Prosiding II International Symposium “Innovations in Life Sciences” (ILS 2020)

Table 1. Major components of the volatile oils analysed Common name Latin name Major components Composition % Basil Ocimum basilicum L. Eugenol metyl eter 41.55 Apiol 14.23 Caryophyllene oxide 7.83 Tau Cadinol 7.47 Estragole 6.62 Methyl cinnamate 6.12 Linalool 1.74 Peppermint Mentha piperita L. Menthol 49.5 Menthone 21.9 Limonene 5.80 Oregano Origanum vulgare L. Tymol 55.25 ɣ-terpinene 15.22 p-Cimen 6.28 Carvacrol 3.31 As [25, 26] indicated, peppermint EO has a weak antibacterial activity. The result obtained at the analysis of the inhibitory analysis of peppermint oil on S. anatum is in accordance with [25], whereas [16] indicated a weak inhibitory action of peppermint oil against S. typhimurium, with menthol as the main component with inhibitory activity. Peppermint EO affects mostly the other three microorganisms investigated, as figures 1b, 1c and 1d show. Bacillus cereus is the most affected by peppermint essential oil; this result is in accordance with literature [27]. The antifungal action of peppermint oil against A. niger is correlated with the main component menthol, as [30] indicated. Other research reported the strong inhibitory action of the peppermint oil against S. cerevisiae [28], but in our case this action was moderate; anyway, the EO seems to affect the cell membrane, as in the case of basil essential oil. In [28] indicates that the growth of the yeast S. cerevisiae seems to affected by oregano oil (even in much smaller percentage as by the peppermint oil. In [29] shows the strong influence of the oregano oil on A. niger. Despite its content in carvacrol, a very efficient antimicrobial compound [30], oregano essential oil extracted by us has a slightly action against S. anatum and no action against the other microorganisms studied here. Probably the concentration tested here is too small for inhibiting the microbial growth. a) Salmonella anatum b) Bacillus cereus c) Aspergillus niger d) Saccharomyces cerevisiae Fig. 1. Inhibition action of basil, peppermint and oregano essential oils against Salmonella anatum, Bacillus cereus, Aspergillus niger and Saccharomyces cerevisiae 3 BIO Web of Conferences 30, 01011 (2021) https://doi.org/10.1051/bioconf/20213001011 ILS 2020

4 Conclusion EOs were extracted from basil, peppermint and oregano leafs in the Sibiu County, Romania with good yields, comparable with other similar plants from other regions of the world. Essential oils have a valuable composition in eugenol, menthol and carvacrol, three very efficient antimicrobials; they were found in high amounts in plants. EOs showed different antimicrobial action on the four microorganisms tested at the concentration tested (0.5 l), in the general order: peppermint oil > basil oil >> oregano oil; this action remained quite constant for 120 h. The most sensitive to basil oil was S. anatum. References 1. E.Christaki, E. Bonos, I. Giannenas, and P. FlorouPaneri, Agriculture, 2, 228–243 (2012) 2. W. Dhifi, S. Bellili, S. Jazi, N. Bahloul, and W. Mnif, Medicines, 3(4), 25 (2016) 3. F. Bakkali, S. Averbeck, D. Averbeck, and M. Idaomar, Food Chem Toxicol, 46, 446–475 (2008) 4. Y. Seow, C. Yeo, H. Chung, and H.G. Yuk, Food Science and Nutrition, 54(5), 625–644 (2013) 5. S.M. Sharafi, I. Rasooli, P. Owlia, M. Taghizadeh, and S.D.A. Astaneh, Pharmacogn Mag., 6(23), 147– 153 (2010) 6. Y. Kumar, O. Prakash, H. Tripathi, S. Tandon, M. M. Gupta, L.U. Rahman, R.K. Lal, M. Semwal, M. P. Darokar, and F. Khan, Frontiers in Plant Science, 9, 108 (2018) 7. C.S. Sell, The chemistry of fragrance. From perfumer to consumer, 2nd ed., (The Royal Society of Chemistry, Cambridge, UK, 2006) 8. L.A. Conde-Hernández, J. R. Espinosa- Victoria, A. Trejo, and J. Guerrero-Beltrán, Journal of Food Engineering, 200, 81–86 (2017) 9. A. ElAsbahani, K. Miladi, W. Badri, M. Sala, E.H. AitAddi, H. Casabianca, A. ElMousadik, D. Hartmann, A. Jilale, F.N.R. Renaud, and A. Elaissari International Journal of Pharmaceutics, 483 (1–2), 220–243 (2015) 10. D. Stojković, J. Glamočlija, A. Cirić, M. Nikolić, M. Ristić, J. Siljegović, and M. Soković, , Arch. Biol. Sci., 65(2), 639–643 (2013) 11. M.J. Saharkhiz, M. Motamedi, K. Zomorodian, K. Pakshir, R. Miri, and K. Hemyari, “Chemical composition, antifungal and antibiofilm activities of the essential oil of Mentha piperita L.”, ISRN Pharmaceutics (2012) 12. A.R. Koroch, J.E. Simon, and H.R. Juliani, “ Industrial Crops & Products”, 107, 526-530 (2017) 13. G. Iscan, N. K lrimer, Mn. Kürkcüoglu, H.C. Baser, and F. DeMirci, J Agric Food Chem., 50(14), pp. 3943–3946 (2002) 14. S. Rubab, I. Hussain, B.A. Khan, A.A. Unar, K.A. Abbas, Z.H. Khichi, M. Khan, S. Khanum, K.U. Rehman, and H. Khan, J. Islam Int Med Coll, 12(1), 59–67 (2017) 15. A. Coelho da Costa, B.E. Cavalcanti dos Santos, F.L. Santos, and E.O. Lima, Rev. Bras. Farmacogn., 19, 236–241 (2009) 16. L. Tommasi, C. Negro, A. Miceli, and F. Mazzotta, J. Essent. Oil Res, 21, 185–189 (2009) 17. C. Georgescu, and M. Mironescu, Journal of Environmental Protection and Ecology 12, 4A, 2294–2302 (2011) 18. L.I. Virchea, C. Georgescu, and M. Mironescu, Obtaining and characterization of volatile oils from aromatic plants in 1st International Symposium Innovations in Life Sciences, 18-19 October, 2019, Belgorod, Russia (2019) 19. V. Zheljazkov, A. Callahan, and C. Cantrell, J Agric Food Chem, 56(1), 241–245 (2008) 20. J. Dai, V Orsat, G.S.V. Raghavan, and V. Yaylayan, Journal of food engineering, 96, 540–543 (2010) 21. J. Scavroni, C. S. F. Boaro, M.O.M. Marques, and L.C. Ferreira, Braz. J. Plant Physiol., 17(4), 345– 352 (2005) 22. V. D. Zheljazkov, T. Astatkie, and V. Schlegel, HortScience, 47(6), 777–784 (2012) 23. V.K. Bajpai, K-H. Baek, and S.C. Kang, Food Research International, 45(2), 722–734 (2012) 24. K P. Devi, S. A. Nisha, R. Sakthivel, and S. K. Pandian, Journal of Ethnopharmacology, 130(1), 107-115 (2010) 25. K. Wińska, W. Mączka, J. Łyczko, M. Grabarczyk, A. Czubaszek, A.Szumny, Molecules, 24(11), 2130 (2019). 26. H.W. Lim, D.H. Kim, S.H. Kim, J.M. Lee, J.W. Chon, K.Y. Song, D. Bae, J. Kim, H. Kim, and K.H. Seo, Journal of Milk Science and Biotechnology, 36(3), 146–154 (2018) 27. M. Moghtader, Academic journals, 7(11), 521–527 (2013) 28. H.B. Konuk and B. Ergüden, Biocell, 41(1), 13–18 (2017) 29. C. Chaves-López1 A. M. Martin-Sanchez, E. Fuentes-Zaragoza, M. Viuda-Martos, J. FernándezLópez, E. Sendra, E. Sayas, and J. A. Pérez Alvarez, J Food Prot, 75(1), 104–111 (2012) 30. A. Ben Arfa, S. Combes, L. Preziosi‐Belloy, N. Letters in Applied Microbiology, 43, 149–154 (2016) 4 BIO Web of Conferences 30, 01011 (2021) https://doi.org/10.1051/bioconf/20213001011 ILS 2020

Theoretical and practical aspects of the production of powdered semi-finished product from cultivated mushrooms pleurotus ostreatus Nina Myachikova1,* , Alexey Remnev1 , Yuri Boltenko1 , Irina Korotkyh1 , Olga Binkovskaya1 ,and Irina Zinoveva1 1 Institute of Pharmacy, Chemistry and Biology, Belgorod State National Research University, Belgorod, Russia Abstract. The substantiation of the technology of powdered semi-finished product from cultured mushrooms Pleurotus ostreatus is presented. The composition of volatile substances of fresh mushrooms Pleurotus ostreatus was studied. It was ascertained that these substances can bind by starch polysaccharides. The results of the conducted study showed that the best flavor-forming substances are preserved in the sample containing 8% of potato starch to the mass of mushrooms boiled in their own juice. Starch is recommended to insert in dry form at the temperature of mushrooms 45С. 1 Introduction Features of the chemical composition, morphological structure, and technological properties of Pleurotus ostreatus require new approaches to their technological processing. Traditional technologies for processing this type of mushrooms are quite laborious process, because it is impossible to mechanize the machining operations. In this regard, the technology of production of powdered semi-finished products is proposed, the main prescription components are mushrooms Pleurotus ostreatus and potato starch. The development of such products will solve the problem of production of fast food. Pleurotus ostreatus mushrooms have a faint aroma. It is also known 1, that at the product temperature of 60 С and above, evaporating from the material, moisture carries away volatile components (up to 45%). Due to the loss of volatile components, products lose their taste and aroma. Therefore, in order to preserve the taste and aroma substances available in mushrooms to the maximum extent, it is advisable to introduce a corrective additive into the formulation of the product being developed, which contributes to their retention. Research by a number of authors 2, allowed us to establish that native starches can be used as such additives. The advantages of using them are that they, on the one hand, are inert food materials, on the other, they have amorphous areas in their structure of starch grains. The presence of these sites is a necessary factor for the binding of volatiles. This was confirmed by studies of the mechanism of binding of organic compounds by polysaccharides in model experiments. Among the revealed regularities in the binding of volatile substances, one of the most important places is occupied by the conformation of polysaccharides. It was found that the amorphous state of the polymer matrix is the most effective polysaccharide state for holding volatiles 3. In addition, the effectiveness of retention of volatiles depends on their structure and properties: the higher the molecular weight of volatiles is, the less their diffusion in the polysaccharide matrix, the less their volatility and the stronger their binding. 2 Experimental The object of the study was the technology of powdered semi-finished product from Pleurotus ostreatus mushrooms. Vacuum drying was performed in the vacuum drying Cabinet SNVS-45. The pressure in the drying chamber was 50 mm of mercury, and the temperature was 60 С. Determination of moisture content. During the drying process, the humidity value of the material W0 cannot be used, since the mass of the material is continuously decreasing, which will introduce uncertainty in the characteristics of the drying process. The mass of absolutely dry material Mc remains unchanged during drying, so the concept of moisture content is introduced 4. At certain intervals, a decrease in the mass of the product was determined during the drying process and its moisture content (%) was calculated using the formula: c с M W W 100 (1) where Wc – the moisture content of the product, %; Mc – mass of absolutely dry substance, g; W – mass of moisture in the product, g, which was calculated using the formula: W = M – Mc (2) where М – product weight, g. Based on the results obtained, drying curves were constructed 4. The content of aroma-forming substances was *Corresponding author: [email protected] determined by gas chromatographic method using the © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01012 (2021) https://doi.org/10.1051/bioconf/20213001012 ILS 2020

chromato-mass spectrophotometer «Agilent Technologies», which includes a gas chromatograph 6890, a mass-selective detector 5973N with a library of mass spectra for 130,000 connections, and a device for static vapor-phase introduction of the sample 7694 HS 5. 3 Results and discussion In the manufacture of powdered semi-finished product, the main ingredients are mushrooms Pleurotus ostreatus and potato starch, the concentration of which is selected based on maximum preservation of the taste and aroma substances of mushrooms, and prospective range of products manufactured on the basis of powdered semifinished product. The advantages of using products in dried form are due to the possibility of providing a wide range of products, the speed and simplicity of their preparation, and high bulk density during storage. The advantages of dried products also include the convenience of their storage, which does not require special conditions and a large amount of space. The study of the composition of volatile substances of fresh mushrooms Pleurotus ostreatus (Fig. 1) showed that the main volatile flavor-forming substances are aliphatic alcohols and ketones with the number of carbon atoms С6-С8, namely: 1-hexanol, 3-heptanol, 3-octanol, 3-octane, 1-octene. The listed components have a small molecular weight; therefore, they are characterized by significant volatility. In addition, they are polar compounds that are found 1 to be better bound by amylopectin than by amylose. When choosing the type of starch, the following factors were taken into account: availability of sufficient amylopectin; functional and technological properties (viscosity, turbidity); availability and cheapness. Based on this, potato starch was used, which has 78- 81 % amylopectin in its composition; it has a significant viscosity, and also forms a transparent colorless paste. Also, the previously conducted studies 2 revealed that potato starch is able to bind organic substances from aqueous solutions by 77.6 %, and only 16.3 % of the substances are adsorbed on the surface, and the remaining 83.7 % are bound inside the pores of the granules due to capillary forces and hydrophobic interactions with polysaccharides that are part of the starch. This has a significant impact on the persistence of volatile substances, since the compounds on the surface of starch will easily volatilize, oxidize, and be subjected by photodegradation. The feasibility of using this type of starch is confirmed by the studies of other authors [6], who claim that potato starch is the best source of granulated starch microcapsules. As a result of the gradual swelling of starch granules in water or aqueous salt solutions, the amount of leaching material increases. Water penetrates into the inner area of the pellet through a channel to the eyehole. The swelling presses the amorphous layer of material inside the granule [7] to its surface. The study of deepfrozen wet starch [8] showed that amylopectin rather than amylose is located on the surface. Therefore, it can be assumed that leaching of amylose occurs. With an increase in the amount of leaching (passing into solution) amylose in the granules, the volume of empty areas increases. Potentially, such empty areas can act as traps of substances that should be closed in microcapsules [9]. On the other hand, amylose fractions of starch will participate in the formation of so-called inclusion complexes, including those with polar molecules. The study of model compounds showed that the formed complexes can be either amorphous or crystalline [10]. In the production of dried products, the main process in the technological process of the production is drying, which largely determines the quality of the finished product. The ongoing and final result of drying are largely determined by the operations that the material to be dried undergoes at the pre-treatment stage. Therefore, in order to eventually get a product with the specified quality indicators, it is necessary to consider the production process as a single, interconnected system consisting of parts whose interaction determines the quality just inherent to this system. Fig. 1. Chromatogram of volatile compounds of fresh cultivated mushrooms Pleurotus ostreatus: 5.57: 1-Octene, 2- Octene (E)- 2-Octene; 10.45: 3-Octanone, Butane, 1-[(2- methyl-2-propenyl, 3-Heptanone, 5-methyl; 10.65: 3-Octanol, 3-Heptanol, 6-methyl; 11.39: 1-Hexanol, 2-ethil-2-Propil-1- pentanol, 1-pentanol, 2-ethil-4-methil In order to reduce the drying time, as well as to maximize the destruction of the tissue structure, which will ensure the transfer of low-molecular flavoring substances to the environment and more complete contact with starch polysaccharides, it is necessary to grind mushrooms. When grinding, the integrity of cells is disrupted, and, consequently, the access of enzymes to organic substances is facilitated. The study of the influence of temperature on the activity of proteolytic, redox enzymes and respiratory rate, and, consequently, on the speed of biochemical processes shows that temperature is a decisive factor. Thus, increasing the temperature of fruit bodies from 20 to 40 °C increases the activity of various enzymes by 1.5...4 times 11. It was revealed that even after drying at a coolant temperature of 75 °C, the dried product retains some activity of ascorbic oxidase, polyphenol oxidase, and probably other enzymes. Taking into account, the drying process should be carried out at a temperature of no 2 . 0 0 4 . 0 0 6 . 0 0 8 . 0 0 1 0 . 0 0 1 2 . 0 0 1 4 . 0 0 1 6 . 0 0 1 8 . 0 0 2 0 . 0 0 2 2 . 0 0 10000 20000 30000 40000 50000 60000 70000 80000 90000 100000 110000 120000 130000 140000 T i m e - - > A b u n d a n c e T I C : J A N 2 4 P 0 1 . D 1 . 8 1 1 . 8 9 5 . 5 7 1 0 . 3 1 1 0 . 4 5 1 0 . 5 5 1 0 . 6 5 1 0 . 9 1 1 0 . 9 3 1 1 . 3 9 1 6 . 9 4 1 6 . 9 6 1 6 . 9 9 1 7 . 0 8 1 8 . 9 7 1 9 . 7 8 1 9 . 8 8 2 2 . 3 7 2 4 . 5 3 2 BIO Web of Conferences 30, 01012 (2021) https://doi.org/10.1051/bioconf/20213001012 ILS 2020

more than 60° C, i.e. favorable conditions for the action of enzymes will be created, it is necessary to provide conditions that promote inactivation of the enzyme systems. For this purpose, the developed technology provides for the process of adding mushrooms in their own juice. In addition to inactivating enzymes, there are a number of other processes that also play a positive role: denaturation of proteins leads to the increase of their digestibility; reduction of microbial semination contributes to the increase of storage duration. According to available data 1, most products that have been pre-heat treated are better preserved; partial removal of moisture allows to further reduce the drying time 12. Prepared in this way, the mushrooms are combined with starch and dried. In the technology of production of powdered semi-finished products from mushrooms, drying is the main stage of the technological process. Properly organized drying should ensure the fastest drying of the raw product to the required humidity, maximum preservation of taste, aroma, color of the raw material, as well as resistance to storage. A semi-finished product was subjected to drying, which was obtained by mixing mushrooms boiled in their own juice with starch. At the same time, the influence of factors such as: starch concentration; mixing temperature; method of inputting starch. Based on this, the following samples were used as study objects (table 1). At the first stage of the study, the influence of starch concentration, method of injection administration and mixing temperature on the duration of vacuum drying was studied. Table 1. Characteristics of the studied samples № of sample Starch concentration , % by weight of boiled mushrooms Method of injection of starch Mixing temperatur e, С 1 5 In dry form 45 2 5 In dry form 65 3 8 In dry form 45 4 8 In dry form 65 5 15 In dry form 45 6 15 In dry form 65 7 8 In suspension form 45 The obtained dependences of the moisture content of the material on the drying time for different samples (according to table 1) are shown in Fig. 2-3. Analysis of the obtained curves allows us to conclude that with increasing of starch concentration in the semifinished product, the drying time increases. This is obviously due to an increase in the amount of bound water, the destruction of which requires additional energy costs. The temperature of starch mixing with mushrooms also has a significant effect on the duration of drying, which is also evidenced by the drying curves. At the temperature of mixing 45 С (at different concentrations of starch) drying lasts (141) 602 s, at a temperature of 65 С – (161) 602 s. Obviously, this significant difference in duration is due to the fact that at 45 ° C only partial swelling of starch grains occurs, and, as a result, water is easily removed during the drying process. At 65 °C, partial gelatinization of starch grains occurs, which more firmly retain water, which leads to additional energy costs necessary for breaking the connections, and, consequently, to an increase in the drying time. As it is shown by the conducted studies, the duration of drying largely depends on the method of injection of starch (in dry form or as a suspension (Fig. 4)). When starch is injected as a suspension, the initial moisture content of the product increases, so it is necessary to spend more energy on breaking the connections between the starch grains and water and removing moisture from the product. Thus, to reduce the drying time, it is advisable to combine starch with mushrooms during mixing at a temperature of 45 С at the minimum feasible starch concentrations. It is revealed that the concentration of starch affects the retention of flavoring substances, as well as the functional and technological properties of the semi-finished product in the process of its further use in the composition of culinary products Fig. 2. Kinetics of vacuum drying of powdered semi-finished product from mushrooms at starch concentration: 1 – 5 %, 2 – 8 %, 3 – 15 % (mixing temperature 45 С) Fig. 3. Kinetics of vacuum drying of powdered semi-finished product from mushrooms at starch concentration: 1 – 5 %, 2 – 8 %, 3 – 15 % (mixing temperature 65 С) 0 100 200 300 400 500 600 700 800 900 1000 0 2 4 6 8 10 12 14 16 18 20 Wc , % 1 2 3 (60-2 ), s 0 100 200 300 400 500 600 700 800 900 1000 0 2 4 6 8 10 12 14 16 W c , % 1 2 3 (60-2 ), s 3 BIO Web of Conferences 30, 01012 (2021) https://doi.org/10.1051/bioconf/20213001012 ILS 2020

Fig. 4. Kinetics of vacuum drying of powdered semi-finished product from mushrooms when starch is injectied: 1-in dry form, 2-in suspension (mixing temperature 45 С) In order to determine the effect of starch concentration on the retention of flavoring substances, gas chromatographic studies of allocated volatile substances from dry powder immediately after manufacture and after storage for 12 months were conducted. For study, 3 samples were used, preparing by the same technology, but having different amounts of starch in their composition: 0; 5 and 8 % by weight of the poached mushrooms. The results of experimental studies of freshly prepared samples (Fig. 5, 6, 7) show that the most volatile flavoring substances are released in a sample that does not contain starch and the least-in a sample containing 8% starch. A sample containing 5% starch occupies an intermediate position. This suggests that with increasing of starch concentration in the system, more volatile flavoring substances are retained on the polysaccharide fractions of starch, respectively, less of them are lost. It can be assumed that in the process of hydrothermal processing of semi-finished products, leading to starch gelatinization, which is accompanied by change in the structure of starch polysaccharides, there is a destruction of the connections between the starch polysaccharides and the taste and aroma substances held by them. As a result of the release of taste and aroma substances from the "bonds" of starch, their release into the environment occurs and, thus, the flavor of the finished product is created, which is very close to the aroma of fresh mushrooms. Analyzing the chromatograms of samples stored for 12 months (Fig. 8, 9, 10), it can be noted that after long – term storage, the maximum release of volatile substances is observed in the sample containing 8% starch, and the minimum-in the sample that does not contain starch. In other words, there is the direct relationship between the starch content and the preservation of volatile flavoring substances in the powdered semi-finished product from mushrooms during storage. Organoleptic evaluation of samples prepared on the basis of a powdered semifinished product from mushrooms with different concentrations of starch and having a viscosity corresponding to the viscosity of mushroom sauces prepared using traditional technology was carried out. As a result, it was revealed that the best sample is 8% starch to the mass of boiled mushrooms. These data are consistent with the results of chromatographic studies. Fig. 5. Chromatogram of volatile compounds of a freshly prepared semi-finished mushroom powder containing no starch Fig. 6. Chromatogram of volatile compounds of a freshly prepared powdered semi-finished product from mushrooms containing 5 % starch Fig. 7. Chromatogram of volatile compounds of a freshly prepared powdered semi-finished product from mushrooms containing 8 % starch. 4 Conclusion Taking into account the results of the study, we can conclude that the most rational is the sample, which consists of 8 % starch to the mass of mushrooms boiled in their own juice, and the starch is introduced in dry form at a temperature of 45 °C. Thus, the conditions for stabilization and preservation of the taste and aroma properties of natural mushrooms by using potato starch in the technology of powdered semi-finished products from mushrooms are scientifically justified. The sorbing effect of starch polysaccharides in the recipe composition of mushrooms-starch in the drying process has been proved. 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 500 1000 1500 2000 2500 3000 3500 4000 4500 Time--> Abundance TIC: FEB04P04.D 1.75 1.77 1.79 1.86 1.89 1.91 1.98 2.00 2.99 3.02 3.06 4.72 5.96 8.86 10.33 10.56 11.40 11.70 17.00 17.08 19.07 19.87 22.37 2 . 0 0 4 . 0 0 6 . 0 0 8 . 0 0 1 0 . 0 0 1 2 . 0 0 1 4 . 0 0 1 6 . 0 0 1 8 . 0 0 2 0 . 0 0 2 2 . 0 0 2 0 0 0 4 0 0 0 6 0 0 0 8 0 0 0 1 0 0 0 0 1 2 0 0 0 1 4 0 0 0 T im e --> A b u n d a n c e T I C : F E B 0 4 P 0 3 . D 1 . 7 1 1 . 7 5 1 . 7 7 1 . 8 4 1 . 8 5 1 . 8 7 1 . 9 0 1 . 9 3 1 . 9 6 1 . 9 8 2 . 0 0 2 . 9 6 2 . 9 9 3 . 0 4 3 . 0 7 3 . 5 7 3 . 5 9 3 . 6 7 4 . 6 6 4 . 7 2 5 . 9 2 5 . 9 3 8 . 8 6 9 . 8 4 1 0 . 2 9 1 0 . 3 2 1 0 . 4 8 1 0 . 5 5 1 0 . 6 9 1 0 . 8 3 1 1 . 4 0 1 1 . 7 0 1 2 . 0 2 1 2 . 2 9 1 2 . 9 4 1 6 . 4 7 1 6 . 8 8 1 6 . 9 9 1 7 . 0 9 1 9 . 0 6 1 9 . 8 7 2 2 . 3 7 2 . 0 0 4 . 0 0 6 . 0 0 8 . 0 0 1 0 . 0 0 1 2 . 0 0 1 4 . 0 0 1 6 . 0 0 1 8 . 0 0 2 0 . 0 0 2 2 . 0 0 1000 2000 3000 4000 5000 6000 7000 8000 9000 10000 11000 12000 T i m e - - > A b u n d a n c e T I C : F E B 0 4 P 0 2 . D 1 . 7 2 1 . 7 5 1 . 8 0 1 . 8 5 1 . 8 7 1 . 8 9 1 . 9 4 1 . 9 6 1 . 9 9 2 . 2 1 2 . 2 4 2 . 9 6 2 . 9 7 3 . 0 3 3 . 7 7 3 . 8 2 4 . 7 8 5 . 9 4 8 . 8 7 9 . 8 5 1 0 . 3 0 1 1 . 3 9 1 1 . 7 0 1 2 . 4 6 1 2 . 5 7 1 5 . 2 9 1 6 . 9 9 1 7 . 0 9 1 9 . 0 6 1 9 . 8 8 2 2 . 3 7 2 2 . 7 7 0 100 200 300 400 500 600 700 800 0 2 4 6 8 10 12 14 16 18 20 Wc ,% 1 2 (60-2 ), s 4 BIO Web of Conferences 30, 01012 (2021) https://doi.org/10.1051/bioconf/20213001012 ILS 2020

