The research is devoted to the technological modes of germination of triticale grain of the Asiada variety, as well as factors affecting the germination of grain. The purpose of the study is the influence of technological modes of germination of triticale grain of the Asiada variety. In the article, studies have been carried out and regression equations have been obtained describing the dependences of the indicated quality indicators of the germination modes of triticale grain of the Asiada variety on the factors influencing them tв, τ, w and tз To optimize the technological modes of processing Asiada grain, the crude protein content was chosen as the target function. Optimization of the processing modes of triticale grain of the Asiada variety was carried out by the method of nonlinear programming. The following optimal technological modes of grain processing were obtained: water temperature tb = 15 °C; germination time τ = 72 h; grain moisture w = 13%; grain temperature tz = 10 °C. With these optimal grain processing modes, the target function was 19.11%. The practical significance of the technology for the production of compound feeds using sprouted triticale grain in order to improve quality and increase shelf life.

The article considers the use of vegetable raw materials in order to increase the physico-chemical composition, antioxidant activity of bakery products. Juniper fruit powder (Juniperus communis L) was selected as a plant raw material. The aim of the study is to increase the physico-chemical, antioxidant properties of bread by adding crushed juniper fruits. In the course of improving the technology of bakery products, a new type of product with high antioxidant activity has been developed. Crushed juniper fruits (Juniperus communis L) were added to the bread recipe in an amount of 3%. Thus, the value of the antioxidant activity of bread with the addition of 3% crushed juniper fruits is 2 times higher compared to the control model, which is 15.5 and 7.5 mg /100 g, respectively. In this regard, the high level of antioxidant activity of bread with the addition of 3% of crushed juniper fruits directly affected the process of its storage. The physicochemical composition of bread with the addition of 3% crushed juniper fruits was also studied. The quality indicators of bread with crushed juniper fruits have increased, antioxidant activity, which indicates a high influence of crushed juniper fruits on the qualitative properties of the finished product. The practical value of the work lies in the fact that crushed juniper fruits were used for the first time to increase the nutritional and biological value of bakery products. 

The article develops a methodology for conducting experimental studies on vacuum drying of varieties of apples, pears and raspberries growing in the southern regions of the Republic of Kazakhstan. Experimental studies and analysis of the influence of regime parameters on the drying process of selected products have been carried out, depending on the height of the layer of the dried material, the degree of grinding of raw materials, the degree of heating of the dried material and the pressure of the medium in the evacuated chamber.The analysis of the obtained drying curves for apples, pears and raspberries, in the initial state having a liquid paste-like mass, at the pressure in the vacuum chamber of 0.008 MPa, the loading height of 3, 4 and 5 mm, the degree of heating of the dried material - about 40 ° C, previously selected for research, shows that they have a similar character - all drying curves have quite clearly defined segments: the period of establishing regime parameters or the period of the beginning of drying, the period of constant drying rate and the period of decreasing drying rate.The results of experimental studies are generalized and based on them, equations describing the dynamics of moisture evaporation from the surface of products in the form of fourth-degree polynomial equations are obtained.

Studies have established that various drying periods are observed during the drying process: for example, for apple varieties, the first drying period is 5.45...6.10 hours, and for pear varieties 6.12 ...6.25 hours. The duration of the second drying period for apple varieties is 4.15...3.50 hours, and for pear varieties 4.35...4.48 hours. The analysis of the drying curve showed that the boundary between the periods of constant and falling land velocity, i.e. the critical humidity for apple varieties is on average 27 ± 2.1%, and for pear 30.1 ± 2.5%. An analysis of the kinetics of moisture evaporation shows that in an apple during the first four hours of drying, on average, 2.71 g evaporates, and for the next two hours it decreases monotonically to 2.31 g. The same picture of moisture evaporation dynamics is also observed for pears: for the first four hours, on average, 3.41 g evaporates, and for the next two hours, the evaporation dynamics decreases to 2.78 g. Studies have established that the coefficient of evaporation resistance for apple varieties: Baiterek, Sarkyt and Saya is µ = 2.03 ± 0.07, for pear varieties: Sylyk, Zhazdyk and Nagima is µ = 2.3± 0.05.

