Introduction: Effectively defining objectives and formulating research questions, tasks, and hypotheses are key factors determining the success of a research article publication. However, reviewers often note unsuccessful strategies employed by authors in developing these components of the manuscript.

Purpose: This article aims to explore the key aspects of formulating objectives, research questions, tasks, and hypotheses for empirical research to assist manuscript authors in developing clear and well-founded research objectives.

Results: The article emphasizes the importance of clarity and specificity in formulations to ensure the focus and effectiveness of the research. Common mistakes made when formulating objectives and tasks are discussed, and examples of their correction are provided. Improved versions of formulating objectives, tasks, research questions, and hypotheses are illustrated. Strategies for avoiding general formulations and the necessity of justifying the significance of the research to the reader are also discussed. The presented step-by-step scheme aims to assist researchers in developing clear and well-founded objectives and tasks, which contributes to successful research and obtaining meaningful results.

Conclusion: Effective formulation of objectives, tasks, research questions, and hypotheses plays a crucial role in the successful conduct of empirical research. A proper approach to developing these components helps avoid common mistakes, improve research focus, and contribute to achieving significant and relevant results. The recommendations presented in the article will help researchers create more structured and well-founded studies, increasing their chances of successful publication and recognition in the scientific community.

Introduction: The use of low-demand cheap collagen-containing fish raw materials, such as fish scales and its components, namely, collagen-containing fiber,  possessing good water-retaining, thermogelling and adhesive properties in the composition of breading recipes, helping to improve texture, juiciness and increasing the yield of finished culinary products, is a promising trend in the food industry.

Purpose: To evaluate how collagen-containing fish raw materials used in breading mixture recipes influence on the possibility of reducing the mass losses of semi-finished products when frying in vegetable oil.

Materials and Methods: Experimental samples of dry and liquid (batter) breading mixtures were studied. The recepies using Baltic herring scales with caviar adhered to it (mixture and batter II), as well as collagen-containing fiber from pike perch scales (mixture and batter I and III) were analysed. Carrot and meat patties, curd cheese pancakes, chilled perch and cod fillets were taken as semi-finished products for breading. The change in the mass (loss and gain) of breaded semi-finished products during frying and the organoleptic characteristics of the resulting culinary products were determined.

Results: It was determined that the developed low-component recipes for breading mixtures with fish scales and collagen-containing fiber contributed to the reduction of technological losses of raw materials of semi-finished products when frying in vegetable oil, while increasing the mass of finished products and improving their organoleptic characteristics compared to the control.

Conclusion: The efficiency of using collagen-containing fish raw materials in the recipes of breading mixtures used in the production of semi-finished products from raw materials of vegetable, dairy, animal and fish origin is substantiated.

Introduction: The application of guar gum in the food industry for creating low-calorie products enables the preservation of structural characteristics similar to traditional counterparts. Various electrophysical methods, including ultrasound, are utilized to simulate viscosity and stabilize the product’s texture. However, the effect of ultrasound on the stabilization of guar gum remains poorly understood.

Purpose: To investigate the effect of ultrasonic treatment on the properties of polysaccharide (guar gum) for its potential use in the production of food products with stable texture, such as jelly marmalade, pastilles, marshmallows, meat and fish jellies, puddings, and ice cream.

Materials and Methods: The study focused on the samples of aqueous solutions containing guar gum, with purified water used as the solvent at a ratio of 1:100. The samples underwent ultrasonic treatment for varying durations and pH levels. The behavior of guar gum in the aqueous medium under ultrasound at different pH values (3.9, 7.0, and 9.0) was analyzed. Key parameters such as viscosity, active acidity, temperature, and transparency (transmittance, T %) were measured using standard methods. Data analysis, including regression analysis, was performed using Statistica 12 software. The descriptor-profile method was employed to assess organoleptic properties.

Results: The study on the aqueous medium with guar gum, focusing on «active acidity» and «viscosity,» revealed a shift towards the neutral pH range, regardless of the initial pH. At ultrasound intensities up to 50 W/cm² for no more than 3 minutes, the aqueous medium with guar gum maintained its stabilizing properties with minimal loss of viscosity. Samples in a neutral medium exhibited a denser particle arrangement compared to those in acidic and alkaline media.

