October 24, 2022 marks the 65th anniversary of the famous scientist, vice-rector
on scientific work of the Belarusian State University of Nutrition
chemical and chemical technologies, doctor of technical sciences, professor,
Honored Inventor of the Republic of Belarus, Academician of the International
native academy of cold
ALEXANDER VASILIEVICH AKULICH

Introduction. Being one of the most significant elements of the structural organization of a research article, its title has its own structural, functional and stylistic distinctions. The title should accurately reflect the essence of the study, while remaining concise and under­standable to the reader. Research article title design is one of the most difficult stages of research article writing and, unfortunately, the authors do not always manage to enhance its efficient perception. Hence, it is necessary to study the strategies for a research article title design.

Purpose. The editorial aims at analyzing the structural features of the research articles titles and describing their best design practices.

Materials and Methods. Based on the analysis of research article titles from Russian jour­nals on the food and processing industry from the period of 2019–2022, the most common strategies for the design of research articles titles by Russian authors were identified.

Results. The analysis of the title characteristics is presented. Strategies for title design are described. The checklist and stages of the research article title design are analyzed. Com­ments regarding typical shortcomings in the research article title design are given.

Conclusions. The material of this editorial will help the authors optimize their strategies for research article title design and will enhance their visibility in scientometric databases and increase their citation.

Background: In modern intensive technologies for the cultivation of sugar beet, only coated seeds with a complex of pesticides in the coating mass are used. Young seedlings of sugar beet are highly susceptible to pathogenic microflora and weather conditions. Therefore, during this period of plant development, it is important to protect them from harmful factors and accelerate growth and development. An alternative method for solving these problems is the use of low-intensity coherent radiation. Previous studies on many crops confirm the stimulating effect of laser exposure on the initial growth and development of plants. However, the further effect of photoactivation has been little studied. Regarding sugar beet, there are isolated studies.
Purpose: Comprehensive study of the effect of pre-sowing laser irradiation of seeds on further plant growth, technological indicators of root crops and its aftereffect on the safety of sugar beets.
Materials and methods: The study was carried out in the department of seed production and seed science of sugar beet and the laboratory for the storage and processing of raw materials of the Federal State Budgetary Scientific Institution “VNIISS named after A.L. Mazlumov" (Voronezh region) in 2019 - 2022. Coated seeds of the domestic sugar beet hybrid RMS 127 were taken as materials for research. The LOS-25A unit with a power density of 3.185 W/m2 served as a source of low-intensity coherent radiation (LCI). The laser treatment exposures were 5, 10 and 15 minutes. Seeds without laser treatment served as control. Results. At the time of harvesting, in the variants with NCI, an increase in the average weight of the root crop by 4.5 - 15.9%, a decrease in the average weight of tops from the plot by 3.2 - 7.5%, an increase in the biological yield of root crops by 9.6 - 42.0 %, a lower indicator of the ratio of the mass of tops to the mass of root crops (0.157 - 0.193) was determined in comparison with the control.
An increase relative to the control of sugar content in variants with the use of laser seed treatment by 0.11 - 0.60 abs. %, the share of sucrose in the mass of dry matter of root crops by 1.54 - 2.78 abs. %, a decrease in the amount of all non-sugars, an increase in the predicted yield of sugar by 0.28 - 0.87 abs. % and sucrose recovery factor by 0.92 - 2.03 abs. %. After 65 days of storage in variants with pre-sowing irradiation of sugar beet seeds (relative to control), a decrease in the total and average daily weight loss of root crops was found by 13.4–27.7% and by 13.2–28.1%, respectively. The largest number of healthy root crops (88.39 - 91.32% by weight of beets) with normal turgor and with the best technological indicators was noted. The most effective exposure of NCI seed treatment was determined - 10 minutes.
Conclusion: The data obtained make it possible to recommend a technology based on the use of low-intensity coherent radiation for coated sugar beet seeds in order to reduce the period of reaching the biological and technological ripeness of the crop, increase productivity, technological quality and keeping quality of root crops.