Fig. 8. Chromatogram of volatile compounds of a powdered semi-finished mushroom product that does not contain starch, after storage for 12 months Fig. 9. Chromatogram of volatile compounds of powdered semi-finished product from mushrooms containing 5 % starch, after storage for 12 months Fig. 10.Chromatogram of volatile compounds of powdered semi-finished product from mushrooms containing 5 % starch, after storage for 12 months References 1. G.V. Semenov, Vacuum freeze drying.( Deli plus, Moscow, 2013) 2. V.A. Andreenkov, A. N. Polshkov, and T. A. Misharina, Food industry, 10, 63–65 (2001) 3. N. Cayot, C. Taisant, and A. Voilley, Journal of Agricultural and Food Chemistry, 46(8), 3201–3206 (1998) 4. M. A. Grishin, V. I. Atanasevich, Y. G. Semenov, Installation for drying food products: Reference book.(Agropromizdat, Moscow, 1989) 5. Chromatographic mass spectrophotometer.of firm “Agilent Technologies”, Technical description and operating instructions (1995) 6. J. Korus, P. Tomasik, and C.Y. Lii, J Microencapsul, 20(1), 47–56 (2003) 7. D.J. Gallant, B. Bonchet, and P.M. Baldwin, Carbohydr. Polum, 32, 177–191 (1997) 8. J. Szymonska, F. Krok, and P. Tomasik, J. Biol. Macromol, 27, 307–314 (2000) 9. P. Tomasik, C.Y. Lii, and J. Korusa, Starch granules as microcapsules “Starch and starch-containing sources-structure, properties and new technologies in Collection of the 1st Moscow international conference, 22 (2001) 10. C.G. Biliaderis, Food Technol, 46, 98–109 (1992) 11. r J. Vette and J. Rimoczi, Cryptog. Mycol, 10, 107– 117 (1981) 12. O. Burich and F. Berki, Drying of fruits and vegetables.( Food industry, Moscow, 1978) 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 500 1000 1500 2000 2500 3000 3500 Time--> Abundance TIC: 2OK08P05.D 1.73 2.48 2.60 5.67 10.24 11.67 15.29 18.99 19.07 19.88 22.38 2 . 0 0 4 . 0 0 6 . 0 0 8 . 0 0 1 0 . 0 0 1 2 . 0 0 1 4 . 0 0 1 6 . 0 0 1 8 . 0 0 2 0 . 0 0 2 2 . 0 0 1 0 0 2 0 0 3 0 0 4 0 0 5 0 0 6 0 0 7 0 0 8 0 0 9 0 0 1 0 0 0 1 1 0 0 1 2 0 0 1 3 0 0 1 4 0 0 1 5 0 0 1 6 0 0 T i m e --> A b u n d a n c e T I C : 2 O K 0 8 P 0 6 . D 1 . 9 3 2 . 4 8 2 . 6 1 5 . 6 7 1 1 . 6 7 1 5 . 2 8 1 6 . 3 9 1 9 . 0 0 1 9 . 0 7 1 9 . 8 9 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 1000 2000 3000 4000 5000 6000 7000 8000 9000 Tim e--> Abundance TIC: 2O K08P03.D 1.73 2.47 2.59 3.34 4.61 5.66 9.77 10.24 11.67 15.29 18.99 19.08 19.88 20.07 21.36 22.38 22.50 22.60 24.54 5 BIO Web of Conferences 30, 01012 (2021) https://doi.org/10.1051/bioconf/20213001012 ILS 2020

Improving the efficiency of gas exchange during alimentary biocorrection of the nutritional status of students and teachers of an engineering university Natalya Rodionova1* , Michael Syromyatnikov1 , Evgeny Popov1 , Ekaterina Pozhidaeva1 , Natalya Pastukhova1 , and Alexander Rodionov1 1Department of service and restaurant business Voronezh State University of Engineering Technologies, Voronezh, Russia Abstract. The results of studies of alimentary correction of the efficiency of gas exchange in the lungs by the example of students and teachers of an engineering university with daily use of foods with known biocorrecting properties: 3.5 g of wheat germ oil (WGO), 50 g of wheat germ meal cake (WGMC), are presented 6.5 g of concentrated tissue fish oil (CTFO) and their combinations with the biomass of the consortium of lacto- and bifidobacteria (10 g). The efficiency of gas exchange processes was evaluated based on the analysis of the respiratory coefficient, the concentration of carbon dioxide (CO2) and oxygen (O2) in the exhaled gas mixture was determined using a TESTO-310 gas analyzer, an MDG-1201 capnograph, the values of which were recorded before and after daily use of the studied products during 30 days. The experimental group consisted of volunteers – teachers and university students aged 16 to 65 years, divided into 3 age groups: 16-24, 25-44 and 45-65 years old. It was established that the most effective antihypoxic drug is WGMC, in all age groups, the increase in average RR values amounted to 0.041 units, and 4.8% relative to the initial values. When using WGO, the change in RC was 0.032, an increase compared to baseline – 3.7%. In the 1st, 2nd and 3rd age groups, the average change in RC was: 0,031, 0,036 and 0,043 units, relative to the initial indicators, the increase was 3.5, 4.2 and 5.0%, respectively. It is proved that the combination of the studied biocorrector with the active forms of probiotic microorganisms provides a more active antihypoxic effect for all the studied products in all age groups. The effectiveness of the WGO was increased, the increase in RC was 0.049 units, for CTFO – 0.024 units. The growth of RC relative to the initial values was 5.7 and 2.9%, respectively. The synergism of the action of biocorrectors in combination with probiotics, by age groups amounted to – 0.035, 0.033 and 0.038 units, which is 4.1, 3.8 and 4.5% relative to the initial indicators. 1 Introduction The ecology of the modern world, especially megacities, leads to an increase in the oxygen demand of our body, the deficiency of which is not covered during the day. Long stay in rooms with a large number of people, a sedentary lifestyle, high mental and nervous stress are significant factors that influence the manifestation of hypoxia that occurs in the body with inadequate supply of oxygen to tissues and organs or in violation of oxygen utilization. The pathological causes of hypoxia are various diseases of the broncho-pulmonary system, namely, chronic obstructive pulmonary disease, bronchial asthma, chronic heart failure, obesity, viral diseases, etc. One of the functions of breathing is gas exchange in the alveoli of the lungs, which ensures diffusion of molecular oxygen and carbon dioxide adequate metabolic demand for the concentration of these gases in arterial blood. An indicator of gas exchange efficiency is the respiratory coefficient (RC), calculated as the ratio of the amount of carbon dioxide (CO2) extracted from the lungs to the oxygen (O2) consumed over the same period of time, which shows which substances are predominantly oxidized [1, 2]. During protein oxidation, RC is 0.81, fat is 0.7, carbohydrate is 1.0, and with mixed nutrition, 0.82. During fasting, when the dissimilation of fats increases in the body, RC can fall to 0.6 and exceed 1.0 with intensive accumulation of fats in the body. Also, RC can exceed 1.0 with hyperventilation of the lungs, due to the additional removal of CO2 from the body in a bound state [3]. At the heart of all the vital processes of the body are energy transformations. The potential energy of organic compounds supplied with food passes into thermal, mechanical, electrical, chemical bond energy, which is then spent on plastic processes, performing muscle work, breathing, digestion, blood circulation, maintaining body temperature, overcoming osmotic forces during secretory and excretory processes, maintaining membrane potentials. In turn, the process of transforming food into energy depends on many physiological, biochemical and technological factors. Changing the composition of food systems through the introduction of biologically active compounds – biocorrections (vitamins, enzymes, antioxidants, eubiotics), it is possible to exert a biocorrective effect on the totality of metabolic processes, in particular gas exchange in the lungs, correct hypoxic states, and restore the equilibrium state of body systems [4]. *Corresponding author: [email protected] © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01013 (2021) https://doi.org/10.1051/bioconf/20213001013 ILS 2020

As an alimentary biocorrector, biologically active additives were studied: Vitazar wheat germ oil (WGO), Vitazar wheat germ meal cake (WGMC), Eikonol cryoconcentrated tissue fish oil (CTFO), an activated consortium of lacto - and bifidobacteria "Biomatrix", having Streptococcus thermophilus, Casei subsp. Rhamnosus, L. acidophilus, L. plantarum, L. fermentum, B. bifidum, B. longum, B. Adolescentis in the concentration of active cells of at least 109 CFU/g on a milk basis. The bio-correcting properties of WGO are due to the high content of vitamins A, D, E, polyunsaturated fatty acids, octocosanol and are confirmed by extensive clinical trials in the treatment of various diseases – cardiovascular, gastroenterological, diabetes, hepatitis, infertility, burns and wounds, etc. [5, 6]. A by-product of the production of WGO is the protein-carbohydrate component of the embryo (cake) with a residual oil content of 6-8% [7], registered as dietary supplement “Vitazar” flour [8-10]. The residual lipid fraction in flour from wheat germ cake (WGMC) is identical in composition to the pressed oil and hypothetically preserves its biological active properties [11, 12]. In addition, WGMC contains up to 30% of a protein with a full amino acid composition, up to 30% of carbohydrates represented by pentosans, mono-, di-, oligo- and polysaccharides. Significant amounts in WGMC contain vitamins B1, B2, B6, PP, E, K, macroand trace elements – Zn, Mn, Mg, Ca, K, Fe, Se, P [13, 14]. Cryoconcentrated tissue fish oil (CTFO) – dietary supplement "Eikonol" – a valuable active bioregulator of metabolic processes. It is obtained as a result of physicochemical effects on fish stock, which allows to destroy the cell membrane, followed by mechanical separation of the lipid fraction from the rest of the processed feed. CTFO is a source of ω-3 PUFA – eicosapentaenoic and docosahexaenoic, vitamins A, D and E. Clinical studies conducted in a number of countries have clearly shown that lipids of marine organisms are an effective means of correcting lipid metabolism disorders in the human body, and prevent cardiovascular diseases systems, increased blood coagulation, etc. [15-17]. The bio-correcting properties of probiotic microorganisms include trophic and energy support of the macroorganism, energy supply of the epithelium, stimulation of the immune system, formation of immunoglobulins, regulation of intestinal motility, participation in the regulation, differentiation and regeneration of intestinal epithelium, cytoprotection, detoxification, elimination of endo- and exogenous toxic compounds mutagens, activation of drug compounds, formation of signaling molecules (neuro- and transmitters), maintenance of ionic, physical and chemical parameters of homeostasis of the epithelial zone, supply of substrates for lipo- and glucogenesis [18- 21]. The aim of the work is a comparative study of antihypoxic nutrients of plant (WGO, WGMC) and animal (CTFO) origin and their influence on the efficiency of gas exchange with the assessment of RC, on the example of students and teachers of the university, as well as identifying the role of the probiotic factor in increasing the antihypoxic properties of target biologically active substances 2 Experimental The content of bioactive components in the studied WGO was: vitamin E – 180-200 mg/100 g, policosanol – 1.5- 8.0 mg/100 g, PUFA – 60 g/100 g, WGMC contained protein – 30-35 g/100 g, PUFA – 3-4 g/100 g, digestible carbohydrates – 45-47 g/100 g, dietary fiber – 18-26 g/100 g, vitamin E – 25-30 mg/100 g (manufactured by Pulat LLC, RF); CTFO contained vitamins A – 6.60 mg/100 g, D – 100 mcg/100 g, E – 100 mg/100 g, PUFA – at least 25 g/100 g (manufactured by LLC NPP Trinita, RF); the biomass of the consortium of lacto- and bifidobacteria "Biomatrix" (Streptococcus thermophilus, Casei subsp. Rhamnosus, L. acidophilus, L. plantarum, L. fermentum, B. bifidum, B. longum, B. adolescentis) was characterized by a concentration of active cells of at least 109 CFU/ml, titratable acidity was 80-100 ºT, pH 4.61- 4.65 (production of FSBEI HE VGUIT, Russian Federation). Biomass growth was carried out on skim milk in the temperature range 37-42 ºС to a pH of 4.4-4.7, the standard fermentation time was 12-14 hours. The respiratory coefficient (RC) was calculated as the ratio of the concentrations of carbon dioxide (CO2) released from the body in the exhaled gas-air mixture to oxygen (O2) absorbed at the same time. To study the concentration of O2 and CO2 in the exhaled gas mixture, a TESTO-310 gas analyzer Testo Rus LLC was used, the sensitivity of the device for O2 was: concentration range 0 - 21% vol, resolution 0.01% vol, error ± 0.2% vol. CO2 concentration range: 0 - 100% vol, resolution 0.01% vol, error ± 0.2% vol., as well as a capnograph MDG-1201, the range of measuring CO2 concentration was 0 - 13% vol, error ± 0.3 % Forced ventilation and air conditioning were absent in the room (laboratory lecture hall), the room was not ventilated, factors that significantly affect the initial oxygen content in the room were minimized. The concentration of O2 and CO2 in the exhaled gas mixture was determined immediately after 90 minutes of classroom lecture classes, during which the motor activity of all students and teachers was the same and minimal. Before conducting experimental studies, the patient was at rest for 10 minutes. To obtain stable and more significant results in terms of CO2 content, air intake into the lungs was accompanied by an exhalation delay of at least 15– 20 sec until constant values of O2 and CO2 concentration were established on the instrument display [22, 23]. The determination of each of the studied indicators was carried out in triplicate for all students and teachers examined, with the subsequent obtaining of arithmetic mean values [22, 23]. The reliability of the obtained arithmetic mean values of the studied parameters was evaluated using the nonparametric statistics criterion of Mann-Whitney [24]. In the research process, volunteer patients were divided into four groups. The first group was given 3.5 g of WGO, the second group consumed WGMC in an amount ensuring the supply of 3.5 g of oil, which corresponded to 50 g of cake, in the form of a culinary product [13]. The third and fourth groups used a probiotic emulsion containing 3.5 g of WGO or 6.5 g of CTFO in 2 BIO Web of Conferences 30, 01013 (2021) https://doi.org/10.1051/bioconf/20213001013 ILS 2020

combination with 10 g of biomass of lactobacilli and bifidobacteria. The stability of emulsions was at least 70– 75%, due to the high exopolysaccharide activity of probiotic biomass [25]. These food forms were used by volunteers regardless of meals, without correction of the main diet. The duration of the experimental studies was 30 days, at the beginning of reception and at the end of taking biocorrectors, the studied parameters were controlled. On the day of sampling, the studied biocorrector were not given out to the subjects, the time interval between the use of the studied products and the sampling was at least 24 hours. The four experimental groups of patients voluntarily included men and women aged 16 to 65 years old – students and teachers of the Voronezh State University of Engineering Technologies, spending at least 6 hours daily under the same conditions - university premises. All subjects had not previously used the studied biocorrectors. The number of experimental groups was 70, 36, 58, and 51 people, respectively, the number of control groups that did not consume the studied products was similar (Table 1) [22, 23]. 3 Results and discussion Assessment of the respiratory coefficient values in all age groups showed that the most effective antihypoxic drug is WGMC, the increase in the average RC values for all age groups amounted to 0.041 units. When taking WGO, the level of RC increased by 0.032 units, also, on average, for all age groups (Fig. 1). When comparing the results with the age of the patients, it was found that in the 1st, 2nd and 3rd age groups, the increase in RC was 0.031, 0.036 and 0.043, respectively (Fig. 2). In accordance with the calculated values of the MannWhitney criterion, it was found that the revealed differences in the arithmetic mean values of the studied parameters are reliable (Table 2). Based on the analysis of the results of experimental studies, it was found that the studied biocorrector WGO and WGMC can be attributed to nutritional factors of biocorrective action, providing increased efficiency of lung gas exchange in age groups from 18 to 65 years. By the example of the studied biocorrectors containing the same amount of the target biologically active substance – the lipid fraction of wheat germ, the possibility of a fundamentally new integrated approach in assessing the biological activity of food objects of various nature is proved. Higher efficiency of WGMC is due to the significant content in its composition of a spectrum of potentially useful nutrients – mineral elements, watersoluble vitamins, prebiotics, and proteins. The next stage of experimental studies was the confirmation of the hypothesis about the possibility of increasing the effectiveness of the target biologically active substances (BAS) by combining them with probiotic microorganisms and the comparative assessment of the biocorrective effect of probiotic emulsions with WGO and WGMC [15-17]. It was found that the combination of the studied biocorrectors with probiotic microorganisms is specific for each studied biocorrector (Fig. 3). For a probiotic emulsion with CTFO, a less pronounced effect on the increase in RC was revealed in comparison with an emulsion containing WGO. When taking a probiotic emulsion with WGO and CTFO, RC increased by 0.049 and 0.024 units, respectively. Table 1. Number Of Experimental Groups Name of biocorrector Age of patients, years Total 16-24 25-44 45-65 WGO 35 18 17 70 WGMC 24 5 7 36 Probiotic emulsion with the inclusion of WGO 28 20 10 58 Probiotic emulsion with the inclusion of WGMC 21 20 10 51 Fig. 1. The average numerical values of RC for the studied age groups: 1 (4) – before receiving WGO (WGMC); 2 (5) – after 30 days of receiving WGO (WGMC); 3 (6) – control group (throughout the period) Fig. 2. RC values in the studied age groups:1, 4, 7 (10, 13, 16) – before receiving WGO (WGMC) in the 1st, 2nd and 3rd age groups; 2, 5, 8 (11, 14, 17) – after 30 days of receiving WGO (WGMC) in the 1st, 2nd and 3rd age groups; 3, 6, 9 (12, 15, 18) – control group (throughout the entire period) As a result of experimental studies, a correlation was established between the age of patients and the achieved antihypoxic effect from taking the probiotic forms under consideration, so in the 1st, 2nd and 3rd age groups, an increase in RC by 0.035, 0.033 and 0.038 units was revealed, respectively (Fig. 4). The results of experimental studies on the reception of probiotic emulsions with WGO allow us to state a more pronounced increase in the level of RC by 0.017 units, in comparison with the effect of taking WGO. The reliability of the data is confirmed by the values of the Mann-Whitney criterion (Table. 3). 3 BIO Web of Conferences 30, 01013 (2021) https://doi.org/10.1051/bioconf/20213001013 ILS 2020

Table 2. The calculated values of the Mann-Whitney criterion After the course of taking WGO After the course of taking WGMC I group, Uкр=113.0 (30.0) 97.5 23.5 II group, Uкр=99.0 (5.0) 73.5 4.0 III group, Uкр=87.0 (8.0) 68.0 3.5 The experimentally established positive effects of receiving WGO, WGMC and CTFO for the correction of pulmonary gas exchange correlate with biomedical indications of their use in the treatment of various diseases [4-7, 15-18, 23]. Fig. 3. Average numerical values of RC for the studied age groups: 1 (4) – before receiving WGO (WGMC); 2 (5) – after 30 days of receiving WGO (WGMC); 3 (6) – control group (throughout the period) Fig. 4. RC values in the studied age groups: 1, 4, 7 (10, 13, 16) – before receiving WGO (WGMC) in the 1st, 2nd and 3rd age groups; 2, 5, 8 (11, 14, 17) – after 30 days of receiving WGO (WGMC) in the 1st, 2nd and 3rd age groups; 3, 6, 9 (12, 15, 18) - control group (throughout the entire period) Table 3. The calculated values of the Mann-Whitney criterion After a course of taking a probiotic emulsion with the inclusion of WGO After a course of taking a probiotic emulsion with the inclusion of CTFO I group, Uкр=23.0 (23.0) 16.5 16.0 II group, Uкр=23.0 (23.0) 15.0 18.0 III group, Uкр=23.0 (23.0) 17.0 17.5 4 Conclusion Based on the analysis of the results of experimental studies, it was found that the most effective antihypoxic drug is WGMC (an increase in the average RC values by 0.041 units was revealed, which is 4.8% relative to the initial values). Less pronounced changes in the studied parameters were recorded when taking WGO, an increase in the level of RC was recorded by 0.032 units, an increase relative to the baseline was 3.7%. When comparing the results with the age of the patients, it was found that in the 1st, 2nd and 3rd age groups, the average change in RC was 0.031, 0.036, and 0.043 units; relative to the initial indicators, the growth was 3.5, 4.2, and 5.0%, respectively. An analysis of the data showed that the combination of the use of the studied biocorrectors with probiotic microorganisms in active form provides a more significant antihypoxic effect in all age groups. An increase in the level of RC by 0.035, 0.033 and 0.038 units was revealed in the 1st, 2nd and 3rd age groups, respectively, which was 4.1, 3.8 and 4.5% relative to the initial indicators. The established effects are specific for each biocorrector under study – for WGO 0.049 units, for CTFO – 0.024 units, the increase in RC relative to the initial values was 5.7 and 2.9%, respectively. The revealed results of experimental studies convincingly prove the role of nutritional biocorrectors in increasing the efficiency of gas exchange in the lungs, regardless of gender and age, which is especially relevant for people suffering from pulmonary diseases, as well as to improve the performance of people in closed rooms with low mobility and mental stress. References 1. S.V. Pogodina and G.D. Aleksanyants, Physiological culture, sport – science and practice, 1, 53–58 (2019) 2. A.V. Shepilov and A.V. Nenasheva, Vestnik SUSU, 61–65 (2012) 3. S.B. Noreiko, E.S. Popov, M.Y. Syromyatnikov, and E.A. Artemova, Biomedical problems of physical education and sport, 12, 61–63 (2011) 4. N.S. Rodionova, Alimentary factors for the correction of nutritional status and physiological conditions in the 1st International Symposium Innovations in Life Sciences (ISILS 2019) October, 2019, Belgorod, Russia (2019) 5. L.A. Shpagina, Methodical guide for doctors "The use of wheat germ oil and flour" Vitazar " in the clinic of internal diseases (Novosibirsk State Medical, Academy Novosibirsk, 2007) 6. L.A. Shpagina, Novosibirsk State Medical Academy, 2, 44–48 (2008) 7. A.B. Vishnyakov and V.N. Vlasov, The germ of health ( Kolos, Moscow, 2011) 8. N.S. Rodionova, E.S. Popov, V.Yu. Kustov, A.A. Rodionov, and N.A. Rodionova, International Journal of Civil Engineering and Technology, 10, 01, 1718– 1730 (2019) 9. N.S. Rodionova, E.S. Popov, and O.A. Sokolova, Nutrient correctors of nutritional status based on products of deep processing of low-oil raw materials: monograph” (Voronezh State University of Engineering Technologies, Voronezh, 2016) 10. N.S. Rodionova, K.K. Polyansky, E.S. Popov, and N.A. Rodionova, Dairy industry, 12, 28–30 (2019) 4 BIO Web of Conferences 30, 01013 (2021) https://doi.org/10.1051/bioconf/20213001013 ILS 2020

