The aim of the work was the development of a new kind of meat products for functional purposes from poultry meat with a partial replacement of meat raw materials with a vegetable component – Bulgarian pepper. Studies of prototypes on organoleptic, physicochemical, and microbiological indicators were carried out. The results of microbiological studies show that the presented prototypes meet the requirements and norms established by regulatory documents, confirm the receipt of a product of increased microbiological stability. Evaluation of food and energy value of smoked-baked galantine with Bulgarian pepper indicates the creation of a low-calorie meat product for dietary purposes. As a result of economic calculations, it was concluded that as the amount of meat that is being replaced is increased, Bulgarian pepper increases the profitability level of production from 14.9% in the control sample to 20.7% in experimental sample No. 3, replacing meat raw materials by 15.0% Bulgarian pepper. In the production of 50 kg per shift, the possible additional profit per year will be more than 700 thousand rubles. The consumer properties of the prototypes, especially sample No. 3 (with 15.0% pepper) favorably differ from the control sample. Based on the evaluation of organoleptic parameters, preference is given to sample No. 3. The results of microbiological studies confirmed the guaranteed safety of all samples throughout the storage period. As the amount of meat that is being exchanged for Bulgarian peppers increases, the energy value of 100 g of smoked-baked galantine with 346.0 kcal (control sample) to 245.0 kcal (sample No. 3) is significantly reduced or reduced by 29.2%.

The introduction of new technology of enhanced biological value fruit wine production using the vegetable sugar substitute (concentrated stevia essence) in food and processing industry plants will permit to enlarge the range of Russian wine products manufactured from domestic natural fruit raw material. Besides, the using of domestic raw materials in the technology of enhanced biological value fruit wine production will permit to solve the import dependency problem and to replace the foreign wine products with domestic high quality competitive products, as well as to reduce the product costs which may be achieved by the partial replacement of sugar by the sugar substitute made of stevia. The natural plant sugar substitute stevia was used instead of sugar in order to reduce the energy density of fruit wines. The stevioside is resistant to thermal conditioning and it has a low decomposition level in different pH levels. The study of quality and bioavailability of wine specimen was made with use of standard methods. The analysis of fruit wine specimen bioavailability showed that blended wine based on black currant and blackberry is more replete with vitamins, minerals, and organic acids. The elaborated blended wines are valuables because they contains plant raw materials which are harmonically combined with each other and complement one another, making antioxidant effects. They are capable to slow aging and to improve metabolism as well as to prevent illnesses and to boost the immune system. The use of stevia essence as a sugar substitute in fabrication of demi-sweet fruit currant and blackberry blended wines permits to produce low-calorie wines with equal palatability.

Fruits and berries contain a large number of biologically active compounds: vitamins, minerals, organic acids. Wines made from fruit and berry raw materials are not inferior to grape ones in biological value, and sometimes even surpass them. Currently, significant volumes of fruit wines are imported into the Russian consumer market from other countries. The production of fruit and berry wines is mainly limited to the European part of Russia, which negatively affects the pricing of drinks in other regions. In this regard, the development of the wine industry may be the production of blending fruit and berry wines, which will provide the population with quality products made from local fruit and berry raw materials at affordable prices. The production technology and research results of the obtained samples of fruit and berry blend wines from the fruits of Sunberry and mountain ash, wild strawberries with different sugar content in the recipe are presented. Samples of fruit blending wines were prepared according to classical technology. Physico-chemical quality indicators of the studied wine samples were determined in the interdepartmental educational and analytical laboratory of the Nizhny Novgorod State Agricultural Academy. According to the results of evaluating the organoleptic and physico-chemical parameters of the developed samples of fruit wines, sample No. 3 turned out to be the best, as it had a pronounced harmonious aroma, pleasant taste, had the highest content of vitamin C and dry substances, and scored the most points. According to the results of a scoring of the organoleptic quality indicators of the studied samples of blending fruit wines, the least points were observed for sample No. 1 (5.25 points). In connection with the detection by all tasters of deviations from the norm.

In the article results of researches on development of compounding and technology of manufacture of a new kind of meat production of functional purpose from poultry meat with partial replacement of meat raw material by a vegetative component – cabbage broccoli are resulted. As a result of the conducted studies and calculations, data were obtained on the indicators of quality and safety, food and energy value, economic efficiency of the production of a roll baked from chicken meat with broccoli cabbage. The addition of broccoli in the production of a roll of chicken meat contributed to the formation of an unusual figure of a roll on a cut: the light pink color of the meat and the bright green color of the broccoli cabbage. Experimental batches of roulet baked from chicken meat were produced by replacing meat with broccoli in the recipe as follows: sample No. 1 – replacement of meat raw material with broccoli 10.0%, sample No. 2 20.0%, No. 3 – 30.0% respectively. When the replacement of meat raw material with broccoli cabbage is increased, the content of fat mass fraction is significantly reduced from 19.0% (control sample) to 11.0% (sample No. 3). There is also a decrease in the protein content from 17.0% in the control sample to 11.0% in sample No. 3, as well as an increase in the mass fraction of carbohydrates from 0 (control sample) to 1.8% (sample No. 3). All examined samples of a roll baked from chicken meat with broccoli cabbage meet the requirements of regulatory documents on microbiological indicators. The results of calculations of the economic efficiency of the production of control and experimental samples of baked rolls from chicken meat indicate that it is economically most feasible to produce a roasted chicken roll with the addition of broccoli in the amount of 30% to the mass of unsalted raw materials.

The use of dairy products and beverages containing substances useful for health is an effective means of strengthening the protective functions of the human body. The development of new products should be based on a reasonable selection of ingredients that form their composition and properties. One of the most relevant areas in the technology development of functional dairy products, including yogurt, is the identification and use of promising types of traditional plant crops and wild fruit and berry raw materials. The purpose of this work is to study the effect of different doses of a mixture of dry powder suspension of sprouted wheat, and mashed bilberries and blueberries on organoleptic characteristics, individual physical and chemical properties and safety of yogurt. The work is done in of the "Nizhny Novgorod State Agricultural Academy". While the research, a set of generally accepted standard research methods was used. Objects of research are samples of yogurt thermostatic with different doses of the components: 1.0; 1.5; 2.0; 2.5% of suspension of powder of sprouted wheat and 5.0; 7.0; 9.0; 11.0; 13.0% mashed bilberries and blueberries (1.5: 1.0). The fermentation was performed using dry starter cultures YO-MIX 495 LYO 100 DCU, Danisco Cultures. According to the results of a study designed and optimized component composition of yoghurt, selected dose, the stage and method of making milk of a mixture of additives, experimental studies on adjustment and sequence of technological modes of production of a particular group of samples of yoghurt. Optimal application dose of suspension of sprouted wheat powder in milk mixture amounted to 1.5%, puree of bilberries and blueberries(1.5:1.0) of 7.0%. In the obtained enriched sample the content of carbohydrates increases to 5.40–5.45%, the content of vitamin C-to 3.65-3.75 mg/%. Yogurt meets the requirements established CU TR 021/2011, CU TR 033/2013 and GOST 31981.