Introduction. According to WHO, every year up to 30% of the population of industrialized countries suffer from foodborne diseases. The scientific basis of the modern strategy for the production of gluten-free food products is the search for new resources that provide the optimal ratio of nutrients for the body of patients with celiac disease, at the same time, safe foods.
Target. To study the quality and safety indicators of non-traditional types of flour from Kazakh raw materials for the production of gluten-free pasta.
Materials and methods. The objects of the presented studies were rice, buckwheat, corn, chickpea types of flour obtained from Kazakh raw materials: rice (Kyzylorda region), buckwheat (Pavlodar region), corn (from Almaty region) and chickpeas. At the first stage of research, the physicochemical quality indicators and microbiological safety indicators of gluten-free types of raw materials for the production of gluten-free pasta of Russian and Kazakhstani manufacturers were determined. At the second stage of the research, experimental samples of gluten-free pasta were obtained using buckwheat, corn and rice flour and the physicochemical and microbiological parameters of the obtained new gluten-free pasta were determined.
Results. In Kazakhstan, there is the possibility of cultivating agricultural crops. gluten free crops. In the Republic of Kazakhstan, rice is cultivated in the Kyzylorda, Turkestan and Almaty regions, and 230 thousand hectares have been sown for 2020, with an average yield of 61.8 kg / ha, the gross harvest amounted to 551 thousand tons, with domestic demand 133 thousand tons. From Kazakhstan, 35-38 percent of the 551 thousand tons of rice is exported as a raw material.
Conclusion. Based on the results of the research, a technology has been developed for gluten-free flour and pasta using raw materials from the Republic of Kazakhstan from a mixture of buckwheat flour and corn flour, as well as a mixture of corn and rice flour, which, in terms of physicochemical, microbiological and safety indicators, comply with the current regulatory documents and have a good commercial view. The results of the research have a multiplier effect: the demand for gluten-free flours will lead to the diversification of crop production and to an increase in the acreage of rice, corn, millet, oilseeds and legumes and the revival of new processing enterprises of various capacities.

Introduction. Current global trends in plant and animal protein consumption are tilting global society towards the prevalence of consumption of foods fortified with plant protein. This is due to several prevailing aspects: obtaining plant protein is more cost-effective, environmentally friendly and potentially carries a more valuable nutritional component. It is known that plant protein is assimilated in the body at the level of 62-80% due to the presence of anti-nutrients and has an imperfect amino acid composition. New scientific approaches should be sought to increase the bioavailability of food components of plant protein raw materials.
Purpose. Formation and evaluation of the quality of bakery products prepared using the technology of mechanoenzymatic hydrolysis of peas.
Methods. Peas were subjected to fine grinding together with an enzymatic complex, followed by an enzymatic hydrolysis step at optimal parameters. Pea hydrolyzate was used in the technology of making bakery products.
Results and discussion. The technological parameters for the preparation of bakery products with the addition of pea hydrolysate were established. Optimal method of preparing dough was recognized opaque method of kneading, as the finished products had high organoleptic quality indicators. The threshold quantitative value of mechanically activated peas was experimentally established - 15% of the total flour content in the dough
. The total amount of water-soluble substances in the finished samples of bakery products with hydrolysate increased more than 2-fold.
Conclusions. Ready-made bakery products with pea hydrolysate are recommended for people with an allergic reaction to legume protein, as well as in the diet of healthy people to increase the proportion of absorption of plant protein. Development of new products using the fermentation stage is a promising direction of the food industry, which makes it possible to obtain qualitatively new products with high nutritional and biological value.

Background: Lignin is a complex polyphenolic compound with a network structure, which is part of the matrix of the cell wall of higher plants and gives it mechanical rigidity and microbiological resistance. Existing studies of the molecular characteristics of lignin mainly affect the lignin of wood of various species and, in rare cases, the lignin of secondary raw materials, which makes research in this area relevant for different types of plant materials. The article presents studies of the features of the chemical bond between sugar beet lignin (Beta vulgaris L.) and the cell wall matrix. Materials and methods: The object of research is sugar beet pulp. The research methodology included obtaining a preparation of hydrolytic lignin and its spectra in the infrared region.

Results: In the course of the work, it was found that with the exclusion of the hemicellulose extraction stage in the process of preparing raw materials for the production of lignin, the quality of the obtained samples does not change. The results of IR spectroscopy showed that the obtained samples contain pectin in combination with lignin. The interaction of pectin and lignin occurs with the help of ferulic acid residues through ester bonds.
Conclusion: As a result of the research, it was found that the method of extracting lignin from plant materials does not affect the quality of the resulting preparation. In the composition of the matrix of sugar beet cell walls, there is a strong connection of lignin and some part of pectin through bridges from ferulic acid residues. This can potentially contribute to the partial manifestation of the lignin preparation isolated from sugar beet pulp, additional physical and chemical properties.