11. A.B. Vishnyakov, V.N. Vlasov, N.S Rodionova., T.V. Alekseeva, E.S. Popov, and A.A. Dyakov, The germ of health: monograph (Voronezh State University of Engineering Technologies,Voronezh , 2018). 12. N.S. Rodionova and T.V. Alekseeva, Food technology of a balanced PUFA composition (Voronezh State University of Engineering Technologies, Voronezh, 2015) 13. E.S. Popov, N.S. Rodionova, O.A. Sokolova, and N.Y. Mazurenko, Hygiene and sanitation, 95, 1, 79– 84 (2016) 14. N.S., Rodionova T.V. Alekseeva, E.S. Popov, Y.O. Kalgina, and A.A. Natarova, Hygiene and sanitation, 95, 1, 74–79 (2016) 15. V.A. Isaev and S.V. Simonenko, Nutrition issues, 85, 5, 120–127 (2016) 16. V.A. Isaev, Food industry, 1, 30–31 (2015) 17. Isaev V.A. Human Physiology, 26, 99–104 (2000) 18. M.M. Eamonn, Clinical Gastroenterology and Hepatology, 17, 2, 333–344 (2019) 19. R.G. Kerry, Journal of Food and Drug Analysis, 26, 3, 927–939 (2018) 20. Eric Banan-Mwine, Food Science and Human Wellness, 4, 2, 56–65 (2015) 21. L.R. Valdovinos-García, Revista de Gastroenterología de México, 1–7 (2018) 22. I.E. Esaulenko, N.S. Rodionova, E.S. Popov, E.P. Melikhova, and R.D. Hatuaev, Hygiene and sanitation, 94, 9, 42–46 (2015) 23. A.B. Vishnyakov, N.S. Rodionova, A.V. Isaev, E.S. Popov, E.V. Belokurova, N.A. Rodionova, and E.A. Interesova, Nutrition. Energy. Entropy: Monograph, (Voronezh State University of Engineering Technologies, Voronezh, 2020) 24. Y.P. Grachev and Y.M. Plaksin, Mathematical methods of experiments planning (DeLiPrint, Moscow, 2005) 25. N.S. Rodionova, E.S. Popov, and N.A. Rodionova, Actual biotechnology, 3, 313 (2019) 5 BIO Web of Conferences 30, 01013 (2021) https://doi.org/10.1051/bioconf/20213001013 ILS 2020

The use of bio-efficient plant materials to optimize the fatty acid composition of poultry terrins Nadezhda Popova*, Yuliya Pisklyukova, and Viktoriya Orlova Department of service and restaurant business, Voronezh State University of Engineering Technologies, Voronezh, Russia Abstract. The development of functional products characterized by high biological efficiency is an urgent task. The article presents the results of the development of balanced-fatty acid terrins from poultry meat. To increase the biological effectiveness of chopped products, raw materials containing omega-3 and omega-6 polyunsaturated fatty acids (PUFAs) were selected. Based on the analysis of the chemical composition of the raw material kit, the intervals for the introduction of ingredients containing biologically effective components are calculated. Their optimum amount has been experimentally established. The resulting innovative products are characterized by a balanced composition in terms of content and ratio of omega-3 and omega-6 PUFAs. In addition, the value of the indicator of biological value has increased. Developed poultry terrins can be recommended both for a wide range of consumers, and for use in diet (including low-carb diets), baby food. The developed terrines will expand the range of chopped poultry products of functional orientation. 1 Introduction Currently, the health of the population in the Russian Federation is not at a sufficiently high level. Evidence of this is the high morbidity and mortality among the adult population, an increase in the number of autoimmune, endocrine, cardiovascular and other diseases. In general, low physical health indicators of all age groups are obvious. An increase in the incidence rate in the modern world is associated with improper nutrition unbalanced in basic nutrients, with a predominance of refined foods in the menu, and insufficient consumption of fruits and vegetables. As a result of all this, there is a lack of minerals, vitamins, essential amino acids and other essential components of food, including polyunsaturated fatty acids (PUFAs). The most deficient PUFAs are omega-3 fatty acids. Their content is regulated by the quantity and a certain ratio in combination with omega-6 acids [1]. Their insufficient consumption is associated with diseases of the cardiovascular, immune and nervous systems. The problems associated with improper nutrition cannot be solved by increasing the density of the diet, since the number of calories consumed will increase significantly, and this is unacceptable with insufficient physical activity observed in most of the population. Therefore, compliance with the principles of a healthy diet is one of the determining factors not only in the prevention, but also in the treatment of various diseases [2]. Therefore, it is necessary to search for innovative technologies and develop recipe compositions of highgrade, high-quality food products characterized by a functional orientation. The inclusion of such products in the diets for regular consumption will help to fill the lack of vital substances that are not synthesized in the human body, normalize physiological processes, increase resistance to certain diseases, and also maintain the body's overall resistance to external negative environmental factors. 2 Experimental To The paper presents a study on the creation of a recipe composition for products of a functional orientation - terrins from poultry meat balanced by the content of omega-3 and omega-6 polyunsaturated fatty acids. Based on the analysis of literature data, the choice of the main raw material for the development of functional products, as well as sources of enrichment of terrins with polyunsaturated fatty acids, was substantiated. The next step was to determine the criteria for the enrichment of terrins in accordance with the principles of good nutrition. Next, studies were carried out to optimize the recipe composition, determine the functional and technological properties of meat and vegetable systems, organoleptic characteristics of finished products, and calculate nutritional values of enriched products. 3 Results and discussion The following enrichment criteria were selected: optimization of the ratio of omega-6 and omega-3 (5-10:1) fatty acids; the content of PUFA in the finished product is not less than 20 and not more than 50% of the daily rate; correspondence of the organoleptic characteristics of the finished product inherent to this product [1-3]. In this work, poultry meat, chicken fillet in particular, was selected as the main raw material for the production of terrines. When choosing chicken meat as the main raw material, the ratio of proteins to fats was taken into *Corresponding author: [email protected] © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01014 (2021) https://doi.org/10.1051/bioconf/20213001014 ILS 2020

account. So, in chicken meat of the 1st grade it is 1:1.2, for meat of the 2nd grade – 1:0.6; in carcasses of broilers of the 1st grade – 1:0.9, 2nd grade – 1:0.4 [4-6]. The content of protein and fat component also varies depending on the part of the carcass of the bird. The lowest fat content in relation to the protein is in the breast of broiler chickens (fillet) -from 0.2 to 1. When choosing poultry meat, the composition of lipids also matters. The content of unsaturated fatty acids for the example of chicken meat of the 1st and 2nd grade is presented in Table 1. For the populations omega-3 acids are in deficit. Therefore, it is advisable to introduce fat-containing components in products from meat of chickens and broilers of the 2nd grade without skin, while optimizing the qualitative composition of lipids, as well as the ratio of proteins and fats. Various types of plant products were considered as ingredients enriching the developed terrins with polyunsaturated fatty acids [7-10]. The analysis and subsequent selection was carried out taking into account the content of omega-3 acids; ratios of omega-6 and omega-3 PUFA; the effect of the introduced biologically effective ingredient on the organoleptic properties of the product. The most optimal biologically effective ingredients for introducing terrins into recipes are cedar nuts cake (CNC) and flax seeds (FS) [7-10]. Their fatty acid composition varies significantly (Table 2). However, the joint use of terrins in the formulation will allow, without changing the organoleptic indicators, to optimize the fatty acid composition of chopped products, enriching them with deficient omega-3 acids. When choosing the optimal concentration of the introduced ingredients, the daily consumption rates of omega-3 and omega-6 PUFAs, which are 0.8-1.6 g/day and 8-10 g/day, respectively, were taken into account [1]. The recommended ratio of acids of the omega-6: omega-3 families, which is 5-10:1, was taken into account. Given that the amount of enrichment component introduced in the finished product should cover at least 20 and not more than 50% of the daily requirement for this substance, the range of variation of the added additive in terrins was: cedar nut cake weight from 1 to 2.5%, flax seed from 0.25 to 1.25% of the main raw material weight. To clarify the number of introduced plant biocomponents into the developed dish, an analysis was made of the functionaltechnological properties (FTP) - water-retaining (WRP) and fat-holding (FHP) abilities. Additionally, organoleptic evaluation of samples with different amounts of bioefficient plant components was performed. Terrins prepared without the addition of PUFA sources were used as a control sample. The results are shown in Table 3. An analysis of the functional-technological properties of meat and vegetable systems showed that the WRP and FHP reach their maximum values in meat and vegetable systems at number 2 and their values practically do not differ from the control. With a further increase in the input of bio-efficient plant components into the chopped mass, the processes of binding and retention of moisture and fat deteriorate. Also noted negative changes in the taste and smell of the finished products, indicated in Table 3, which is unacceptable. Based on the studies, it was experimentally established that the optimal amount of biologically effective components introduced is 1.5% for cedar nuts cake and 0.5% for flax seeds, based on the weight of the main raw materials, which amounts to 2%. To assess the quality indicators of finished products, their nutritional value was calculated. The chemical composition of the developed products is presented in Table 4. From the values presented in the tables it can be seen that the developed products have a balanced chemical composition. Terrins are characterized by increased biological effectiveness, because in terms of content and ratio of omega-3 and omega-6 PUFAs, they meet established criteria. Due to the introduction of cedar nuts cake in the recipe, the amino acid composition of the finished products has changed. The biological value of the developed terrins increased by 2.6% compared with the control sample and amounted to 88.2%. The composition of the fatty acids of the resulting products is presented in Table 5. Table 1. Fat and oxygen composition of chicken meat Name of indicator Content, g/100 g 1st grade chickens 2nd grade chickens The amount of PUFA, including: 3.17 1.64 Omega-3 0.17 0.07 Omega-6 2.96 1.47 Omega-6/omega-3 ratio 17.4:1 23.4:1 Table 2. Fatty acid composition of pufa sources Name of indicator Content, g/100 g cedar nut cake flax seed The amount of PUFA, including: 21.2 28.7 Omega-3 7.6 22.8 Omega-6 13.6 5.9 Omega-6/omega-3 ratio 1.8:1 0.26:1 Table 3. Functional-technological properties of meat and vegetable systems and organoleptic indicators of finished products Object of study Content to the mass of the main raw material, % WRP, % FHP, % Organoleptic characteristics of the finished product CNC FS Control sample - - 70.2 71.9 Specific to this product №1 1 0.25 69.3 70.2 Extraneous smacks and odors are not observed №2 1.5 0.5 70.4 71.6 Extraneous smacks and odors are not observed №3 2 0.75 69.2 68.5 The consistency is denser, faint taste of CNC №4 2.5 1.25 68.9 69.1 Sweet taste of CNC is observed 2 BIO Web of Conferences 30, 01014 (2021) https://doi.org/10.1051/bioconf/20213001014 ILS 2020

Table 4. Chemical composition and energy value of the developed terrins (per 100 g of the product) Name of indicator Indicator value Name of indicator Indicator value Name of indicator Indicator value Name of indicator Indicator value Proteins, g 24.4 Vitamin В1, mg 0.08 Vitamin Е, mg 0.2 K, mg 350.4 Fats, g 2.4 Vitamin В2, mg 0.07 Vitamin Н, mg 0.01 P, mg 196.1 Carbohydrates, g 1.8 Vitamin В3, mg 0.04 Vitamin РР, mg 11.1 Zn, mg 1.5 Ash, mg 2.1 Vitamin В6, mg 0.02 Minerals Mg, mg 37.8 Fiber mg 0.6 Vitamin В9, mg 0.03 Fe, mg 1.6 Mn, mg 0.3 Calories, kcal 126 Vitamin А, mg 0.02 Ca, mg 13.4 I, mg 0.04 Vitamins Vitamin С, mg 1.04 Na, mg 354.9 S, mg 4.07 Table 5. Fatty acid composition of terrins Name of indicator Indicator value Daily requirement satisfaction, % The amount of PUFA per 100 g of product including: 2.5 25 – 35 Omega-3 0.4 25 – 50 Omega-6 2.1 21 – 26 Omega-6/omega-3 ratio 5.3:1 - 4 Conclusion Studies have proved the feasibility of creating terrins with a balanced fatty acid composition from poultry meat by introducing cedar nuts cake and flax seeds into the recipe. Their joint use allows to obtain products of high nutritional value, which are recommended for inclusion in the diets of healthy nutrition of various population groups. It is advisable to further expand the assortment of various functional foods using oilseed raw materials and products of its processing to enrich the diets of modern man with irreplaceable polyunsaturated fatty acids. References 1. Norms of physiological requirements for energy and nutrients for various groups of the population of the Russian Federation: guidelines 2.3.1.2432-08 from 18.12.2008. Moscow (2008) 2. N.N. Popova, The basics of good nutrition. Textbook (VSUET, Voronezh, 2013) 3. N.N. Popova and L.I. Stolbovskikh, Service in Russia and abroad, 5(43), 30–37 (2013) 4. L.A. Donskova, N.M. Belyaev, and N.V. Leiberova, Food Industry, 1, 5–9 (2018). 5. GOST 31962-2013. Chicken meat (carcasses of hens, chickens, broiler chickens and parts thereof). Technical conditions, Moscow: Standartinform (2016). 6. V.A. Gonotsky, Y.N. Krasyukov, and V.I. Dubrovskaya, Poultry and poultry products, 1, 23–26 (2013). 7. N.N. Popova, A.V. Mashneva, and V.A. Orlova, Polyunsaturated fatty acids in the production of meat products in Materials of the VI International Scientific and Practical Conference: "Food Security: Scientific, Personnel and Information Support", (VSUET, Voronezh, 2019). 8. N.N. Popova and Y.N. Pisklyukova, Voronezh: VSUET, 91–93 (2019). 9. E.S. Sofronova, Bulletin of the Institute of Nuclear Power Engineering, 8. 21–29 (2012). 10. I.S. Patrakova, Technology of functional meat products: teaching materials for students (KemTIPP, Kemerovo, 2007). 3 BIO Web of Conferences 30, 01014 (2021) https://doi.org/10.1051/bioconf/20213001014 ILS 2020

Research of rheological properties of fermented milk ice cream with high content of exopolysaccharides Ekaterina Pozhidaeva1* , Lyubov Golubeva1 , Anton Sadchenko2 , and Yana Dymovskih1 1 Department of Technology of Animal ProductsVoronezh State University of Engineering Technologies, Voronezh, Russia 2 Short stay hospital, SBHI "SCH of S.I. Spasokukotsky MHD", Moscow, Russia Abstract. As a result of scientific and technological research, the ingredient composition and the feasibility of using complex bacterial starter cultures as part of fermented milk ice cream have been substantiated. The objects of the study were samples of mixtures for the production of fermented milk ice cream were considered, which included dairy and non-dairy components, including complex bacterial starter cultures: YF-L812 (Streptococcus thermophilus, Lactobacillus bulgaricus) - control sample and YO-PROX 777 (Streptococcus thermophilus, Lactobacillus delbrueckii ssp.bulgaricus), as well as pectin stabilizers "Grindsted Pektin LC 710" and "Cremodan SE 334" with a concentration of 0.1-0.7%. It was found that a prototype sample with starter culture YO-PROX 777 has increased values of dynamic viscosity compared with the control sample with similar stabilizers and their identical concentrations, which is evidence of the accumulation of exopolysaccharides in the fermented fermented milk mixture. A prototype of fermented milk ice cream has better shape stability during temperature control, the thawing rate is reduced by 1.6 times compared to the control. The degree of overrun of the prototype fermented milk ice cream is 37.6%, which is 1.2 times higher compared to the control. 1 Introduction Expanding the range of new products that have a positive effect on the human microbiome is an urgent task dictated by the current state of the consumer market. In addition, there is currently an increase in demand for low-calorie and sugar-free products, which is due to the disappointing increasing dynamics of the population sickness of the Russian Federation [1, 2]. A special place in the assortment of such food systems is occupied by fermented milk ice cream, which allows maintaining viable cells for a long time, which significantly increases their logistic potential. However, during the freezing process, the structure of the product may be destroyed due to changes in the moisturebinding ability of the ingredients that make up the product [3, 4]. An analysis of domestic and foreign experience in the production of milk-based products, in particular fermented milk ice cream, indicates almost complete absence of exopolysaccharides in the composition, which are the main metabolites of microflora and perform a number of important functions: biological in relation to microorganisms, biocorrective in relation to macroorganism and technological in relation to food systems. Exopolysaccharides have a high moisturebinding ability, they form a thick, stretching consistency [5, 6]. As a result of the synthesis of microbial exopolysaccharides, they accumulate in the fermentable system, which is accompanied by additional moisture binding. By changing the state of moisture in fermented systems, which also leads to a change in structural and mechanical characteristics, conclusions can be drawn on the quantitative characteristics of the biosynthesis of exopolysaccharides [7, 8]. The aim of the work is to design the component composition of fermented milk ice cream with a high content of exopolysaccharides and improved rheological characteristics. 2 Experimental As objects of research, samples of mixtures for the production of fermented milk ice cream were considered, which included dairy and non-dairy components, including complex bacterial starter cultures: YF-L812 (Streptococcus thermophilus, Lactobacillus bulgaricus) - control sample and YOPROX 777 (Streptococcus thermophilus, Lactobacillus delbrueckii ssp.bulgaricus), as well as pectin stabilizers "Grindsted Pektin LC 710" and "Cremodan SE 334" with a concentration of 0.1-0.7%. The dynamic viscosity of the experimental and control samples was evaluated using a Brookfield RV viscometer with varying rotational speeds in the range of 10-100 rpm. In the studied fermented milk ice cream samples, shape stability was determined, characterizing their ability to maintain geometric dimensions at a temperature of 20±1 ºС. The studies were carried out by taking a cylindrical sample with a diameter of 36 mm, a height of 4-5 cm and placing the sample on a pre-cooled Petri dish. The prepared sample of fermented milk ice cream was placed in a thermostat with an air temperature of 20±1 ºС with further fixation of the area of the sample at regular intervals until the *Corresponding author: [email protected] © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01015 (2021) https://doi.org/10.1051/bioconf/20213001015 ILS 2020

sample lost its geometric dimensions. The overrun degree of fermented milk ice cream was determined by the mass difference before and after freezing. 3 Results and discussion It was found that with an increase in the concentration of stabilizers "Grindsted Pektin LC 710" and "Cremodan SE 334" from 0.1 to 0.7% at a spindle speed of 10 rpm and a torque of 0.2-0.4 N in the test sample of fermented milk ice cream containing starter culture YOPROX 777, values μ of dynamic viscosity increase from 11.6 to 35.3 and from 14.5 to 19.8 MPa·s (Fig. 1, 2). In the control sample containing a starter culture YF-L812, the same dynamic viscosity values increased from 10.4 to 20.2 and from 12.1 to 29.5 MPa·s. A further increase in the spindle speed to 100 rpm (4.0-6.5 N·m) leads to an increase in the same values μ of dynamic viscosity in the ranges: 37.6-70.9 and 48.3-58.5, as well as 51.4- 71.1 and 52.6-74.7 MPa·s, respectively [8]. The data obtained indicate increased values μ of dynamic viscosity in the test sample with starter culture YOPROX 777, compared with the control sample with similar stabilizers and their identical concentrations, which is evidence of the accumulation of exopolysaccharides in the fermented fermented milk mixture [9]. a b Fig. 1. The dependence of dynamic viscosity on the shear rate gradient of a mixture for fermented milk ice cream containing starter culture YO-PROX 777 at various concentrations of stabilizers: a – "Grindsted Pektin LC 710", b – "Cremodan SE 334": 1 – 0,1%, 2 – 0,3 %, 3 – 0,5%, 4 – 0,7% a b Fig. 2. The dependence of dynamic viscosity on the shear rate gradient of a mixture for fermented milk ice cream containing a starter culture YF-L812 at various concentrations of stabilizers: a – "Grindsted Pektin LC 710", b – "Cremodan SE 334": 1 – 0,1%, 2 – 0,3 %, 3 – 0,5%, 4 – 0,7% An important indicator of the quality of ice cream, both for the producer and for the consumer, is its resistance to thawing and shape retention [10, 11]. It has been established that the fermented milk ice cream with the addition of the starter culture YF-L812, which completely melted after 35 minutes, has the least formstability. The sample with the introduction of starter culture YO-PROX 777 has more pronounced structural and mechanical properties, which is due to the presence of exopolysaccharides, and the best indicators of shape stability during temperature control. The prototype partially melted, fermented milk ice cream was characterized by a homogeneous structure. The data obtained make it possible to calculate and predict the rate of thawing of fermented milk ice cream samples, which varies depending on the qualitative composition. In the prototype the melting rate decreased by 1.6 times compared with the control. The data obtained indicate an increase in the degree of moisture binding in the experimental sample, which presumably contributes to the formation of smaller ice crystals during freezing and to improve the structural and mechanical characteristics of desserts. This circumstance allows us to predict and directionally form not only the structural and mechanical characteristics of the final food products, but also helps to increase the shelf life due to a decrease in the agglomeration rate and the size of ice crystals. One of the indicators of the quality of ice cream is its overrun degree. The overrun degree of fermented milk ice cream with the introduction of starter culture YO-PROX 777 is 37.6%, in the control sample - 32.4%, 2 BIO Web of Conferences 30, 01015 (2021) https://doi.org/10.1051/bioconf/20213001015 ILS 2020

which is due to the increased content of exopolysaccharides in the experimental sample. It was experimentally established that the number of fermented milk microorganisms in the experimental samples during storage for 6 months remained at the level of at least 107 CFU/g of the product, which indicates their high eubiotic activity [12] 4 Conclusion As a result of scientific and technological studies, the feasibility of using yeast starter culture YO-PROX 777, which provides an increased content of exopolysaccharides in the finished product, is substantiated. The data obtained indicate increased values of dynamic viscosity in the test sample with starter culture YO-PROX 777, compared with the control sample with similar stabilizers and their identical concentrations. The quantitative characteristics of the form stability level increase and the overrun degree of new fermented milk ice cream were established, the thawing rate decreased by 1.6 times, and the overrun degree increased by 1.2 times compared to the control. The high concentration stability of lactic fermented microorganisms during storage for up to 6 months was revealed, which objectively testifies the increased consumer characteristics of ice cream and its functional properties. References 1. N. Konar, I. Palabiyik, O. SaidToker, D. GencPolat, E. Kelleci, H. Rasouli Pirouzian, A. Akcicek, and O. Sagdic, Journal of Functional Foods, 43, 206–213 (2018) 2. Nurul FarhanaFazilah, Arbakariya B. Ariff, Mohd EzuanKhayat, LeonardoRios-Solis, and MurniHalim, Journal of Functional Foods, 48, 387–399 (2018) 3. Carolina Iraporda, Irene A. Rubel, Guillermo D. Manrique, and G. Analía, LWT, 101, 738–746 (2019) 4. A.A. Tvorogova, Empire of Cold, 2, 70–72 2018. 5. S.I. Artyukhova and E.V. Motornaya, International Journal of Experimental Education, 5–1, 76 (2015) 6. V.I. Ganina, News of universities. Food technology, 5-6, 65–66 (2005) 7. E.A. Pozhidaeva, E.S. Popov, A.V. Ilyushina, N.V. Bolotova, and E.V. Ivanova, Food Industry, 11, 73–77 (2018) 8. L.V. Golubeva, A.A. Smirnykh, and E.A.Pozhidaeva, Bulletin of the International Academy of Refrigeration, 4, 45–47 (2009) 9. N.S. Rodionova, A.A. Rodionov, E.S. Popov, and T.A. Razinkova, News of Universities. Applied Chemistry and Biotechnology, 8, 4, 95–105 (2018) 10. D.S. Mileeva and A.A. Tvorogova, World of ice cream and quick-frozen foods, 1, 22-24 (2019) 11. N.S. Rodionova, K.K. Polyansky, and E.S. Popov, Dairy industry, 2, 58–60 (2020) 12. E.A. Pozhidaeva, M.A. Shvyreva, and Y.A. Dymovskikh, Actual biotechnology, 2, 263 (2017) 3 BIO Web of Conferences 30, 01015 (2021) https://doi.org/10.1051/bioconf/20213001015 ILS 2020

