Keyword: «nutritional value»

The article discusses the consumer properties of drinking milk. The purpose of this work was to study the organoleptic and physico-chemical indicators of quality and safety of these products.

The article presents the content of an extracurricular event for students of grades 5–7 of a secondary school. This methodological development is intended for the development of functional literacy in the context of the topic "Potatoes" in the main areas: reading literacy, mathematical literacy, natural science literacy, global competencies, the development of creative thinking. The form of organization of the event is a 45—minute quest for two teams passing stations with an itinerary. The article contains information about the history of potato use, the peculiarities of its cultivation, its place in the structure of modern man's nutrition, recommendations in the field of healthy nutrition.

This study examines the possibilities of improving the quality of bakery products by adding pea flour. Experiments were conducted with different percentages of pea flour (5 %, 10 %, 15 %, and 20 %). The analysis of organoleptic and physicochemical characteristics showed that the optimal option is 10 % pea flour, as it provides the best balance of taste, porosity, and bread texture. The research confirms that the use of plant proteins enhances the nutritional value of bakery products.