Background: At present, due to the conditions of deficiency of valuable nutrients, the development of technologies for the waste-free or low-waste production of new products based on by-products of grain processing is of particular interest. As a result of wheat grain processing, a significant amount of wheat bran is formed, which are of interest not only as components of feed substances, food raw materials, but also secondary raw materials for obtaining a number of compounds of various chemical nature and functional purposes useful for humans. According to literary sources, bran contains proteins, vitamins and dietary fiber, which are substrates for native microflora. In conditions of humidity other than normalized for the storage of wheat bran, microorganisms develop, which were mainly studied for safety. However, many representatives of the native microflora of wheat bran are of interest as potential industrial producers of food micro-ingredients and biologically active substances.

Purpose: To study the native microflora of wheat bran and identify isolates that are of interest as potential industrial producers. In this area, information in the literature covers mainly the taxonomic affiliation of the bran microbiome, so the study of the biosynthetic ability of its representatives is relevant.

Materials and Methods: For the identified microorganisms, a search was made for data from the literature on microorganisms that have biotechnological potential. In the course of research, the moisture content of wheat dietary bran was determined according to GOST 9404-88. To study the microflora of wheat dietary bran with high humidity (more than 7%), 2, 5 and 7-day fermentations were carried out in a shaker-incubator using the deep method; to obtain microbial isolates, the methods of surface and deep cultivation on a dense agar medium were used.

Results: The resulting pure cultures were identified by sequencing for the 16srRNA gene. The names of microorganisms were determined using the BLAST site. Among the identified 16 cultures, 7 cultures with a 7-day fermentation prevailed, followed by 6 cultures with a 5-day fermentation. Significantly fewer cultures were detected during 2-day fermentation (3 cultures). These results presumably indicate that the microorganisms identified as a result of 2-day fermentation secrete metabolites, which are a substrate for other microorganisms.

Conclusion: As a result of the research, bacterial isolates of wheat bran Arthrobacter agilis, Acinetobacter radioresistens, Rhizobium leguminosarum, Kocuria rhizopila, including probiotic representatives of the genus Enterococcus, were identified, promising for use as industrial producers of useful metabolites, in particular, enzymes, dyes, organic acids for use in the food industry, agriculture, medicine.
 

Background: Biotechnological approach to complete processing of plant raw materials using enzyme preparations allows the efficient use of its native biological and/or technological potential. The point components are fragments of molecular components of the cell wall matrix with a target glycoside bonds' hard-to-find concentration which is necessary to determine the enzyme kinetic characteristics. 
Materials and methods: Non-granulated dry non-molassed sugar beet pulp as well as lyase and hydrolase enzymes were used as research objects Purpose: to study an approach based on approximation of experimental data followed by determination of horizontal asymptotes. 
Results: The adequacy of using an indirect indicators, such as specific electrical conductivity, for assessing the kinetic parameters of lyase and hydrolase enzymes  is substantiated. An array of experimental data was obtained for dynamics of specific electrical conductivity during processing beet pulp with enzyme preparations in the concentration range from 0 to 0.8%. As a result of the approximation, the local limits of the substrate concentration were calculated in indirect units. For dynamic of the "substrate - enzyme" system, a set of postulates was proposed. On the basis of this set, the principle of saturating complementarity for enzymatic process is formed. In according with it the local substrate concentration limit achieved at a given enzyme concentration is a fractional part of some global one, which can be completely converted into a product through several stages where the local limit of the duration of each stage tends to infinity. It has been experimentally established that, in the case of lyase and hydrolase enzyme, the calculated local substrate concentration limits increase monotonously with an increase of enzyme concentration, degenerating into a horizontal asymptote corresponding to the global substrate concentration limit, which confirms both the principle of saturating complementarity and its consequences. The applicability of low enzyme concentrations (within 0.1-0.2%) and several step-by-step stages for the enzymatic transformation of a substrate into a product has been experimentally established. 
Conclusion: As a result of research, the principle of saturating complementarity for enzymatic process was developed. Based on experimental data on the enzymatic transformation dynamics for processed object, it allows an unambiguous determination of the effective substrate concentration in the absence of certainty about its quantity value, or the impossibility of direct determination. The resulting value can be used to establish the kinetic characteristics of enzymatic process, such as Vmax and Km. The principle of saturating complementarity is applicable for lyase and hydrolase homoenzymes. It is a one of the necessary components within the decision tree for development the technologies for industrial production of plant polyglycans.

