This article presents the results of a study of the pericarp of a milky walnut. The biоlоgiсаlly асtive substаncеs оf thе pеriсаrp were isоlаtеd by thе еxtrасtiоn mеthоd. Extraction was carried out on a semiautomatic Soxhlet apparatus using ethanol and water as a solvent. The objectives of this study were to identify the available phenolic compounds of the pericarp of a milky walnut by the extraction method, and in the future the resulting extract is planned to be used as a food additive to enrich the missing food elements. The optimal extraction modes were also identified, in which the most complete extraction of phenolic compounds is observed. As a result, it wаs fоund thаt thе grinding indеx оf thе wаlnut pеriсаrp directly affects the yield of phenolic compounds, and according to the results of the study, the pericarp, crushed to 300 μm, gave the maximum yield of phenolic compounds. The optimization results showed that when extracting with 90% ethanol, the extraction time was 150 minutes, while the yield of phenolic compounds was the highest, also when extracting with the extractant "ethanol + water" in a ratio of 80/20, the extraction time was 120 minutes, with this was the maximum yield of the extract. Walnut pericarp extract has been shown to have high antioxidant activity compared to synthetic antioxidants such as BHT, BHA and TBHQ.

Bone disposal is one of the important tasks for modern meat processing enterprises aimed at responsible consumption and reducing the amount of food waste in the meat industry. The purpose of the study is to study the physico-chemical, microbiological and food safety indicators of the obtained meat and bone paste. The paper presents the technology of processing cattle bones into meat and bone paste. Physico-chemical analyses were carried out, a protein content of more than 10 g, fat of more than 6 g, carbohydrates of less than 1 g was detected per 100 g. Microbiological studies and analysis of the food safety of meat and bone paste carried out on the basis of accredited laboratories according to GOST methods prove that meat and bone paste meets the requirements for meat products. The content of QMA&OAMO is less than 1*10⁵ CFU/g, the content of bacteria of the E. coli group was not detected. The technology of obtaining meat and bone paste from the rib bones of cattle has been studied. Microstructural analysis revealed the presence of bone plates with a size of up to 1 mm. Thus, according to the technology of bone processing, a meat and bone paste was obtained suitable for use in the technology of meat products for the purpose of enrichment with mineral and protein substances. The need for deeper grinding of bone particles was found.

Currently, consumption of non-alcoholic or low-alcoholic products is gaining more and more efficiency in the beverage market. The brewing industry is taking the lead and is striving to increase the range of products aimed at this consumer. Therefore, there is an increasing market for non-alcoholic beers. Brewing this beer using membrane technology or dialysis is only achievable in high-capacity breweries. The presented research studies the possibility of producing non-alcoholic beer through technological methods by selecting suitable raw materials and mashing regimes. This technology will enable the production of non-alcoholic beer at small-capacity breweries. The purpose of the research is to study and apply the non-traditional grain crop sorghum variety Kazakhstan 16 in the production of brewing wort with a low degree of digestion. We studied the microstructure of the grain, calculated the size of the starch grains and justified its use in the production of low-density wort. The microstructure of the grain, as the size of the starch grains were determind. The using of sorghum was justified in the production of low-density mash. Based on the results of the experiments, the dependence of mash, hydromodulus and mashing mode on the yield of extractive substances in the wort was studied. A mashing regime with mash pauses of 50-52°C, and 72-74°C, bypassing the maltose pause, was selected. Based on the resulting low fermentation wort, a beer whose characteristics correspond to a non-alcoholic beer was produced.

The blanching process is used to prevent the action of enzymes that cause the loss of taste, color and texture of vegetables and fruits. Blanching also removes some surface dirt and inactivates microorganisms, brightens the color, softens and helps to slow down the loss of vitamins. In the present studies, attention is focused on the selection of optimal regimes for the process of blanching vegetables, in which peroxidase activity is suppressed, while vitamin C and β-carotene are preserved. To determine the optimal blanching modes for different durations, the following were used: steam treatment of the sample, treatment with hot water at a temperature of 95⁰C, and blanching with microwave radiation. As a result of the research, it was found that blanching the studied samples with steam for 120 seconds and microwave treatment for 90 seconds for carrots and 60 seconds for pumpkin are more gentle processing methods compared to boiling, and it is these methods that should be used for further research. The results showed that microwave treatment was the most effective in terms of peroxidase inactivation compared to steam and hot water. Boiling as a blanching method is undesirable, since with this method, when the maximum inactivation of peroxidase is reached, there is an increased destruction of vitamin C and β-carotene.

