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The use of mare's milk in mass nutrition is due to its medicinal and dietary properties. The ice cream recipe created as a result of research has included mare's milk, sugar, vanillin, pasteurized chicken yolks, and polysaccharides. The test samples have contained polysaccharides from 0.1 to 1.0 %: guarana; locust bean gum; gum arabic; xanthan gum; apple pectin; bamboo fibers; apple fibers. Based on the organoleptic evaluation, the best samples of ice cream with xanthan gum at the concentration of 0.1 % and bamboo fibers at the concentration of 0.4 % have been selected. In the course of studying the physicochemical and microbiological parameters of a new dairy product, it has been found that ice cream with the addition of polysaccharides in terms of the content of toxic elements, pesticides and radionuclides meets the food safety standards. The developed ice cream can be recommended to all segments of the population as a source of calcium, phosphorus and iron. The results of the analysis of physicochemical and microbiological parameters contribute to the formation of a theoretical basis for studying the properties of polysaccharides – xanthan gum and bamboo fibers. The use of these polysaccharides in mare's milk ice cream opens up prospects for their further use in the food industry.

The production of yoghurts and yoghurt drinks is one of the fastest growing segments of the dairy industry. The range of this type of dairy products is constantly updated. In the course of the experiments, the use of functional bamboo and apple fibers in the amount of 0.1–1.5 % in the formulation of yogurts made by the thermostatic method based on cow's milk has been studied. According to organoleptic, physicochemical and microbiological parameters, yogurt has been selected with the addition of bamboo fibers at a concentration of 0.3 %. In a sample of this yogurt, compared with the control sample (cow's milk without fibers), the mass fraction of sugar is slightly higher (by 0.1 %), the mass fraction of solids does not differ from the control, and the acidity is 2.5 % less. The amount of lactic acid bacteria of the genus Lactobacillus in the sample with the addition of bamboo fibers at a concentration of 0.3 % is less than in the control, but is within the normal range for this product. In the course of determining the nutritional and energy value, slight changes in the main nutrients in the experimental yogurt sample have been noted in comparison with the initial raw material and control, which caused a slight decrease in calorie content (by 7.49 and 3.61 %, respectively). The high nutritional value of the developed yogurt allows it to be positioned as a functional product. Economic calculations have shown the feasibility of introducing this development into the food industry.

This work is devoted to expanding the range of dietary foods for people with celiac disease. In many countries, the number of alimentary-dependent diseases has been increasing, which is associated with disorders in the diet structure, lifestyle, genetic predispositions, etc. The increase in food intolerances and allergies in children and adolescents is considered to be a particularly alarming trend. The paper proposes replacing gluten-containing raw materials (wheat flour) with dietary fiber as a structure former in the technology of curd culinary products. The influence of dietary fibers of various nature (xanthan, guaran and food bamboo fiber) in the amount of 0.1–1.0% on the quality of curd soufflé and curd zrazy with raisins intended for gluten-free nutrition was studied. Organoleptic and physicochemical studies of the developed culinary products were carried out, and the nutritional and energy value was assessed. The prospect of using dietary fiber in the technology of culinary products from curd for gluten-free nutrition is substantiated.

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.