The article presents studies of the influence of the recipe composition, in particular, the mass fraction of herbal additives on the organoleptic, functional and technological properties of food systems of a combined composition using raw materials of animal (beef, lamb, poultry) and vegetable (soy okara, carrots) origin. The results of the study of soybean-minced okara for food safety indicators are also presented. The functional and technological indicators of meat chopped semi-finished products were also determined: moisture-binding capacity = 89.1%, water-holding capacity = 77.4%, fat-holding capacity = 83.2%. The output of meat chopped semi-finished products with PCC is 91%. The obtained values for the quality characteristics indicate the prospects of using this type of soybean-minced okara: directly for food, as well as for the production of minced meat semi-finished products, such as cutlets, minced meat, steaks; to design and optimize recipes for semi-finished products.

This article presents a recipe for a feed additive for dairy cows. According to the calculated recipe, experimental batches of feed additives were developed in the feed mill. The nutritional and energy value of the obtained feed additives were determined. According to the results obtained, when using beet pulp 15%, molasses 15% in place of wheat bran, the digestible protein increases by 45-50%, and good results are also obtained for other quality indicators. It has been experimentally confirmed that the use of cattle rations of sugar beet production waste contributes to the reduction of feed costs, the cost of production of a unit of production.

The article presents the results of research on the use of granulated vika of the "Lugovchanka" variety in the production of feed for broiler chickens. An analysis of literary sources shows that there is no information on the use of vika in the feed industry in Kazakhstan. The chemical, mineral and vitamin composition of the grain of wiki are defined. To reduce the anti-nutritional substances of the vika, granulation of the vika was carried out. Optimal technological regimes for granulation of vika have been established. Comparisons of the chemical composition of vika with the chemical composition of the legumes used showed that the protein content compared to chickpeas is higher by (22.6%), fodder beans (25.0%) are lower by 4.3%, and the fat content is compared to chickpeas. (1.7%) lower by 13.3%, and with fodder bean (1.50%) at the same level. In addition, vika contains vitamins A, B and mineral elements. The results of the study showed that vika varieties "Lugovchanka" contains an anti-nutritional substance - hydrocyanic acid 1.1 mg / 100 g. To reduce anti-nutritional substances and increase the nutritional value of mixed fodder, granulation of mixed fodder was carried out. The results of the research showed that during the granulation of the vika, the total bacterial contamination decreased by 22.5%, the fungal contamination by 11.2%, the content of hydrocyanic acid by 22.72%. Permissible storage periods for loose and granulated vika have been determined.

In this work, in order to increase the nutritional and biological value of bakery products, an unconventional legume mixture was used, and baker's pressed yeast was replaced with a sourdough from whole wheat grain. The chemical, mineral and amino acid composition of the legume mixture has been investigated. The best quality of the finished product is achieved by adding 10% leguminous mixture to the mass of first grade wheat flour. The research results showed that the developed combined flour with the introduction of leguminous crops made it possible to obtain bread with increased nutritional value, characterized by good organoleptic and physicochemical characteristics.

This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the processing and development of technologies for obtaining fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, table beets, etc.) enriched with pectin extract from secondary raw materials of the sugar industry. At the same time, the absolute novelty in the Republic of Kazakhstan has been established for the development of technologies for the production of fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, table beets, etc.) enriched with pectin extract from secondary raw materials of the sugar industry. As a result of the research carried out, 3 zoned apple varieties were selected for the development of technology for the production of jam, puree and juices with functional, bioecological and natural health properties, in particular, Golden Delicious, Star-Crimson, Idared, 1 - carrot varieties: Alau, 1 beet varietу: "Bordeaux", 1 plum variety: "Stanley" and 2 varieties of currants: "Golden", "Altai", which, according to the content of the pectin extract, will make it possible to make more acceptable compositions of them in order to achieve an effective balanced composition of the target product for biologically active substances.

The article discusses and studies new varieties of triticale, studied flour from new varieties of triticale for further use in flour confectionery. According to the data obtained, it is important to note that the chemical composition of triticale flour confirms its use in flour confectionery. In this paper, the Baru variety is selected, this variety will be used for the first time in Kazakhstan in the production of flour confectionery. The use of triticale in diets instead of wheat reduces the cost of the products obtained and increases the profitability of production.