Conclusion: The investigation into the effect of ultrasound on the properties of guar gum in aqueous media demonstrated that both the size and density of guar gum particles decreased with increasing treatment duration and ultrasound intensity. This study provides insights into optimizing the use of guar gum for enhancing the texture stability of various food products.

Introduction: The alcohol industry is a biotechnological sector based on the use of Saccharomyces yeast, whose main goal is to convert the substrate of the nutrient medium into alcohol. One way to intensify such technological stages as yeast generation and fermentation is to search for new promising yeast strains adapted to local raw materials.

Purpose: To develop a method for obtaining a new strain of alcohol yeast for fermenting triticale grain, possessing high fermentation activity and thermotolerant properties.

Materials and Methods: The study focuses on the Saccharomyces cerevisiae production yeast selected from the stationary growth phase from pure culture apparatus at the Bashspirt distillery. The study was conducted using the Nordberg NU 20 ultrasonic installation with an ultrasonic wave frequency of 22 kHz. Triticale winter wheat variety Bashkirskaya Korotkostebel’naya was used to prepare the wort. Its physicochemical composition was studied and the wort was prepared using a mechanical-enzymatic scheme at a mini-distillery installation in the training and production laboratory of Bashkir State Agrarian University. A combined Pasteur and Koch method, involving multistage culture dilution and inoculation on solid nutrient media, was used for the isolation and propagation of pure cultures. The obtained yeast strains were identified and patent-deposited in the Russian National Collection of Industrial Microorganisms of Bioresource Center  at the Kurchatov Institute National Research Center.

Results: Based on the conducted research, a method for obtaining a new strain of Saccharomyces cerevisiae alcohol yeast UZ-55 using ultrasound and yeast extract was developed.

Сonclusion: The developed strain allows for a 2.05 % increase in alcohol yield and a 1.19 times reduction in the amount of impurities in the mature mash compared to the control at elevated fermentation temperatures of 33–37 °C.

Introduction: The aroma of drinks obtained by alcoholic fermentation is determined by the presence of aroma-forming components,  the presence of which contributes to the appearance of certain tones and hints of aroma. In some countries, individual aroma-forming components are used to determine the varietal and geographical origin of drinks. The influence of apple varieties growing in the Krasnodar region on the aroma profile of cider has not been studied.

Materials and Methods: The aroma profile of 30 ciders was studied, including those prepared in the laboratory from apples of Russian and foreign selection. The volatile components of the samples were studied using gas chromatography. The organoleptic characteristics of the ciders were assessed by the tasting commission of the Scientific Center «Winemaking» at the North Caucasian Federal Scientific Center of Horticulture, Viticulture, Winemaking in terms of appearance, color, aroma and taste.

Results: The composition of the aroma-forming components of ciders is represented by volatile acids, higher alcohols, esters, aldehydes, as well as acetals, glycols, methanol and glycerol. Variation ranges for the main groups of aroma-forming components in ciders produced from various apple varieties, as well as production samples, including those made from reconstituted apple juice, have been established. For all groups of volatile compounds studied, varietal ciders prepared in laboratory conditions had higher concentrations of aromatic components and glycerol than production samples.

Conclusion: The varietal characteristics of apple fruits had a significant impact on the composition of aromatic substances and subsequently on the organoleptic characteristics of apple cider. The apple varieties of different genetic and ecological-geographical origin (Bagryanets Kubani, Prikubanskoe, Renet Platona, Persikovoe, Orfey, Margo, Florina, Enterprise, Amulet) were identified. They are considered as promising for cider production in Krasnodar Krai.

Introduction: Lipid oxidation is one of the main reasons for the deterioration of the quality of meat products during their storage. Under the influence of tissue enzymes, as well as as a result of microbiological contamination, the quality of chopped semi-finished meat products during storage is significantly reduced. The use of plant extracts with antioxidant activity in the production of minced meat seems to be a sustainable option for reducing the consumption of synthetic antioxidants.

Purpose: substantiation of the effectiveness of using rosemary extract as an antioxidant for meat systems and comparative qualimetric assessment of the activity of rosemary extract and sodium isoascorbate during the storage of minced meat.

