scholarly journals ТЕХНОЛОГІЯ ВИРОБНИЦТВА ВАРЕНИХ КОВБАС З ДОДАВАННЯМ ЙОДОВАНОЇ СОЛІ ТА ЇЇ ВЕТЕРИНАРНО–САНІТАРНА ЕКСПЕРТИЗА

2016 ◽  
Vol 18 (3(71)) ◽  
pp. 174-177
Author(s):  
T.V. Farionik
Keyword(s):  
Thyroid Hormone ◽  
Iodine Deficiency ◽  
Raw Materials ◽  
Endemic Goiter ◽  
Meat Products ◽  
The Body ◽  
Biologically Active ◽  
World Population ◽  
Preventive Action ◽  
Vital Functions

Iodine deficiency in the biosphere, mainly in the soil, leading to the development of endemic goiter and other iodine deficiency disorders. As shown by numerous studies of this disease tend to over 1 billion world population. Endemic goiter and much of the territory of Ukraine, including the Vinnitsa region. Presented current research study of recipes and technologies on system cooked sausages.Currently boiled sausage enjoys fairly high demand among the population, due to the fact that a large for most of the population gives it an advantage.Innovation activity represents one of the most effective directions.It should facilitate the development of innovative activity that promotes penetration into new markets, growth in production.Today the most important and effective innovative organizational and technical measures introduced in sausage production can be considered are:–The use of new recipes for manufacturing products;– Installation of new equipment, which can significantly reduce the cost of manual labor and power inputs, and improve product quality and reduce the share of marriage. Sausage production is seen as thermochemical method of preserving meat products. For each type of sausages set a production process approved technological instructions and recipes.Strict adherence to recipes and technological instructions and sanitary regime over the course of the process is a prerequisite for obtaining high–quality sausages.Crucial in the production of sausages is raw. The main raw materials are beef and pork. Occasionally use lamb, horsemeat.Equally important is the creation of a new generation of products that have general strengthening and preventive action. The components of these products can protect the body from the harmful effects of the environment and the emergence in the human diseased cells. The constant lack of iodine leads, first, to reduce the synthesis and secretion of primary thyroid hormone – thyroxine. The role of thyroid hormones in the body is extremely high, most of the vital functions performed by their participation. The main physiological effects of thyroid hormone is to stimulate synthesis, growth, development and differentiation of tissues.Developed products to include microorganisms that can synthesize biologically active structures (antibodies, receptors, hormones) that contribute to the removal or destruction of harmful decay and systems, thereby prevents human disease. 

Neutral Lipids of Oats Fruit (Avena Sativa L.)

2020 ◽  
Vol 9 (4) ◽  
pp. 40-43
Author(s):  
N. K. Yuldasheva ◽  
S. D. Gusakova ◽  
D. Kh. Nurullaeva ◽  
N. T. Farmanova ◽  
R. P. Zakirova ◽  
...  
Keyword(s):  
Avena Sativa ◽  
Neutral Lipids ◽  
The Body ◽  
Biologically Active ◽  
Absorption Bands ◽  
Vital Functions ◽  
The Republic ◽  
Living Organisms ◽  
Main Components ◽  
Active Substances

Introduction. Lipids are a widespread group of biologically active substances in nature, making up the bulk of the organic substances of all living organisms. They accumulate in plants in seeds, as well as in fruits and perform a number of vital functions: they are the main components of cell membranes and the energy reserve for the body.Aim. Study of neutral lipids of sown oats (Avena sativa L.).Materials and methods. The objects of the study were fruits (grains) of oats of the sown variety "Tashkent 1," harvested in the Republic of Uzbekistan. Results and discussions. Neutral lipids of oat grains have been found to contain 13 fatty acids with a predominance of the sum of oleic, linolenic and linoleic acids. The total degree of unsaturation was almost 78%. Absorption bands characteristic of these substances were observed in the IR spectrum of MEGC.Conclusion. According to the results of the NL analysis, oat grains consisted of triacylglycerides and free LCDs, which were accompanied by hydrocarbons, phytosterols, triterpenoids and tocopherols.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals Morphometric estimation of Rainbow Trout for feeding Aller Aqua and Aquafeed Fischfutter

2019 ◽  
Vol 21 (90) ◽  
pp. 21-25
Author(s):  
I. Y. Bobel ◽  
J. I. Pivtorak
Keyword(s):  
Rainbow Trout ◽  
Growth And Development ◽  
Natural Waters ◽  
The Body ◽  
Biologically Active ◽  
Predatory Fish ◽  
Main Task ◽  
Active Growth ◽  
Alternative Source ◽  
Vital Functions