Background: In modern conditions, it is necessary to maintain and restore the microecological status of a person with the help of probiotics. Factors such as environmental degradation, stress, the use of preservatives in food, diseases are the causes of dysbacteriosis. Probiotic bacteria have a multilevel effect on the human body: restoration of normal intestinal microflora, synthesis of biologically active substances, strengthening of the intestinal barrier, suppression of the growth of pathogenic and opportunistic bacteria. The use of multicomponent probiotics in the treatment of dysbiosis provides a complex effect of various metabolites on the intestinal microbiota. Multi-strain microbial communities have a higher adaptive potential compared to single-species preparations. However, the creation of multi-strain microbial communities requires careful selection for their biocompatibility.
Purpose: to investigate the probiotic properties of the bacterial concentrate of the microbial consortium (MC), obtained by long-term autoselection of the microflora of kefir fungal starter at low pH values.
Materials and methods: A frozen bacterial concentrate of a microbial consortium obtained by growing biomass on curd whey with the addition of growth components was studied. For comparative analysis used the original inoculum - microbial consortium.
Results: As a result of autoselection, a symbiotic community of microorganisms is formed, consisting of thermophilic and mesophilic lactobacilli, lactose-fermenting and non-fermenting yeasts, and acetobacteria. The resulting MC is identical in composition to the natural population of kurunga and koumiss microorganisms.
Conclusion: The article presents data on the influence of various factors simulating the conditions of the human gastrointestinal tract on the survival of the MK microflora and bacterial concentrate. Data on adhesive and antagonistic activity are presented.

Introduction. The priority task of the national and international level is to increase the nutritional value of the diets of the population. Flour confectionery products are a promising basis for enriching them with functional ingredients. Hemp seeds and product processing seeds of hemp are of scientific interest in nutrition research. In recent years, the discussion of this raw material has increased markedly due to the creation of technical hemp varieties with a low content of narcotic components - tetrahydrocannabinol (THC) (0,1...0,3%), the legalization of cultivation and its processing. In this regard, the use of hemp seed processing products is an important area, however, not well understood.
Aim. The study of the effectiveness of the use of hemp seed processing products to increase the nutritional value of flour confectionery.
Materials and methods. In this study, hemp seed processing products were studied – hemp flour, crushed hemp seed kernel, crushed hemp seeds, protein concentrate from hemp seeds, crushed hemp seeds, hemp oil and hemp seed fiber, as additives in the manufacture of flour confectionery products. The studied samples were added to the muffin recipe when kneading the dough. 
Results. Physicochemical parameters were determined by standard methods of analysis. The density of the samples compared to the control varied depending on the added additive. The density of the samples increased (0,58 and 0,56 g/cm3, respectively), when fiber and hemp oil were added. On the contrary, the addition of crushed hemp seeds and hemp flour led to a decrease in the density of samples – 0,41 g/ cm3both of them. Crushed hemp seeds, protein concentrate and hemp seed fiber had a positive effect on the backing losses of samples (15,87, 16,15 and 16,26%, respectively). It was noted that the best specific volume was in a sample containing 10% hemp flour – 2,54 cm3/g. As a result of storing, all samples with products processing seeds of hemp reduced the rate of staling of muffins. It was found that the best organoleptic characteristics were muffins with hemp oil, which completely replaced sunflower oil in the formulation of samples. Also, samples with hemp fiber (5%) had a high comprehensive assessment of organoleptic parameters. According to the level of energy value, the samples obtained are classified as products with an average energy value.
Conclusions. The expansion of the range of food products containing additives of hemp seeds and products of their processing, as well as the active consumption of these products by the population will contribute to the implementation of national programs for the improvement of the population. 

Background: Currently, the market for special purpose dairy products for athletes is not saturated. It is necessary to develop and put into practice domestic specialized products of various orientations: high-protein, high-carbohydrate, carbohydrate-mineral, etc.

Purpose: Describe the development of an innovative biotechnology for soft cheese based on goat's milk for specialized (sports) nutrition.
Materials and methods: Standard methods were used to determine chemical, microbiological, organoleptic and safety indicators.
Results: The results of scientific substantiation and experimental development of the recipe composition and biotechnological parameters for the production of soft cheese based on goat's milk with the addition of functional and special components are presented: whey protein concentrate "Simpless ® - 100"; vitamin-mineral complex with antioxidants "Selmevit"; three-component animal-vegetable preparation "Recodepan".
Conclusion: Soft goat cheese, recommended for use in the organization of a healthy diet for people involved in physical exercises, fitness, amateur or professional sports, as well as for mass nutrition.

