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The article presents the results of determining the expiry date of Grushevaya food supplement obtained from the secondary resources of the processing of «Conference» pears. The use of secondary resources to obtain finished products in the form of food additives and the assessment of their consumer properties is an urgent task. One of the important consumer properties of food products is its storability along with organoleptic, physical and chemical and functional properties, as well as safety and nutritional value, which determines its shelf life,The aim of the research is to determine the shelf life of Grushevaya supplement. Changes in microbiological safety indicators during storage of Grushevaya food supplement, namely, the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the number of molds, bacteria of Escherichia coli group (coliforms) and pathogenic microorganisms have been studied, and 18 months period has been established as its shelf life. It has been found that during the shelf life the loss of vitamin C and polyphenolic compounds in its composition is 5.5 % and 4.8 %, respectively. It has been revealed that the antioxidant activity, determined in experiments in vitro and in vivo of the food supplement after 18 months of storage differs slightly compared with those for a freshly prepared supplement.The same pattern has been established in in vivo experiments on manifestation of hepatoprotective properties in freshly prepared supplement after 18 months of storage.

The article presents a review of the literature and own experimental data concerning the effect of lactic acid introduced as a part of yeast enriched with iodine and selenium on the quality of the bakery products and the content of their micronutrients after baking and during storage. The yeasts Sascharomyces cerevisiae were used in the study, strain LK 14 in the form of yeast milk, in which potassium iodide (GOST 4232-74), sodium selenite (TU 6-09-17-209-88) and lactic acid (GOST 490- 2006) in an amount of 2 - 6 % to yeast dry matter were added. While calculating the initiation of micronutrients for yeasts enrichment, we were guided by regulated amount of micronutrients in the final product - bakery products, with frequency of its use in the dietary, the losses during the baking process based on published data - 60% [1] was also taken into account. As an object for enrichment white bread and sliced loaf of white flour were selected. Organoleptic characteristics of bakery products were evaluated according to GOST 26987-86, GOST 27844-88. Physical and chemical parameters (porosity, moisture content, acidity) were evaluated in accordance with GOST 21094-75, GOST 5669-96, GOST 5670-96. The study of micronutrients content of baking samples was performed on a spectrometer Elvax of the company "Elvatech". It is determined that the presence of lactic acid in the enriched yeasts improves the porosity and moisture content of bread. The acid does not affect the loss of micronutrients while baking bread (the difference between the amount of micronutrients in the model samples and control is 2-3%), the total losses of micronutrients are about 60 %. Micronutrient losses during storage of bakery products, in which formula the enriched yeasts with lactic acid were added, for two weeks are as follows: 0. 29.mg/kg of iodine/kg (4.8 %), 0.39 mg/kg (4,35 %) of selenium [ABSTRACT FROM AUTHOR]