Experiments were carried out to study the effect of pressure changes when the dough is kneaded with a dough mixer with the possibility of temperature control. In this study, three modes of pressure and rotation speed of a mechanical universal ion-ozone mixer were used: 50, 250 and 500 mbar and 100, 150 and 200 rpm, respectively. The objectives were to understand the effect of pressure and speed of a mechanical universal ion-ozone mixer on dough during kneading in order to optimize dough kneading conditions. The results showed that the cavitation of the dough is proportional to the number of revolutions of the universal ion-ozone dough mixer. Higher pressure and higher stirring speed will shorten the time to reach maximum power, which means that stirring times can be shortened. The specific bread volume, porosity fraction and pore size distribution were analyzed to better understand the effect of high pressure on bread quality.

Recently, the demand for safflower products has been growing year by year, due to the increase in acreage and the popularity of safflower oil among consumers. On the basis of research works, a technological line for the production of safflower oil is considered. As a result, due to the insufficiently in-depth study and widespread use of safflower oil production technology, many problems remain unresolved. For example, for initial purification, post-press safflower oil technology was studied to update and define it, and a sample of post-press crude safflower oil was transferred to a special laboratory. To solve the problems that have arisen, an effective method for purifying crude safflower oil after pressing has been proposed, and a filter-precipitating centrifuge has been improved.

In the article it can be seen that vegetable raw materials are rich in vitamins, amino acids, minerals, proteins, by carrying out a literary review of scientific research on the chemical composition of plant raw materials in general, including sea buckthorn. An extract is obtained from the leaves of the sea buckthorn berries demonstrating antimicrobial properties, also the influence on microbiological indicators and the improvement of the quality of bread products were studied. The optimal quantity was selected with the addition of extract of leaves of the sea buckthorn berries in the amount of 0.5%, 2% and 4%. The study found that the addition of 2 per cent of the leaves of the sea buckthorn berries extract not only improves the nutritional value of the baked goods, but also extends the shelf life of the final products.

Currently, the combination of trends in the increase in the biological value of food products forces manufacturers to seek new non-traditional sources of plant raw materials for the production of confectionery products. One of the most effective areas of confectionery production is the use of composite mixtures in the production of cookies. The article investigates the effect of the composite mixture on the organoleptic and physicochemical properties of the finished product, the nutritional value of the obtained lingering biscuits. The results of the study showed that in the lingering biscuits made from the composite mixture, in comparison with the control image, the fat content increased by 1.11 times, protein - 1.31 times, calcium - 1.29 times, potassium - 1.21 times, iron - 1. 84 times, phosphorus - 1.42 times. As a result, it was proved that hard biscuits made with the addition of composite flour have a high nutritional value and a high content of micro- and macroelements that play an important role in the human body.

This article explores the use of unconventional herbal raw chia seeds. We studied bread made from whole wheat and rye grains with the addition of moistened chia seeds. According to the recipe for making bread, an optimal sample of bread was selected, all indicators of the quality of the dough and finished bread were determined. According to the results of the study, a sample with the addition of 10% chia seeds as an additive to the wheat dough was chosen as the most optimal option. In general, it was found that the consistency of a semifinished product prepared from the optimal variant, in terms of dryness and in general, in terms of rheological properties, does not impair the quality of the finished bread. According to the research data, in the optimal variant, the content of antioxidants is higher than in the control sample. In the raw materials used, the amount of starch is less, and the presence of proteins is greater, based on this, the total starch content decreases, this helps to slow down the hardening of bread, which is proved by the research results.

The article presents a recipe and a score scale for organoleptic evaluation of the quality of a new type of seasoning based on sprouted buckwheat. The results of studies of the nutritional value, biochemical composition, and antioxidant activity of the new product are presented. It was found that the prototype seasoning with the addition of 30% sprouted buckwheat is characterized by an increased content of protein, vitamins, microand macro elements compared with the control sample, as well as the addition of sprouted buckwheat grains to the seasoning allowed to increase by 25% the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg / 100 g, respectively.

This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples.

