Fruit growing
and viticulture of South Russia

Annotation

The article presents the results of a comparative assessment of the competitive potential of functional bakery products enriched with fruit food additives. Taking into account that in addition to quality, safety, nutritional value and preservation indicators, competitive potential is one of the important indicators for setting up the production of developed food products, the aim of the study is to compare the competitive potential of functional bakery products enriched with fruit food additives ��ear� and �Apple�. The competitive potential of a functional enriched bakery product was evaluated in comparison with a control UN-enriched bakery product, while the evaluation was carried out on five groups of indicators: functional efficiency; safety; standardization; reliability and patent law. The group of functional efficiency indicators was evaluated by the content of food functional ingredients (PFI) in the product and the range of product functionality. Group of safety indicators � for hygienic safety indicators of bakery products. The group of standardization indicators was characterized by the presence of normative and (or) technical documentation. The reliability group was evaluated by the indicator of persistence, namely, the time during which the bakery product retains its freshness. The patent and legal indicator was characterized by the presence of a valid patent of the Russian Federation for the invention, which determines the patent protection and purity of the developed bakery product. It is established that the competitive potential of the developed functional bakery products enriched with food additives ��ear� and �Apple� is significantly higher in comparison with the competitive potential of the control bakery product � city bread, and the competitive potential of the functional bread enriched with the food additive "�ear", exceeds the competitive potential of the functional bread enriched with the food additive "Apple", as it is characterized by a higher indicator of functional efficiency.

Annotation

The results of the influence of the features of the processing technology of secondary plant resources obtained in experiments on laboratory animals are presented � tomato pomace on the functional properties of the obtained food supplement. Special pretreatment of pomace when obtaining sample No. 2 of the supplement can significantly reduce the loss of thermolabile biologically active substances exhibiting antioxidant properties, in comparison with sample No. 1. It is shown that the sample No. 2 of the supplement has a greater effect on the average daily weight gain of animals in comparison with the sample No. 1, which confirms the higher efficiency of its biological action. In addition, it was found that the sample No. 2 of the supplement in comparison with the sample No. 1 has a more effective influence on the metabolism of proteins (by 10.3%) and the metabolism of carbohydrates (by 12.0%) in the body of animals. The obtained data of changes in the level of liver enzymes in the blood of animals of the experimental groups in comparison with the control indicate a higher efficiency of the manifestation of the hepatoprotective properties of the sample No. 2 of the supplement in comparison with the sample No. 1. The influence of the supplement samples on the change in the content of peroxidation products in the blood of animals was established. It has been shown that in the blood of animals that received sample No. 2 of the supplement, the degree of decrease in the content of lipid peroxidation products on the 30th day of the experiment was significantly higher compared to these indicators of the blood of animals that received sample No. 1 of the supplement, namely, the content of malondialdehyde decreased by 12, 7 %, diene conjugates � by 22.1%, ketodienes � by 10.1%. The obtained data indicate that sample No. 2 of the supplement exhibits antioxidant properties to a greater extent in comparison with sample No. 1. Thus, a positive influence of the peculiarities of the technology for processing secondary resources on the functional properties of the obtained food supplement has been established.