The article presents the main properties and characteristics of amaranth, flax, rice, buckwheat flour, as well as the results of obtaining gluten-free bread based on combined flour. The physicochemical properties of the combined flour have been determined and the formulation of gluten-free bakery products has been developed. The technology of gluten-free bakery products based on combined flour has been improved. The general patterns of changes in the nutritional value of a new product have been studied. Feeding patients with gluten intolerance, improving the adequacy of treatment, improving the quality of life of the patient and his family. The article is devoted to the expansion of the range and development of bakery products. Studies have confirmed the absence of toxicity of amaranth for patients with celiac disease, as well as a review of the physico-chemical parameters of amaranth, buckwheat, flax and rice flour, percentages of the content of substances necessary for the human body. This summary information is used in further research to develop special gluten-free bakery products with combined flour. The general patterns of changes in the nutritional value of a new product have been studied. Baking work was carried out practically. As a result, it was found that sample No. 3 meets the requirements of gluten-free bread. The color of the samples was uniform, the surface color was brown, soft, porous, breadcrumbs were elastic, odorless, and the taste harmoniously fit into gluten-free bread. Bread meets the requirements of the current regulatory documents.

One of the most important factors that has a significant impact on the health of the population of the Republic of Kazakhstan is a violation of the diet due to insufficient consumption of full–fledged proteins, vitamins, macro- and microelements and their irrational ratio. In Kazakhstan, grain crops are produced in large volumes, but there is no production of beverages based on vegetable raw materials, although the production of vegetable milk is already widespread throughout the world. The use of local vegetable raw materials from different regions of Kazakhstan in the production technology of grain milk drinks is an urgent and promising direction in the food industry. The article presents the results of a study of the quality of oats of breeding varieties "Duman", "Arman" and "Bityk". During the study, the physicochemical, technological properties and safety indicators of oat samples were evaluated. All the studied samples of oat grains in terms of safety meet the requirements of the Technical Regulations of the Customs Union "On grain safety". The scientific data obtained during the implementation of the project will become the basis for the creation of new grain "milk" drinks enriched with Omega-3 polyunsaturated fatty acids. The result of the implementation of this research will be the expansion of the range of beverages for healthy and safe nutrition of the population.

One of the main problems of goat milk processing is low milk yields, seasonality, the need to accumulate a certain amount of goat milk for processing, difficulties with transportation from remote areas. Freezing of goat's milk for the purpose of its accumulation in the production of fermented dairy products is associated with a change in its properties, which can significantly affect production processes. The aim of this work is to study the effect of freezing–thawing of goat's milk on the kinetics of rennet gelation and the microstructure of the gel in comparison with fresh whole goat's and cow's milk. It is shown that the duration of the primary enzymatic phase of gelation in a sample of thawed goat's milk is close to the duration of the primary phase of raw cow's milk. In the secondary phase of gelation, the final value of the elastic modulus of a clot of thawed goat's milk is close to the value of the elastic modulus of a clot of raw goat's milk. 

This article is devoted to the development of mayonnaise with a balanced composition. It occupies 3.3 % of the human diet on the daily market. Despite the growth of the range of mayonnaise over the past year, the problem of manufacturing domestic mayonnaise of a balanced composition that meets all the requirements for this type of product remains relevant. A comprehensive multi-level approach to assessing the nutrition of the Kazakh people revealed a wide range of nutritional status disorders. In particular, these include the consumption of animal fats and a deficiency of polyunsaturated fatty acids. Polyunsaturated fatty acids are essential nutrition factors and their composition should correspond to 3-4% of the energy value of the diet. A new functional mayonnaise product with a balanced composition of ɷ-3 and ɷ-6 fatty acids based on a mixture of vegetable oils (sunflower, linseed, and safflower) with a balanced composition of polyunsaturated fatty acids has been developed. The main physical and chemical characteristics of a sample of a mixture of vegetable oils have been determined. In laboratory conditions, NPJSC "KazNARU" produced a prototype of mayonnaise based on a mixture of vegetable oils and determined their physicochemical and organoleptic characteristics. It was found that in terms of physical, chemical and organoleptic characteristics, the resulting mayonnaise product fully meets the requirements of regulatory documents.