Scientific research was based on certain morphometric indices of various trout groups, which allows us to draw conclusions about the effectiveness of fish feeding with Aller Aqua and Aquafeed Fischfutter. The main task of trout farming is to obtain a commodity trout for the shortest possible time. In this case, the intensity of the growth of rainbow trout leads to the absence of feed, which is used in its cultivation. For active growth and development of fish, a high level of protein in the stern is required, which should be used specifically for plastic exchange, and not for the energy organism. Inner-shell left arms inviting them to optimize their chemical composition of feed, but they are energetic, perform in the body of fish a number of other vital functions: structure, regulatory and others, and serve as precursors of many biologically active substances that have validity and hormones. While growing rainbow trout, it is necessary to take into account its phenotypes of characteristics, which show that the level of breeding stability of the fish population and determines the attractiveness of products on the consumer market. The composition of feed primarily affects the metabolism of fish, which determines the intensity of their growth and development, and is also realized by trout. Fodder for the cultivation of salmon fish are made from industrial fishing waste. An economically viable alternative source of raw materials serves vegetal products (oils, sunflower proteins, soybeans, maize glutenin, and others), which, however, do not have a forage base of predatory fish appearing in natural waters. At present, the influence of different compositions on the morphometric and physiological biochemical characteristics of the culture, especially salmon, is actively studied, but these problems remain unchanged. The dynamics of the intensity of growth and development of rainbow trout is ensured by the feeding regime of fish. The publication of the published differences in the nature of the massif and the flow of rainbow trout species, which ensure the use of Aller Aqua and Aquafeed Fischfutter mixed fodders.

Influence of feed additive Vitartil on the productive traits and biochemical parameters of steers’ blood

2021 ◽  
pp. 25-32
Author(s):  
S. S. Mirgalimova ◽  
A. O. Trufanova ◽  
R. R. Fatkullin
Keyword(s):  
Physiological State ◽  
Relative Number ◽  
Blood Parameters ◽  
The Body ◽  
Biologically Active ◽  
Feed Additive ◽  
Control Group ◽  
Vital Functions ◽  
Productive Traits ◽  
Experimental Group

The physiological state of animals is to a certain extent characterized by hematological indicators, since blood occupies a special place in the body. By transferring nutrients and biologically active substances, the blood performs the general regulation of vital functions of the body. The use of Vitartil as a feed additive in the diets of animals leads to an increase in glycolytic processes and a decrease in the body’s need for oxygen delivery, which contributes to the growth of the animal body. The purpose of the research was to study the changes in blood parameters taking into account the age of Hereford steers against the background of the use of Vitartil feed additive to the main diet and its effect on the productive traits of animals. In order to carry out the experiment two groups of steers-analogs of Hereford breed have been formed at the age of 6 months per 10 heads in each. The difference between the groups was that the steers of the experimental group have been received the feed additive Vitartil in addition to the main diet. The greater yield of the meat part was in the steers of the experimental group in comparison with the herdmates of the control group. This indicator in the experimental group was 78,9 %, while in the control group it was lower by 1,6 %. The animals of the experimental group were superior to their herdmates in terms of meat weight by 1,4 kg or by 8,8 %. The relative number of bones was lower in the experimental group and amounted to 18,4 %, and in the control group 19,2 %. The meat content index was high in the steer have been received the biologically active additive Vitartil and was 4,3, and in the control group 4,0. It has been found that the use of Vitartil feed additive to the main diet of Hereford steers increases the blood content of hemoglobin and glucose, which has a certain effect on the morphological and chemical composition of meat, as well as increases its energy value.

INTEGRATED USE OF ANIMAL AND VEGETABLE PROTEINS IN SAUSAGE PRODUCTION TECHNOLOGY

2020 ◽  
Vol 15 (4) ◽  
pp. 535-543
Author(s):  
A.L. Alekseev ◽  
◽  
T.V. Alekseeva ◽  
Keyword(s):  
Chemical Composition ◽  
Dietary Fiber ◽  
Production Technology ◽  
Raw Materials ◽  
Meat Products ◽  
Optimal Dose ◽  
The Body ◽  
Processing Plant ◽  
Protein Supplement ◽  
Plant Materials