The article considers the possibility of using organic acids in the formation of organoleptic and physicochemical quality indicators of vegetable juices, the development of recipes and technologies of vegetable juices using permitted organic acids, organoleptic indicators of fresh vegetable juices, the results of a study of nutritional and biological value. The characteristics of the most commonly produced vegetable juices with low acidity (pumpkin, cucumber, carrot), as well as freshly blended vegetable juices with high biological value were studied. Results of the work: formulations and technology of acidified vegetable juices and blends based on them have been developed. The nutritional and biological value of slightly acidic vegetable juices from pumpkin, cucumber, carrot and blended juices based on them has been studied according to organoleptic and physicochemical indicators. Relevance of the work: expanding the range of non-acidic vegetable juices and blended drinks using organic acids allowed as acidifiers, and their use as dietary and preventive drinks.

The article presents the study results of the functionally enriched meat product from lamb and ostrich meat with a biologically active additive. The fat-soluble vitamin complex "aevit" encapsulated with the food oligosaccharide β-cyclodextrin (E459) has been used as a functional ingredient. The use of poultry meat in the recipe allowed to obtain a product with high consumer properties. Based on the conducted experiments, a comparative characteristic of the physicochemical, energy, amino acid and organoleptic parameters of the obtained semi-smoked sausage products is given.

The growing consumer demand for functional products stimulates the development of meat products. For the production of meat products with improved organoleptic indicators, it is necessary to introduce such measures as the use of raw materials with improved physicochemical, functional-technological and structuralmechanical characteristics, and the improvement of technological processes. The purpose of this work is to study the effect of protepsin enzyme hydrolysis on the physicochemical and functional-technological indices of beef of the 2nd grade with the help of Protepsin, an enzyme preparation of animal origin.

This article presents the results of a study of the quality of poultry meat after treatment with ultraviolet radiation during pre-slaughter. At the same time, bactericidal UV irradiators (UV) of 200 MJ/254 MJ/cm with an amalgam lamp with a bactericidal radiation power were used to disinfect the air in the poultry house during the outdoor cultivation of broiler chickens on the litter, by indirect irradiation in intermittent mode against the background of intermittent lighting mode. The results of microbiological parameters in samples of white and red meat of chickens after irradiation with doses of 200 MJ/cm 254 MJ/cm after slaughter, after 5 days and 14 days when storing meat at a temperature from 0 ° C to +2 ° are presentedWith and after 1.5 and 3 months of storage at a temperature of -18 ° C.

This article presents the results of potential hazards and highlights critical control points at the stages of poultry production of broiler chickens. The factors of adverse effects on the human body are shown: UV radiation treatment during the maintenance and pre-slaughter exposure of birds, non-compliance with sanitary norms and rules, non-compliance with the terms and conditions of storage of finished products. The results of UV radiation treatment of broiler chicken meat in doses from 200 MJ/cm2 to 208 MJ/cm2 are presented, which confirms the safety of irradiated meat for consumers, in order to increase the shelf life of chilled broiler chicken meat, UV radiation sterilization in doses of 200 MJ /cm 254 MJ/cm is shown.

This article presents the results of experimental studies of the physical and mechanical properties of a fabric made of threads with different fibrous composition, statistical processing and evaluation using probability theory. The main goal of the research is to identify the most rational fibrous composition of threads for the production of the required fabric of the dress assortment. In the course of the experiment, studies were carried out on the physical and mechanical properties of a fabric made of threads using cotton and mixed fibers with different fibers. As a result of the research, recommendations were developed on the rational composition of the new fabric of the dress assortment.

The article discusses the results of testing various types of fabrics in order to confirm the compliance of textile products with established requirements. A set of checks for this category of goods is carried out taking into account the provisions of TR TS 017/2011 "On the safety of light industry goods", as well as current national standards. The relevance of the work is due to the fact that at the moment ensuring dynamic compliance with the designs of existing uniforms of ground employees does not correspond to the conditions of its operation, is also one of the priorities for the tasks set when designing a uniform for ground service supervisors. On the basis of a laboratory physical and mechanical test: the main factors that have a negative impact on workers and uniforms have been identified and systematized; also on their basis, the requirements for the design of uniforms for ground handling supervisors were identified.

The problems of designing import-substituting corset products of the bra group are considered.The material comprehensively examines the aspects that affect the quality of the fit of corset products on different sizes and types of breasts. A comparative characteristic of imported analogues and domestic products from the point of view of braffiting is carried out. The main features of female breast shapes and sizes that affect the construction of modeling cups are identified and grouped, and a methodology has been finalized to speed up the process of designing bras with a high-quality fit.