The reason for the current work is the lack of technology to produce food from the fruits of melon crops, namely oriental sweets like soft sweets, based on processed overripe fruits of melon crops of domestic growth. The rationale for the need for this research work was the demand for the creation of technology for the manufacture of food, a high percentage of unsold substandard melons and watermelons. As well as the lack of the possibility of processing melon crops near the areas of cultivation and manufacturing sweet products at small and medium-sized enterprises. The development of technology to produce sweet meals will have a positive impact on the expansion of the scope of use of the fruits of melon crops. The absence of an established mechanism for processing and marketing overripe fruits brings great losses. In this regard, the issue of finding solutions to new ways of selling melon crops is relevant. The study revealed the possibility of producing Turkish delight from the fruits of watermelon and melon. At the same time, Turkish delight from the pulp of watermelon was more stable than that from melon. The developed oriental sweet product based on the pulp of watermelon outperforms the control sample in all the studied indicators. The mass fraction of fat in the developed product is 0.26 %, which is 0.13 % more than that in raw materials. The mass fraction of protein increased by 0.53 %. In Turkish delight based on watermelon, the carbohydrate content increased by 3.7 times, by 15.1 %. The content of ascorbic acid in watermelon Turkish delight is slightly less, by 7.22 mg/100 g, than that in melon. The developed Turkish delight was stored both under room and refrigeration conditions, the shelf life was 5 days and 21 days, respectively

This article presents the canned vegetable snack recipes with various cereals and the results of their quality assessment. During the study, in order to expand the range of canned vegetable snacks, rice in the composition of vegetable minced meat was replaced with buckwheat and millet grits, in the ratio of 90g, 100g, 110g. The article reflects the new recipes of canned vegetable snacks prepared with the addition of millet and buckwheat, as well as studies of the content of heavy metals in the developed types of canned food, which showed their compliance with the standards of GOST 30178-96, GOST 26935-86.

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The manuscript discusses the possibility of producing a dairy product based on special-purpose camel milk. Specialized nutrition is intended for all population groups and risk groups due to the content of targeted functional ingredients and balanced or enriched composition of food substances. The risk group, in addition to children and persons with impaired health, are elderly people, for whom a special nutrition is provided. Probiotic ferments are used in the production of fermented dairy products, as well as in butter and cheese making. The leaven is introduced into the product and allowed to develop in it under controlled conditions. In the process of fermentation taking place in this way, bacteria form substances that give the fermented milk product its characteristic properties, such as acidity (pH), taste, aroma, and consistency. The decrease in pH occurring during fermentation by lactose bacteria to lactic acid has a preservative effect on the product while improving nutritional value and digestibility. Unlike cow's milk, camel's milk is more saturated with vitamins and polyunsaturated fatty acids. It is a healing biological natural medicine, as well as an immune modulator for the human body. Camel milk is the common food for pastoral society and a rich source of nutrients with therapeutic value. Milk processing can improve the nutritional properties, increase the digestibility of macromolecules and make it safe from harmful microbes. The optimal ratio (1:1) of probiotic ferments for fermented milk drinks – new Bio Drinks based on camel milk - was established.

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