The article shows the effect of collagen films on microbial contamination and quality indicators during the storage of semi-finished products, as well as microbiological and organoleptic studies. Innovations in the field of food packaging are currently the most promising breakthrough of nanotechnology in everyday life. The impact of nanotechnology on the life, health and safety of mankind in the coming century can be compared with the general impact of antibiotics, printed circuits and polymers on the life of society. According to the results of microbiological studies, it was found that the use of film barrier coatings leads to inhibition of the growth of microflora and has a bacteriostatic effect, which contributes to lengthening the shelf life of semi-finished products compared with control samples. The research works were devoted to semi-finished beef products. The study revealed the dynamics of the microflora content of semi-finished products during storage, studied the effect of the developed collagen coatings on the development of microorganisms and changes in the quality indicators of meat semi-finished products during long-term storage. And also, an organoleptic assessment of the quality of packaged products was carried out. The aim of the work is to substantiate the barrier technologies of meat semi-finished products and culinary products due to the purposeful use of biologically active substances of plants and collagen proteins of animal tissues.

Poultry meat can be contaminated with a wide range of microorganisms, including those that can spoil the product during chill storage and certain foodborne pathogens. This study aims to investigate the effect of probiotics on the shelf life of shilled broiler meat. The object of the study was fresh broiler meat obtained from broiler chickens fed three different amounts of probiotics, which were isolated from shubat and koumiss. For the control group, birds were fed a basal diet (BD) and drinking water (DW). Chicks in the experimental groups were fed by BD, DW, and probiotics 0.25 mL, 0.5 mL, and 1.0 mL per bird (groups Pro1, Pro2, and Pro3, respectively), for 42 days. Following slaughter, the filets were packed aerobically and stored in temperature-controlled conditions at 4±2ºC. Microbial examinations of meat quality included QMAFAnM, BGKP, pathogenic (Salmonella, Listeria monocytogenes), yeast, and mold. The sensory parameters were used to determine the meat samples' shelf life. Broiler filets had a sensory shelf life of 7 to 9 days. The novelty of this study lies in its focus on the use of probiotics in broiler meat, particularly in the context of Kazakhstan. While probiotics have been studied in a variety of food products, their effect on broiler meat in Kazakhstan has yet to be investigated. As per our results, we can recommend the application of the Pro2 level for the best shelf life, microbial quality, and sensory properties.

Strawberry berries are a valuable product rich in vitamins, anthocyanins, and polyphenolic compounds that have antioxidant effects on human health. However, due to the deterioration and seasonal availability, the issue of their long-term storage is highly relevant. Freeze-drying, a modern preservation method, preserves their properties during storage. Since the drying process can affect the appearance, nutrient content, and antioxidant activity of berries, the purpose of this study was to investigate the effects of freeze-drying parameters on the content of anthocyanins and polyphenols in Albion variety strawberries. The heating temperatures of the freeze-drying were 35°C, 40°C, 45°C, and 50°C, and the sublimation process times were 18, 20, and 22 hours. Optimal conditions were found: a shelf temperature of 45°C and 18 hours of drying. These conditions preserved both the strawberries' initial qualities and their high anthocyanin content, with only an 8.4% decrease. Similarly, polyphenol content decreased by 3.9%, while the strawberries maintained strong antioxidant activity.

Due to the growing demand for functional nutrition, raspberries are of considerable interest, as they are sources of nutrients and various biologically active compounds which has high antioxidant activity. Yet, fresh berries are seasonal and perishable due to the high water content, which affects their constant availability. One of the oldest methods drying is used to remove water and ensure the stability of food during storage. Currently, one of the most advanced processing method used to expand the shelf life of berries, preserve vitamins and desired organoleptic properties is freeze-drying. The purpose of this work was to determine the organoleptic parameters and vitamin C content in freeze-dried raspberries, with respect to drying parameters. It was found that during freeze-drying of raspberries, the best organoleptic indicators and maximum preservation of vitamin C are observed at a shelf temperature of 35 0C and a duration of 18 hours. An increase in the parameters of the drying process (time and temperature) leads to a deterioration of organoleptic parameters and a decrease in vitamin C in freeze-dried berries.