A healthy lifestyle is at the peak of its popularity, therefore, manufacturers are interested in creating new products that comply with the principles of a healthy balanced diet. Pasta is constantly in great demand among residents of many countries, so they are a promising object for enrichment and the use of non-traditional raw materials for the production of pasta. The purpose of the study was the use of non-traditional raw materials for the production of pasta, in connection with which the tasks were set: the development of a recipe for pasta with increased biological value, analysis of the quality of the finished product. In the course of this study, it was found that the introduction of whole grain flour with the replacement of part of the wheat flour favorably affects the qualitative composition of the finished product. Recipe development and quality control was carried out on the basis of GOST R 54656-2011 "Pasta with enriching additives. General specifications". The determination of the vitamin composition, mineral content, humidity, gluten quality indicators were carried out. In the course of the study, the optimal dosage of the additive was determined and the expediency of using whole grain flour in the production of pasta was established. The conducted research and the developed recipe can be used in pasta production enterprises.

"Protepsin" is an enzyme preparation of animal nature containing a complex of acid proteinases, intended for use in the meat industry for processing meat raw materials. The enzyme composition of the preparation is balanced according to the degree of exposure to various proteins of meat and meat systems used in the technology of obtaining meat products. "Protepsin" works in the meat system similarly to intracellular enzymes (cathepsins). It is their synergist and has additional qualities that allow it to act in a wider range of technological parameters, as well as to influence those protein systems on which intracellular enzymes do not act or have an effect to an insignificant extent [1]. The practical significance of the work lies in the fact that semismoked sausage products are in particular demand among the population. Cost reduction while maintaining their quality in a competitive environment is a time requirement. Therefore, the use of the enzyme is one of the promising directions in the field of meat processing [1]. The aim of the work is to study the working parameters of the enzyme "Protepsin" and its effect on the microstructure of second-grade beef. Histological changes characterize the positive effect of the enzyme on the development of meat quality indicators. In this regard, the processing of meat raw materials with "Protepsin" leads to a significant reduction in the duration of maturation of meat, which makes it possible to achieve the necessary changes in a shorter time compared with the natural way of autolysis.

According to the forecasts of the World Health Organization, the share of herbal medicines in the global pharmaceutical market is more than 40%. The pronounced growth trend of phytopreparations can lead to depletion of stocks of medicinal plants and the introduction of medicinal plants into the culture is a suitable solution to the problem. In order to ensure the quality of medicinal plants, in 2003 the World Health Organization (WHO) issued guidelines on Good cultivation and harvesting practices (GACP) medicinal plants. This article presents the results of the introduction of the Crocus alatavicus plant by seeds. The aim of the study is to develop a technology for the introduction of Crocus alatavicus by the method of seed propagation according to the principles of GACP. The development of the introduction technology according to the principles of GACP guarantees the provision of domestic pharmaceutical production with high-quality plant raw materials. The introduction was carried out at the pilot production plantation of "Phytoleum" LLP. The results of the study showed that during seed propagation, autumn sowing of Crocus alatavicus seeds is preferable. The introduction of organic fertilizer of vermicompost before sowing seeds has a positive effect on the germination of seeds and the survival of seedlings. The plant in the fourth year of vegetation goes into the generative period and the fruit will form. The results of the introduction of Crocus alatavicus by seeds in the period from 2018 to 2022 showed good seed germination and high survival of seedlings, which makes it possible to recommend the plant for introduction into culture. It is important to emphasize that the ability to cultivate C. alatavicus from seeds creates new opportunities for use as domestic raw materials for the purpose of further rational use in scientific and practical medicine, preserving this species in culture.

This article describes the relevance and importance of the production of promising oilseeds, including safflower oil, which is one of the main directions for the development of the agro-industrial industry in Kazakhstan. The purpose of the work is to demonstrate the usefulness of safflower oil with the results of scientific research and increase its popularity among manufacturers and consumers. The results of the study revealed the benefits of safflower oil for human health, and also described the benefits of growing safflower for the country's economy. Qualitative indicators of safflower oil are based on modern physico-chemical and analytical research methods. According to the results of the study, it was found that safflower oil contains α-tocopherols and phylloquinones, omega-6 unsaturated fatty acids in the amount of 74.82% and many minerals. It is reported about the therapeutic and preventive effects on the human body of fatty acids and vitamins contained in safflower oil. The data and research results presented in the article can become the basis for future scientific work and help in the prevention and treatment of various diseases. Currently, due to the growth of safflower cultivation areas in Kazakhstan, the prospects for the efficiency of consumption and exportation of safflower are shown not as a raw material, but as a product with full medicinal properties. 