Background: Vegetable sauce is a characteristic representative of a liquid seasoning for a main course or side dish. The optimally selected composition of the sauce components and the use of fir tree greens make it possible to expand the range of vegetarian fruit and vegetable seasoning sauces to the maximum.
Purpose: Evaluation of the possibilities of using fir tree greens in the production of vegetable sauce from fruit raw materials based on pumpkin and developing a technology for its use. The fruits of pumpkin (Cucurbita) variety "Vitaminnaya" and woody greens of Siberian fir (Abies sibirica) were used in the work.
Materials and methods: A tasting assessment of organoleptic characteristics was carried out. In experimental studies, methods for studying organoleptic, physico-chemical indicators of plant products were used. We studied the possibility of adding fir (needles) tree greens to pumpkin-based fruit puree. Fruit puree without fir needles was used as a control sample.
Results: It has been established that the introduction of fir needles into the base of vegetable raw materials in dried form changes the organoleptic characteristics of the samples, the flavor bouquet had a coniferous aftertaste and a change in the saturation of color characteristics depending on the amount of filler added. In the prototypes, 0.17%, 0.33% and 0.50% of fir tree greens were added from the mass of pumpkin fruit puree. As a result of the study, the relevance of creating products using fir (needles) tree greenery in modeling plant-based food systems has been proved. At the same time, the use of needles in the formulation affected the organoleptic and physico-chemical properties (tannins, extractives, heavy metals, flavonoids, etc.). An increase in the percentage of needles from 0.17% to 0.50% led to the appearance of a rich yellow-green color, pumpkin tart-sour taste and smell with a coniferous aftertaste. In this regard, the rational dose of powder application is determined in the amount of 0.17 and 0.33% by weight of pumpkin fruit puree. The introduction of needles contributes to an increase in the content of solids, fat, tannins, extractives, flavonoids in the sauce.
Conclusion: We believe that this line of research is relevant for the purpose of creating combined food systems in the form of plant-based sauces.

Key words: fir tree greens, needles, pumpkin fruits, fruit puree

 Background. With regard to the studied plant polyphenols, the open literature presents numerous materials indicating the high potential of these substances as functional food ingredients. For these compounds, the antioxidant, anti-inflammatory, immunostimulating and other. On the other hand, the studied substances are prone to oxidative degradation and actively enter into chemical reactions with a decrease or loss of bioactive properties. To minimize these problems, it is proposed to use the technology of encapsulation in Saccharomyces cerevisiae yeast cells.

Purpose. Study of the possibility of encapsulation of polyphenols in living yeast cells Saccharomyces cerevisiae for obtaining effective functional food ingredients. The objectives of the study included assessing the influence of the mass ratio used yeast:biologically active substance and the duration of the process on the efficiency of encapsulation.

Materials and methods. Representatives of various classes of polyphenols (flavonoids and stilbenes) were selected as objects of study: dihydroquercetin, resveratrol, and rutin, which are known strong antioxidants. The encapsulation process was carried out using the methods of simple diffusion into living cells of Saccharomyces cerevisiae. For this, encapsulation modes were used under the conditions of a thermostatically controlled shaker; the duration of the process reached 23 hours.

Results. The results of the studies showed that the time factor made a significant contribution to increasing the efficiency of encapsulation. There is a clear positive dependence of the increase in the efficiency of encapsulation on the duration of the administration process. The contribution of the yeast: biological ratio used in encapsulation of the active substance is not so noticeable. Based on the results obtained using the method of two factor regression analysis, mathematical models that adequately describe the dependence of the efficiency of the encapsulation process on the duration of encapsulation and the ratio of yeast: biologically active substance. This made it possible to establish optimal modes of encapsulation of biologically active substances in yeast cells.

Conclusions. The conducted studies confirmed the possibility of encapsulation of the studied representatives of polyphenols in living cells of the yeast Saccharomyces cerevisiae. However, the maximum encapsulation efficiency obtained is 50.1%, indicate the need to find ways to improve this process.