The demand for natural and functional food products is constantly increasing, driving the research on new ingredients and technologies to enhance the quality and safety of meat products. This literature review focuses on the application of new functional ingredients and traceability of meat products to ensure their quality. The study examines the surface treatment of meat with bioactive substances such as dihydroquercetin from Larix sibirica Ledeb, rosemary extract (Rosmarinus officinalis), and distilled rose petal extract (Rosa damescena Mill.). Additionally, the inclusion of functional ingredients such as dried goji berries (Lycium barbarum) and pumpkin (Cucurbita moschata) in meat matrices is discussed. The research highlights the potential benefits of these functional ingredients in inhibiting lipid oxidation, preserving color, and improving the taste qualities of meat products. The inclusion of natural antioxidants and bioactive compounds derived from plants presents a promising alternative to synthetic additives. Furthermore, the reduction of potentially harmful substances, such as nitrites, in meat products is achieved through the inclusion of functional ingredients. To ensure the quality and safety of these functionally processed meat products, a traceability system is proposed. This system includes documentation of ingredient origin, production processes, and packaging information. Implementing a traceability system enables the tracking of product movement and distribution throughout the supply chain, thereby confirming the positive effects of the ingredients and ensuring consumer trust. The aim of this article is to integrate new functional ingredients and implement a traceability system to enhance the quality, safety, and acceptability of meat products by consumers. These approaches align with the growing demand for natural and high-quality food products, opening opportunities for innovation in the meat industry. Funding information: The materials were prepared within the framework of the "Zhas Galym" project within the scientific and technical program AP15473123 "Digitalization of the traceability system of meat products to improve the quality of semi-smoked sausages during long-term storage" of the budget program 217 "Development of Science" subprogram 102 "Grant financing of scientific research" of the Ministry of Science and Higher Education of the Republic of Kazakhstan for 2022-2024.

The article examines the chemical composition of some types of grain crops – wheat, bran, barley to identify the most nutritious of them, mixed with a feed additive to obtain highly nutritious feed for cattle. According to laboratory studies, the selected raw materials exceed the most common types of feed in terms of mineral content. Bran has the best indicators of vitamin and mineral composition, but the content of fiber and ash in them is higher than in wheat and barley, which can negatively affect the digestibility of ruminants. Wheat has the lowest indicators in terms of the content of the mass fraction of fiber and ash: fiber – 10.44%, ash – 1.57%. The content of the mass fraction of fat in the studied raw materials is in the range of 2.13-3.62%. Consequently, 3.5-4% of animals or a mixture of animal and vegetable fats protected from decay in the rumen can be added to the cow's diet. Comparing the data obtained with the minimum requirements for fodder crops and feed quality in the production of milk and beef, the compliance of the actual results with the requirements of regulatory documents was revealed. Based on the data obtained, it is concluded that it is possible to use this raw material as the main raw material for the development of compound feed with increased nutritional value.

Canned meat and meat-growing products are one of the most popular meat products among consumers and as a result, the range of canned products of this type is very diverse. Modern consumers are more conscious in the choice of food and prefer products with functional properties at the same time high organoleptic indicators, which accordingly affects the market demand. The purpose of our research is to use the response surface method to optimize the amount of mash and lamb in canned meat. Using the surface response method ("Design Expert", Stat-Ease Inc., USA), the added amount of mash and mutton was optimized to obtain the final product with the maximum protein content, the amount of essential amino acids, polyphenols and with a minimum fat content. The calculated optimal amount for masha is 40%, for lamb – 30%, the corresponding protein index is 26.986%, the content of polyphenols is 0.54%, the fat content is 24%. The results of the conducted studies suggest that the use of mash and mutton in the production of canned meat makes it possible to obtain a product with high quality characteristics.