The production of whey drinks is of interest in all countries with a developed dairy industry. The basis of beverages – whey – is a valuable secondary raw material of the dairy industry, which is not utilized by every enterprise. In the world, this problem is solved by manufacturing various products, especially beverages. The relevance of these studies lies in the processing of whey, which helps to reduce the harm caused to the environment by waste from the dairy industry. Also, purposefully whey drinks were enriched with plant components of local juicy vegetable raw materials, which will expand the range of products. As vegetable raw materials, berries of saskatoon berry, chokeberry and sea buckthorn, rich in polyphenols, are used. The purpose of this study is to research and develop technologies for milk whey-based powders enriched with juices of wild berries. The article presents the results of a study of beverages based on whey enriched with natural juices from wild raw materials of Northern Kazakhstan. The study used modern physico-chemical, organoleptic, technological and statistical methods for the study of raw materials and finished products. According to the data obtained, the studied wheybased beverages fully comply with GOST. 

Сurrently, a large number of publications and studies are aimed at the development of functional, enriched and biologically active food products. Rational use of grain resources is the basis for the development of all branches of agriculture and many branches of the agro-industrial complex. The paper studies the technological properties of oat and buckwheat grains as raw materials for the production of biologically active products. Grain of oats and buckwheat has high values of seed properties – germination energy (80 ± 5) %, (70 ± 5) % and germination (86 ± 6) %, (64 ± 4) %, respectively, and can be used in the technology of obtaining biologically active plant raw materials. Analytical dependences of changes in the physico-chemical properties of oat and buckwheat grains during germination have been obtained, which make it possible to predict changes occurring with grain in the range from 1 h to 35 h of germination. The results obtained indicate the prospects of using oat and buckwheat grains for the production of biologically active raw materials, and commercialization of the results obtained on an industrial scale.

The article substantiates the expediency of developing the technology of walleye caviar breakdown salted with vegetable additives – salted caviar delicacy. The purpose of this study is to develop a recipe and technology for the preparation of delicious sander caviar with the addition of plant components such as cranberries, sea buckthorn, dill and seaweed (laminaria). The results of organoleptic, physico-chemical studies and safety indicators of of walleye caviar with the addition of sea buckthorn, cranberries, dill and seaweed are presented. The introduction of plant components into caviar will reduce the dose, or eliminate the use of antiseptic, expand the range of products with an attractive appearance and new taste properties, ensure an increase in the nutritional value of products due to enrichment with components of plant origin. The characteristics of the introduced herbal additives were evaluated by such indicators as appearance, taste, aroma and consistency. The addeded of plant ingredients into caviar allows you to reduce or eliminate the addition of preservatives, increase the range of products with an attractive appearance and new taste characteristics, as well as increase the nutritional value of the product due to plant ingredients. The introduction of herbal supplements enhances the content of vitamins necessary for the final product being developed, increases its biological value and turns it into special and functional food products. Research results have shown that finished products with the addition of plant components have a positive effect on the consistency of caviar delicacy and meets the requirements of GOST 30178-96 and ST RK 2011-2010. 

Recently, in developed countries, bakery products made from sprouted grains, whole grain flour and based on various raw materials are more in demand than bakery products made from premium flour. Whole grain wheat flour is flour made from unrefined grain from seeds, outer husks, and the outer layers of the endosperm. Without it, it is a refined flour with a high carbohydrate content. Products made from such highgrade flour are subject to obesity and other diseases that complicate the work of the gastrointestinal tract. The reason is that the nutritional value of products is given more attention than the organoleptic qualities. The effect of various vegetable raw materials on whole grain wheat flour, such as rosehip powder (2.5%), special gluten (2.5%) and flax flour (10%) and their compatible amounts, on the quality of whole wheat bread was determined. In general, bread with added vegetable raw materials had higher acidity, specific volume, viscosity, elasticity than control bread. Т7 processing (10% flax flour, 2.5% rose hips and 2.5% special gluten) to have the maximum specific volume. The results showed that the quality of wheat bread can be improved by adding different vegetable raw materials. 