Introduction: Glazed confectionery products have a more attractive appearance and a longer shelf life. At the same time, confectionery glaze has a high sugar content and a low content of physiologically significant substances, therefore, reducing the sugar content in it by partially replacing it with fruit and vegetable powders rich in dietary fiber and biologically active substances is relevant.
Purpose: To establish the influence of the amount of various fruit and vegetable powders, taking into account their fat absorption capacity, on the crystallization and rheological properties of confectionery glaze.
Materials and Methods: The objects of the study were samples of confectionery glaze produced under laboratory conditions using a non-temperable lauric type cocoa butter-cocoa substitute, cocoa powder, powdered sugar and fruit and vegetable powders. As a control sample, a confectionery glaze obtained without the use of fruit and vegetable powders was used.
Results: The fat-absorbing ability of fruit and vegetable powders has a significant impact on the structural and mechanical properties of the glaze and its manufacturability. It has been established that an increase in the amount of powder in all cases increases the Casson yield strength of the glaze. However, in the case of using powders with medium (from apple) and high (from carrot) fat-absorbing ability, the yield strength exceeded the optimal values at a concentration of powders of 13% and amounted to 9.6-10.0 Pa, which makes the glaze not technologically advanced. The addition of beetroot powder with low fat absorption capacity of 20% resulted in an increase in the yield strength from 1.6 Pa (no powder control) to 2.57 Pa. With an increase in the amount of fruit and vegetable powders, in all cases, an increase in the crystallization time of the confectionery glaze was noted. Organoleptic analysis of glazes established the optimal concentrations of powders in it: beets (pH 6.9) - 11-15%; apples and carrots (pH 4.4-4.7) - 11%.
Conclusions: On the basis of the data obtained, it was concluded that the use of fruit and vegetable powders with different fat-absorbing capacity and pH values makes it possible to produce fruit/vegetable glazes with a content of fruit and vegetable raw materials of at least 10% in accordance with GOST 53897. This will significantly expand the range of confectionery glazes with different flavor profiles, with a reduced sugar content and an increased content of dietary fiber.

Background: The modern bakery industry of the Union State is one of the leading branches of the food industry. It occupies one of the first places in the world in terms of production in kind. Many internal and external factors determine its condition and development prospects.
Purpose: The purpose of the study is to identify the patterns and features of the functioning of the bakery market of the Russian Federation and the Republic of Belarus in the dynamics of the last ten years and to establish promising directions of development in the XXI century.
Materials and methods: Analytical studies were carried out using data from Rosstat and Belstat, the Ministry of Agriculture and Food of Belarus, the «Minskkhlebprom», the Belkoopsoyuz.
Results: Comparative characteristics of changes in the consumption of bakery products, their volumes and production structure in the Republic of Belarus and the Russian Federation for 2010–2020 are reflected in the presented article. The main reasons for the dynamics of these processes have been considered. The problems of the formation of the cost and retail prices for bakery products and the ways to solve them in the modern conditions of the bakery industry of the two countries have been updated. Joint achievements of scientific organizations, institutions of higher education and enterprises of the bakery industry in the field of technologies of bakery products in discrete mode, including increased nutritional value were presented. The general directions in the improvement of the bakery industry on the basis of its digitalization based on the complex relationship of consumer, producer, science and education have been identified.
Conclusion: The results of the study will allow to respond promptly to the trend of changing demand for bakery products, to develop and implement new directions in technology, taking into account the current state of the bakery industry and the functioning of individual bakery enterprises.

Introduction: Fortunella Swingle (kinkan) is the common name for a group of bushy trees from the genus Fortunella in the family Rutaceae. This article includes a botanical description, a literature review and the results of our research on chemical composition, as well as a description of the biological characteristics and nutritional value.
Purpose: to study the biological characteristics, chemical composition and nutritional value of kinkan sprouting in the Republic of Azerbaijan and the possibility of using its fruits to create new or enrich existing products. Due to the lack of data on the content of biologically active substances in kinkan fruits growing in the Lankaran economic region, it is of great interest to determine their chemical composition.
Materials and methods: Standard and special research methods were used in the work. There was the determination of the total solids content and moisture by the thermogravimetric method, the determination of soluble solids by the refractometric method, the determination of sugars, the determination of titratable acids (total acidity) by the potentiometric titration method, the determination of pectin substances by the photometric method, the mass fraction of ash was determined by the generally accepted weight method, the determination of ascorbic acid ( vitamin C) - using high-performance liquid chromatography, the determination of phenolic substances was carried out spectrophotometrically using the Folin-Ciocaltaeu method.
Results: Most of the kinkan species studied by us can compete with such crops as blackcurrant, blueberry, pomegranate, barberry, etc. The results obtained show that the main indicators of the chemical composition of kinkan depend on the type of raw material.
Conclusions: A comprehensive assessment of the beneficial properties of kinkan fruits, which make up its biological and nutritional value, indicates its unconditional suitability both for direct fresh use and for processing to obtain products enriched with physiologically active substances recognized as essential micronutrients.