In almost all countries of the world, there is a rapid development of areas related to the production of products of increased nutritional value. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable powders on the quality indicators of pasta, for which an original recipe for pasta with the addition of carrot powder was developed. The enterprise JSC "Kostanay flour mill" was chosen as the base for the study. Determination of organoleptic quality indicators of pasta was carried out according to generally accepted methods, on a five-point scale. Physical and chemical indicators were determined according to the method set forth in the regulatory and technical documentation; two qualitative indicators were taken as a basis: the mass fraction of moisture and acidity. Thus, a recipe for a new type of pasta enriched with vegetable powder was developed and the quality indicators of the finished product were evaluated

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 high-grade proteins, vitamins, macro- and microelements and their irrational ratio. Today, the food market increasingly reflects consumer demand for health. A clear example of this trend can be called vegetable milk, vegetable milk is prepared mainly from nuts and cereals. In Europe, sales of plant - based milk and other dairy-free products grow by more than 20% per year. The use of local vegetable raw materials of Kazakhstan in the technology of production of grain drinks is an actual and promising direction in the food industry. In Kazakhstan, cereals are produced in large quantities, but there is no production of plant-based beverages, although the production of plant-based milk is already widespread throughout the world. The article presents the results of a study of the biological value of an oat drink enriched with Omega-3 PUFAs. The study conducted a comparative analysis between fortified and non-fortified oat drinks.

This article shows a way to improve the technology of an immunostimulating pastille product. The object of the study was a whipped protein pastille based on fruit puree, with the addition of the following vegetable raw materials: hypericum and sea buckthorn, cranberry, sage, eleutherococcus and ginger syrup. The aim of the study was to study the effect of enriching raw materials on the biological value of the product. The methodology of the study consisted in the study of chemical parameters, namely: the content of vitamins, antioxidants and organic acids compared with the control sam-ple. Laboratory analysis showed that the addition of cranberries (7.6% by weight) significantly increases the content of organic acids, antioxidants and vitamins, compared with the control sample. It was revealed that sample №2, with the ad-dition of cranberries, contains a high amount of antioxidants (0,44±0,0010 mg/100 g), tartaric acid (700±140mg/100g) and acetic acid (7±1,4 mg/100g). Sample №4, with the addition of sage - contains a large amount of formic acid (700 ± 140 mg/100g), citric acid (60 ± 12 mg/100g), lactic acid (10,5 ± 2,1 mg/100g). Sample №5 with the addition of eleutherococcus, in general, contains the average values of all organic acids, especially lactic (40,5 ± 8,1 mg/100g). Sample №6 with the addition of ginger syrup is the leader in terms of malic acid (100 mg / 100g), which is 2.5 times more than in the control sample; and succinic acid (42 ± 8,4 mg/100g). According to the content of vitamins B2 and B5, samples with the addition of cranberries, hypericum and sea buckthorn and eleutherococcus are leading, vitamin B1 was found in a sample with the addition of sage, B3 – in a sample with the addition of sage, and with the addition of cranberries, hypericum and sea buck-thorn. A high content of vitamin C was found in the sample with the addition of ginger syrup (17 mg/100g), the average content among the enriched samples is 9.5 mg/ 100g, which is 3 times more than in the control sample. The value of the study is that the introduction of a whipped confectionery product with a high content of active substances into the diet will solve the problem of reducing immunity and expand the range of the market in the functional products sector.

The article is devoted to the development of a mathematical model for predicting the quality of semi-smoked sausages from beef of the 2nd grade. The use of meat raw materials below 1st grade in the production of high quality sausages due to enrichment with new natural ingredients represents the relevance of the research. The use of enzymes and buckwheat flour in the production of meat products contributes to the improvement of the quality characteristics of the initial meat raw material, increasing the nutritional and biological value of finished products. The results showed that the addition of the enzyme "Protepsin" intensifies the processes of hydrolysis of proteins of connective tissues of beef, increases the moisture-binding ability of model minced meat. It was found that in model minced meat with the use of enzyme in the amount of pH reaches the optimum value in a shorter time. At addition of buckwheat flour the optimum value of moisture-binding capacity is established. The article shows that increasing the amount of buckwheat flour in the formulation of model minced meat more than 6 % leads to an increase in moisture-binding capacity, but at the same time organoleptic characteristics deteriorate significantly. The results obtained during the experiment showed that the enzyme «Protepsin» can be recommended to improve the functional and technological indicators of minced meat and ready semi-smoked sausages and accelerate the maturation process of raw materials. In this paper the object of the study is model minced beef minced meat of 2 grades, enzyme «Protepsin», buckwheat flour.