Assessment of the marketing and innovative potential of synbiotic products with herbal biocorrector Natalya Rodionova* , Alexander Rodionov, Irina Shchetilina, Marina Manukowskaya, Mariya Rusanova,and Tatyana Razinkova Service and restaurant business department, Voronezh State University of Engineering Technologies, Voronezh, Russian Federation Abstract. The article presents the results of studies of the relationship of potential consumers to new synbiotic products with predictably formed functional, prebiotic properties and biological activity. The assessment of the prospects of including the developed bioactive synbiotic products in the recipes of dishes of public catering enterprises and giving them functional properties is given. The main sociodemographic characteristics and preferences of consumers in relation to synbiotic products with compositions of bioactive plant components have been identified. The trends of needs change, their duality, dilemmas, reality and problems of the main drivers relevant to the modern consumer, price expectations, preferred options for introducing bioactive synbiotic products into the diet are revealed. The study allows us to draw a conclusion about the need to take into account when developing new technologies and reflect in the information and advertising materials the identified consumer expectations regarding the taste, usefulness, safety, convenience and authenticity of new products, including synbiotic with plant-based biological active components, and their introduction into food recipes is a promising direction for the development of enterprises of the HoReCa segment. The results of the study, carried out with a focus on enterprises in the public catering sector, seem relevant, since the use of synbiotic products with herbal biological components is an expansion of opportunities for food and bio-technologies, public catering organizations with justified socio-economic effect. 1 Introduction In a service economy, an important step in creating a new functional product and launching it on the market is to predict its marketing potential and relevance. It is necessary to assess the potential demand and identify the portrait of the target group of consumers, which is the result of marketing research [1]. 2 Experimental Marketing research was carried out by the survey method, which makes it possible to obtain information about the current state of the research object, as well as about trends and intentions in the future. In the course of marketing research, the following tasks were formulated and implemented: specification of the relationship of potential consumers to new synbiotic products for a healthy diet containing vegetable biologically active compositions; assessment of the prospects for the implementation of the developed products in the HoReCa segment, identification of the main socio-demographic characteristics and preferences of the target group in relation to synbiotic products with compositions of bioactive plant components (CBRC); building a pricing model for synbiotic products with CBRC and dishes using them [2, 3]. To implement the formulated tasks, the general population of residents of Voronezh and the region was determined. As criteria for the formation of this population, social status, age and sex characteristics, marital and material status were determined. 3 Results and discussion As a result of the study of the main values of consumers when making a decision on the purchase and processing of the results, the following data were obtained (Figure 1). The safety of the product is absolutely important (100 % of positive answers), from 80 to 100 % of respondents noted the importance of the taste of the product, its usefulness, cost, ease of consumption, authenticity. At the same time, 68 % of respondents said that they lead a healthy lifestyle (Figure 2) [4]. Each of the factors identified by the respondents characterizes the actual need of the modern consumer, and the list of needs and their characteristics tend to change at this stage of the development of the service economy (Table 1). Analysis of the results of the interview with the respondents revealed the essence of the needs and their transformation in the paradigm of the modern consumer attitude to food products. When concretizing the useful properties of the new synbiotic products, the respondents were listed the positive effects of their use (Figure 3). Among the most anticipated effects were identified: restoration of energy balance (70 respondents), prophylaxis of gastrointestinal *Corresponding author: [email protected] © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01016 (2021) https://doi.org/10.1051/bioconf/20213001016 ILS 2020

diseases (63 respondents), anti-aging effect (48 respondents), prevention of cardiovascular diseases (14 respondents), prevention and treatment of skin diseases (12 respondents) [5, 6]. As a result of the survey, a tendency toward the duality of product characteristics, due to existing realities, was revealed - wholesome products may not always be convenient in consumption or tasty enough or guaranteed to be safe. For example, with a generally positive attitude to farm milk products, some respondents expressed concerns about its safety. The main options for the needs dilemmas and emerging problems are described in Table 2. Table 1. Characteristics of Needs and their Potential Changes Need Characteristic Development trends Security Prime value, increased demands Compliance with standards → transparency of composition, sources, technologies Benefit The pursuit of healthy food Health trend → healthy habits Convenience The ability to eat better every day Compromise → daily consumption opportunity Taste Movement to natural sensations Artificial «Notes» → natural tastes Authenticity Meeting unique needs One universal format for everyone -> authenticity Solving the dilemmas formulated by the respondents will provide a competitive advantage for new products and become a source of active business development in the segment of healthy and healthy products. Today, dairy, and in particular, probiotic products maintain the image of healthy ones [7 - 9]. Fig. 1. Distribution of answers to the questions «What is important for you when buying a new synbiotic product?» According to the results of the study, recognition of probiotic, prebiotic and synbiotic products is currently quite high. 90 % of the participants have heard about this group of products, only 7 % are not familiar with these products (Figure 4). In order to identify potential preferences and demand for new synbiotic products and culinary products with their use, the question was asked - would they like these products to be on the menu of HoReCa enterprises, the dishes had a probiotic effect and were more useful as a result of introducing formulations of natural plant biologically active ingredients. As a result, 40 % of respondents said that they would like to see more wholesome dishes in the menu of enterprises in the HoReCa sector due to the introduction of probiotic microorganisms and biologically active plant components (Figure 5) [10, 11]. Fig. 2. Distribution of answers to the question: «Do you relate to people who adhere to a healthy lifestyle?» An important stage of marketing research was the question of determining the type of catering establishment in which respondents would be ready to buy dishes with probiotics and bioactive ingredients (Figure 6). In accordance with the data obtained, the answers were distributed as follows: a democratic restaurant-cafe (60 %), fast food (23 %), a dining room (13 %), a classic restaurant (4 %). Fig. 3. Analysis of respondents' opinions on useful properties, innovative products An important factor in promoting a new product on the food market is determining the possible type of dish (Figure 7). The largest number of respondents (41) noted the preference for introducing synbiotic products with biologically active herbal supplements into the main dishes, 23 % preferred functional desserts and drinks, 20 % preferred first courses, and only 2 % preferred sauces. However, it should be noted that sauces, as a rule, are part of main dishes or desserts (sweet sauces), therefore sauces, dressings, dressings with probiotics and bioactive ingredients can give functional properties to both the second dish and dessert. To determine the solvency level of respondents, the question was asked about the size of the average check, when visiting a catering facility (Figure 8), it was found that the average check is more than 1000 rubles acceptable for 29 % of survey participants, 500-1000 rubles – 34 % of respondents pay, up to 500 rubles – 37 %. 2 BIO Web of Conferences 30, 01016 (2021) https://doi.org/10.1051/bioconf/20213001016 ILS 2020

To solve the question of the possibility of determining the premium level of prices for synbiotic products and dishes of increased functionality with their application, the question was asked in the questionnaire: «Are you ready to pay a higher price for a dish or product?». It was found that 45 % of respondents agreed to raise prices in the range of 20-50 %, 29 % found it difficult to answer, and 26 % did not agree with the appointment of a premium price (Figure 9). When detailing the properties and updating the characteristics of new products for which potential consumers were ready to pay a premium price, the following results were obtained: 90 % - for high quality and safety, 84 % - for high consumer properties, 80 % - for natural ingredients and authenticity, 77 % for organic, organic foods in the dish (Figure 10). Thus, the newly developed products must satisfy the requirements of the premium segment in terms of their characteristics, but at the same time they must be reasonably democratic in price. When deciding on the release of a new product, it is necessary to evaluate the potential market capacity. As a period for which an assessment of the potential market capacity was carried out, a month was chosen. Table 2. Dualism of Needs: Dilemmas and Arising Challenges Desirability of driverdilemma interactions Reality Problems Taste + Benefit Healthy nutrition is not always tasty. Highly processed foods rich in fats, calories, and flavor enhancers are more attractive. How to make healthy foods more tasty? Convenience + Benefit Healthy eating takes a lot of time and effort. Fast food is fast, but harmful. How to make healthy products convenient? Benefit + Security Healthy foods are rich in nutrients and do not contain preservatives, they are difficult to store, they may not be safe during storage. How to make preservative-free foods safe? Taste + Security Taste is the main thing in the evaluation of the product. The most delicious products in small-scale production, but they are often unsafe. How to make small-scale production safe? Authenticity + Security Authentic home-made foods are tasty but can be unsafe. Increased confidence in industrial products. How to make authentic products safer? Fig. 4. Awareness of respondents about the availability of probiotic, prebiotic and synbiotic products on the market Fig. 5. The relevance of the introduction of dishes with probiotics and a composition of bioactive plant components in the menu of catering establishments Fig. 6. Preference of respondents in the segment of the restaurant market enterprises Fig. 7. Consumer preference for a group of dishes for the introduction of a synbiotic product 3 BIO Web of Conferences 30, 01016 (2021) https://doi.org/10.1051/bioconf/20213001016 ILS 2020

Fig. 8. Determining the preferred average check amount per respondent Fig. 9. Opinion of the respondents about the increase in the price of the studied group of goods Synthetic dairy products with enhanced CBRC functionality are recommended for enterprises that organize catering for schoolchildren, athletes, students, sanatorium-and-prophylactic and medical institutions, for workers of industrial enterprises with adverse working conditions, for preventive measures and correction of biocenosis disorders, increase immunity, cancer prevention, alleviate the condition of patients undergoing antibiotic, radiation, cytostatic and chemotherapy. Products contain highly active consortia of lactobacilli and bifidobacteria: «Immunolact-nova» – contains in active form a probiotic culture of L. Casei subsp. Rhamnosus; «Bifilux-nova» – contains in its active form bifidobacteria Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum Y-4; «Lactinal nova» – contains in active form pro-biotic cultures of Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei subsp. Rhamnosus; «BioMatrix-nova» – contains in active form probiotic cultures of L. Casei subsp. Rhamnosus, L. acidophilus, L. plantarum, L. fermentum, Bifidobacterium bifi-dum, Bifidobacterium longum, Bifidobacterium adolescentis. Probiotic action of consortia used as direct starter cultures (according to the producer of Bioproduct LLC). As prebiotic food additives, which form additional functional properties of pro-biotic products containing consortia of enumerated probiotic microorganisms, dietary supplements «Vitazar», «Flavocene», «Flarabin», «Seleksen», «Inulin», «Iodcasein» and their compositions, providing additional immunomodulating, antioxidant, prebiotic, vitaminizing properties, can be added to the composition of the proposed products. The concentration of probiotic microorganisms is not less than 108 -109 CFU / ml, which provides a high concentration of metabolites formed as a result of acid hydrolysis of probiotic bacteria in the stomach (99 % of their initial content) and maintaining a high proportion of active forms when leaving stomach (107 CFU / ml). The product is produced from specially selected farm milk, milk is not subjected to harsh thermal and mechanical influences, it is pasteurized and fermented at rest by a thermostatic method. The most important stage of the planned work at the enterprises is the determination of the cost of production and sale of a unit of production of each type. This calculation serves as the basis for establishing the design wholesale price of products and the effectiveness of their production. The unit cost of production was calculated using the well-known calculation method - assigning all expenses to the production and sale of products (1 kg) for all types of production program (TABLE 3, 4, 5). The source data for calculating the cost of marketable products are the plan for the production and sale of products in physical terms and the cost of production. The risk of lack of sales is low, but in order to reduce it, it is advisable to conclude agreements on the supply of products for school canteens, canteens of various enterprises, educational institutions of vocational education at various levels, medical institutions already at the stage of preparation for production. It is also necessary to ensure strict quality control of finished products, which can also help reduce the risk of lack of sales. A business plan has been developed for the production of synbiotic sour-milk products with the CBRC, in the conditions of the Scientific-Industrial Complex of VSUET. Selected industrial equipment of the required productivity. The number of teaching staff and payroll, the consumption of raw materials, auxiliary materials, energy consumption and depreciation of fixed assets are calculated. Fig. 10. The willingness of respondents to pay a premium price for current characteristics Key performance indicators presented in TABLE 6. Based on the calculated indicators, the planned revenue from the sale of products (179040.76 thousand rubles per year) and the planned profit (88,520.38 thousand rubles 4 BIO Web of Conferences 30, 01016 (2021) https://doi.org/10.1051/bioconf/20213001016 ILS 2020

per year) are determined. The main financial and economic indicators prove the economic feasibility of introducing the developed technologies into production activities: with a production volume of about 988 tons per year, the economic effect from the implementation of the proposed technological solutions will amount to 90 thousand rubles. per 1 ton of products. The payback period for capital investments will be 10 months. 4 Conclusion The study allows us to conclude that the production of synbiotic products with a composition of plant biological active components in the HoReCa segment is promising and cost-effective. Launching on the market of synbiotic products enriched with herbal compositions is of great social importance for maintaining the health and preventing diseases of the population in the face of environmental degradation, the presence of psychoemotional imbalances, and the accelerating pace of life of urban residents [12 - 14]. The results of the study, carried out with a focus on enterprises in the food service sector, seem relevant, since it is the developed network of enterprises in the HoReCa sector that can provide the maximum effect from the positive effect of pro-biotics and plant bioadditives on the human body, including socio-economic. Based on the calculated indicators, the planned revenue from the sale of products (179040.76 thousand rubles per year) and the planned profit (88,520.38 thousand rubles per year) are determined. The main financial and economic indicators prove the economic feasibility of introducing the developed technologies into production activities: with a production volume of about 988 tons per year, the economic effect from the implementation of the proposed technological solutions will be 90 thousand rubles. per 1 ton of manufactured products. The payback period for capital investments will be 10 months. Table 3. Calculation of product costs Costs per 1000 kg, rubles, by type The synbiotic product «Biomatrix» with herbal compositions KBRK Sе KBRK I KBRK A KBRK F Supporting materials 21800,0 Fuel and energy for technological purposes 1829,0 Basic and additional wages 7743,19 Payroll deductions 2477,7 Maintenance and equipment costs 2477,7 Table 4. Calculation of product costs Biomatrix synbiotic product with vegetable compositions Costs per 1000 kg, p, by type Raw materials and basic materials minus waste Production cost KBRK Sе 61,50 94131 KBRK I 38,00 73108 KBRK A 63,00 98108 KBRK F 64,00 99108 Table 5. Calculation of the value of goods for the annual volume of production 247 Ton The synbiotic product «BiomatRicks» with herbal compositions Cost of marketable products, rubles / ton Unit price, thousand rubles for 1 ton The cost of marketable products, thousand rubles KBRK Sе 94131 188,262 46500,71 KBRK I 73108 146,216 35115,35 KBRK A 98108 196,216 48465,35 KBRK F 99108 198,216 48959,35 Table 6. Main technical and economic indicators of production of synbiotic products with vegetable compositions Indicators The values of economic indicators Revenue, thousand rubles 179040,76 Cost of sales, thousand rubles 89520,38 Profit from the sale of products, thousand rubles 89520,38 The number of PPP, people 9 Labor payment fund, thousand rubles 1912,56 The average monthly salary of the 1st employee of the PPP, 17,700 thousand rubles (6 / 11month / 5) 10002,26 Labor productivity, thousand rubles 0,50 Costs for 1 ruble of marketable products, cop. 3752,00 Capital investments, thousand rubles 3978,50 Current assets, thousand rubles 53,280 Product Profitability, % 10 5 BIO Web of Conferences 30, 01016 (2021) https://doi.org/10.1051/bioconf/20213001016 ILS 2020

References 1. V. M. Kiselev, Exclusive marketing, 3, 32–42 (2013) 2. S. M. Zakharenko and A. N. Suvorov, Consiliummedicum, 8(11), 47–51, (2009) 3. I. V. Dharma, I. A. Landowski, K. E. Gavrilov, I. Yu Chicherin, and I. Pogorelsky, “Probiotics: development. Practical medicine,” 3(58), 180–188 (2012) 4. S. Bengmark [eds. P.J. Heidt, V. Rusch, D. van der Waaij, and T. Midtvedt, “Synbiotic treatment in Clinical Praxis,” in: Host MicrolloraCrosstalk, Old Herborn University Seminar, 16. pp.69–82 (2003) 5. M. D. Collins and G. R. Gibson Am.J.Clin.Nutr., 69(5), 1052–1057 (1999) 6. A. L. Meyer, M. Micksche, I. Herbacek et al., Ann. Nutr. Metab, 50(3), 282–289 (2006) 7. S. G. Sazawal, U. Hiremath, P. Dhingra, P. Malik, and S. Deb, Lancet Infect Dis., 6, 374 (2006) 8. J. Helene and M. Giroux, Food Hydrocolloids, 18, 665–689 (2011) 9. N. S. Rodionova, I. P. Shchetilina, and N. A. Rodionova Bulletin of the Voronezh State University of Engineering Technologies, 80, 150– 157 (2018) 10. L. E. Glagoleva, M. I. Korytin, A. A. Rodionov, and N. A. Pastukhova, “Development of a range of probiotic products with immunomodulatory properties proceedings: “Physical and colloid chemistry – the basis of new technologies and modern methods of analysis in chemical and food industries,” Voronezh state University of engineering technologies; under the General editorship of Professor T. A. Kuchmenko. Voronezh, 79–82 (2016) 11. N. S. Rodionova, I. P. Shchetilina, T. A. Razinkova, and I. A. Karapuzova, Economics and Entrepreneurship, 7(96), 1153-1160 (2018) 12. L. Zhang [et al.], World J. Microbiol. Biotechnol, 29, 127–135 (2013) 13. M. Candela, Int. J. Food Microbiol, 125, 286–292 (2008) 14. A.F. Bluger, Structure and function of the liver in epidemic hepatitis. SYNTEG (2017) 6 BIO Web of Conferences 30, 01016 (2021) https://doi.org/10.1051/bioconf/20213001016 ILS 2020

Prospects for use of new sources of dietary fibers in the technology of flour confectionery products Olga Samokhvalova 1* , Svitlana Oliinyk1 , Kateryna Kasabova1 , Galyna Stepankova1 , and Olena Bolkhovitina1 1Department of Bakery Confectionary, Pasta and Food Concentrates Technology, Kharkiv State University of Food Technology and Trade, Kharkiv, Ukraine Abstract. The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified. The content of nutrients, the quantitative and qualitative composition of dietary fibers as well as the granulometric composition were determined in the studied additives. The functional and technological properties of additives such as water absorbing ability depending on water temperature and duration of swelling and fat binding capability were studied. 1 Introduction Flour confectionery products are one of the most popular food products in many countries around the world due to their flavour, attractive appearance, and good digestibility. The range of flour confectionery products is highly diverse, but most of them are characterized by the high caloric content due to the significant content of fats and easily digested carbohydrates as well as by the low content of physiological and functional ingredients, including dietary fibers [1]. As is well known, dietary fibers bear a set of vital functions in human body, showing sorption and prebiotic properties, participating in digestive processes, preventing obesity, cardiovascular, cancer and other diseases [2-5]. For this purpose, modification of the chemical composition of flour confectionery products in order to increase the content of dietary fibers therein is a relevant and timely objective. What is important to notice is that dietary fibers, on the one hand, play an important physiological role, and on the other hand, they show the technological properties of food additives that affect the structure and physical and chemical characteristics of food products owing to their origin and structure features [6]. Dietary fiber is a complex of polysaccharides (cellulose, hemicellulose, pectic substances) and lignin, which forms the cell walls of plants [2, 7]. Dietary fibers are polymeric compounds varying in the composition and structure of monomers, their sequence in the polymer chain, position of glycoside bonds, molecular mass and degree of polymerization as well as in space structure and packing density. It is the molecular structure and composition that determine the differences in such physical and chemical properties as water solubility, solution viscosity, water-holding capacity, thickening and gelling property, sorption and ion-binding properties. Many polysaccharides related to dietary fibers are traditionally used in food technologies as dispersion thickening agents and stabilizers [8]. In this case, their dosage as technological components is low (0.01–1.5%). However, the enrichment of a food product with dietary fibers involves their inclusion in the amount of at least 3– 6 g per 100 g of the finished product, which is associated with possible change in its quality. In the process of development of the flour confectionery products technology with the use of new sources of dietary fibers [9, 10], it is necessary to clarify their chemical composition as well as study the functional and technological properties making it possible to predict the course of the technological process. Plant raw material by-products, namely wheat germ oil cake (hereinafter referred to as the oil cake) and beet fibers that are produced in Ukraine were used as a source of dietary fibers in these studies. The oil cake along with dietary fibers contains a significant amount of protein, vitamins and minerals. Two types of beet fibers - unclarified (UBF) and clarified (CBF), the technology of which is distinguished by availability of an additional stage of hydrogen peroxide treatment during their production, were studied. They contain a significant amount of dietary fibers and minerals. The study purpose is to determine the chemical composition of beet fibers and oil cake and the grain particle size of their polysaccharide mixtures as well as the functional and technological properties of the studied additives. 2 Experimental The protein content was determined by the modified Kjeldahl method, the content of free carbohydrates, water-soluble polysaccharides and hemicellulose was determined according to the modified Dreywood method *Corresponding author: [email protected] [11], the quantitative determination of cellulose was © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01017 (2021) https://doi.org/10.1051/bioconf/20213001017 ILS 2020

carried out by the nitrogen-alcohol method (Kurschner method), determination of pectic substances - by the calcium-pectate method [12] and lignin - by the method of Willstatter and Zechmeister [13]. The granulometric composition of beet fibers and oil cake was determined by the microscopical method with plotting the differential function of particle size distribution [14]. In order to determine the fat binding capability (FBC), a portion of the studied additives with the weight of 5 g was taken and placed in a measured spinner flask, and 30 ml of refined winterized sunflower oil were added. The mixture was stirred for 1 min at an electronic stirrer spin rate of 1,000 rpm, infused for 30 min, and then centrifuged for 15 min at a centrifuge spin rate of 4,000 rpm. The nonpick-up oil was drained off; the flask was left in an inclined position for 10 min in order to remove remaining oil. After that, the flasks were weighed and the FBC factor was calculated using the formula, %: = − × 100, (1) where а – weight of the flask with the portion and associated oil, g; b – weight of the flask with the portion, g; c – weight of the portion, g. The factor of water absorbing ability (WAA) was determined in the same manner as the FBC procedure using distilled water instead of oil. Since the particle fineness of the critical raw materials of flour products and vegetable enriching additives significantly affects the process of dough formation and the structural and mechanical properties of dough, it was deemed advisable to determine the granulometric composition of the studied additives (Fig. 1). Fig. 1. Dependence of the Differential Distribution Function F(d) on the Particle Size of the Studied Additives: 1 – Unclarified Beet Fibers; 2 – Clarified Beet Fibers; 3 – Wheat Germ Oil Cake. Table 1 shows the results of determination of nutrients and dietary fibers in the studied additives. The dependences of water absorbing ability of the UBF, CBF and wheat germ oil cake on water temperature and duration of swelling are shown in Fig. 2, 3. The WAA of the studied additives was determined in the temperature range of 20 ... 100°C that is inherent in the technological processes of preparation of flour confectionery products (20°C – dough kneading temperature, 40...60°C and 80...100°C – dough piece temperature respectively at the beginning and at the end of baking process). Table 1. Nutrient and dietary fiber content of studied additives. Substance Weight fraction of a substance in the studied additives, % UBF CBF Wheat germ oil cake Protein 7.00±0.20 9.00±0.30 37.00±1.00 Сarbonhydrates 81.70±3.60 77.30±2.70 44.80±1.60 incl. monosaccharides and disaccharides 1.10±0.10 1.30±0.11 22.00±0.40 Dietary fibers: 80.60±3.50 76.00±2.60 22.80±1.20 soluble 20.70±0.50 21.00±0.50 7.80±0.05 insoluble 59.90±3.50 55.00±2.00 15.00±1.00 incl. cellulose 25.90±0.44 24.80±0.20 6.20±0.40 hemicellulose 23.20±1.40 21.30±1.10 15.30±0.50 pectic substances 22.20±1.50 21.90±1.20 1.30±0.05 lignin 9.30±0.16 8.00±0.12 1.00±0.10 Fig. 2. Dependence of the Factor of Water Absorbing Ability (WAA) of the Additives on Water Temperature: 1 – Unclarified Beet Fibers; 2 – Clarified Beet Fibers; 3 – Wheat Germ Oil Cake. Fig. 3. Dependence of the Factor of Water Absorbing Ability (WAA) of the Additives on Duration of Swelling: 1 – Unclarified Beet Fibers; 2 – Clarified Beet Fibers; 3 – Wheat Germ Oil Cake. In order to determine the time required for the maximum swelling of the additives, the WAA factors according to swelling within 1...60 min (Fig. 3) were determined. The additives were hydrated at the temperature of 20°C. 1 2 3 0 1 2 3 4 5 20 40 60 80 100 WAA factor Water temperature, ºC 1 2 3 0 1 2 3 4 5 1 5 10 20 40 60 WAA factor τ×60-1 , с 2 BIO Web of Conferences 30, 01017 (2021) https://doi.org/10.1051/bioconf/20213001017 ILS 2020