The article gives a general description of baking additives and improvers, types, purposes and technology of use. The indicators of quality and safety of baking additives are presented. Finely dispersed powders from cereals, leguminous crops and bran from them are considered as additives. As a result of studying the chemical and microbiological indicators of fine powders from cereals and legumes, the following were selected: fine powders from wheat, oats, buckwheat and lentils, as the most complete in terms of nutritional value, in order to further study the possibility of obtaining special additives from them or using them as baking improvers. The mass fraction of protein in the studied samples varied from 9.05 to 22.82%. The largest amount of protein from the fine powders considered is contained in lentil powder (22.82%). The mass fraction of fiber ranged from 8.81 to 13.13% with the highest content in fine buckwheat powder (13.13%). As a result of the analysis of the chemical composition of fine powders from cereals and legumes for further comparative characteristics, the following fine powders from wheat, oats, buckwheat and lentils were selected as the most complete in nutritional value. 

This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-, microelements and vitamins, fats remaining in flaxseed cake after fat extraction have all useful properties, contain alpha-linolenic (omega-3) fatty acid, as well as other unsaturated fatty acids. After the procedure of "pressing" of raw materials, organoleptic and Physico-chemical parameters were considered, the indicator of shape preservation after the "cooking" process was determined. Quality indicators of GOST 31743-2017 "Pasta. General technical conditions", GOST 31964-2012 "Pasta. Acceptance rules and methods for determining quality", GOST 10974-95 "Flax cake. Technical conditions" are defined in accordance with regulatory and technical documents. The enrichment of pasta with flax cake improves the biological, nutritional properties of the product and allows you to replace high-quality wheat flour with economic raw materials. The results of the study obtained by quality indicators meet the established requirements. The moisture content of pasta when replacing premium wheat powder by 3.8%, 7.7% and 15.5% with flax cake is 28% (after the procedure of "pressing raw materials"). The use of flax cake as a raw material reduces the cooking time of pasta, ensures that the mold after cooking will meet the requirements and will not stick together. 

The article presents the results of a study of the national product "Kurt" produced at the enterprises of the East Kazakhstan region. A huge danger for humans is the entry of xenobiotics into the body together with plant, animal food and water, which form toxic metabolites due to biotransformation. About 10-30% of harmful substances enter the body with water and air, and 70-90% with food. According to the magnitude of the hazard coefficient, the most priority pollutant of food consumed by the population is nitrates, arsenic, lead, aflotoxin. Therefore, there are acute problems of quality control of food products that guarantee their safety. The purpose of the study is to study the food safety of the national product "Kurt", produced at the enterprises of the East Kazakhstan region. The technology of production of national fermented milk products is relevant in the market of Kazakhstan today. The following leading dairy enterprises of Kazakhstan, including the East Kazakhstan region, were selected to conduct food safety studies of the national product "Kurt": Vostok-Milk Corporation LLP, Bagration LLP, Petrosyan IP. When determining the food safety of the national product "Kurt", indicators of toxic elements, mycotoxins, antibiotics, pesticides and radionuclides were determined. Research was carried out in the testing laboratory for testing products of the Semey branch of the National Center for Expertise and Certification JSC. According to the laboratory, toxic elements, mycotoxins, antibiotics, pesticides and radionuclides corresponded to the norm. 

The article tells about ordinary hops growing in the East Kazakhstan region, which can currently be used as raw materials for the production of environmentally friendly and cost-effective food products, collecting natural plant products to increase the competitiveness of their products in a market economy. The ordinary hops taken for research were collected from special Semey forestry and dried in a special dry room. The study showed that ordinary hops contain vitamins A, D3 C, B-carotene and amino acids, saponins, alkaloids, silt substances. Also, the composition of ordinary hops is rich in macro-microelements. Among these elements there is a very high content of Ca, K, Fe, Mg, which are necessary for the human body. In connection with these results, an extract of the hop plant was obtained. In addition, the hop plant can be used not only in brewing in the production of bread, but also in the production of dairy products. 