During the processing of meat, a significant part of the offal is thrown away as waste or used for low-value products. Meat by-products (for example, legs with a putty joint) are good sources for obtaining protein hydrolysate, since they are produced in large quantities and are rich in proteins. In order for these by-products to be advantageously processed into valuable products by enzymatic hydrolysis, protein hydrolysate was obtained from wool by-products. Protein hydrolysate is a promising food ingredient for the development of functional food products. To obtain protein hydrolysate, an enzyme preparation was selected and the parameters of hydrolysis (concentration, duration) were determined. The physicochemical, microbiological properties of protein hydrolysate were investigated for use in the production of meat products of the herodietic direction. The data obtained showed that hydrolysates from beef legs contain a high concentration of glycine – 27.160 ± 9.235%, valine and proline showed almost the same high level – 17.284 ± 6.914 16.667 ± 4.333%, alanine – 10.494 ± 2.728%, arginine – 6.173 ± 2.469%. Studies of the mineral composition of the finished protein hydrolysate showed the concentration of macro and microelements: calcium - 0.93±0.005 mg/100 g, magnesium - 0.27±0.005 mg/100 g and zinc - 0.07±0.001 mg/100 g. A technological scheme for obtaining protein hydrolysate from wool by-products has been developed and proposed. The effectiveness of the use of 1% BLT 7 as an enzyme preparation providing hydrolysis of beef leg proteins with a put joint is substantiated.

This article presents the results of vacuum drying of cherry varieties: Lyazat, Merey and Aigerim. The dynamics of moisture evaporation shows that the largest amount of moisture evaporates in the time interval from the beginning to 4.0 hours of drying time. For example, in the Aigerim sweet cherry variety, in the considered period of time, for each hour of drying time, depending on the sweet cherry variety, an average of 3.21 g of moisture, and over the next drying time, the intensity of moisture evaporation monotonously decreases of 3,21 g to 1.5 g.Upon reaching the critical humidity in the product of evaporation, moisture drops sharply of 1.5 g to 0.75 g and below. Similar results with slight differences in moisture evaporation are observed for other varieties of cherries. Slight differences in the nature of moisture evaporation in the considered varieties of cherries are explained by the chemical composition, the form of moisture bonding in the product. Studies have established that when drying cherries, two periods of drying are observed. The duration of the first drying period for all studied varieties of cherries averages 6.10...6.25 hours, and the second period 4.50...4.35 hours. The critical humidity for all considered sweet cherry varieties aver-ages 30.5 ... 30.7%.The obtained experimental data on the kinetics of moisture evaporation and the curve of the drying rate of cherries at the next stage of the study make it possible to choose the optimal modes of their drying.

Diseases of the musculoskeletal system are the most common in the elderly. Collagen hydrolysates obtained from animal raw materials are widely used to prevent and reduce the risk of such diseases. The effectiveness of collagen hydrolysates as an independent product and as part of food products has been confirmed. A study of the technological process of obtaining hydrolysates from inexpensive raw materials, such as wool by-products, using enzymatic hydrolysis. The main purpose of the study was to identify factors affecting the accumulation of hydrolysis products. To achieve this goal, the main parameters of hydrolysis were optimized, including the duration of the process, the temperature regime and the amount of enzyme added in the process. The resulting protein hydrolysate contains a high concentration of glycine – 27,160 %, 13,317 %, 13,216 %, valine and proline showed almost the same high level – 16 %, 10 %, 8,8 %, alanin – 10,494 %, 7,022 %, 6,681 %, arginine – 6,173%, 3,874%, 6,021% depending on raw materials. The results of the studies showed that the optimal parameters for obtaining hydrolysate were achieved using an enzyme preparation in an amount of 5% of the total mass, temperature 45 ° C, duration of hydrolysis 24 hours. The hydrolysate obtained as a result of this process can serve as the basis for the production of functional products that are intended for the elderly.

The article presents data on the development of new types of tea drinks based on fruit and vegetable raw materials with directed preventive properties. A scientific and experimental substantiation of the choice of raw materials with a high content of biologically active substances, in particular, vitamins, macro- and microelements, phenolic compounds, bioflavonoids, organic acids, has been carried out. 3 types of tea drinks have been developed - "Antioxidant", "Immunostimulating", "Cardiovascular". The purpose of this study was the scientific substantiation and development of new types of tea drinks with targeted preventive properties. The research materials were fruit and vegetable raw materials with a high content of essential nutrients. The generally accepted analytical, physicochemical and technological research methods were used in the work. The choice of raw materials is substantiated, taking into account the physiological effect on the antioxidant defense system, immunity and the functioning of the cardio-vascular system. The recipes of specialized fruit-based tea drinks with the addition of medicinal plants are given. The physicochemical and organoleptic characteristics of tea drinks are evaluated, data on the chemical composition, including the main biologically active substances, are given. The developed functional tea drinks for mass consumption and preventive purposes are developed according to the created recipes, taking into account the antioxidant immunostimulating activity, as well as the beneficial effect of individual components of teas on the functioning of the cardiovascular system.