Since the raw materials containing fat are used for production of flour confectionery products, we have studied the fat binding capability (Table 2). Table 2. Fat binding capability (FBC) of beet fibers and oil cake. Studied additives Unclarified beet fibers Clarified beet fibers Oil cake Water absorbing ability factor 1.81±0.08 1.41±0.07 1.11±0.05 3 Results and discussion As shown by the data given in Table 1, the composition of beet fibers contains 7.0...9.0% of protein, and the composition of oil cake contains the significantly larger amount of protein (37.0%). All additives are notable for high content of carbohydrates, which are represented by a mixture of polysaccharides belonging to dietary fibers, by almost 98.0% for beet fibers and 60.0% for oil cake. It should be emphasized that the grain particle size of DF of all additives is represented by cellulose, hemicellulose, pectic substances and lignin, but differs significantly in their quantitative content. Dietary fibers of the oil cake are represented by the hemicelluloses and cellulose complex, and the beet fibers also contain a significant amount of pectic substances. In our opinion, the amount of all polysaccharides in the clarified beet fibers is slightly lower than in unclarified ones due to the difference in their production process: during the clarification stage, some of the polysaccharides are lost and changed into soluble forms. According to the differential distribution function shown in Fig. 1, which characterizes the particle fineness of the additive samples, it can be seen that a significant amount of UBF (67%) and CBF (57%) particles have a size of 10...20 μm. Fractions of particles with a size of 20...30 μm are contained in CBF in the amount of 21%, and in UBF in the amount of 9%. The maximum size of the insignificant amount of particles of beet fibers does not exceed 70 μm. Summing the above, it is worth noting that beet fibers and oil cake differ in chemical composition, quantitative and qualitative composition of DF and particle fineness. This suggests that they have totally different effects on the colloid and physicochemical processes during dough kneading and flour confectionery products baking. Therefore, it was considered necessary to determine such important (in that respect) functional and technological properties of these additives, such as water absorbing ability (WAA) and fat binding capability (FBC). The WAA factors of the additives depending on the water temperature (Fig. 2) indicate that the WAA factor for UBF at the temperature of 20°C is 3.8, for CBF – 3.1, for oil cake – 2.0. The lower water absorbing ability of CBF compared to UBF is due to the fact that some part of protopectin is converted into water-soluble pectin during clarification. The lower WAA factor of the oil cake compared to beet fibers is due to the lower amount of hemicellulose and pectic substances. As the water temperature rises, the WAA factor changes slightly. Moreover, there is a general trend towards some increase in this indicator when temperature increases to 60°C and decrease in this indicator upon further heating. This may be related to the beginning of the protein denaturation process, which leads to a decrease in their hydration capacity. This dependence is especially noticeable in case of oil cake that contains more proteins in comparison with beet fibers. The obtained data indicate that the temperature of 20°C, at which (mainly) kneading of dough for flour confectionery products is carried out, is sufficient for their swelling. Fig. 3 shows that in the first minute of swelling, the WAA factor is 0.8 for UBF, 0.6 for CBF, and 0.4 for oil cake. The extension of the duration of swelling from 1 to 20 min has a significant impact on the WAA factor, which increases by 6 and 7 times for UBF and CBF, respectively, and by 8 times for oil cake compared with the indicators obtained within 1 min. When tempering the additives for 20...40 minutes, the WAA factor increases slightly. After the expiration of 40 minutes, the WAA factor decreases which may be due to the transition of high methylated pectin into a state of unlimited swelling. Thus, the most intense swelling of the particles of the studied additives occurs during the first 10 minutes. In terms of fat binding capability, the unclarified beet fibers outmatch the clarified ones and oil cake. The availability of this capability in additives is a prerequisite for better fat binding during the structure formation of the dough for flour confectionery products. 4 Conclusion Therefore, the chemical and granulometric composition, functional and technological properties of beet fibers and wheat germ oil cake were determined. It was found that they are high in dietary fibers, and oil cake is additionally high in protein. It is characteristic that dietary fibers of wheat germ oil cake are mainly represented by the hemicelluloses and cellulose complex, and beet fibers also contain a significant amount of pectic substances. The additives have a different granulometric composition according to which beet fibers can be classified as finely dispersed, and oil cake can be classified as coarsely dispersed powder products. They are characterized by significant water absorbing ability and fat binding capability, which makes it possible not only to predict an increase in the nutrition value of finished products, but also their great effect on the dough formation processes. References 1. I. Matseichik, S. Korpacheva, V. Muntyan, Bull. Buryat State Acad. Agric. named after V.R. Philippov, 50, 103-108 (2018) 2. Ya. O. Li, A. R Komarek, Food Qual. Saf., 1, 47-59 (2017) 3. I. Bronovets, MNT, 10, 46-48 (2015) 4. A. Ghada, Nutrients, 11 (2019) 5. W. Han, S. Ma, L. Li, X.-X. Wang, X.-L. Zheng, J. Chem, 2017 (2017) 3 BIO Web of Conferences 30, 01017 (2021) https://doi.org/10.1051/bioconf/20213001017 ILS 2020

6. L. Ipatova, A. Kochetkova, O. Shubina, T. Dukhu, M. Levacheva, Food Ind., 1 (2004) 7. S. Merenkova, O. Zinina, M. Stuart, E. Okuskhanova, N. Androsova, Hum. Sport Med., 20, 106-113 (2020) 8. N. Tipsina, N. Prisukhina, Bull. KrasGAU, 9, 166-171 (2009) 9. M. Mironov, A. Kudrina, Innov. Mach. Technol., 4, 36-40 (2017) 10. M. Hasan, [et al.], ASNH, 3, 181-183, 2019 11. D. Olennikov, L. Tankhaeva, Chem. Plant Raw Mater., 4, 29-33 (2006) 12. A. Podkorytov, I. Kadnikova, Quality, safety and methods of analysis of aquatic products, Guide to modern research methods of seaweed, herbs and products of their processing, 3, (VNIRO Publishing House, Moscow, 2009) 13. K. Petrov, Workshop on the biochemistry of edible plant materials, (Food Industry, Moscow, 1965) 14. A. Zubchenko, Physical and chemical foundations of confectionery technology, Voronezh, State Technological Academia (2001) 4 BIO Web of Conferences 30, 01017 (2021) https://doi.org/10.1051/bioconf/20213001017 ILS 2020

Biochemical сomposition of scab-immune apple fruits varieties (Malus domestica B.) as a valuable component of healthy dietary Natalia Saveleva1* , Nadezhda Borzykh1 , Vladislav Chivilev1 , Andrey Yushkov1 , Aleksander Zemisov1 , and Tatiana Cherenkova1 1Federal State Scientific Institution «I.V. Michurin Federal Scientific Center», Michurinsk State Agrarian University, Michurinsk, Russia Abstract. The article presents an analysis of the biochemical composition of apple varieties (Malus domestica B.) with immunity to scab. Domestic and foreign apple varieties are used as research objects. Variability in fruits in the content of ascorbic acid (AA), soluble solids (SDS), P-active compounds, and titratable acids was noted. The high content of AA is noted in Uspenskoe, Skala, Bylina, Flagman, Yubilyar apple varieties. Long-term studies have revealed intervarietal differences in biochemical composition and variation of this trait over the years in apples. Varieties with valuable biochemical composition and immunity to scab can be used in organic food production, as well as in further breeding work to improve the quality of fruits. 1 Introduction Apple tree takes a leading position in fruit plantations in countries with temperate climate; it is cultivated in almost all climate zones of our country, which is due to the availability, taste, good preservation qualities, and value in the human nutrition system. New domestic varieties have a high level of ecological adaptation, productivity, and valuable biochemical composition of fruits. The nutritional value of apple fruits for people is ensured by the presence of vitamins, trace elements, fiber, and other useful substances, the balance of which in the body provides the basis of healthy immunity [1, 2, 3]. The demand for organic food has increased with the improvement in the quality of living of people. Hence, during the COVID-19 pandemic, the question of boosting human immunity is especially acute, which healthy food can provide. The high quality of organic produce is ensured by the preservation of healthy qualities in apple fruits at the stage of agricultural production by eliminating the causes of pollution with harmful substances [4]. Worldwide, the organic food production rate is minimal and takes only 1-3%. The main countriesconsumers are France, Germany, Great Britain, the USA, Canada, and Japan [5]. It is necessary to organize the production of organic products in Russia to eliminate the dependence of the Russian market from import. One way to solve this problem is to grow scab-immune apple varieties. Scab is caused by the fungus Venturia inaequalis (Cocke) Wint, and it is the most dangerous apple disease in the middle zone in Russia. More than 20% of the total amount of agriculture pesticides is used in horticulture, although the fruit crops occupy only about 3.5% in the entire cultivated land [6]. Achievements in apple breeding make it possible to obtain apple varieties with monogenic scab resistance based on the Rvi6 gene identified in the wild apple M. floribunda 821. In Switzerland and Denmark, the production of organic foods based on scab immune apple varieties takes about 40%, which shows the best indicators of consumption per capita [4, 7]. When breeding new apple genotypes, breeders pay special attention to the content of biologically active substances, mainly vitamin C, or ascorbic acid (AA) and P-active compounds (vitamin P) in apple fruits. The level of genetic conditioning of various biochemical traits in apple fruits is different. According to the content of vitamin C in fruits, the percentage of the genotypic component in the total variability of the trait ranges from 33 to 77%, and for soluble solids, it ranges from 17 to 76%. The high phenotypic variability of apple varieties in terms of AA content depends less on the genotype, and more on external factors. The content of soluble solids (SDS), P-active compounds, and titratable acids in fruits also depend on external conditions. However, such apple fruit traits are characterized by a greater dependence on genetics. As the apple crop moves from north to south, the content of vitamin C and titratable acids in fruits of the same varieties usually decreases, while the content of SDS and sugars increases [5, 8, 9, 10, 11]. 2 Experimental The research was conducted at the Federal State Scientific Institution «I.V. Michurin Federal Scientific Center» in 2015-2019 using the Program and methodology of variety researching of fruit, berry and nut crops. The objects of the research were scab-immune apple fruits varieties of domestic and foreign selection. Evaluating the quality of fruits were guided by the methods of biochemical research *Corresponding author: [email protected] © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01018 (2021) https://doi.org/10.1051/bioconf/20213001018 ILS 2020

of plants. Mathematical processing of the obtained data was performed using generally accepted methods of mathematical statistics [12, 13, 14, 15, 16, 17]. 3 Results and discussion Analysis of the biochemical composition of scab immune apple varieties (Malus domestica B.) showed that results differ significantly in the content of vitamin C, P-active substances, as well as soluble solids and sugars, the results are shown in Table 1. High content of AA (mg/100g) is noted in fruits of the varieties Uspenskoe (26.4), Skala (25.3), Bylina (22.9), Yubilyar (22.0), Flagman (21.7). Most of the studied varieties have an average (10-20 mg / 100g) content of AA in fruits. In this group, such an indicator is slightly higher in the varieties Kaskad (18.5), Bolotovskoe (17.9), Fregat (17,8). The varieties Start, Afrodita, Kandil Orlovsky, accumulate from 10 to 13 mg/100g of vitamin C. Domestic apple Venyaminovskoye and foreign apples Gavin, Florina, Priscilla, Liberty, ВМ 41497, PR 12Т67 have the low content of AA (less than 10 mg / 100g). Vitamin content in foreign apple varieties, in particular, Liberty and Florina, in the southern horticultural zone are 1.4- 2.1 times lower than in the Central region of Russia. Long-term studies revealed the intervarietal differences in the content of vitamin C in apple fruits, as well as a significant variation of this trait over the years. The varieties with insignificant variability in the content of AA in fruits with a variation coefficient of up to 10% include Skala, Start, Bylina. Varieties Bolotovskoe (23.2), Uspenskoe (26.5), Venyaminovskoe (30.4), Kandil Orlovsky (37.3) are characterized by significant variability for this trait (Cv over 20.0%). Foreign scab immune apples differed insignificantly from year to year in terms of "C" -vitamin content. For example, for the Florina variety, the content of AA over the years of research ranged from 8.8 to 9.7 mg / 100g, Liberty - 8.8 to 10.5 mg / 100g, Priscilla - 9.1 to 9.7 mg / 100g. In the comprehensive program for the apple selection and breeding in 2020, the requirements have been developed for the content of P-active substances in the fruits of new varieties when they are transferred to state testing. For the middle zone of horticulture, this figure is 200-250 mg / 100 g. A person needs 50 mg of P-active substances per day, and 60 kg of apples per year. Apples mainly contain catechins from the variety of flavonoids. Table 1. Biochemical composition of scab-immune apple fruits varieties. Cultivar name Ascorbic acid mg/100g Soluble dry subst., % Total sugar, % Titrated acid, % Р- vitamin, mg/100g Domestic apple varieties Akademik Kazakov 15,8 15,0 11,6 0,78 186 Afrodita, 12,0 14,5 10,6 0,52 135,3 Blagovest 17,6 13,7 10,1 0,61 161 Bolotovskoe 17,9 13,1 11,2 0,32 154,7 Bylina 22,9 14,6 11,4 0,70 196 Venyaminovskoe 9,2 13,3 8,9 0,41 115,7 Vympel 15,0 13,5 12,4 0,85 196 Imrus 15,6 13,7 10,2 0,57 251,0 Kandil Orlovsky 12,0 12,7 10,9 0,35 299 Kaskad 18,5 15,9 12,5 0,86 92 Krasulya 11,5 13,6 11,5 0,38 266 Orlovsky pioner 15,4 12,8 9,1 0,56 89,5 Skala (controlling) 25,3 14,8 12,0 0,62 200 Start 10,9 13,4 10,2 0,61 137,6 Uspenskoe 26,4 16,1 11,5 0,88 396,0 Flagman 21,7 15,1 13,7 0,51 188 Fregat 17,8 13,9 11,9 0,59 156 Yubilyar 22,0 12,0 10,3 0,63 127,0 Foreign apple varieties ВМ 41497 9,7 13,9 11,0 0,64 270,0 Florina 9,2 12,7 10,4 0,46 139,0 Gevin 7,5 12,7 10,9 0,47 164,0 Praim 13,8 13,4 10,6 0,40 238,0 Liberty 9,7 13,7 11,6 0,89 113,0 Priscilla 9,4 13,3 12,1 0,67 109,0 PR 12Т67 4,4 13,2 9,4 0,39 46,0 SR 0523 12,0 12,7 9,7 0,53 92,0 Х avg 13,7 ±0,6 13,8 ±0,4 11,0 ±0,3 0,60 ±0,15 173,8 ±15,3 Min-max 7,5-33,4 10,3-17,9 8,1-17,8 0,24-0,97 41,1-495,0 2 BIO Web of Conferences 30, 01018 (2021) https://doi.org/10.1051/bioconf/20213001018 ILS 2020

Studies established the variation of vitamin P in fruits from 46 mg (PR 12T6) to 396 mg / 100g (Uspenskoe). The group of genotypes with a high content of catechins (more than 250 mg / 100g) from varieties of domestic breeding, except Uspenskoe, included Imrus (251), Kandil Orlovsky (299), Krasulya (266), and foreign apple - VM 41497 (270). The bulk of the studied varieties contained 150 to 250 mg / 100 g of these substances. Low content of P-active catechins (less than 100 mg%) in fruits was noted in foreign forms PR 12T67 and SR 0523. The content of flavonoids in apples depends not only on the genotypic characteristics of the plant but also on the prevailing weather conditions. The indicator has significant variability over the years, reaching more than 40%. Soluble solids (SDS) are represented in fruits mainly by sugars, as evidenced by the close correlation dependence (r = + 0.74). Studies have revealed the range of the value of the SDS indicator from 12.0% (Yubilyar) to 16.1% (Uspenskoe). The varieties Flagman and Akademik Kazakov are characterized by the high amount of SDS in apples (more than 15%); the average (12-15%) content was noted in most of the studied varieties. Most of the analyzed varieties have low variation coefficients - up to 10% - of SDS. Scab immune apples accumulate, on average, 10-11% of sugars, with a minimum content of 9.4% (PR 12T67) and a maximum 13.7% (Flagman). The following varieties are characterized by a sugar content higher than the control variety Skala (12.0%): Kaskad (12.5%), Vympel (12.4%), Priscilla (12.1%). The varieties Skala, Uspenskoe, Start, have a low coefficient of variation of sugar content by years (1.36- 8.4%); most varieties have average values (11.4-12.9%). The Venyaminovskoe variety is distinguished by a high coefficient in the sugar content - 33.4%. Apple varieties that are immune to scab also differ in the content of titratable acids from 0.35% (Bolotovskoe) to 0.88% (Uspenskoe). This trait is subject to significant year-to-year variability, especially in the Uspenskoe, Skala, and Start varieties, with a high coefficient of variation from 22.8 to 31.3%. 4 Conclusions Based on the conducted research, the apple varieties immune to scab with increased content of vitamin C and P-active compounds, as well as soluble solids, sugars, and titratable acids, were identified. Domestic selection: Uspenskoe, Bylina, Flagman, Kandil Orlovsky, Krasulya, Vympel, Academician Kazakov; foreign selection - BM 41497. The cultivation of such varieties will reduce the pesticide load and help to get better quality fruits. As a valuable component of a healthy diet, they are intended to be consumed fresh. The fruits can be used for processing to obtain organic produce with a high content of vitamins and biologically active substances. References 1. Comprehensive program of breeding pome crops in Russia for 2001-2020, Resolution of the International Scientific and Methodological Conference “The main directions and methods of selection of pome crops”, Orel (2001) 2. A. Yushkov, N. Saveleva, V, Chivilev, A. Zemisov, and A. Lyzhin, Achievements Sci. Technol. AICis, 33, 27-30 (2019) 3. A. Yushkov, N. Saveleva, A. Zemisov, V. Chivilev, and T. Cherenkova, Horticulture and berry-growing of Russia, 56, 22-27 (2019) 4. About the progress and results in 2016 of the National program of the development of agriculture and regulation of agricultural, raw materials and food markets for 2013-2020, National report, Moscow (2018) 5. C. Gessler and I. Perlot, Trees – Structure and function, 26, 95-108 (2012) 6. N. Saveleva, Biological and genetical features of apple and breeding of scab immune and columnar varieties, Michurinsk (2016) 7. J. Blazek and F. Paprstein, Hortic. Sci., 1, 10-18 (2014) 8. G. Marconi, N. Ferradini, L. Russi, L. Concezzi, F. Veronesi, and E. Albertini, Front. Plant Sci., 9 (2018) 9. F.R. Harker, R.A. Gunson, and S.R. Jaeger, Postharvest Biol. Technol., 28, 333-347 (2003) 10. S.K. Brown and K.E. Maloney, New York Fruit Quarterly, 17, 9-12 (2009) 11. D. Nesrsta, Vinař Sadař, 1, 60-61 (2013) 12. E. Sedov and T. Ogoltsova, Program and methodology of variety researching of fruit, berry and nut crops (Publishing house of the all-Russian research Institute of fruit crop selection, Orel, 1999) 13. State standard 28561-90, Fruit and vegetable processing products. Methods for determining dry substances or moisture (Standartinform, Moscow, 2011) 14. State standard 8756.13-87, Fruit and vegetable processing products. Methods for determining sugars (Standartinform, Moscow, 2011) 15. State standard 750-2013, Fruit and vegetable processing products. Determination of titrated acidity (Standartinform, Moscow, 2011) 16. State standard 24556-89, Fruit and vegetable processing products. Methods for the determination of vitamin C, (IPK Publishing house of standards, Moscow, 2003) 17. A. Ermakov, V. Arasimovich, and N. Yaroshin, Methods of biochemical research of plants (Agropromizdat, Leningrad, 1987) 3 BIO Web of Conferences 30, 01018 (2021) https://doi.org/10.1051/bioconf/20213001018 ILS 2020