Materials and Methods: Samples of minced meat made from trimmed pork and 2nd grade beef, in a 1:1 ratio, with the addition of fat, salt and rosemary extract (RE) in the amount of  0.2%. A sample of minced meat without the addition of antioxidants was used as a control sample. In the minced meat samples, the indicators of oxidative stability were studied according to the time of the induction period (hours) on the Rancimat device in accordance with GOST 31758–2012, as well as organoleptic indicators in accordance with GOST 9959–2015 “Meat and meat products. General conditions for organoleptic assessment”, pH changes were carried out using a Testo 205 portable pH meter.

Results: The article presents experimental data on the study of organoleptic, physico-chemical parameters of minced meat, as well as indicators of their stability during storage (pH, assessment of induction time). A comparative assessment of the effectiveness of natural and artificial antioxidants was carried out.

Conclusion: The feasibility of using rosemary extract has been experimentally confirmed. It has been established that the addition of rosemary extract helps to extend shelf life and increase the resistance of the product to oxidation. It has been proven that the use of rosemary extract to stabilize the lipids of minced meat can reduce the rate of hydrolysis products formation, as well as primary and secondary oxidation. The experimental data obtained can be used in the production of sausages and minced semi-finished products.

Introduction: The duration of classical vacuum freeze drying during the processing of whole wild berries can reach more than 120 hours directly affecting the availability of the final product to consumers. In this regard, the search for solutions to reduce the duration of the vacuum freeze drying process while maintaining the high quality of the resulting product is an urgent production task.

Purpose: Intensification of vacuum freeze drying of viburnum fruits due to the formation of additional channels on the surface shell using pre-treatment with low-temperature plasma to reduce the total drying time of this type of raw material.

Materials and Methods: Low-current spark and arc discharge modes supported by thermionic emission were chosen as a variation of low-temperature plasma treatment. Viburnum fruits dehydrated by vacuum freeze drying were analyzed for microstructural changes, drying kinetics and quality indicators. Low-temperature plasma treatment was carried out on the installation in the field strength mode of 8 kV/cm and 6 kV/ cm and the discharge current values of 1 mA and 10 mA for spark and arc modes, respectively.

Results: It is shown that pre-treatment with low-temperature plasma in the arc discharge mode significantly intensifies the process of vacuum freeze drying of fruits due to the channels formed on the surface of the integument. Pre-treatment with low-temperature plasma made it possible to increase the drying speed by three times and reduce the overall duration of the process. The quality indicators of dehydrated viburnum fruits with pre-treatment with low-temperature plasma remained at a high level.

Conclusion: Current study demonstrates the efficiency of using low-temperature plasma treatment at the stage of preparing fruit and berry raw materials for vacuum freeze drying processes. The selected low-current discharge mode allows to reduce the total material and energy costs. This work contributes to the development of electrophysical methods for the intensification of complex heat and mass transfer processes.

Introduction: During the storage of fruit purees, numerous changes occur, many of them resulting in poor product quality.

Purpose: to study the shelf stability of physico-chemical, microbiological and organoleptic parameters of semi-finished puree products from gooseberry berries.

Materials and Methods: The study focuses on qualitative characteristics of semi–finished gooseberry purees produced using traditional technologies and involving the implementation of a rotary dispersing device (MAG-50) from fresh and quick-frozen raw materials of Senator and Rozovy 2 varieties. They were stored in glass jars under 20 °C and relative humidity of air not more than 75 % in a place protected from direct sunlight for 30 months. The research utilizes conventional methods.

Results: It was found out that the shelf life had a significant impact on the studied product quality indicators, regardless of the varirty and condition of the raw materials used in the processing, as well as their production technology (the influence strength is more than 82.0%). After the end of the studied storage period of the product, the amount of soluble solids, sugars and titrated acids decreased by an average of 6.0, 6.9 and 3.6 %, respectively. The loss of dietary fiber and ascorbic acid was an average of 7.1 and 48.4%, respectively. Also, there was no growth of microorganisms. The preservation of organoleptic assesments by the end of the studied storage period of the product for appearance, color, texture, smell, taste and aftertaste, respectively, was on average 78.8, 81.4, 80.7, 81.9 and 81.1 %.

Conclusion: Studies have shown that the use of a rotary dispersing device in the manufacture of semi-finished gooseberry purees increases the stability of microbiological and organoleptic indicators.

