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.

The composition of all-mashes for young rabbits when granulating liquid grain molasses was introduced as a binder. To find the optimal parameters of the process of granulation of all-mashes containing grain molasses, studies were conducted on an experimental setup. To improve the nutritional value and digestibility of all-mashes in the recipes were introduced probiotic feed additive "Sportermin", "Prostor" sorbents "Carbitoks" and "Fungistat-GPK". To find the optimal parameters of the process of granulation of all - mashes, studies were conducted on an experimental setup,including a press granulator, using the method of statistical planning of a multifactorial experiment. Mathematical models of the process of granulation of mixed fodders with grain molasses, establishing the dependence of granularity and energy consumption of the selected factors: as a result of granulation of loose feed under optimal conditions of good quality granules. As a result of a comprehensive evaluation of the quality of complete granulated all-mashwe found that the resulting all-mash, investigated by physico-chemical, organoleptic, microbiological and safety indices, meet the requirements for all-mash for feeding young rabbits. It is established that the rabbits of the experimental groups receiving a balanced, prepared in accordance with the detailed rules of the diet arebetter digested nutrients of the feed compared with the control peers, which further had a positive impact on the performance of their meat productivity. Enrichment of mixed fodders for feeding livestock calves rabbits probiotic microorganisms comprising the probiotic used preparations has a positive influence on meat efficiency, preservation and increase of biological value of rabbit meat.The developed recipes of complete feed with the introduction of feed probiotic additives will increase their digestibility by 10-15%.

The demand for natural products is constantly growing in the current environmental situation. This encourages manufacturers to increase the production of these goods. However, almost all branches of the food industry use nowadays a large number of biologically active additives, mainly of synthetic origin. In this regard, the introduction of natural vegetable supplements in the composition of a traditional food product will contribute not only to an increase in the nutritional and biological value of the product, but also to expand the range of healthy food products. The possibility of using dietary fiber from root crops of scorzonera, immobilized on biopolymers, and chickpea flour obtained from chickpea beans bioactivated by germination in the amount of 5% and 15%, respectively, was studied in the work. Scientific substantiation of the effectiveness of the use of vegetable filler in the production of combined soft cheese was given. The cheese product produced has a mass fraction of fat in dry matter of 4.5%, a mass fraction of moisture not more than 64%, a mass fraction of salt not more than 2.0%. The use of dietary fiber as a food additive in cheese production gives the product a functional value. Dietary fiber, introduced in an amount of 5.0%, increases the yield of the finished product by 11-11.5%. Thus, applying the proposed technology for the production of a soft cheese product, it becomes possible to solve a number of technological, environmental and economic problems, including an increase in the nutritional value of a soft cheese product, due to enrichment with dietary fiber, macro- and micronutrients, as well as an increase in the biological value of the developed product by balancing the amino acid composition

The use of probiotic supplements that normalize the microbiocenosis and enhance the resistance to pathogenic microflora can increase safety and meat productivity of farm animals. The aim of the article is scientific and practical substantiation of the increase in rabbit productivity using girasole beet pulp and the “Sporothermin” probiotic complex. The effects of the “Sporothermin” girasole beet pulp on safety, productivity, physiological status and chemical composition of rabbit meat were studied. 30 cross-bred rabbits aged 45 days were selected. The control group received the basic ration consisting of the PK-90 feed; the experimental groups received the PK-90 feed which included the probiotic complex “Sporothermin” (0.6 g/kg and 1.0 g/kg) and girasole beet pulp (10% to the feed weight). The quality of meat was evaluated at the age of 120 days after the control slaughter in the amount of 3 heads from each group. The data of morphological composition showed that rabbits of the experimental groups had a larger muscle tissue mass than rabbits of the control group by 9.07% and 20.15%, respectively. The analysis of the muscle tissue composition showed that the use of the Sporothermin at a dosage of 1.0 g/kg and girasole beet pulp at a dosage of 10% to the feed weight weight increases the average daily gains and meat productivity, improves the chemical composition which was confirmed by testing the data in the conditions of the industrial company “Lipetsk rabbit” and assessing physicochemical, functional, technological and organoleptic indicators of the resulting meat raw materials.

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