This article provides information about the production of cookies with the addition of Jerusalem artichoke powder. According to research, it is known that vegetables of the tuber family, that is, Jerusalem artichoke, due to its rich chemical composition, including the presence of inulin in its composition, can have functional properties, and it can be used as a food additive in the composition of flour confectionery. The main directions of innovative transformations of confectionery enterprises of the Sughd region are the use of unconventional raw materials in the production of confectionery products in order to increase the content of the most important nutrients, improve the balance of the main essential nutrients, improve the quality and increase the shelf life of finished products, as well as the provision of functional products, which generally corresponds to global trends. Currently, consumers of confectionery products want to see something bol in these products. Currently, consumers of confectionery products want to see in these products something more than sweetness, taste and aroma, they need confidence that the products will not harm their health, so one of the tasks set for technologists is the development of innovative confectionery products not only to expand the range, but also to improve their nutritional value. The lack of complete information from manufacturers about the latest developments, as a consequence of the underdevelopment of information support, affects all aspects of the innovation process in the industry. In these studies, a recipe for functional flour confectionery products was developed with the introduction of various percentages of the total mass of topinambur concentrate wheat flour in the form of powder. The amount of powder added was: in sample No. 1 – control without the addition of topinambur concentrate, in sample No. 2 – 5% of topinambur concentrate was added by weight of flour, in sample No3.

This article discusses ways to develop combined knitwear based on elastic weave. The purpose of the dissertation work is to improve the technology for the production of knitted fabrics with reduced material consumption, which will provide and satisfy the demand of the population with high-quality knitted products that have high performance, hygienic and consumer properties. As a result of the experimental work, the technological capabilities of the modern LIBRA 3.130 flat knitting machine were studied and new types of combined knitwear based on elastic interlock weave were obtained. Regularities of the influence of elements of the structure of knitwear on the parameters and physical and mechanical properties of the fabric of knitwear are established. Comparing the volumetric density of the combined knitwear of different structures, one can be convinced that the presence of rows of satin stitch and a derivative surface in the structure of elastic knitwear not only reduces extensibility and increases dimensional stability, but in some cases reduces the bulk density of knitwear. It has been established that the air permeability coefficients can be reduced to 40% (168.6 - 236.6 cm3/cm2∙sec) for combined knitwear by reducing the length of the thread in the loop. It has been established that a decrease in the surface density of combined knitwear based on elastic and interlock weave can also be achieved by skipping stitches, since this reduces the length of the thread spent on the formation of one loop row. On the basis of a comprehensive comparison, optimal options for new models of knitwear structures with improved physical, mechanical and consumer properties are proposed. Regression equations are derived to determine the dependence of the bulk density of the knitted fabric and the air permeability index on technological factors. The results of the study make it possible to expand the range of knitted products, re-duce the consumption of raw materials per unit of production, as well as improve the quality and consumer proper-ties of the range produced, choose high-quality samples and technologies for their production.

The article considers the improvement of methods for testing the color fastness of textile materials with the replacement of the visual method with an objective colorimetric evaluation method. A new method for testing the color fastness of textile materials is proposed. The analysis of domestic and foreign standards that establish the calculation and establishment of color fastness standards for cotton fabrics and their comparison with the norms of international and domestic standards was carried out. It is shown that the development of methods for instrumental determination of color fastness to friction, which is an alternative to the method of visual assessment of the color fastness of any textile material on a gray scale, is currently an urgent and promising scientific and technical task. A new method for testing the color fastness of textile materials is proposed. The overall color difference (ΔE) between the test sample of the color fastness test material and the original sample was measured. For both samples, the over-all color difference was determined in the CIEL*a*b* system, the values of which are converted into equivalent points on a gray scale. The score in terms of the value of ΔE was calculated on a computer using the Ecsel environment and displaying the calculation results on the display screen.