Development of vegetable oil blends with balanced fatty acid composition is considered in the article. Problems of the fatty acids ratio in food and ways to solve them are noted. The authors propose method of blending four types of vegetable oils for this purpose. From a mathematical point of view, the problem of blending is reduced to the problem of constrained optimization, in which the recommended, adequate and other norms of consumption of the mixture components act as constrains.

A two-stage design algorithm for oatmeal cookies was used, it consists in conducting the heuristic examination at the fi rst stage using the PATTERN (Planning Assistance Through Technical Evaluation from Relevance Number) analysis method. The consumer characteristics of oatmeal cookies were sorted by ranking score, and the dominant (DC) and recessive (RC) characteristics were determined using a 10-point scale. Only dominant characteristics were subjected to further division at a lower level, and recessive characteristics were considered insignifi cant. The revealed «key consumer characteristics» were transferred to «key descriptors» of products, which made it possible to substantiate the presence of ingredients that provide the expected consumer properties of the developed products.

Reducing product losses of fresh fruits during storage is an important national economic task, the solution of which will provide the population with fruits throughout the year. The purpose of this article is a comparative analysis of the requirements for the optimal humidity conditions for fresh vegetables, fi xed in the current regulatory documents. A comparative analysis of the temperature and humidity conditions for fresh fruits of diff erent types, which are specifi ed in various regulatory documents in force as recommended optimal conditions, is carried out. Common features of the requirements of these documents and diff erences, as well as the absence of recommendations for temperature and relative humidity in the new modifi ed standards for apples, stone fruits and berries, were determined. Inconsistencies of the recommended regimes for individual fruit species with their biological characteristics were revealed. It has been found that current regulatory documents governing the requirements for the optimal temperature and humidity storage conditions are imperfect and their modernization by unifying requirements for the relative humidity value, as well as by diff erentiating the temperature depending on the degree of maturity of the fruit, which are capable of ripening, is required. For this purpose, it is advisable to develop standards for storage methods for groups of fresh fruits: pome fruits, stone fruits, berries, citrus fruits, subtropical, tropical fruits and nuts. It is advisable to diff erentiate the temperature and humidity conditions in such standards depending on species, varietal characteristics, including groups of varieties by period of maturity.

When studying forms of sales for products used by catering establishments, the object of sale, which is the basis for the implementation of the experience economy – coff ee and coff ee drinks, was identifi ed. The popularity and internationality of coff ee in the modern world is proved. Based on the analysis of information, new forms of using the experience economy have been proposed by modernizing the additional services existing in the food industry, mainly leisure services, including entertainment and information and consulting (advisory) ones.

The purpose of this article is to analyze the production range and product assortment presented in the shops of retail chains in Orel. The extended assortment in the category of processed cheeses, which is a set of homogeneous products united by common attributes and satisfying similar needs, was examined and analyzed. Recommendations on improving the production range and product assortment of processed cheese category by introducing domestic developments into the production aimed at increasing consumer value through the use of domestic plant materials, which are rich in valuable biologically active substances, are given in the article.

The characteristic of the share of grains in the total gross yield of grain crops, yield and grain export in the Russian Federation in recent years (2014-2018) is given. It is shown that gross yield and grain yielding capacity increased by more than 6% on average. The share of winter wheat was 70%, spring 30%, winter barley about 10%, spring barley — 90%. The gross yield of leguminous crops consists of 70% of peas, a little more than 2% of the total rye grain accounts for triticale. On average, about 70-80% of wheat harvested in Russia is of the 3rd and 4th classes, the rest is grain of technical (coarse grain for fodder) class 5. The share of strong wheat of 1 and 2 classes, as a rule, does not exceed 5%. The largest share of edible wheat is in the Southern Federal and North Caucasian districts, as well as the Volga region, it reaches 90% there.

Data on the breadth and depth of the oatmeal cookie market in Moscow are presented. The obtained data allow to assign the market of oatmeal cookies to a steadily developing one. Oatmeal cookies are a well-known food product, occupies second place in the ranking of recognition, the fi rst place in terms of frequency of consumption, the second place in terms of growth of this market segment.

Composition of diff erent types of coff ee diff ers depending on the country of production and processing conditions. The aim of the study was to compare the content of extractive substances and identify descriptors necessary to describe the fl avor of coff ee drinks made from Arabica coff ee in samples exported from Guatemala, Vietnam and Ethiopia. An express method was used to determine extractive substances in samples of beans ground under identical conditions when brewing coff ee in a cezve and steeping. The moisture content in beans was determined by the standard method: it amounted to 3.4-3.9%, which is not higher than the standard value of 5.5%. The samples diff er in the content of extractive substances, the values lie in a wide range: 37.90% (Ethiopia), 29.61% (Vietnam), 29.38% (Guatemala). All values signifi cantly exceed the specifi ed values of this indicator. The content of extractive substances in coff ee does not allow to judge about the consumer properties of coff ee drinks and the fl avors they have. The fl avors of coff ee drinks were evaluated using a descriptive method to assess the consumer properties of coff ee drinks. Drinks made from coff ee sourced from Guatemala have rich fl avor. They are characterized by the descriptors «fl ower», «citrus», «caramel», «berry», «apple». Flavor of drinks made from coff ee sourced from Ethiopia is in the second place. Their fl avor can be described using the descriptors «spicy», «berry», «caramel», «sweet». Drinks made from beans sourced from Vietnam have the poorest fl avor.

Problematic aspects of the classifi cation of multicomponent food products and food raw materials that appear among customs offi cials during customs control – verifi cation of the declared code according to the Commodity Nomenclature of Foreign Economic Activity of the EAEU – are examined in the article on the basis of analysis of court practice materials. Possible ways of solving the identifi ed problematic aspects are considered.

Egg white is used in the production of zefi r as the foaming agent, which cannot be used by certain categories of the population — people suff ering from allergic diseases, vegetarians and fasting people. Development of a method for producing zefi r using vegetable protein instead of animal one, for example, from legumes, is relevant. Freshly prepared and canned protein extracts from white beans, lentils and chickpeas were used as objects of study in the work, their foaming properties were investigated. The impact of dosage of the protein extract from lentils on the quality indicators of zefi r mass was studied. The organoleptic evaluation of the zefi r samples showed that they have a pleasant taste without any foreign smell. Zefi r with an extract content of 19% (in relation to the total weight) was the sample with the best consistency, structure, shape and surface. The calculation of the nutritional value of zefi r showed that the developed product contains more proteins, minerals and vitamins. The energy value of the developed zefi r sample was 311.5 kcal, which is 23 kcal less than that of the control sample with egg protein.

The issues of organoleptic testing of a new type of cookies are considered. The algorithm for a series of degustations is presented. Descriptors for evaluating cookies with the addition of buckwheat fl our are proposed on the basis of ranking. The advantages and disadvantages of modern organoleptic analysis are shown. Equipment that will allow to assess body response during organoleptic evaluation of products with the help of instrumental methods has been developed. It is shown that it will be possible to conduct studies on neuroelectric response to taste sensations.