The article presents the research results obtained during the development of the technology for production of combined sausages using a vegetable-derived additive – LUPISAN lupine flour from “OOO Protein PLUS” (St. Petersburg). Under the conditions of a deteriorating environmental situation and the increase in incidence of the population of the Russian Federation, it became necessary to create biologically complete functional food products with additional functions, useful nutritional and physiological characteristics, based on the integrated use of raw materials of animal and vegetable origin. The use of plant materials in the production of meat products allows not only enriching them with functional ingredients and increasing digestibility, but also obtaining products that meet physiological nutritional standards. Having a complex chemical composition, plants have a beneficial therapeutic effect on the human body. Research was carried out at the Department of Food Technology of the Don State Agrarian University, in the testing laboratory of the Shakhty branch of the Rostov “SBBZh” and at the meat processing plant “TaVr-Zimovniki”. Basing on the conducted comprehensive studies, the effectiveness of using vegetable protein supplement based on lupine flour “LUPISAN” in the production technology of semi-smoked sausages is substantiated. It is established that in terms of quality and safety, LUPISAN meets the requirements for additives of plant origin, it is a genetically unmodified, kosher product (has the appropriate certificates). It is dispersible both in oil and in water and can be used as a natural emulsifier without labeling with the index "E". The analysis of the chemical composition and nutritional value of flour from lupine indicates that the flour contains a significant amount of complete protein is 36–40%; in addition, a rather high content of dietary fiber is noted: dietary fiber is 30–35%. It is a strong antioxidant, it does not contain gluten and cholesterol; there are no inhibitors – substances that delay the digestion process and inhibit the absorption of beneficial substances by the body, and there are glycoproteins – substances that can replace insulin. An optimal dose of introducing a protein supplement based on lupine flour into sausage stuffing is proposed, which is 10% by weight of unsalted raw materials, which makes it possible to obtain a finished product with high organoleptic quality indicators and functional properties.

scholarly journals Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

2020 ◽  
Vol 175 ◽  
pp. 08004 ◽  
Author(s):  
Andrey Alexeev ◽  
Tatyana Alexeeva ◽  
Larisa Enaleva ◽  
Tatyana Tupolskikh ◽  
Nataliia Shumskaia
Keyword(s):  
Mung Bean ◽  
Raw Materials ◽  
Meat Products ◽  
First Grade ◽  
Biologically Active ◽  
Plant Materials ◽  
Biological Value ◽  
Functional Additives ◽  
Carbohydrate Complex ◽  
Germinated Seeds

The use of new non-traditional types of plant materials in the diet is one of the ways to improve the meat products’ quality. The combination of plant proteins with animals creates biologically active amino-acid complexes which increase its bioavailability for organism and biological value of the product. In this case, the use of non-traditional plant materials in the production technology of new types of sausage products to improve the quality of the end product is prospective and relevant. Research objective is development of formulations and technologies for new types of high biological value products, based on combination of meat raw materials with functional additives of plant origin. The work was performed at the Department of Food Technology FSBEI HE «Don State Agrarian University», Persianovsky, Rostov region. The objects of research were the new protein-carbohydrate complexes based on flour from germinated seeds of mung bean, control and model forcemeat based on trim beef of first grade, lean trim pork and mid fat trim pork, and end products. Introduction to the cooked sausage products formulation of mung bean germinated seeds flour has a beneficial effect on the organoleptic properties of the end product and enriches it with biologically valuable substances.

scholarly journals DEVELOPMENT OF A NEW METHOD OF PRODUCTION OF PROTEIN VEGETABLE PLANT NANO ADDITIVES USING PAROTHERMOMECHANODESTRUCTION PROCESSES

2020 ◽  
pp. 66-72
Author(s):  
Viktoriya Pogarskaya ◽  
Raisa Pavlyuk ◽  
Tatyana Kotuyk ◽  
Olga Yurieva ◽  
Nadiya Maksymova
Keyword(s):  
Human Body ◽  
Raw Materials ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
New Method ◽  
Mechanical Destruction ◽  
Biological Potential ◽  
Confectionery Products ◽  
Active Substances