Study of the effect of chia seeds (Salvia Hispanica L.) on structural-mechanical characteristics of a cream-blown paste for candies Olena Shydakova-Kameniuka1 , Olga Samokhvalova1* , Oleksii Shkliaiev2 , and Nataliya Grevtseva1 1Department of Bakery, Confectionary, Paste and Food Concentrates Technology, Kharkiv State University of Food Technology and Trade, Kharkiv, Ukraine 2Superlakomka LLC, Kharkiv, Ukraine Abstract. The influence of whole and crushed chia seeds on the characteristics of unstructured and structured cream-blown candy paste made with different gelling agents (agar, pectin and modified starch) was investigated. It was found that when adding an additive, the viscosity of unstructured candy pastes changes insignificantly. The adhesion of unstructured cream-blown candy pastes at the maximum dosage of chia seeds increases by 7.2... 8.5%, depending on the type used by the gelling agents. Modern equipment usually has an anti-adhesive coating. Therefore, a slight increase in the adhesion index will not affect the performance of the technological process. It is noted that the introduction of chia seeds causes an increase in the density and strength of the structured candy pastes. According to the maximum investigated dosage of the additive, they do not meet the requirements of regulatory documents in terms of density and have unfavorable organoleptic characteristics. To ensure the high quality of cream-blown candy pastes, it is recommended to introduce whole chia seeds in an amount of 50% of the mass of dry egg albumin, and chopped seeds in an amount of 40% of the fat mass with a corresponding decrease in their prescription content. 1 Introduction According to statistics, a significant segment of the domestic confectionery industry is the production of sweets. Current trends in the candy industry are largely focused on creating safe and healthy products, which are sold by improving its nutritional composition, reducing fat and sugar content, replacing technological additives of synthetic origin with natural, etc. [1]. The use of nontraditional vegetable raw materials in the technology of confectionery, which is characterized not only by a high content of physiologically useful substances, but also by the presence of compounds with functional and technological properties that positively affect the processes of structure formation of confectionery pastes and quality of finished products. A promising ingredient for the confectionery industry is chia seeds (Salvia hispanica L.), the high nutraceutical potential of which is due to the presence in its composition of biologically valuable proteins, ω-3 fatty acids, dietary fiber, vitamins, minerals, polyphenols and other important nutrients in significant amounts for the body [2, 3]. In 2009, Salvia hispanica L. was approved by the European Parliament as a new food product due to its wide range of useful properties and hypoallergenicity [4]. Nowadays, chia seeds are used to improve the nutritional and biological value of bakery [5], confectionery [6], pasta [7], sausage [8] and other food products. The use of this additive in such technologies allows to regulate the prescription composition, structure and consistency of products, increases their yield, reduces energy value and extends shelf life. In [9] we studied the technological potential of the use of Salvia hispanica L. in the technology of cream-blown candies. According to the results of research, it is recommended to use chia seeds whole and crushed in the manufacture of such pastes. At the stage of obtaining a fatty semi-finished product, it is advisable to use crushed chia seeds. It is recommended to first mix it with margarine, and then emulsify with moisture-containing raw materials. This method of seed application allows maximum use of fat-emulsifying and fat-retaining properties of the additive. Whole seeds should be applied at the stage of whipping the protein mass after prehydration at a hydromodule of 1:10 for 10 minutes. Whole chia seeds improve the foaming ability of a solution of dry egg albumin and increase the stability of whipped protein masses, while its dosage should not exceed 50% by weight of protein. However, when developing a new technology of cream-blown candies, it is important to ensure the possibility of its hardware implementation, which largely depends on the structural and mechanical characteristics of the candy pastes. In view of this, the purpose of the presented research was to determine the structural and mechanical characteristics of cream-blown candies with different dosages of chia seeds. Corresponding author: [email protected] © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01019 (2021) https://doi.org/10.1051/bioconf/20213001019 ILS 2020

2 Experimental Samples of cream-blown candies with the addition of whole and crushed chia seeds were used as research materials. The introduction of whole chia seeds was carried out at the stage of obtaining a whipped protein semi-finished products in the amount of 30, 40 and 50% by weight of dry egg albumin. The crushed seeds were added at the stage of obtaining a mixture of fat with condensed milk in the amount of 30, 40, 50% by weight of fat. The prescription dosage of albumin and fat was reduced by an appropriate amount. Control samples were cream-blown candy masses without chia seeds, made on various gelling agents (agar, pectin and modified starch). The effect of the additive on the quality indicators of unstructured and structured cream-blown candy pastes was determined. The structural and mechanical properties of unstructured pastes were evaluated in terms of viscosity and adhesion. The quality of structured cream-blown candy pastes was evaluated by adhesion, density, strength and organoleptic characteristics. Viscosity measurements were performed on a Reutov rotary viscometer. The adhesive strength was determined on an adhesiometer by the force of separation of a certain mass of product from the surface of the plate of the device, which simulates the surface of the process equipment. Determination of strength was carried out on a Valent device. The determination was carried out by weight (in grams) at which the destruction of the sample structure occurs. Density was calculated by the ratio of product weight to volume. Organoleptic assessment of the quality of the structured candy pastes was performed according to DSTU 4683:2006 on the indicators: colour, structure, smell and taste. The study of structural and mechanical properties of unstructured pastes was carried out at a temperature of 55…60°C, which corresponds to the temperature at which they are formed according to the technological scheme. At this stage, it is important to evaluate the viscosity of the system and its adhesive strength. This is due to the fact that during the implementation of the technological process, the candy pastes interact with the surface of the working parts of machines and mechanisms and changes in these indicators may require reconfiguration of equipment to ensure the stability of dosing and forming operations. An important indicator that justifies the use of a certain method of forming candy bodies is the viscosity of unstructured cream-blown candy pastes (Table 1). It has been found that with the addition of up to 40% whole and up to 30% crushed chia seeds, the viscosity of the masses decreases slightly. With a further increase in the amount of additive, the value of this indicator increases and at the maximum dosage exceeds the viscosity of the control sample by 3.3…4.2% (depending on the type of gemstone). The adhesion strength of unstructured cream-whipped candies with increasing chia seed content in the system increases (Table 2) and in samples with the maximum content of additives exceeds the control by 7.2…8.5% depending on the type of gelling agent used. It is established that structured cream-blown candy pastes are characterized by smaller values of the indicator of adhesive strength in comparison with unstructured (Table 3). Table 1. Viscosity of unstructured cream-blown candy pastesat a temperature of 55… 60°С (р≤0,05, n=5, у=3,0…4,5%). Samples of unstructured cream-blown candy pastes The viscosity of the samples, Pa • s With agar With pectin With modified starch Without additive (control) 162,3 158,2 186,1 With the addition of chia seeds, %: wholea /crushedb 30 / 30 160,1 156,0 183,7 30 / 40 158,3 154,1 181,4 40 / 30 161,6 157,1 184,9 40 / 40 162,7 158,8 186,4 40 / 50 165,2 162,9 190,4 50 / 40 163,8 160,3 188,1 50 / 50 167,9 164,8 192,2 a % by the weight of dry protein b % by the mass of fat Table 2. Adhesion strength of unstructured cream-blown candy pastes at a temperature of 55…60°С (р≤0,05, n=5, у=3,0…4,5%). Samples of unstructured cream-blown candy pastes Adhesion strength of samples, Pa With agar With pecti n With modified starch Without additive (control) 582,6 605,3 720,8 With the addition of chia seeds, %: wholea /crushedb 30 / 30 585,4 620,2 726,3 30 / 40 590,2 626,1 732,5 40 / 30 585,4 615,8 728,5 40 / 40 603,1 636,0 745,3 40 / 50 615,3 645,4 761,8 50 / 40 608,8 642,3 754,6 50 / 50 624,4 657,2 778,5 a % by the weight of dry protein b % by the mass of fat However, in structured pastes, as well as in unstructured, there is a tendency to increase the adhesive strength in the case of increasing the dosage of chia seeds. In particular, in the samples with the maximum content of the additive, the growth of the adhesion index relative to the control is 13.4… 16.0% depending on the type of gelling agent. At the next stage of research, the effect of chia seeds on the density (Table 4) and strength (Table 5) of structured cream-blown candy pastes was evaluated. The results of the research showed that the addition of 30% of whole and 30% of crushed seeds helps to reduce the density of cream-blown candy pastes by 4.2…5.1% depending on the type of gelling agent. By increasing the seed dosage to 40% for the whole and up to 40% for the crushed value of the density index increases slightly, but does not exceed the control sample. Candy pastes with the maximum content of additives have a density value of 2 BIO Web of Conferences 30, 01019 (2021) https://doi.org/10.1051/bioconf/20213001019 ILS 2020

4.3…7.5% higher than the corresponding control samples. According to the technological documentation, the density index for whipped semi-finished products on agar or pectin should not exceed 620 kg/m3 , and for whipped semi-finished products on modified starch – 950 kg/m3 . Samples with the addition of 50% whole and 50% crushed chia seeds do not meet these requirements. Table 3. Adhesion strength of structured cream-blown candy pastes (р≤0,05, n=5, у=3,0…4,5%). Samples of structured cream-blown candy pastes Adhesion strength of samples, Pa With agar With pectin With modified starch Without additive (control) 275,3 262,9 380,7 With the addition of chia seeds, %: wholea /crushedb 30 / 30 280,4 265,3 384 30 / 40 290,6 272 396 40 / 30 283,4 267,9 388 40 / 40 301,9 284,5 413,2 40 / 50 308,6 289,3 426,8 50 / 40 303,8 280,2 420,3 50 / 50 312,1 303,4 441,7 a % by the weight of dry protein b % by the mass of fat Studies of the strength of structured cream-blown candy pastes (Table 5) showed that for samples with a minimum content of additives, the value of this indicator is within the error of the experiment (the difference with the control is 1.1…1.7%). Samples with the addition of 40% whole and 40% crushed chia seeds in terms of strength exceed the control by 6.9… 8.6% depending on the type of gelling agent. At the maximum dosage of the additive, the strength of the structured cream-blown candy pastes in comparison with the control sample increases by 12.9…14.4%. Table 4. Density structured cream-blown candy pastes with the addition of chia seeds (р≤0,05, n=5, у=3,0…4,5%). Samples of structured cream-blown candy pastes Density of samples, kg/m3 With agar With pectin With modified starch Without additive (control) 600,0 590,0 935,0 With the addition of chia seeds, %: wholea /crushedb 30 / 30 575,0 560,0 890,0 30 / 40 570,0 565,0 920,0 40 / 30 565,0 560,0 910,0 40 / 40 590,0 570,0 930,0 40 / 50 620,0 615,0 950,0 50 / 40 620,0 610,0 950,0 50 / 50 645,0 630,0 975,0 a % by the weight of dry protein b % by the mass of fat Evaluation of organoleptic quality indicators of structured cream-blown candy pastes showed that with increasing the dosage of the additive the colour becomes darker, the number of inclusions of seeds increases, the nutty taste and smell are enhanced. It was found that the samples with the addition of up to 50% of whole and up to 40% of crushed chia seeds are characterized by a fineporous structure and pleasant taste properties. The structure of the samples with the maximum content of additives is the most compacted, the porosity becomes uneven, the consistency becomes viscous, which is not typical of cream-blown candy pastes. Table 5. Strength structured cream-blown candy pastes with the addition of chia seeds (р≤0,05, n=5, у=3,0…4,5%). Samples of structured cream-blown candy pastes The strength of the samples, g With agar With pectin With modified starch Without additive (control) 580,0 700,0 870,0 With the addition of chia seeds, %: wholea /crushedb 30 / 30 590,0 710,0 880,0 30 / 40 610,0 730,0 910,0 40 / 30 610,0 725,0 905,0 40 / 40 630,0 750,0 930,0 40 / 50 650,0 770,0 960,0 50 / 40 640,0 765,0 950,0 50 / 50 660,0 790,0 995,0 a % by the weight of dry protein b % by the mass of fat 3 Results and discussion Studies of the viscosity of unstructured cream-blown candy pastes (Table 1) showed that the control samples (without additives) made on agar or pectin are characterized by lower values of this indicator than the control sample made on modified starch. Therefore, their formation is carried out by smearing, and the formation of candy masses on the modified starch – by extrusion. The decrease in the viscosity of cream-blown candy pastes when added to 40% of whole and up to 30% of crushed chia seeds is associated with a greater saturation of air bubbles. This is due to the positive effect of whole chia seeds on the foaming ability and stability of whipped protein semi-finished products [9]. The obtained effect is explained by the fact that complexes of protein-anionic polysaccharides (in this case – mucous substances of chia seeds, the amount of which is 4…6% by weight of seeds [10]) show higher surface-active properties than a single protein [11]. Further increase in the dosage of the additive causes an increase in the value of this indicator due to the decrease in the concentration of protein substances in the system, sedimentation deposition of seeds and the interaction of its mucous substances with the liquid phase of candy pastes. However, the difference between the viscosity values of the control samples and the samples with the maximum investigated chia seed content is within the relative measurement error. That is, using chia seeds, the formation of cream-blown candy pastes will be carried out in the same way as the corresponding control samples – smearing for pastes on pectin or agar and extrusion for pastes on modified starch. The increase in the adhesion strength of unstructured cream-blown candy pastes with increasing dosage of chia seeds (Table 2) can be explained by the fact that the introduction of additives during whipping pastes forms 3 BIO Web of Conferences 30, 01019 (2021) https://doi.org/10.1051/bioconf/20213001019 ILS 2020

more air bubbles with a greater degree of dispersion, which increases the contact area. The candy pastes wet better the surface of the contacting material, providing a more complete contact with the maximum filling of the micropores on the surface and, as a consequence, there is a strengthening of the adhesive contact. Due to the fact that modern equipment usually has an anti-adhesive coating, a slight increase in the adhesion index should not affect the process. The lower value of the adhesion index of structured cream-blown candy pastes compared to unstructured (Table 3) is explained by the completion of the structuring of hydrocolloids, accompanied by moisture binding and hardening of the gel framework. The mass changes from the colloidal state to the bound-dispersed state, as a result, cavities are formed in the adhesive joint at the interface, as a result of which the actual contact area decreases. Increasing the adhesive strength of structured creamblown candy pastes, on the one hand, can cause an increase in the adhesion of the pastes to the knives when cutting layers on the bodies, but in industries usually use knives made of anti-adhesive materials, or covered with special films, or knives with ultrasonic vibrations. On the other hand, when glazing, the increase in adhesive strength can be considered as a positive factor – it will lead to a tighter connection between the body and the glaze. The glaze has not only aesthetic and taste properties. It also protects the body of candies from premature moisture loss and re-contamination - candy pastes have a fairly high humidity (26.0 ± 3.0)% and contain protein, which creates favorable conditions for the development of microorganisms. The decrease in the density of cream-blown candy pastes with the introduction of 30% whole and 30% crushed chia seeds (Table 4) is due to its high foaming, fat-retaining and fat-emulsifying properties [9]. The increase in density in the case of a further increase in the dosage of chia seeds can be explained by the sedimentation deposition of the additive due to its higher density (1.069 g/cm3 ) compared to the candy mass [12]. To some extent, this explains the increase in the strength of the samples with the additive (Table 5). In addition, the mucous substances of chia seeds are able to form gels. Due to the fact that the prescription amount of gelling agents in the preparation of cream-blown candy pastes did not change, this leads to an increase in the total number of gelling agents in the system, which also increases the strength of the test samples. Evaluation of organoleptic quality indicators of structured cream-blown candy pastes showed that the samples with the maximum content of additives are characterized by excessively compacted strong structure, uneven porosity and viscous consistency. That is, ream-blown candy pastes with the addition of whole chia seeds in the amount of 50% by weight of dry egg albumin and crushed seeds in the amount of 50% by weight of fat do not meet the requirements of regulatory documentation on the value of density and organoleptic characteristics. Thus, it is recommended to add to the cream-blown candy pastes whole chia seeds in the amount of 50% by weight of dry egg albumin, and crushed – in the amount of 40% by weight of fat with a corresponding decrease in their prescription amount. However, product quality implies its ability to retain its properties for a regulated period. That is, further studies of changes in the quality characteristics of ream-blown candy pastes with the addition of chia seeds during storage are promising. 4 Conclusion A study of the effect of whole and crushed chia seeds on the structural and mechanical properties of cream-blown candy pastes was carried out. It was found that the viscosity of unstructured creamblown candy pastes with the addition of whole and crushed chia seeds changes insignificantly. That is, their formation will be carried out in the same way as the corresponding control samples – smearing for the masses on pectin or agar and extrusion for the masses on the modified starch. The adhesive strength of unstructured cream-blown candy pastes in the case of adding chia seeds is slightly increased. However, modern equipment usually has an anti-adhesive coating, so a slight increase in adhesion should not affect the process. In structured cream-blown candy pastes, as well as in unstructured, there is a tendency to increase the adhesion index in the case of increasing the dosage of chia seeds. This will help to strengthen the connection between the body and the glaze during glazing. It is noted that the introduction of chia seeds causes an increase in the density and strength of structured creamblown candy pastes. At the maximum investigated dosage of the additive, they do not meet the requirements of regulatory documentation in terms of density and have unfavorable organoleptic characteristics. To ensure high quality cream-blown candy pastes, it is recommended to add whole chia seeds in the amount of 50% by weight of dry egg albumin, and crushed – in the amount of 40% by weight of fat with a corresponding reduction in their prescription content. References 1. B. Bigliardi, F. Galati, Trends Food Sci. Technol., 31, 118-129 (2013) 2. K. Marcinek, Z. Krejpcio, Rocz. Panstw. Zakl. Hig., 68, 123-139 (2017) 3. R. Ayerza, W. Coates, Ind. Crop. Prod., 34, 1366-1371 (2011) 4. Commission EU. Commission decision authorizing the placing on the market of Chia seed (Salvia hispanica) as novel food ingredient under Regulation (EC), The European Parliament and of the Council, OJEU, 258/97, 294-308 (2009) 5. D. Romankiewicz, W. H. Hassoon, G. CacakPietrzak, M. Sobczyk, M. Wirkowska-Wojdyіa, A. Cegliсska, D. Dziki, J. Food Qual., 2017 (2017) 6. V. A. Barrientos, A. Aguirre, R. Borneo, Int. J. Food Stud., 1, 135-143 (2012) 4 BIO Web of Conferences 30, 01019 (2021) https://doi.org/10.1051/bioconf/20213001019 ILS 2020

7. M. R. Oliveira, M. E. Novack, C. P. Santos, E. Kubota, C. Severo da Rosa, Semina: Ciênc. Agrár., 36, 2545-2554 (2015) 8. G. Scapin, M. M. Schimdt, R. C. Prestes, S. Ferreira, A. F. C. Silva, C. S. Da Rosa, Int. Food Res. J., 22, 1195-1202 (2015) 9. O. Shydakova-Kameniuka, O. Shkliaiev, O. Samokhvalova, M. Artamonova, G. Stepankova, O. Bolkhovitina, A. Rogova, EasternEuropean J. Enterp. Technol., 2, 52-60 (2020) 10. L. A. Muсoz, A. Cobos, O. Diaz, J. M. Aguilera, J. Food Eng., 108, 216-224 (2012) 11. Y. P. Timilsena, R. Adhikari, S. Kasapis, B. Adhikari, Int. J. Biol. Macromol., 81, 991-999 (2015) 12. E. N. Guiotto, V. Y. Ixtaina, M. C. Tomás, S. M. Nolasco, Moisture-dependent engineering properties of chia (Salvia hispanica L.) seeds, Food Ind., 381-397 (2013) 5 BIO Web of Conferences 30, 01019 (2021) https://doi.org/10.1051/bioconf/20213001019 ILS 2020

Study of organoleptic and technological properties of minced meat products with addition of mushroom powder Tetiana Stepanova1* ,and Naaja A. Akrashie1 1Department Technology of Nutrition, Sumy National Agrarian University, Sumy, Ukraine Abstract. The authors propose a new type of minced meat products with the addition of dry mushrooms in powder form. It provides high protein content and good taste of finished products. The article presents the results of experimental studies on the enrichment of minced meat products with mushroom powder. Tasting analysis showed that the best organoleptic indicators have samples of culinary products with the content of enriched mushroom powder in 10%. A further increase above 15% adversely affects the organoleptic characteristics of the finished culinary products. Adding of mushroom powder to the amount of minced meat products allowed to improve consumer properties, reduce calorie content, as well as produce functional products. 1 Introduction Food is an integral part of human life. The search and involvement in the technological process of raw materials that have a balanced chemical composition and have a functional effect is the key to creating high-quality food products that have a beneficial effect on the human body. Combination of various types of raw materials for achieve a certain type of nutrient, micro- and macroelement, vitamin, fatty acid balance is one way of technology development. Cultivated mushrooms have a balanced composition of nutrients, they also grow quickly, without requiring expensive equipment for growing, are easily processed, have a pleasant taste and aroma when ready [1]. Therefore, such raw materials can cope the protein deficiency, that remains as a major problem for humanity. Mushrooms have antioxidant, antitumor and antiinflammatory properties [2]. Thereby, the use of dry mushrooms in powder form in the technology of minced meat products as an alternative source of protein and nutrients is very relevant. 2 Experimental The aim of research is the analysis of organoleptic and technological properties of minced meat products with addition of powdered cultivated edible mushrooms for enrichment such meat products with functional ingredients. Edible cultivated mushrooms are widely represented on the modern market, such as (Agaricus bisporus bicuspid champignons, Brazilian champignon Agaricus subrufescens, Common oyster mushroom Pleurotus ostreatus, Flamulin or Enokitake Flammulina velutipes, Edible lentil or shiitodedes etc.). The nutritional value of mushrooms depends on the species, stage of development and environmental conditions [3]. Depending on the species, raw protein content in mushrooms ranges from 12 to 35%. The composition of free amino acids is very different. In general, they are rich in threonine and valine. However, they are poor in sulfur-containing amino acids. Total carbohydrate content in mushrooms ranges from 26-82%. It based on dry matter in different mushrooms. Carbohydrate profile of mushrooms is represented by starch, pentoses, hexoses and disaccharides. The raw fibrous composition of the fungus consists of the frequently assimilated polysaccharides and chitin. Edible mushrooms could be a source of many different nutraceuticals such as unsaturated fatty acids, phenolic compounds, tocopherols, ascorbic acid and carotenoids. Thus, they might be used directly in diet and promote health, taking advantage of the additive and synergistic effects of all the bioactive compounds present. Edible mushrooms have low calorie content. They are usually low in lipids with a higher proportion of polyunsaturated fatty acids. Mushrooms do not contain cholesterol, but they have ergosterol, which acts as a precursor to the synthesis of vitamin D in the human body. Nutritional value of various types cultivated edible mushrooms, which are planned to be used in the technology of minced meat products, are represented in Table 1 [3]. High nutritional value determines the widespread use of mushrooms in the technology of low-calorie products. As can be seen from the Table I, mushrooms have the low content of fats. Also, they are an alternative source of protein. Mushrooms take a leading position in terms of protein content compared to vegetables [4]. High biological value of mushrooms proteins is due to the content of essential amino acids. The content of essential amino acids in proteins of fungi compared to the “ideal protein” (Table 2) [2]. *Corresponding author:[email protected] © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01020 (2021) https://doi.org/10.1051/bioconf/20213001020 ILS 2020