Introduction: Enrichment of flour confectionery products with natural ingredients has advantages over additives obtained through chemical synthesis. These products contain proteins, vitamins, mineral salts, and other valuable food components in natural ratios, in forms that are better absorbed by the body.

Purpose: To develop a technology for producing flour confectionery products based on unconventional types of plant raw materials (grape seed oil, pumpkin oil, sea buckthorn oil, grape seed flour, green buckwheat flour, corn flour) to expand the range of baby food products and determine their quality indicators.

Materials and Methods: The study focuses on the samples of cakes using various types of plant oils (grape seed oil, pumpkin oil, sea buckthorn oil) and unconventional types of flour (grape seed flour, green buckwheat flour, corn flour) as recipe components. The quality control of the finished products was carried out according to organoleptic and physicochemical indicators. The determination of organoleptic indicators of the finished products was conducted according to GOST 15052-2014, GOST 5897-90. The moisture content was determined according to GOST 5900-2014, and alkalinity according to GOST 5898-2022. The calculation of the nutritional and energy value of the finished products was based on the data from the «Chemical Composition of Russian Food Products» handbook. The degree of meeting the physiological needs of children in these substances was estimated according to the Methodical Recommendations MR 2.3.1.0253-21.

Results: Recipes for cakes using unconventional types of flour and plant oils were developed, and the consumer properties of the products were studied. The study of the organoleptic properties of the products showed that the finished products were characterized by a specific color, taste, and aroma. Sample No. 1 with the addition of grape seed flour was characterized by a pleasant chocolate aroma and aftertaste, with a convex top surface with characteristic cracks. Samples No. 2 and No. 3 had a soft, more moist consistency due to the type of flour and fat raw materials used. According to physicochemical quality indicators, the products met the values of regulatory documents. Based on the obtained data, it was found out that flour confectionery products made with unconventional raw materials have higher nutritional value compared to products made with traditional recipes. The high content of mineral components, B vitamins, and polyunsaturated fatty acids in the selected types of raw materials allows for the production of products with pronounced biologically active properties. Sample No.  1, compared to other samples, meets the physiological needs of children’s bodies for minor components the most: it fully meets the daily requirement for vitamins E and K, 62-83% for dietary fibers, and 9-10% for polyunsaturated fatty acids. This sample is rich in minerals such as potassium, calcium, magnesium, phosphorus, and iron.

Conclusions: The potential of using selected types of flour and plant oils to improve the fatty acid, mineral, and vitamin composition of flour confectionery products has been proven. Uncorporation of the developed products in children’s diets will improve nutritional status, optimize the diet, and expand the range of specialized food products.

Introduction: High-quality fresh fruits all year round is one of the basic components of the concept of healthy nutrition and a priority area of research on the storage of apple fruits. Apple fruits cv. Gala are in year-round demand among the population due to its high consumer qualities. Existing storage technologies in regular (RA) and controlled (ULO) atmosphere provide an extension of storage time of fruits of various cultivars up to 5–7 months; the influence of a dynamic controlled atmosphere (DCA) on the duration of storage of apple fruits cv. Gala has not been studied in Russia.

Purpose: to study the influence of 4 existing (RA-control, RA+1-MCP, ULO-control, ULO+1-MCP) and 2 innovative fruit storage technologies (DCA-control, DCA+1-MCP) on the storability of apple fruits cv. Gala to develop a system for year-round fruit storage.

Materials and Methods: The apple fruits cv. Gala were the object of the study; some of the fruits were treated with 1-MCP, control and treated lots were stored under RA, ULO and DCA conditions; ethylene content, fruit firmness, losses from diseases, etc. were determined.

Results: A low level of oxygen in the storage atmosphere of ULO and DCA significantly reduces the metabolism of fruits, extends storage period with a sufficient level of quality preservation (firmness), reduces or inhibits losses from many physiological diseases, including bitter pit, compared with RA storage conditions. DCA conditions provide an extension of storage duration by 2–3 months, compared to ULO; the technology can be used in organic production. The DCA+1-MCP technology ensures an extension of effective storage period to 10 months or more.

Conclusion: The differentiated use of 6 different storage technologies (RA, RA+1-MCP, ULO, ULO+1-MCP, DCA, DCA+1-MCP) determines the possibility of ensuring regular supplies of apple fruits cv. Gala to retail chains throughout 10 months or more.