The aim of research is to develop a new method for the production of protein plant nanoadditives from dry chickpea in the form of nanopowders and nanopastes using the processes of steam thermo-mechanical destruction, leading to a high degree of mechanical destruction of biopolymers in separate constituent monomers, without destroying the latter. The new method is based on the use as an innovation of a complex effect on raw materials of steam-thermal treatment in modern steam-thermal devices (at a temperature of +70 °C) and non-enzymatic catalysis, which occurs when using fine grinding. The proposed method makes it possible to more fully reveal the biological potential of plant raw materials and transform hardly soluble, indigestible by the human body components of raw materials (in particular, cellulose, pectin substances, proteins and their nanocomplex and nanoassociates) into components that are easily absorbed by the body. The method makes it possible to more completely remove from the raw materials inactive bound forms of individual monomers of biopolymers, to reduce the molecular weight of biopolymers. At the same time, the efficiency of the resulting product increases significantly when consumed by the human body. New additives from chickpea are fundamentally different from traditional ones in properties and physicochemical state. The developed additives act simultaneously five in one: a source of essential amino acids and other biologically active substances, structure formers, gelling agents, thickeners and yellow dyes. The obtained protein supplements from chickpeas in combination with herbal Nanoadditives (from pumpkin, carrots, lemons, garlic, celery roots, ginger) were used as recipe components in the development of a new generation of confectionery products. The resulting confectionery products differ from the traditional ones in their low sugar and fat content (up to 5 %), high content of complete protein (from 13 to 20 %). In addition, 100 g of new products are able to satisfy the daily requirement for biologically active substances (β-carotene, phenolic compounds) and 0.5 daily requirement for vitamin C. The resulting products are natural, do not contain harmful impurities and exceed the quality of world analogues

scholarly journals RESEARCH OF HEAT AND MASS TRANSFER DURING CONVECTIVE DRYING OF COLLOID CAPILLARY-POROUS MATERIALS

2020 ◽  
Author(s):  
Kateryna Slobodianiuk ◽  
◽  
Kateryna Samoilenko ◽  
Keyword(s):  
Mass Transfer ◽  
Porous Materials ◽  
Heat And Mass Transfer ◽  
Raw Materials ◽  
Biochemical Properties ◽  
The Body ◽  
Biologically Active ◽  
Convective Drying ◽  
Drying Process ◽  
Vegetable Raw Materials

The article presents a reasonable analysis and relevance of the study of the drying process of vegetable raw materials (colloidal capillary-porous materials). Drying is an energy-intensive industrial process that is defined from a technological point of view: on the one hand by heat and moisture exchange between the body surface and the environment, on the other hand by heating the body and transferring moisture inside it due to the form of moisture. One of the most effective ways to increase the shelf life of food is to dry it to equilibrium humidity. Very important are the technological parameters of the drying regimes, which, when used rationally, are able to preserve the biochemical properties and nutrients of the raw material at a high level in the obtained dry product. The study of dehydration of vegetable raw materials is widely practiced around the world, especially in countries such as Germany, France, USA, Argentina, Hungary, Brazil, Poland, Korea, China, Malaysia. However, the obtained processed products lose their biologically active components and nutrients, and the processing process is energy consuming. Therefore, the problem is relevant and needs an effective solution. In this paper, the kinetics of the drying process, thermogravimetric studies and a mathematical model for colloidal capillary-porous materials of plant origin were analyzed. According to the results of the highlighted research, the process of convective drying of colloidal capillary-porous materials was intensified above 21% due to the use of innovative step regimes. The developed beet-rhubarb composition is a colloidal capillary-porous material that stabilizes and protects at the biochemical level betanin of the beet from the effects of temperature during convective drying, has in comparison with the components of the composition lower heat of dehydration and increased thermal-stability. Prolonged high-temperature exposure causes instant complete destruction of sugars, proteins and other nutrients components. Derivatographic studies have confirmed that the use of the temperature range of 100 ° C in a stepwise mode of 100/60 ° C for the developed soybean-spinach composition is safe for biologically active substances and it is justified by experimental temperature curves. Numerical modeling of heat and mass transfer during convective drying of crushed beets and crushed soybeans using the known model by A.V. Lykov satisfactorily describes the process and can be used to model the convection drying of colloidal capillary-porous materials.

scholarly journals Hypericum Perforatum Grass: Chemical Composition, Properties, Use

2021 ◽  
pp. 57-63
Author(s):  
И.Ю. Постраш
Keyword(s):  
Chemical Composition ◽  
Hypericum Perforatum ◽  
Raw Materials ◽  
Extraction Process ◽  
Pharmaceutical Products ◽  
The Body ◽  
Biologically Active ◽  
Quantitative Relation ◽  
Resource Saving ◽  
Two Phase