Table 1. Nutritional value of cultivated edible mushrooms (in dry matter gram per 100 g). Kind of mushrooms Protein Fat Сarbohydrates Ash Agaricus bisporous 33.48 3.10 46.17 5.70 Pleurotus ostreatus 30.40 2.20 57.60 9.80 Flammulina velutipes 17.60 1.90 73.10 7.40 Lentinula edodes 32.93 3.73 47.60 5.20 Vovarella volvaceae 37.50 2.60 54.80 1.10 A significant content of essential amino acids closes to their amount in the "ideal protein", as we can see from the Table 2. It allows us to predict the prospects of using this type of raw material as a source of high-grade protein. Carbohydrates of mushrooms are predominantly represented by β-glucans by polymers, as well as chitin, mannan, galactans and xylan [5]. Fungal polysaccharides, as indigestible carbohydrates can act as prebiotics in the human body [6]. They also demonstrate a stable antimicrobial effect against a number of pathogens (Bacillus cereus, Staphylococcus aureus and Salmonella typhimurium) [7]. Cultivated edible mushrooms are good source of vitamins, in particular B vitamins (B1, B2, B3, B5 and B9), vitamins D and E [8], as well as minerals (K, Ca, P, Na, Mg) [9]. Turkey meat contains proteins. The amount and ratio of essential amino acids in which is close to ideal indicators. This allows turkey meat to be recognized suitable for the production of minced meat products. The increased level of protein and the lower level of fat in turkey meat allows it to be used in the production of meat products, including dietary ones [10]. For this reason, mushrooms are quite attractive as food ingredients for enrichment, for their nutritional value, safety and affordability. 3 Results and discussion Cultivated edible mushrooms are widely used in the food industry thanks to their high nutritional and biological value. Thereby, their use in the technology of minced meat products requires the attention and intervention of scientific technologists. The authors note [11,12] improvement in the quality indicators of the finished product when using edible cultivated mushrooms in the form of a powder in the production of chicken sausages. We were used mushrooms in powdered form (sample 1) and finely ground mass of cooked mushrooms (sample 2) in the proposed technology of minced meat products. As a control we were used poultry cutlet by Collection of recipes for dishes and culinary products [12]. As shown by the research results, the introduction of mushroom powder into minced meat leads to a gradual softening of the mince system. At the same time, it was noted that adding more than 10.0% of a mushroom additive to the minced meat is undesirable, since this is associated with a decrease in the technological properties of the minced meat system. Table 2. The content of essential amino acids in proteins of mushrooms, compared with the "ideal protein". Name of amino acids Amino acid content, g per 100 g of protein Perfect protein Oyster mushroom Shiitake Enoki Flammulina velutipes Vovarella volvaceae Agaricus bisporus Pleurotus eryngii Straw mushroom Essential amino acids 36.0 42.7 45.7 77.9 31.6 39.4 69.3 38.8 43.8 Valine 5.0 5.0 5.2 7.1 3.0 2.7 8.1 4.3 6.3 Isoleucine 4.0 3.8 4.7 11.9 3.6 4.0 16.4 2.3 5.3 Luecine 7.0 8.8 9.2 11.4 5.6 8.2 14.3 2.3 7.3 Lysine 5.5 5.0 5.6 15.4 3.9 5.2 13.0 0.6 6.2 Methionine +Cystine 3.5 7.5 6.0 7.1 3.8 5.4 4.3 15.6 6.7 Threonine 4.0 4.2 4.8 7.8 3.4 5.0 4.3 3.0 5.2 Phenylalanine +Tyrosine 6 6.9 9.0 13.7 7.1 7.0 5.6 9.7 6.7 Tryptophan 1 1.5 1.2 3.4 1.2 1.9 3.2 1.0 0.1 Nonessential amino acids - 54.0 55.2 100.4 34.7 50.9 78.0 34.5 52.7 Arginine - 5.4 5.3 12.8 4.3 5.5 8.8 2.4 4.9 Glutamic acid - 16.5 11.5 27.8 7.3 11.9 12.7 6.3 14.0 Alanine - 8.2 7.8 16.9 7.3 10.5 22.9 7.3 8.6 Glycine - 6.1 10.3 8.0 4.1 5.4 6.7 2.6 6.9 Asparaginic acid - 9.8 7.8 16.9 7.3 10.5 22.9 7.3 8.6 Proline - 1.7 3.4 12.2 1.9 3.0 8.2 7.7 2.1 Serine - 4.2 4.7 7.0 2.7 3.4 7.4 2.9 4.2 Histidine - 1.9 2.2 5.5 1.5 2.9 2.0 1.3 2.3 2 BIO Web of Conferences 30, 01020 (2021) https://doi.org/10.1051/bioconf/20213001020 ILS 2020

The cutlets were prepared according to the traditional technological scheme: preparation of meat and mushroom raw materials, dosage of the powdered and other components according to the recipe, mixing until the components are evenly distributed over the volume of minced meat, molding and breading of cutlets, heat treatment. Quality control of cutlets, as well as comparison of control and experimental samples, showed that adding up to 10.0% of mushroom powder (instead of bread) to the recipe has a positive effect on the organoleptic characteristics of the samples. The values of quality indicators of control and experimental samples are presented in the Table 3. Table 3. Organoleptic characteristics of research and control samples. Parameter name Poultry cutlet (control) Cutlet with mushroom powder (sample 1) Cutlet with finely ground mass of cooked mushrooms (sample 2) Appear Attractive cutaway appearance, evenly mixed minced meat Sectional view All components of the minced meat are evenly distributed throughout the volume Smell and taste Pleasant, characteristic of this product, without strangers, with the aroma of spices, moderately salty Well defined, pleasant, without extraneous smacks and odors Well defined, without extraneous smacks and odors Consistency Juicy, not crumbly Tender, juicy, not crumbly Juicy, not crumbly Tender consistency appeared in sample 1(with the addition of powdered mushrooms). The smell of cutlets with mushroom raw materials was more pleasant. The use of mushroom raw materials in the production of minced meat products did not negatively affect the color of the finished product. Results of organoleptical scores indicated that cutlets prepared from turkey were rated “very palatable” and were comparable with control culet prepared from chicken meat. It can be concluded that, turkey meat can be successfully used for preparation of cutlets of acceptable quality. Table 4 shows the chemical composition of the developed samples. For the quality of minced meat, as well as finished products corresponds to such a rheological indicator as water-binding ability. During cooking, the free moisture contained in the mushrooms is removed, and bound contains protein and hydrocarbon structures. As a result of fine grinding of the tissues of meat and mushrooms, the particle size decreases, and their total surface increases. Moisture turns into surface-bound moisture; the losses of cutlets during heat treatment were insignificant. The use of mushroom raw materials in the production of cutlets affected the content of the mass fraction of moisture. Table 4. Chemical composition of the developed samples. Indicator Poultry cutlet (control) Cutlet with mushroom powder (sample 1) Cutlet with finely ground mass of cooked mushrooms (sample 2) Humidity, % 51.2 63.2 64.8 Protein, % 18.3 19.2 18.9 Fat, % 10.2 6.4 6.8 Carbohydrate, % 13.4 8.4 7.2 Ash, % 6.4 6.8 6.4 Energy value, kcal 218.6 168 165.6 4 Conclusion Indicated functional properties of edible cultivated mushrooms allow their use in powdered form in the production of minced meat products. It helps to improve consumer properties, reduce calorie content, as well as produce functional products. Thus, it was found that to obtain minced meat products of a functional purpose, it is advisable to introduce mushroom into their recipe in an amount of up to 10.0%. It should be noted that the inclusion of mushroom powder due to the partial replacement of bread in the composition of minced meat products helps to reduce their energy value. In addition, due to antioxidant properties, the introduction of mushroom powder into minced meat products will inhibit the oxidation of lipids and prolong their shelf life. References 1. P. Mattila, Nutrition, 16, 694-696 (2000) 2. B.A. Wani, J. Med. Plant Res., 24, 2598-2604 (2010) 3. C. Suresh, Int. J. Agric. Sci., 2, 647-651 (2006) 4. X.M. Wang, Food Chem., 151, 279-285 (2014) 5. M. Friedman, Foods, 5, 2-40 (2016) 6. T. Sawangwan, Agric. Nat. Resour., 52, 519-524 (2018) 7. S. Tinrat, Int. J. Pharm. Sci. Rev. Res., 35, 253-262 (2015) 8. I.A. Kutaiba, World J. Pharm. Res., 8, 31-46 (2018) 9. S. E. Mallikarjuna, J. Chem. (2013) 10. M. A. Anandh, Food Sci. Res. J., 11, 17-21 (2020) 11. K. Jo, J. Lee, S. Jung, Korean Food Sci. Anim. Resour., 38, 768-779 (2018) 12. T. Stepanova, N. Kondratjuk, N. Haijuan, Bull. NTU "KhPI", 2, 75-80 (NTU "KhPI", Kharkiv, 2019) 3 BIO Web of Conferences 30, 01020 (2021) https://doi.org/10.1051/bioconf/20213001020 ILS 2020

Food combinatorics in the production of dehydrated products for a healthy diet Victoria Strizhevskaya1* , Marina Pavlenkova1 , Nataliya Nosachyova1 , and Inna Simakova1 1Federal State Budgetary Educational Institution of Higher Education Saratov State Agrarian University named after N.I. Vavilov, Saratov, Russia Abstract. The aim of the study was to develop compositions of dehydrated products for a healthy diet using the principles of food combinatorics. Two types of snack products from plant materials were developed as objects of study. The study was performed by the calculation method - the nutritional value was calculated according to the tables of chemical composition and based on these recommendations on the use of vitamins for men and women (2 groups of labor intensity). Vitamins and biologically active substances (flavonoids) were analyzed by reverse phase HPLC. Dehydration was carried out using resonance IR drying. The selection of adaptogenic plant raw materials, the calculation of acceptable ratios made it possible to predict the replenishment of the needs of the human body for the following substances: vitamin A from 12 to 15%, while the estimated amount of provitamins A, such as β-carotene and lycopene, compensates for this need significantly from 79 to 127 % of daily allowance, vitamin K from 88 % to 131 %, native dietary fiber from 35 % to 51 % of the recommended daily allowance, depending on the ratio of components in the predicted compositions. 1 Introduction One of the main directions in the field of healthy nutrition is the production of products that preserve the properties of raw materials in an unchanged form and to the maximum extent that make up nutrient deficiency [1]. The most promising is the application of the principles of food combinatorics [2, 3] and the creation of products having a multicomponent composition and containing essential components, mainly in a concentrated form. When constructing diets, modern dietetics faces a dilemma: on the one hand, it is necessary to limit the amount of food consumed in order to achieve a correspondence between the calorie intake and energy consumption of the body, and on the other, to eliminate the existing deficiency of food nutrients. The lack of micronutrients from food is a consequence of a decrease in energy expenditure and a decrease in the total amount of food consumed by modern humans. In Russia, the effect of these factors is exacerbated by a decrease in the consumption of animal products due to a decrease in the income of a significant part of the population, the lack of a national habit of regular consumption of a large number of vegetables, and a number of other skills of good nutrition and a healthy lifestyle. At the same time, in modern conditions, the human need for micronutrients not only does not decrease, but, on the contrary, increases significantly [4]. As a result of a number of objective and subjective reasons, the problem of rationalizing nutrition and, accordingly, improving the population is unsolvable due to only an increase in the consumption of natural products and an extensive increase in the volume of food production. This problem requires qualitatively new approaches and solutions [4]. Currently, snacks are widespread in all countries of the world as products of mass consumption by the population at home and not only, as well as in children's and diet food [5]. Promising types of product are already on the market: - for therapeutic and preventive nutrition aimed at preventing occupational diseases associated with the specifics of work, living conditions, and to replenish energy costs (miners, oil workers, rescuers, athletes, etc.); - general purpose with high consumer properties, including quick cooking in disposable packaging; - new types of products, rations, rations and food systems for crews of orbiting space stations and various contingents of the Armed Forces; - long-term storage with a given composition of microflora based on milk and fruit and vegetable raw materials, fermented with special strains of lactic bacteria [6]. The aim of this work is to develop stages and apply the principles of food combinatorics in creating optimal compositions of dehydrated products for a healthy diet. To justify the selected research objects, an analysis of the nutritional potential of plant materials of the Saratov region was previously conducted. 2 Experimental As objects of study, two types of snack products were developed mainly from regional plant raw materials of the Saratov region (3 compositions in each form): *Corresponding author: [email protected] © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01021 (2021) https://doi.org/10.1051/bioconf/20213001021 ILS 2020

- the first type of snack consists of the components of the pulp of pumpkin, carrot, blackcurrant and orange with zest; - the second type of snack consists of components of tomato fruits, onions, parsley greens, dill, basil, coriander. Research methods: Nutritional value was produced by the calculation method – nutritional value was calculated according to the tables of chemical composition and based on these recommendations on the use of vitamins for men and women (2 groups of labor intensity). Water absorption at a hydromodule 1: 10 standard conditions. Vitamins and biologically active substances (flavonoids) were analyzed by reverse phase HPLC on a Dionex Ultimate 3000 chromatograph (Thermo Scientific, USA) using a Luna 5u C18 (2) 100A column, 5 μm 4.6 mm × 150 mm (Phenomenex), USA), serial number 125617-12. Detection was carried out at the following wavelengths: A, E – 265 nm. Analysis time is 15 minutes (for vitamins) and 25 minutes (for flavonoids). The extracts were chromatographed under isocratic elution conditions (Solvent A – methanol, qualifications (Ultra) gradient HPLC grade (JTBaker, Holland), solvent B – acetonitrile qualifications HPLC grade (Panreac, Spain), in a 80:20 ratio. a flow of 1 ml/min, the volume of the injected sample is 20 μl, the chromatograph was Controlled and the data was analyzed using the Chromeleon software version 7.1.2.1478 (Thermo Scientific, Dionex, USA). The calculation method for determining solids or moisture was carried out according to GOST 28561, the analysis of texture indicators was performed on a STZ Texture analyzer (Brookfield, USA). A sample of TA 5 (cylinder D. 12.7 mm) was used. The boundary of the relative error of the test method, ∆ ± 10%. Organoleptic evaluation was carried out by the method of organoleptic analysis (profile method) GOST R 53104-2008. 3 Results and discussion To determine the nutritional potential of raw materials, developed combined snack products, several benchmark assessment points were identified: - the quality and quantity of nutrients of raw materials of functional importance (dietary fiber, vitamins and vitamin-like substances, minor components of food with complex effects on the body); - a combination of organoleptic characteristics, with the possibility of mutual amplification and the formation of a sensory bouquet acceptable to the consumer; - structural and mechanical properties, allowing the formation of crushed raw materials in the snack before dehydration, and to provide easy chewing after dehydration. Analysis of the nutritional potential of plant raw materials in the Saratov region showed that the following combinations of raw materials are promising as the basis for snack products: 1 – pulp of pumpkin, carrot, blackcurrant and orange with zest; 2 – tomato fruits, onions, parsley greens, dill, basil, coriander. Two types of developed snacks were designed (six of the most optimal in composition samples that differ in the proportions of each of the components). For further research, coded names are assigned to product samples: - according to the first composition – VFB (vegetables, fruits, berries); - according to the second composition – VV (vegetables). In calculating the predicted nutritional value, the mass of the product after dehydration was taken into account. The selection of adaptogenic plant materials, the calculation of acceptable ratios made it possible to predict the replenishment of the body's needs (Tables 1 and 2). Table 1. The forecasted replenishment of the need for the necessary substances for the composition of VFB. Substances Meeting needs, % VFB1 VFB2 VFB3 Alimentary fiber 37 35 36 β-carotene 79 82 71 Vitamin A 14 12 17 Vitamin E 16 17 16 Vitamin PP 6 8 7 Vitamin C 53 50 54 Flavonoids 25 26 23 Phenolic acids 61 99 87 Table 2. Predicted replenishment of the need for the necessary substances for composition VV. Substances Meeting needs, % VV 1 VV 2 VV 3 Alimentary fiber 51 51 50 Vitamin A 15 15 15 Vitamin E 3 2,5 3 Vitamin К 110 88 131 Lycopene 127 126 126 Manganese 3,5 3,1 4,5 Rubidium 12 16 13 The selection of adaptogenic plant raw materials, the calculation of acceptable ratios made it possible to predict the replenishment of the needs of the human body for the following substances: vitamin A from 12 to 15%, while the estimated amount of provitamins A, such as βcarotene and lycopene, compensates for this need significantly from 79 to 127% of daily allowance, vitamin K from 88% to 131%, native dietary fiber from 35 % to 51 % of the recommended daily allowance, depending on the ratio of components in the predicted compositions. The preservation of essential substances [7-9] will be directly related to the selected method of mechanical processing and thermophysical effects. This conclusion allowed us to propose several methods of mechanical action. The grinding of the components was selected based on the structure of the tissues of each component of the raw material, which would maximize the safety of the cell and avoid the loss of water-soluble essential substances in the grinding process. To reduce the loss of the most unstable substances under the heat-physical effect during the dehydration 2 BIO Web of Conferences 30, 01021 (2021) https://doi.org/10.1051/bioconf/20213001021 ILS 2020

process, stabilization of the main essential substances is necessary. This is possible due to the diffusion through the permeable cell membranes of antioxidant substances of the feedstock components. In the technology for the production of snacks before dehydration, an exposure of the composite mixture for 10-15 minutes is provided. Since structure-forming substances (sugar, syrups, fats and polysaccharides) are not intended for forming snacks, exposure of the composite mixture with subsequent prepressing will allow for adhesion between the particles of crushed raw materials, continuing the process of interpenetration of active substances through the cell membrane. This process is also intended to preserve the individual organoleptic properties of each ingredient of the composition separately. A dehydration method was selected that meets the requirements for the preservation of biologically active substances: the rate of dehydration, minimal loss of active components, the immutability of the native properties of raw materials (preservation of the structure of the cell membrane, organoleptic characteristics inherent in raw materials), acceptable to the consumer structural and mechanical characteristics. The use of a step-by-step method of IR dehydrogenation, which provides stepwise removal of moisture with different binding energies, is proposed. Thanks to the detailed justification of the stages of the technological process for the production of combined snack products using the principles of food combinatorics, it was possible to obtain confirmation of the hypothesis about designing a new type of combined dehydrated products for a healthy diet. In the study of ready-made dehydrated samples for moisture absorption (Fig. 1), indicating the ability to restore cells, it was noted that under standard conditions, the product swells 5 times in volume. Fig. 1. Change in mass of samples upon absorption of moisture. During dehydrogenation, flavonoids are stored in sufficient quantities (Fig. 2) and depend on the degree of grinding of the raw material before heat-physical exposure. Oscillations of 6% in safety between samples are caused by precisely different mechanical methods. The data obtained prove the effectiveness of the application of the food combinatorics principles to create dehydrated food systems designed for healthy nutrition. Fig. 2. Preservation of flavonoids after dehydrogenation. Fig. 3 and 4 show the structural and mechanical characteristics of the samples, which make it possible to judge the force during chewing. It should be noted that VFB samples need more effort to chew, but this is objectively explained by the component composition and assumed. VV samples have a larger number of faults, which indicates a greater fragility of the snack product. Fig. 3. Hardness of samples. Fig. 4. Number of faults. All studies conducted, including organoleptic, allow us to conclude that consumer characteristics and developed products are acceptable. And the generalized technological scheme shown in Fig. 5 can be applied to other combinations of raw materials. 3 BIO Web of Conferences 30, 01021 (2021) https://doi.org/10.1051/bioconf/20213001021 ILS 2020

Fig. 5. Technological scheme for the preparation of snacks. 4 Conclusion The application of the principles of food combinatorics in the development of technology for creating optimal compositions of dehydrated products makes it possible to obtain systems of concentrated components of essential substances without significant changes in native properties. And the adopted algorithm can be used to create analog products from other vegetable, fruit and berry raw materials, taking into account the characteristics of the composition and emerging properties. This allows us to consider these technological solutions universal for the development of a wide range of products. References 1. Diet, nutrition and the prevention of chronic diseases: report of a Joint WHO / FAO Expert Consultation, WHO Technical Report Series, 916 (World Health Organization, Geneva, 2003) 2. L. Nadtochy, Food combinatorics: Textbook (ITMO University, St. Petersburg, 2016) 3. A. Zaporozhsky, Implementation of the principles of food combinatorics and the substantiation of new biotechnological solutions in the technology of products of herodietic prescription: the dissertation of a doctor of technical sciences (Kuban State Technological University, Krasnodar, 2009) 4. V. Spirichev, L. Shatnyuk, and V. Poznyakovsky, Food fortification with vitamins and minerals. Science and Technology (Sib. Univ. Publishing House, Novosibirsk, 2005) 5. A. Doronin, Functional food products (DeMi Print, Moscow, 2009) 6. On approval of recommendations on rational food consumption standards that meet modern requirements for a healthy diet, Order of the Ministry of Health of Russia dated August 19, 614 (2016) 7. V. Strizhevskaya., I. Simakova., M. Pavlenkova, S. Nemkova, and N. Nosacheva, Development of bioactive combined snack products with innovative dehydration techniques, Science Week SPbPU: Proceedings of the scientific-practical conference with international participation, The Higher School of Biotechnology and Food Technologies, 19-24 November, St. Petersburg, Russia, 184-187 (2018) 8. V. Strizhevskaya, I. Simakova, M. Pavlenkova, S. Nemkova, and N. Nosachyova, E. Wolf, Possibility and Prospects of Preservation of Minor Components in Technology of Fruit Raw Materials Conservation, Biosistems Engineering 2019, 10th International conference, 2082–2088 (2019) 9. V. Strizhevskaya, I. Simakova, and M. Pavlenkova, New Technol., 47, 178-188 (2019) 4 BIO Web of Conferences 30, 01021 (2021) https://doi.org/10.1051/bioconf/20213001021 ILS 2020