Proper nutrition can give us health, longevity and beauty. It assumes that the body regularly needs the necessary amount and many nutrients such as proteins, carbohydrates, fats, water, minerals, vitamins should be supplied in optimal proportions. In Kazakhstan, wheat is industrially produced only millet and semi-artisanal products such as "tari", "talkan" and "zhent" are produced. And wheat is an ideal product that can be attributed to the right raw materials, since the fact that it does not contain gluten, the raw materials are rich in B vitamins and protein. The research and development of the technology of the national cereal product talkan, creates an opportunity to expand the range of products, enrich the food market and the consumer's diet with a new cereal product rich in irreplaceable components, and developed taking into account forgotten original traditions and national culture. The analysis was carried out in the laboratory of Almaty Technological University. The calculated part of the finished product was analyzed to determine the chemical composition, the content of micro and macroelements. We have developed the technology of PN Talkan preserving all the useful properties. At the stage of approval of regulatory and technical documents for the production of PN Talkan. In this research work, the traditional product was improved in a new, most useful format. The technology of low-calorie millet talkan has been developed. 

The article presents an analysis of the results of a study of the physical and mechanical properties of packages of materials of various compositions for soldiers' uniforms. The relevance of the article is as follows: currently, one of the urgent problems is the inconsistency of uniforms with consumer requirements, the insufficiency of domestic, high-quality, affordable uniforms for military personnel, the lack of research in Kazakhstan on the production of thermal insulation, including non-woven materials. The production of nonwovens occupies a special place among the branches of the textile industry, since the specific properties of these materials allow not only their widespread use as substitutes for fabrics, knitwear, but also to create canvases with fundamentally new properties. Therefore, non-woven materials from domestic raw materials were presented as thermal insulation materials when processing products for soldiers. The purpose of the article is to study the properties of a package of materials for designing uniforms for military personnel. A feature of using the proposed technology in the development of several variants of a new material for the widespread use of domestic raw materials is the production of non-woven material based on a combination of camel and sheep wool by needle method. Experimental researches of the properties of nonwoven insulation materials were carried out using standard methods in laboratory conditions. 

The scientific study examines the functional groups of the oregano shell dye for dyeing textile materials, the expansion of color capabilities and capabilities capable of resisting microorganisms. The aim of the study is to create a natural additive to save resources, environmentally friendly, natural coloring products, easy to manufacture and use manufacturing technology. Extraction of the walnut shell is necessary when dyeing and finishing fabrics and textiles. At the present stage, it is relevant to obtain and study natural dyes for textile materials. The use of natural dyes will improve the hygienic properties of products and increase the environmental friendliness of the finishing process. Thanks to the active extraction of natural dyes and expanded color shades, the possibilities of introducing natural dyes into the textile industry in the future are high. This is due to the fact that the raw material base is extensive, and the compliance of natural dyes with international environmental standards, as well as one of the priorities provided for by the strategy, is the rational use of natural raw materials. IR spectroscopic studies of textile materials using the developed dyes were carried out in the work. To improve the quality of dyeing and chemical properties, various modifying components were added to the dyes. The use of the resulting coloring agent in the dyeing of textile fibers will replace the import of synthetic textile dyes. 

Studies have been conducted on the process of obtaining brass nanoparticles by means of reduction with environmentally friendly preparations in order to give biocidal properties to non-woven fabric. The aim of the study is to modify a non-woven material using silver nanoparticles to give it biocidal properties. The effective composite preparation developed for biocidal finishing of textile materials is relatively inexpensive, environmentally and toxicologically safe. Its application opens up prospects for manufacturing a wide range of competitive, environmentally friendly, bio-resistant textile materials for various purposes. Process conditions of antibacterial finishing of textile materials were the followings: an aqueous solution with brass nanoparticles was sprayed onto the surface of a non-woven fabric, then dried and heat treated at 180 °C on a thermal press. To study the biocidal activeness of heat-treated material, a microbiological investigation was carried out. Non-woven fabric processed on the basis of brass nanoparticles obtains pronounced antifungal activeness in terms of investigating C.albicansATCC 2091 and C.albicansATCC 10231 test strains. Also, experiments on toxic and skin-irritating effects of non-woven material processed by the proposed method showed its safety for human health. The developed product based on silver nanoparticles provides high indicators of bio-resistance of textile material and meets the environmental requirements for textile auxiliary substances. In the production of nonwovens, processing with this composition can be combined with the emulsification of a mixture of fibers, or carried out after the formation of the canvas with subsequent heat treatment and calendering.