Трава зверобоя является ценным лекарственным растением, так как содержит большое число разнообразных биологически активных соединений, важнейшими из которых являются флавоноиды (1,5–5%), нафтодиантроны, дубильные вещества (10–13%), эфирное масло (0,1–0,33%) и др. Препараты, содержащие зверобой, комплексно воздействуют на организм, они оказывают противовоспалительное, антимикробное, антидепрессивное, противовирусное, кровоостанавливающее действие. Трава зверобоя применяется в виде чаёв, отваров, водных настоев, спиртовых и масляных настоек, мазей, сухих экстрактов. В ветеринарной медицине широко применяют настои и отвары травы зверобоя при заболеваниях ЖКТ: диспепсиях, гастроэнтеритах, острых и хронических колитах (КРС, овцы, козы, свиньи, собаки и др.), а также при лечении смешанных инвазий. Настои и настойку применяют также наружно при стоматитах, гингивитах, фарингитах. Несмотря на перечисленный выше ассортимент лекарственных форм зверобоя, активно ведутся научные исследования по оптимизации способов извлечения биологически активных веществ (БАВ) из травы зверобоя продырявленного. В ходе экспериментов исследователи варьируют различные параметры процесса экстракции: химический состав экстрагентов (монофазная и двухфазная экстракция), время и температуру экстракционного процесса, количественное соотношение сырья и экстрагентов, степень измельчения сырья, последовательность технологических операций, возможность применения излучения и др. Разработки новых ресурсосберегающих технологий переработки зверобоя продырявленного будут способствовать снижению себестоимости фармацевтической продукции и улучшению её фармакологических свойств. Hypericum perforatum grass is a valuable medicinal plant, since it contains a large number of various biologically active compounds, the most important of which are flavonoids (1.5–5%), naphthodianthrones, tannins (10–13%), aethereal oil (0.1–0.33%), etc. Preparations containing Hypericum perforatum have a complex effect on the body, they have an anti-inflammatory, antimicrobial, antidepressant, antiviral, hemostatic effect. Hypericum perforatum grass is used in the form of teas, apozems, water infusions, alcohol and oil tinctures, ointments, dry extracts. In veterinary medicine, infusions and decoctions of Hypericum perforatum grass are widely used in diseases of the gastrointestinal tract: dyspeptic disorder, gastroenteritis, acute and chronic colitis (cattle, sheep, goats, pigs, dogs, etc.), as well as in the treatment of mixed invasions. Infusions and tincture are also used externally for stomatitis, gingivitis, blennisthmia. Despite the above range of dosage forms of Hypericum perforatum, researches are actively conducted to optimize methods of extracting biologically active substances (BAS) from Hypericum perforatum grass. During the experiments, researchers vary various parameters of the extraction process: the chemical composition of extragents (monophasic and two-phase extraction), the time and temperature of the extractive process, the quantitative relation of raw materials to extragents, the dispersity of raw materials, the sequence of technological operations, the possibility of using radiation, etc. The development of new resource-saving technologies for processing Hypericum perforatum will help reduce the cost of pharmaceutical products and improve its pharmacological properties.

scholarly journals Optimization of the process of mixing liquid-phase heterogeneous products

2021 ◽  
Vol 83 (1) ◽  
pp. 204-210
Author(s):  
L. E. Glagoleva ◽  
N. P. Zatsepilina ◽  
M. V. Kopylov ◽  
S. O. Rodionov
Keyword(s):  
Software Package ◽  
Raw Materials ◽  
Food Additives ◽  
Whey Proteins ◽  
Experimental Studies ◽  
Good Health ◽  
The Body ◽  
Biologically Active ◽  
Raw Material ◽  
And Performance

The leading direction in the field of nutrition is the creation of a range of products that contribute to improving health when they are used daily in the diet. The urgency of studying bovine colostrum-colostrum, which is an immune-modeling animal raw material, has been substantiated. Colostrum is a natural source of all the ingredients needed to build immunity. Biologically active substances contained in cow colostrum contribute to: restoration of immunity; restoration of the intestines and stomach; strengthening the nervous system; renewal of brain cells; improving emotional tone and mood; increasing vitality and performance; slowing down the aging process; protection against diseases of the intestines and stomach, cardiovascular system, respiratory tract, diabetes, allergies, osteoporosis and a number of other diseases. Colostrum contains a minimum of 37 immune factors and 8 growth factors that help the body fight disease and promote good health and longevity. The classes of immunoglobulins contained in colostrum, which represent the bulk of whey proteins, have been studied. Colostrum is a limited source of raw materials, its production period is short, there are many opportunities for industrial use, but due to the small amount of raw materials, the market remains undeveloped, with the exception of food additives. Taking into account the extensive therapeutic and medicinal properties of colostrum, its unique composition and properties, its composition and physicochemical properties were investigated, the fractionation parameters were determined using various systems. To process the experimental studies, the STATISTICA 12 software package was used. To obtain the regression equation, the matrix data were processed using the Microsoft Excel 2010 software package. The analysis of the data obtained indicates the possibility and prospects of using colostroma in food production technology.

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