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The experiment was carried out on lab rats which had been given the gluten free nutriment in the conditions of the veterinary clinic of «Saratov State Vavilov Agrarian University». During the research, the morphological and biochemical blood analysis’ results were studied. Laboratory rats’ condition was under daily clinical monitoring as well as their weight. According to the data collected, no external signs of intoxication and death of the rats had been found during the experiment. All rats were active. The concentration of hemoglobin in the experimental group has increased by 14.33g per liter compared to the control group. Therefore, the use of gluten-free nourishment for animals does not have a negative effect on the homeostasis of the organism, which implies the safeness of a gluten-free diet.

The research is devoted to the creation of a new recipe and technological solutions for the production of gluten-free gingerbread products for people who need dietary nutrition. Our studies were carried out in accordance with GOST 15810-2014 «Confectionery products. Gingerbread products. General specifications». Based on marketing research, it has been established that nowadays production of gluten-free confectionery products, including gingerbread ones, is underdeveloped in the region. The following samples of gingerbread products are considered in the research: the control one – 100% wheat flour; No. 1 – 50% rice and 50% corn flour; No. 2 – 50% corn and 50% pumpkin flour. As a result of the experiments, sample No. 1 with the best organoleptic characteristics has been selected. The gluten level in the gingerbread product under study was calculated, and it amounted to 7 mg/kg, which according to TR CU 027/2012 was lower than the normalized value (20 mg/kg). Therefore, this product belongs to the «gluten free» product group. It has been established that due to the high water absorption capacity, the introduction of mixture No. 1 into the food industry is relevant, since there is a greater rise in the dough during baking and less thickening of starch grains. As a result of our calculations of the chemical composition of this product, it has been found that through the use of an alternative type of raw material, it is possible to design products with various contents of food and biologically active substances, including a vitamin–mineral complex, which are not inferior in their characteristics to traditional products made from wheat flour. Thus, the studies conducted have shown that the use of non-traditional types of raw materials (rice and corn flour) allows one to make gluten-free products with high quality indicators, including organoleptic, structural-mechanical properties and enriched in nutritional value.

Рассчитана экономическая эффективность внедрения в производство мороженого из кобыльего молока с до- бавлением полисахаридов (ПС). Установлено, что по органолептическим показателям мороженое из кобыльего молока с добавлением ПС не уступаеттрадиционному из коровьего молока, что позволяет расширить ассортимент продуктов специализированного назначения. Для повышениякачества выпускаемого продукта на всех технологических этапах – от приемки сырья до хранения и транспортировки готовой продукции – разработана блок-схема производства моро- женого с указанием контрольных критических точек (ККТ). Подобрана линия производствастоимостью 5676 тыс. р. По результатам экономических расчетов прибыль составит 35070,26 тыс. р. при годовой производственноймощности 511,85 т. Проведенные расчеты подтвердили, что данная разработка не только является перспективной с точки зрения получения прибыли, но и позволяет создать новые здоровьесберегающие технологии для широких слоев населения. The economic efficiency of introducing into the production of ice cream from mare’s milk with the addition of polysaccharides (PS) is calculated. It has been established that, in terms of organoleptic parameters, mare’s milk ice cream with the addition of PS is not inferior to traditional cow’s milk ice cream, which makes it possible to expand the range of specialized products. To improve the quality of the manufactured product at all technological stages – from the acceptance of raw materials to the storage and transportation of finished products – a blockdiagram of the production of ice cream has been developed, indicating control critical points (CCP). A production line worth 5676 thousandrubles was selected. Based on the results of economic calculations, the profit will amount to 35,070,26 thousand rubles. with an annual productioncapacity of 51,185 tons. Calculations have confirmed that this development is not only promising in terms of making a profit, but also allows you to create new health-saving technologies for the general population.