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The content analysis of the main physical and chemical indicators of the fruits of apples and mountain ash is performed, the data is illustrated in the figures. A technological scheme for obtaining a filling from fruit raw materials for confectionery products is graphically presented. The recipe ratio of the main components in experimental samples is given and the changes in organoleptic parameters are illustrated in the form of a profilogram of the identified descriptors, a polynomial curve of the dependence of tasters’ assessments and the ratio of water to fruit raw materials is also presented. Based on the analysis and generalization of the averaged data of the tasting analysis, a reference sample and a list of descriptors for this product category were determined. The filling can be used as a semi-finished product for confectionery products in the form of fillers or for use as a coloring element to create an original decoration.

The aim of this work is to investigate the influence of the production method of a semi-finished product from dried rose hips on the content of biologically active substances that cause antioxidant activity. The objects of research are semi-finished products from dried rose hip berries. It was found that the investigated biologically active substances that have a direct effect on the antioxidant activity of semi-finished products from dried rose hip berries can be ranked in terms of losses in the manufacturing process as follows: free organic acids > ascorbic acid > carotenoids > phenolic substances. The negative influence of an excessive number of technological operations on the finished product antioxidant activity was noted. It is shown that to obtain a semi-finished product from dried rose hip berries with high quality characteristics and antioxidant activity, it is priority to use mechano-acoustic treatment without preliminary hydration of the raw material.

The article reflects the original results of the study of the chemical composition and the presence of physiologically active substances in the aboveground part of the common Aegopodium, which naturally grows in the forest-steppe zone of the Krasnoyarsk Territory. It is shown that the studied biomass is rich in vitamins A, C, group B and P-active substances, as well as macro- and microelements - magnesium, iron, manganese, selenium and copper, which determines the expediency of its use in the production of functional food products. On the basis of the use of dry powders (concentrates) of common Aegopodium and Jerusalem artichoke, a recipe for a new low-moisture bakery product has been developed, which has received the name -Breads "TopifitoSS", as well as a technological map of the specified new functional product. It has been established that the introduction of 12.5 wt.% Dry powders of common Aegopodium whitewash and Jerusalem artichoke into the classical formulation of loaves, as well as the replacement of water with whey make the organoleptic properties and nutritional value of the finished product optimal. Consumption of 100 g of the product provides an intake into the body, mg: ascorbic acid - 10.7; P-active substances - 2.4; magnesium - 18; phosphorus - 30.5; iron - 4.2; selenium - 0.21; energy value - 335 kcal. The regulated indicators of quality and safety of a new functional product have been determined. An expert assessment of organoleptic indicators revealed compliance with regulatory requirements, while experts noted a pleasant, harmonious taste of the product.