Influence of the mineral food nanoadditive "Magnetofооd" on the quality indicators of whipped confectionery products Iryna Tsykhanovska1* , Viktoria Yevlash1 , Alexandr Alexandrov1 , and Ravshanbek Alibekov2 1Department of Chemistry, Microbiology and Food Hygiene, Kharkiv State University of Nutrition and Trade, Kharkiv, Ukraine 2Department of Food Engineering, M. Auezov South Kazakhstan State University, Shymkent, Kazakhstan Abstract. Investigation of the influence of the mineral food nanoadditive "Magnetofооd" on the quality indicators of whipped confectionery products in the technologies of curd dessert and white-pink marshmallow. It was found that the introduction of the additive "Magnetofооd" into the prototypes of cottage cheese desserts and white-pink marshmallows in an amount from 0,1% to 0,2% by weight of the recipe mixture in comparison with the control improves the structure, texture and appearance of the whipped product; a narrow and symmetric distribution function of air bubbles by diameter (d=0,045...0,050 м) indicates the stabilizing effect of "Magnetofооd" nanoparticles. The rational content of the nanoadditive "Magnetofood" has been determined – 0,15% to the mass of the prescription mixture. The prospects of using "Magnetofооd" as an improver and stabilizer of polyphase foam-like structures have been determined. 1 Introduction To ensure high consumer properties and competitiveness of whipped confectionery products, it is necessary to solve a number of issues related to stabilizing the polyphase structure and maintaining product quality during transportation and storage [1–7] The use of food nano-additives in whipped confectionery technology is a new and promising direction of research [8–10]. This study solves the problem of stabilization of the polyphase structure of whipped confectionery and the formation of their quality by using the mineral nanoadditive "Magnetofооd" (based on oxides of ferrous and ferric iron: FeO·Fe2O3). "Magnetofооd" is an ultrafine powder of dark brown or black color with a particle size of (70–80) nm, with a large specific surface; antioxidant, bacteriostatic, sorption, complexing, stabilizing, emulsifying, water-retaining and fat-retaining properties [8–10]. The purpose of the work is the formation of quality indicators of whipped confectionery products (cottage cheese dessert and white-pink marshmallow) when the mineral food nanoadditive "Magnetofооd" is added to the recipe. To achieve the goal, the following tasks were solved: study the effect of the nano-additives "Magnetofооd" on organoleptic characteristics, microstructure, physicochemical and structural-mechanical characteristics of prototypes of whipped curd and marshmallow masses. 2 Experimental Object of research: production technology of cottage cheese desserts and white-pink marshmallows (on agar and pectin). The subject of research is model curd and marshmallow masses with a mass fraction of the food nanoadditive "Magnetofood" 0,10%; 0,15%; 0,20% to the mass of the recipe mixture. The food nanoadditive "Magnetofood" was introduced in the form of: 1) fat suspension (in curd desserts) with stirring of curd in an amount of 0,2 g; 0,3 g; 0,4 g per 100,0 g of the prescription mixture, which is 0% (control - sample 1); 0,10% (sample 2); 0,15% (sample 3); 0,20% (sample 4) food nanoadditive "Magnetofood"; 2) an aqueous suspension based on a 5% aqueous solution of a gelling agent – agar or pectin (into marshmallows) at the stage of swelling-dissolution of the gelling agent in an amount of 0 g and 30,0 g per 1000,0 g of the prescription mixture, which is 0% (control - sample 1 for agar and control - sample 3 for pectin); 0,15% (sample 2 for agar and sample 4 for pectin) food nanoadditive "Magnetofood". To determine organoleptic (on a 5-point scale, taking into account the weight coefficients of each indicator), physicochemical (total acidity, mass fraction of moisture, density), structural and mechanical (effective viscosity using a Reotest-2 rotary viscometer, mechanical strength and ultimate shear stress – on the AP-4/1 penetrometer, the microstructure of the whipped mass using a microscope) indicators were used generally accepted and standard techniques [9, 10]. 3 Results and discussion The surface activity of nanoparticles of the food additive "Magnetofood" and their ability to form solvate complexes with protein molecules improves the *Corresponding author: [email protected] © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01022 (2021) https://doi.org/10.1051/bioconf/20213001022 ILS 2020

consistency of the curd dessert, which is evident from the organoleptic characteristics (Fig. 1). Fig. 1. Organoleptic characteristics of prototypes of curd dessert. The introduction of the food additive "Magnetofood" into the recipe for the curd dessert provides sufficient stability of the product, which can be seen from the narrow distribution curve of the diameters of air bubbles (Fig. 2). Fig. 2. Distribution of air bubbles by diameter in prototypes of curd dessert: 1 – control, 2 – dessert with 0,15% "Magnetofood". The narrow distribution of air bubbles in diameter helps to stabilize the foamy structure of the curd dessert. This is explained by the complementary properties of Fe atoms of the food additive "Magnetofood" and the formation of coordination and electrostatic bonds of "Magnetofood" nanoparticles with curd proteins, which strengthens the foamy structure of the curd dessert (promoting foaming and fixing air bubbles in the system) [9]. In addition, the introduction of the food additive "Magnetofood" corrects the structural and mechanical characteristics of the curd dessert: with an increase in the mass fraction of the additive "Magnetofood", the following increases: the maximum shear stress is 1,18...1,3 times (which characterizes the strength of bonds in associative complexes of polyphase structures with "Magnetofood" nanoparticles, which have a structureforming ability), the thixotropy coefficient is 1,25…1,27 times compared to the control. As a result, the stability of the curd product increases and its structure softens somewhat (due to fat binding by "Magnetofood" nanoparticles and the formation of a structured-solvated system) (Fig. 3). At the same time, the structural and mechanical characteristics of the dessert remain stable during the entire shelf life (24 hours). Fig. 3. Shear stress of test samples of curd dessert with different mass fraction of food additive "Magnetofood": 1 – control (0%), 2 – 0,1%, 3 – 0,15%, 4 – 0,2%. Thus, the introduction of the food additive "Magnetofood" improves the organoleptic characteristics, stabilizes the foamy structure of the curd dessert, including during storage; promotes the formation of stable various forms of the product. It has been experimentally established that the introduction of the food additive "Magnetofood" in the amount of 0,10%; 0,15%; 0,20% of the mass of raw materials affects: sedimentation stability, viscosity, thixotropic properties of aqueous suspensions, in particular agar and pectin. A rational amount of the food additive "Magnetofood" has been established – 0,15% of the mass of raw materials. This served as the basis for the introduction of the food additive "Magnetofood" in gummy-pastilles in the form of suspensions based on a 5% aqueous solution of a gelling agent (agar, pectin) – in a rational amount of 30,0 g of an aqueous suspension per 1000,0 g of a recipe mixture [10]. The results of the organoleptic assessment of the quality of test samples of white-pink marshmallow are shown in Fig. 4. a b Fig. 4. Organoleptic indicators of test samples of white-pink marshmallow with various gelling agents in comparison with control samples: a – on agar; b – on pectin. From the data in Fig. 4 it can be seen that the introduction of 0,15% food additive "Magnetofood" improves the organoleptic characteristics of the product in comparison with the control: marshmallow is uniform, uniformly white with a cream shade and light pink color; has a soft, uniform consistency and fine-mesh structure; rounded, without deformation, with a clear outline; smooth surface without damage and hardening on the edges; pleasant pronounced taste and smell characteristic of marshmallows. According to the organoleptic analysis data, the rational content of the food additive "Magnetofood" is 0.15% of the mass of the recipe mixture, which is 2 BIO Web of Conferences 30, 01022 (2021) https://doi.org/10.1051/bioconf/20213001022 ILS 2020

confirmed by studies of the foaming ability and foam stability of egg white on model systems with different gelling agents and with different amounts of the food additive "Magnetofood" using mathematical modeling [10]. Table 1 shows the main physical, chemical and technological parameters of prototypes of white-pink marshmallow with various gelling agents. Table 1. Physicochemical and technological indicators of prototypes of white-pink marshmallow. Indicator Prototypes of white-pink marshmallow on agar on pectin Sample 1 - control Sample 2 – with 0,15% "Magnetof ood" Sample 3 - control Sample 4 – with 0,15% "Magnetofoo d" Moisture content, % 17,0±0,8 17,4±0,8 17,0±0,8 17,5±0,8 Total acidity, deg. 0,7±0,03 0,6±0,02 5,90±0,3 5,30±0,2 Density, kg/m3 (smallest value) 545±12 485±8 550±12 480±8 Whipping duration, x60s 16,0 14,0 10,0 8,0 Strength, kPa 9,0±0,5 10,8±0,6 6,5±0,3 7,4±0,4 Moisture content, % 17,0±0,8 17,4±0,8 17,0±0,8 17,5±0,8 Whence it can be seen that when the food additive "Magnetofood" is introduced, the density decreases by (1,12...1,15) times and the duration of whipping by (1,5...2,5)60 s due to the interaction of the nanoparticles "Magnetofood" with molecules of egg white, which promotes the branching of the main chains of its macromolecules and slows down the process of liquid draining and thinning of the walls of air bubbles. The use of the food nanoadditive "Magnetofood" increases the strength of the foam by (1,1...1,2) times due to the "cluster-philicity" of the nanoparticles of the food additive "Magnetofood", which increases the viscosity of the gelling agent in the Gibbs-Plateau channels, which slows down the syneresis process and stabilizes the gel frame foam-like structure. Table 2 the results of change of the volume of experimental samples of marshmallow masses during storage for a regulated period of 60 days. As can be seen from the data of the Table 2 the introduction of the food nanoadditive "Magnetofood" stabilizes the structure of prototypes of marshmallow masses by improving the foaming and fixation of air bubbles in the system under the action of "Magnetofood" nanoparticles. The functionality of the food additive "Magnetofood" is manifested primarily in the reduction of surface tension. The destruction of the foam is caused by the processes of diffusion of air, the outflow of liquid from the walls of the bubbles (viscosity of the liquid) and the enlargement of bubbles due to fusion. Table 2. Physicochemical and technological indicators of prototypes of white-pink marshmallow. Shelf life, days The volume of prototypes of marshmallow masses, cm3 on agar on pectin Sample 1 - control Sample 2 – with 0,15% "Magnetofood" Sample 3 - control Sample 4 – with 0,15% "Magnetofood" 0 100±5 100±5 100±5 100±5 20 81,7±4 98,2±5 80,4±4 97,2±5 40 76,4±3 93,6±5 75,2±3 92,8±5 60 68,2±2 86,8±4 67,0±3 85,6±5 In addition, a rather narrow peak, both for control and for prototypes (2, 4) with 0.15% food nanoadditive "Magnetofood" stabilizes, indicates a uniform overrun of marshmallows. Moreover, due to the higher viscosity and lower surface tension, the stability of the foam in the prototypes with the food nanoadditive "Magnetofood" is higher. That is, the food nanoadditive "Magnetofood" stabilizes the foamy structure of marshmallows, including during the storage period established by the regulations. The viscosity and mechanical strength of experimental samples of marshmallow were studied. After the formation of the whipped mass, the frame is gradually fixed, since the liquid films separating the air bubbles contain a gelling agent, which ensures the transition of the mass into a gel-like state. Fig. 5. shows the strength (τ, kPa) of prototypes of marshmallow masses in the process of aging (τ×60 s). From Fig. 5 it can be seen that the introduction of the food additive "Magnetofood" accelerates the gelation process by (2,0...2,5) 60 s on agar and by (2.0...2,2)60 s on pectin; increases the maximum shear stress by (11,9...12,6)% – on agar and (8,2...9,1) % – on pectin, which is associated with the formation of supramolecular associates with "Magnetofood" nanoparticles. As a result, the gelation process is accelerated and the strength of the whipped mass increases. In addition, the introduction of the food additive "Magnetofood" increases the effective viscosity of marshmallow masses by (1,35...1,55) times compared to the control, which is associated with the structure-forming effect of nanoparticles "Magnetofood", leading to the aggregation of polysaccharides and an increase in roughness of their channels. As a result, the stability of foam films increases, and an increase in the gel-forming ability of pectin and agar allows increasing the viscosity in the Gibbs-Plateau channels, stabilizes the gel frame of the foam structure and slows down the syneresis process [6]. On the basis of the research carried out, formulations were compiled and technological schemes for the production of white-pink marshmallows (on agar and pectin) using the food nanoadditive "Magnetofood" were developed. 3 BIO Web of Conferences 30, 01022 (2021) https://doi.org/10.1051/bioconf/20213001022 ILS 2020

a b Fig. 5. Dependence of strength on the aging duration of prototypes of whipped masses: a – on agar (1 – sample 1- control, 2 – sample 2 with 0,15% "Magnetofood"); b – on pectin (3 – sample 3-control, 4 – sample 4 with 0,15% "Magnetofood". 4 Conclusion The functionality of the mineral food nanoadditive "Magnetofood" has been proven in technologies: curd dessert and white-pink marshmallow. Organoleptic indicators of finished products and dispersed characteristics of foam structures in curd dessert and in marshmallows were determined with the introduction of the food additive "Magnetofood": the distribution function of air bubbles in diameter is narrow and symmetrical, diameter d=(45...50) ×10-3 m is a fundamental factor indicating the stabilizing effect of "Magnetofood" nanoparticles. A rational amount of the food additive "Magnetofood" in the formulations of whipped confectionery products (0,15%) has been established. It has been established that the food nanoadditive "Magnetofood" affects the structural and mechanical properties of whipped confectionery: in curd desserts, with an increase in the mass fraction of the food additive "Magnetofood", the maximum shear stress is increased by (1,18...1,3) times and the thixotropy coefficient is 1,25…1,27 times compared to the control; in white-pink marshmallows, they increase - the strength of the foam structure is (1,1...1,2) times and the effective viscosity of marshmallows is (1,35...1,55) times compared with the control. This has a positive effect on the texture of the product and extends the shelf life of its freshness. It has been determined that with the introduction of the food nanoadditive "Magnetofood" in the marshmallow masses, the following decrease: the density is (1,12...1,15) times and the duration of whipping by (1,5...2,5)×60 s by compared with control. References 1. Yu. Hachak, Ya. Vavrychevych, N. Prokopiuk, Sci. Messenger LNUVMBS, 18, 53-59 (2016) 2. M. Soloveva, Dairy Ind., 5, 23-26 (2013) 3. К. Ramachandraiah, M.-J. Choi, G.-P. Hong, Trends Food Sci. Technol., 71, 25-35 (2018) 4. L. R. Ramos, J. S. Santos, H. Daguer, A.C.Valese, D. Granato, Food Chem., 221, 950-958 (2017) 5. H. Park, M. Lee, K. T. Kim, E. Park, H. D. Paik, JDS, 101, 8702-8710 (2018) 6. S-M.T. Gharibzahedi, M. Koubaa, F. J. Barba, R. Greiner, S. Roohinejad, Int. J. Biol. Macromol., 107(B), 2364-2374 (2018) 7. D. Granato, J. S. Santos, R. Ds. Salem, A. M. Mortazavian, A. G. Cruz, Curr. Opin. Food Sci., 19, 1-7 (2018) 8. N. Ilyukha, I. Tsykhanovska, Z. Barsova, V. Kovalenko, EastEuropean J. Adv. Techol., 48, 32-35 (2010) 9. O. Aleksandrov, I. Tsykhanovska, N. Kaida, V. Yevlash, Sci. works Univ. Food Technol., 25, 169-179, (NUKhT, Kyiv, 2019) 10. I. Tsykhanovska, V. Yevlash, O. Aleksandrov, N. Kaida, Z. Kovalenkо, Sci. works Univ. Food Technol., 25, 186-203, (NUKhT, Kyiv, 2019) 4 BIO Web of Conferences 30, 01022 (2021) https://doi.org/10.1051/bioconf/20213001022 ILS 2020

Influence of sodium alginate on the formation of the structure of the products from chopped and minced meat Anna Vasyukova1* , Marina Kononenko1 , Alexander Moshkin1 , Maxim Vasyukov1 , Anatoly Kushnarenko1 and Olga Binkovskaya2 1K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), 1090004 Moscow, Russia 2Belgorod State National Research University, P Sciences, Food Technology Department, 308015 Belgorod, Russia Abstract. The paper presents the results of using algae as a natural additive to chopped semi-finished meat products. The optimal ratio is set by means of the design method and the results of organoleptic assessment. The mathematical models that help to determine the optimal values of the factors and C, W and T (concentration of the components, moisture content and duration of mincing) are obtained. 1 Introduction Nowadays the growth of the market of products, enriched with amino acids, vitamins, mineral and pectin substances, food fibers, is fixed in Russia. The development of the products of new generation that meet the requirements of the healthy nutrition, is the main objective in the food industry and the food service. Hippocrates, at his time, stated about the importance of healthy nutrition for disease prevention [1]. The restructuring of the nutrition of the Russian people aimed at providing the sufficient amount of protein is one of the main tasks promoting the optimization of the program on healthy nutrition and longevity of the population. To transfer to the use of the intense methods in the modern food technology, at present time non-traditional protein raw materials, food fibers and polysaccharides for functional food products are used [3, 5]. The level of protein shortage in food products of animal origin contribute to the study of the scientific works concerning the development of the technology of new kinds of meat products that contain both meat and plant protein-rich components [1, 5, 6]. Seaweeds (Laminaria and Fucus) have been the only industrial source of alginate, widely used in the food industry and other spheres. Emulsifying properties of alginates specify their usage in the production of dairy products. The addition of the alginates to the dairy products increases their stability and expiration date. The use of alginate in the production of ice-cream has increased, as it makes the product with soft consistency and even texture, it minimizes the process of crystallization and efficiently extends the expiration date [5, 7, 8]. * Corresponding author: [email protected] The main providers of the essential amino acids are proteins of meat, fish, eggs, milk and beans [1, 4]. To get the nutritional proteins from the plant raw materials is the fastest and efficient way in the production of the mixed meat products with unlimited potential properties, which can compensate the scarcity of animal proteins, polysaccharides and a number of mineral substances [1, 4, 9-11]. Therefore, the technology of combining the animal and plant components is considered to be promising in the development of the food industry [12]. The analysis of the literary data shows that the use of Laminaria and Fucus, containing the alginate substances, is steadily developing [13, 14]. Alginate is added to yogurt that improves and keeps its structure and consistency. In this case polysaccharide can be added into the milk during its preparation or after milk coagulation. Alginates are widely used as additives that bind water, prevent from weeping of protein compounds and contribute to getting minced meat (fish or meat) of certain consistency [13-18]. To prevent raw minced fish meat from weeping while thawing the concentration of alginates do not exceed 0.1-0.5%, as a rule [5, 19]. While preparing paste-like fish products, minced fish is subjected to double thermal processing. First, in order to prevent component separation and weeping, minced meat is subjected to thermal processing, and then flavor additives are added. The obtained product is homogenized, packed and sterilized for the second time, due to this its biological value is decreased. The concentration of alginate in the products received can be 0.5-2.0 % depending on the product consistency [5, 15]. Alginates are useful as additives, they improve waterretaining ability, elasticity and stability when minced fish and meat are stored and processed thermally. One of the © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/). BIO Web of Conferences 30, 01023 (2021) https://doi.org/10.1051/bioconf/20213001023 ILS 2020

main tasks the researchers face while developing food and therapeutic products, is to give them a specific form and structure during the process of production. Getting the stable systems with desired composition and properties is a complex task, that is why alongside the formation, granulation and pelletization it is recommended to use stabilizers – substances that change the product consistency [5, 16, 17]. The significance of the research is to examine the development of new meat products using algae as a plant additive. The aim of the paper is to study the use of algae in the formulas of chopped and minced meat products 2 Experimental To achieve the set goals other formulas in the given sphere have been analyzed, in order to determine the optimal ratio of the plant additives while setting the experiment. According to the methods developed for making the experiments in the laboratory of MSUTM named after K.G. Razumovsky, there has been made an experimental manufacture of chopped semi-finished products using the raw materials such as minced meat (beef, pork, mutton, chicken and duck), algae (laminarium), salt, spices and onion. The formulas of meat products from chopped and minced meat have been developed with the help of the scheduling method [20, 21]. As soon as the formation of semi-finished products with different variations of paste-like concentrates of algae and meat was finished, the trade analysis was made; according to its results the samples, claimed as the best ones, were subjected to further tests in terms of storage and expiration date of the product. At the certain stages of storage of the samples such parameters as microbiological, physical and chemical and organoleptic were studied according to SanPiN 2.3.2.1078-01. 3 Result and discussion To determine the option of using algae in the production of chopped semi-finished products from meat (beef, pork, mutton, chicken, duck) there was made a sampling of binary systems with different concentrates of algae and meat components. The next stage was to develop combined minced meat using minced meat and plant concentrates according to the developed experimental methods. Based on the pilot tests on determining the optimal formulas and technological modes of minced meat binary compositions combining algae and meat raw materials, the most important factors and the levels of their variations were determined and presented in Table 1. Sensory analysis of the samples of minced meat combinations with algae was made in the laboratory of Moscow State University of Technologies and Management named after K.G. Razumovsky. The samples of the products were encoded using random three-digit numbers. The results of the sample assessment of each tester were entered into the tasting list. The arithmetic mean of single parameters was calculated and fixed in the tasting lists (Table 2). On the basis of general assessment of the values of complex and single parameters there was drawn a conclusion about the product quality. Table 3 shows the planning matrix of three stage experiment and the results of organoleptic assessment of the following binary compositions: -y1 – beef + algae; -y2 – pork + algae; -y3 – mutton + algae; -y4 – chicken + algae; -y5 – duck + algae On the basis of the obtained results the regression analysis of dependences yi = f(x1, x2, x3) was made and the mathematical models of organoleptic assessment of minced binary compositions was set in relation to the amount of protein product (algae), moisture content in the minced binary compositions and duration of their mincing. Table 1. Factors and levels of variation Indicator Factors Amount of algae (C), % Moisture content (W), % Duration of mincing (T), c X1 X2 X3 Interval of variation 20 20 120 Upper level (+) 50 60 600 Basic level (0) 30 40 480 Lower level (-) 10 20 360 Table 2. Organoleptic characteristics of minced combinations based on meat and algae Minced combination Amount of algae Form Taste Colour Smell Beef 10 4.6 4.7 4.5 4.4 30 4.8 5.0 4.9 4.8 50 4.6 4.9 4.8 4.7 Pork 10 4.5 4.7 4.5 4.6 30 4.7 4.8 4.6 4.7 50 4.6 4.7 4.6 4.6 Mutton 10 4.7 4.6 4.5 4.4 30 4.8 4.9 4.9 4.8 50 4.7 4.8 4.7 4.6 Chicken 10 4.6 4.7 4.7 4.5 30 4.8 5.0 4.9 4.8 50 4.7 4.9 4.8 4.7 Duck 10 4.7 4.8 4.9 4.7 30 4.8 4.9 5.0 4.9 50 4.7 4.8 4.9 4.8 2 BIO Web of Conferences 30, 01023 (2021) https://doi.org/10.1051/bioconf/20213001023 ILS 2020

Table 3. Planning matrix and results of the experiment № X1 X2 X3 General organoleptic assessment, grades Y1 Y2 Y3 Y4 Y5 1 - - - 26.1 27.2 26.0 25.5 27.0 2 + - - 27.0 27.8 28.0 26.5 26.0 3 - + - 24.5 24.0 24.0 24.0 24.0 4 + + + 26.0 27.5 26.5 26.5 27.5 5 - - - 26.3 28.0 26.3 24.5 24.5 6 + - + 28.5 27.5 27.8 27.0 29.5 7 - + + 26.0 26.0 27.4 25.0 25.5 8 + + - 25.5 26.0 24.0 25.0 24.0 9 -1.215 0 0 25.7 26.5 24.5 27.0 25.5 10 1.215 0 0 27.0 28.3 27.4 27.0 27.4 11 0 -1.215 0 27.0 28.0 27.9 29.3 28.0 12 0 1.215 0 26.6 27.1 27.0 28.0 25.8 13 0 -1.215 26.5 27.2 27.3 27.0 27.0 14 0 0 1.215 29.5 29.1 28.8 28.0 28.0 15 0 0 0 29.3 27.8 29.0 29.0 29.1 The encoded mathematical models of organoleptic parameters of minced binary compositions are presented as the following equations Y1 = 28,372 + 0,519X1 – 0,583X2 – 0,634X3 – 1,252X1 2 – 0,947X2 2 (1) Y2 = 28.133 + 0.528X1 – 0,739X2 + 0,43X3 + 0,425X1X2 + 0,575X2X3 – 0,69X1 2 – 0.588X2 2 (2) Y3 = 28.34 + 0,559X2 – 0.666X2 + 0,659X3 – 0.555X3X2 + 0,8X2X3 – 1,567X12 – 0,551X22 (3) Y4 = 28.043 – 0,759X1 + 0,792X2 + 1,115X3 + 0,375X2X3 – 1,168X12 – 0,862X22 – 0,456X32. (4) The modified mathematical models of organoleptic parameters of minced binary compositions are presented as follows: N1 = 19.619 + 0,2137C + 0,1602W +0,0053T – 0,0031C2 – 0.0024W2 (5) N2 = 29.07 + 0,0874C – 0,0662W – 0.006T + 0,0011CW + 0.0002WT – 0.0017C2 – 0.0014W2 (6) N3 = 25.218 + 0.318C – 0.048W – 0.0078T – 0.0014CW + 0.0003WT – 0.0039C2 – 0.0014W2 (7) N4 = 29.59 + 0.2968C – 0.1565C2 + 0.1011T – 0.0045C2 + 0.0017W2 – 0.0001T2 (8) N5 = 13.263 + 0.1382C + 0.1330W + 0.0350T + 0.0002CT – 0.0029C2 – 0.0022W2 – 0.00003T2 (9) Using the methods of mathematical modeling the regression analysis of the mathematical modules Y1-Y5=f (X1; X2; X3) is made. Table 4 shows the results of the regression analysis Table 4. The Results Of The Regression Analysis Of The Mathematical Models Criteria Y1 Y2 Y3 Y4 Y5 α0 28.372 28.1330 28.340 29.490 28.403 α1 0.519 0.5280 0.559 0.5480 0.7590 α2 -0.583 -0.7390 -0.66 -0.4180 -0.7920 α3 0.634 0.430 0.659 0.4760 1.1150 α12 0.0000 0.425 -0.550 0.0000 0.0000 α13 0.0000 0.0000 0.0000 0.0000 0.375 α23 0.0000 0.575 0.800 0.0000 0.0000 α11 -1.252 -0.690 -1.567 -1.7960 -1.168 α22 -0.947 -0.588 -0.551 0.6780 -0.8630 α33 0.0000 0.0000 0.0000 -1.457 -0.456 Approximation FR 6.4903 8.7079 10.103 18.126 9.0814 FT 5.960 4.770 4.770 8.790 9.790 3 BIO Web of Conferences 30, 01023 (2021) https://doi.org/10.1051/bioconf/20213001023 ILS 2020