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In the modern period, research on the creation of waste-free technologies and sustainable development of the food industry are relevant due to the need for rational use of natural resources and reduction of the environmental burden on ecosystems. The study was devoted to studying the possibilities of using oilcake, the residue after oil extraction from oilseeds, in the food industry. The study aimed to determine the effect of adding sunflower, rapeseed, soybean and flaxseed oilcake on the nutritional value, organoleptic properties and economic feasibility of food production. In the experimental part, the necessary analyses were carried out for bread, bars and biscuits made with the addition of oilcake in different proportions (10, 20, 30%). Study results showed that the use of oilcake significantly increases the content of proteins, fats and vitamins in products, improves their taste and texture, and reduces production costs. The greatest savings were achieved by adding 30% sunflower oil oilcake to the bread, about 10% compared to the control sample. Products with the addition of oilcake in proportions of 10-20% had better organoleptic characteristics, without any noticeable effect on the taste, texture and overall perception of the products. The addition of 30% oilcake in most cases led to a deterioration in taste, especially in the case of rapeseed and mustard oilcake. Based on the research, it is possible to conclude that soybean oilcake is the best among the tested products for use in the food industry. The results of the experiments confirmed that oilcake can be effectively used as an ingredient in the food industry, helping to reduce production waste, increase the nutritional value of products and reduce their cost. This opens new opportunities for the development of innovative food products and contributes to the sustainable development of the food industry. The use of soybean oilcake can significantly improve the nutritional properties of breads, bars and biscuits, while also expanding the range of functional foods. [ABSTRACT FROM AUTHOR]

The object of the study is the process of treatment of sunflower phosphatide concentrate using sodium chloride solution. Hydration is a stage of oil refining. The waste of the process is a phosphatide concentrate, the disposal of which is dangerous to the environment. The concentrate contains valuable components – oil and phosphatides. An important task is to separate these components for effective use in various industries. The process of extracting oil from phosphatide concentrate by hydration in the presence of sodium chloride solution was investigated. The influence of the concentrate treatment conditions on the oil yield was determined. A sample of concentrate according to SOU 15.4-37-212:2004 (CAS 3436-44-0) was used: mass fraction of moisture and volatile substances – 2.8 %, mass fraction of phosphatides – 41.5 %. The concentrate was treated with sodium chloride solution with a concentration of (5–20) %. The hydration time was 25 min., the temperature was 45 °C, and the mass ratio of the sodium chloride solution to the concentrate was 1:1. Conditions for the concentrate treatment were determined: the concentration of sodium chloride solution was 15 %, settling time was 5 hours. At the same time, the yield of oil was 86.9 %. The parameters of the extracted oil were determined: acid value 2.8 mg KOH/g, peroxide value 3.2 ½ O mmol/kg, mass fraction of moisture and volatile substances 0.12 %. According to these indicators, the extracted oil corresponds to firstgrade unrefined unfrozen sunflower oil according to DSTU 4492. The mass fraction of phosphorus-containing substances in terms of stearooleolecithin was 1.7 %, which slightly exceeds the standard value. The research results make it possible to process hydration waste and obtain oil, which is a raw material for the products of many industries. This will help solve the problem of disposal of environmentally hazardous waste and improve the state of the environment [ABSTRACT FROM AUTHOR]