A modern progressive direction in the development of confectionery production is the creation of new resource-saving technologies and the development of flour confectionery products with a reduced energy value based on the use of various types of non-traditional and local raw materials. The application of oilseed cake in the food industry makes it possible to enrich products chemical composition with proteins, lipids, dietary fiber, vitamins and minerals. The use of amaranth oil cake as a dry component allows the biological value increase, as it is characterized by a high content of easily digestible protein (18-20%) containing all essential amino acids in sufficient quantities. Recently, special attention has been paid to the introduction of animal fats to the food industry. Bone fat occupies a special place among them. It is produced from bones, regardless of the type of meat from which they were obtained. The application of bone fat allows to enrich foods with polyunsaturated fatty acids, as well as improve the ?-3 / ?-6 ratio of fatty acids in the diet. Taking into account the traditional technology, as well as the properties of amaranth cake and bone fat, the recipe for "Mayachok" gingerbread was developed to adjust chemical and fatty acid composition. The recipe for custard gingerbread with the addition of 15% amaranth oil cake and 11% bone fat to the flour mass in the dough improves organoleptic and physicochemical indicators; to increase their biological value (by 24.5%); to obtain products with the most balanced amino acid composition (amino acid rate for lysine is 44.5%); to balance the ?-3 / ?-6 ratio of fatty acids; to increase the calcium content in products and to normalize its ratio with magnesium and phosphorus - Ca: Mg: P - 1: 0.65: 1.65. The components added improve the structural and mechanical properties of the choux pastry, such as plasticity, elasticity, absorptivity.

Quail breeding expands the range of poultry products through the production of highly nutritious dietary semi-finished and canned products. Quail meat is superior to other types of poultry. According to its physicochemical and organoleptic characteristics, it refers to a dietary product. The research objects are quail carcasses. In order to identify features of quantitative indicators of quail meat, carcasses of three genotypes were analyzed: Japanese quail, Estonian quail and hybrid quail - F1. The paper presents results of studies of the qualitative characteristics of quail meat of these genotypes. The data on the chemical composition, content of essential amino acids, and the nutritional value are presented. The organoleptic evaluation of carcasses, the structure of fresh meat of white and red muscles are described. The results allow us to determine the best genotype for producing meat products with a high biological value, as well as to establish differences and characteristics of the composition of quail meat depending on the genotype.

Rice groats are in high demand among buyers. Given the current situation in the rice market, market research conducted to identify consumer preferences and the main factors affecting the choice and degree of satisfaction with the quality of rice cereals aroused some interest. The article gives a brief description of the rice market, its structure, the main stages of development, describes the factors affecting the formation of demand. The research of self-sufficiency and structure of the Russian rice market, growth rates is given. The dynamics of rice export and import in 2018 is presented. A marketing research was conducted aimed at clarifying the preferences of consumers of rice cereals, identifying the main factors affecting their choice and the degree of satisfaction with quality in the market of the Voronezh region. Based on studies for trade enterprises, several recommendations have been developed aimed at increasing demand and increasing cereal sales.

In Russia, the demand for egg products is traditionally determined by the needs of the population, since eggs are included in the consumer basket. The article presents research on the dynamics of the Russian egg market, explores the volumes of eggs produced, and the share of imported products. The dynamics of consumption volumes is determined by food industries which use eggs. The volumes of consumption and production of food eggs for 2014-2020 were determined. The main driver of competitiveness of Russian egg products is the state support whose main directions are discussed in the article. The most promising areas for increasing production profitability and stabilizing the price situation in the domestic market are identified. The data on the largest manufacturers are presented. For a more complete analysis of the food egg market, as well as identification of competitors, a survey of egg consumers was conducted. Based on the results of the study, the strategy for selling food eggs was developed. The current state and development trends of egg production, channels for their implementation are examined, the market conditions for eggs and egg products are analyzed, and proposals for its development are substantiated.

The main task of dairy cattle breeding is to increase the productivity of cows, which is closely related to the characteristics of processed raw materials and the expansion of the range of produced cheeses. The aim of the study is to study the influence of the genetic potential of the red-mottled cattle breed on the technological properties and cheese suitability of milk. The results of studies on the effect of the enzyme – probiotic additive "Rumifit" – on the chemical composition and amino acid balance of the milk of the red-mottled breed of cows of the Voronezh type are presented. The production of soft cheeses was from three groups of animals. The 1st group (control) received a standard feed ration, accepted in the conditions of LLC "Bolshevik". The 2nd group of animals received the enzyme-probiotic drug "Rumifit" in a dosage of 80 cm3 per animal head; the 3rd group of animals received the probiotic drug "Rumifit" in a dosage of 60 cm3 per animal head. The prospects of obtaining soft cheeses of a combined composition by including a protein concentrate of masha beans in a normalized mixture to increase their nutritional value are shown. The effect of the dosage of the mash bean concentrate on the duration of milk coagulation at different temperatures has been studied. A comparative assessment of the organoleptic and physico– chemical parameters of the obtained cheeses is presented. The conducted studies have shown that a sample of soft cheese obtained from the milk of first-calf cows receiving the enzyme-probiotic "Rumifit" in the diet at a dosage of 80 cm3 per head for 10 days with a cycle after 21 days during the entire lactation period had high organoleptic characteristics and increased nutritional value. This determines the ways of using this milk in cheese making.