieties Valeriy Chkalov, Gudzon, Durona de Vinola (sek.), Krupnoplodnaya, Bigarro Krainskogo, Dagestanskaya rannyaya, Dagestanskaya chernaya and Pozdnyaya Lermontova. Most varieties of sweet cherries: Polyanka, Gudzon, Vinka, Romantika, Bigarro Krainskogo, Buynakskaya chernaya, Lezginka, Leningradskaya gvardeyskaya and Pozdnyaya Lermontova, the total amount of sugars ranged from 11.2-12.8 %, and the concentration of acids was 0.63-1.10 %. The most promising for the optimization of the industrial variety of sweet cherries in the conditions of Dagestan, the use in selection work and the design of new specialized food products, were the varieties Valeriy Chkalov, Vinka, Durona de Vinola (sek.), Gudzon, Krupnoplodnaya, Bigarro Krainskogo, Dagestanskaya chernaya, Lezginka and Pozdnyaya Lermontova, distinguished by the greatest ability formation of mineral substances, sugars and acids in fruits.

The market dynamics of specialized food products: a cost-effectiveness analysis of gluten-free pasta with corn and rice flour formulations

As consumer preferences evolve, market segmentation becomes increasingly pronounced, leading to specialized food products’ rising significance. This study undertakes a multi-faceted exploration into the market dynamics of specialized food products, focusing on gluten-free pasta made with corn and rice flour formulations in the context of Kazakhstan’s economic landscape. Utilizing a composite framework that blends elements from cost-effectiveness analysis, supply chain considerations, and consumer behavior models, this research aims to elucidate the multiple dimensions that govern the commercial feasibility and market penetration of gluten-free pasta in Kazakhstan. The study’s salient findings suggest that the market for gluten-free pasta in Kazakhstan is predominantly driven by a mix of socioeconomic factors and health considerations. Interestingly, the cost-effectiveness analysis unveils that economies of scale have not yet been realized in the production cycle, indicating an opportunity for future investment in technology and process optimization. Furthermore, consumer awareness and willingness to pay a premium for specialized food products differ based on demographic factors such as age, education level, and household income, which necessitates targeted marketing strategies for maximizing market reach and profitability. This research holds significant implications for stakeholders across the food industry value chain, from raw material suppliers to end consumers. It offers an integrated lens to examine the complex interplay between production costs, consumer preferences, and market forces, ultimately serving as a guide for policy and strategic decision-making in the growing market of specialized food products.

Development of technology of blended pumpkin-based juices

All world and domestic experience shows that in modern conditions it is impossible to provide the human body with the optimal amount of biologically valuable substances at the expense of ordinary food. The solution to this problem requires the creation and use of specialized food products enriched with valuable physiologically functional ingredients with a protective effect. Juices are the most technologically advanced product for creating new types of functional nutrition. Fruit and vegetable juices are the main component of a variety of drinks. In addition, they contain a complex of vitamins and minerals. The introduction of new physiologically functional ingredients into them is not difficult. In connection with the foregoing, the development of technology and the organization of the production of functional juices are a solution to nutrition-related problems. In this paper, the possibilities of using pumpkin as the main raw material for the development of juices with the addition of rosehip tincture, apples containing a significant amount of vitamins and minerals that play an important role in improving immunity will be investigated and substantiated. Directly squeezed juices are made only from local fruits and vegetables during the harvest period, and this, naturally, limits the possibilities of juice producers and consumers' expectations regarding the variety of juice products. The aim of the work is to develop a recipe and technology for the production of blended juice from gourds. Objectives: To develop a recipe and technology for the production of juices from gourds. A study was conducted on the preparation of blended vegetable juices biologically complete from melons. For the preparation of mixed juice, four recipes were used with different percentages of juices from each raw material. Then the products were subjected to physico-chemical analysis and organoleptic evaluation. The prepared blended juices were evaluated by tasters in terms of color, taste and aroma, and it was noted that there was no significant difference between the juice samples in terms of color and overall acceptability. However, in terms of taste and texture, significant differences were observed between the samples, and sample 3 received the highest score and was the most acceptable in taste and texture compared to the other samples and was rated as «good».