The thesis is devoted to improvement of consumer properties and preservation of wafers with fatty fillings. During the research it has been proven that such herbal supplements as sage, rosemary, basil, ginger, cumin and hips fruit have antioxidant properties when used as dry powders. Due to the use of non-traditional raw materials such as celery, chicory, carrots, pumpkin and hips fruit powders; cumin, sesame and pumpkin seeds; sage and rosemary herbs; honey, flower pollen and dead bees extract; mixture of crushed eggshell and lemon juice; barley flour and bran it has become possible to find out new formulations of wafers with fatty fillings which have high nutritional and biological value. The enrichment of wafers in essential amino acids, unsaturated fatty acids, minerals and vitamins has been confirmed experimentally. While determining the content of toxic elements and microbiological parameters in wafers test samples, it has been proved that new products of improved formulation are nutritionally safe. The influence of packaging materials and storage conditions on the shelf life of new wafers with fatty fillings has been determined. There is a definite relationship between the packaging material and changes in product quality during storage. It has been proven that there is high efficiency in the usage of packing made of biaxially-oriented polypropylene films for the storage of new products. Regulatory documents have been developed and approved (formulations and instructions for new wafers with fatty fillings "Kvitkovyi nektar", "Podarunok lita", "Melodiia oseni", "Zlakovi"). Declarative patents for utility models "Composition of fatty fillings for waffles "Kvitkovyi nektar" (No. 100726, 10 August, 2015), "Composition of fatty fillings for wafers "Podarunok lita" (No. 100727, 10 August, 2015), "Composition of fatty fillings for wafers "Melodiia oseni" (No. 100728, 10 August, 2015) and "Composition of fatty fillings for wafers "Zlakovi" (No. 100729, 10 August, 2015) were obtained. As a result of both development and production of new wafers with improved consumer properties, appropriate social and economic effects have been achieved.
