функциональные продукты, снеки, пищевая ценность, растительное сырье, со2-экстракты, технология, обезвоживание, functional foods, snacks, nutritional value, vegetable raw materials, co2-extracts, technology, dehydration, Economics as a science, HB71-74

Intense pace of life in modern conditions dictate the necessity ofpresence on the market offood products directly ready to eat. Suggest ways of improving the technology of snack products you need together with the biologically valuable nutritious product, while simultaneously solving problems of import substitution, improve production efficiency, increase storage time. Designing of formulations of fruit snacks with vegetables, nuts, CO2 feedstock and CO2- extracts of sea grass family Zostera contributed to the production ofpastila products new original flavors, high nutritional value, rich in vitamin and mineral composition with good organoleptic characteristics. Studied and proposed zoned varieties of fruit, vegetables and nuts for the production of pastila snacks. Presented the technological parameters of the process ofproduction offruit and vegetable snacks from domestic raw materials and original flavor and dietary supplements. Suggested recipes for new snack products. Evaluation of organoleptic and microbiological indicators of fruit and vegetable snacks, after storage for 12 and 18 months proved to obtain a quality product with extended shelf life.