title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¾Ð²ÑÑÐ½ÑÑ Ð´ÐµÑÐµÑÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology for oatmeal desserts using fruit and berry raw mate-rials
Creators: name: Ð¤ÑÐ¾Ð»Ð¾Ð²Ð°, ÐÐ°ÑÐ¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÐÐ¸Ð³Ð¸ÐµÐ½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¾Ð²ÑÑ
ÑÐµÐ³Ð¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ðµ ÑÑÑÑÑ
Ð¾Ð²ÑÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
Ð´Ð¸ÐµÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
Ð¿Ð»Ð¾Ð´Ñ
ÑÐ³Ð¾Ð´Ñ
oats
regional raw materials
oat products
dietary products
fruits
berries

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¾Ð²ÑÑÐ½ÑÑ Ð´ÐµÑÐµÑÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑÂ». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ ÑÐ°ÑÑÐ¸ÑÐµÐ½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð´ÐµÑÐµÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸ Ð¾Ð²ÑÐ° Ð¸ Ð´ÑÑÐ³Ð¾Ð³Ð¾ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð¡ÐµÐ²ÐµÑÐ¾-ÐÐ°Ð¿Ð°Ð´Ð½Ð¾Ð³Ð¾ ÑÐµÐ³Ð¸Ð¾Ð½Ð°. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐ°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: ÐÐ½ÑÐ¾ÑÐ¼Ð°ÑÐ¸Ð¾Ð½Ð½ÑÐ¹ Ð¿Ð¾Ð¸ÑÐº Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¿Ð¾ ÑÐµÐ¼Ðµ ÑÐ°Ð±Ð¾ÑÑ. ÐÐ±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¾Ð±ÑÐµÐºÑÐ¾Ð² Ð¸ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¾Ð²ÑÑÐ½ÑÑ Ð´ÐµÑÐµÑÑÐ¾Ð². ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¾Ð²ÑÑÐ½ÑÑ Ð´ÐµÑÐµÑÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸Ð·Ð»Ð¾Ð¶ÐµÐ½Ð° ÑÑÑÐ½Ð¾ÑÑÑ Ð¿Ð¾Ð´ÑÐ¾Ð´Ð° Ðº ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ñ Ð´Ð¸ÐµÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¾Ð²ÑÑÐ½ÑÑ Ð´ÐµÑÐµÑÑÐ¾Ð², Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÑÐ½Ð½ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐµÐ³Ð¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¾Ð²ÑÑÐ½ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð´ÐµÐ»Ð°ÑÑÑÑ Ð²ÑÐ²Ð¾Ð´Ñ Ð¸Ñ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ñ Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐ¸Ð¼ ÑÐ°Ð½Ð¸ÑÐ°ÑÐ½ÑÐ¼ Ð½Ð¾ÑÐ¼Ð°Ð¼ Ð¸ Ð¿ÑÐ°Ð²Ð¸Ð»Ð°Ð¼, Ð²ÑÑÐ²Ð»ÑÐµÑÑÑ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ðµ ÑÐ¾Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ðµ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð², ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑÑÑ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ ÑÑÐµÐ¼Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿ÑÐ¾Ð²ÐµÐ´ÑÐ½Ð½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ, Ð° Ð¸Ð¼ÐµÐ½Ð½Ð¾ ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÑÐ»Ð¾Ð²Ð¸Ñ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ð¸.
description: The topic of the final qualifying work: "Development of technology for oatmeal desserts using fruit and berry raw materials". This work is devoted to improving the technology and expanding the range of desserts based on processed oats and other vegetable raw materials of the North-Western region. In the course of the study, the following tasks were solved: 1. Information search and analysis of sources on the topic of the work. 2. Substantiation of objects and methods of research. 3. Development of technology for the production of oatmeal desserts. 4. Determination of quality indicators of oat desserts with the use of fruit and vegetable raw materials.The paper describes the essence of the approach to the creation of dietary oatmeal desserts produced using regional fruit and berry raw materials. Based on the results of organoleptic, physico-chemical and microbiological studies of the quality indicators of oat samples, conclusions are drawn about their compliance with current sanitary standards and regulations, the optimal ratio of ingredients is identified, a technological scheme of production is drawn up. Based on the conducted research, technological documentation has been developed, namely technical specifications and technological instructions.