Kokpar" is an extreme equestrian game with a very deep history. The peculiarity of the game is that the horsemen who can ride a horse, who participate in it, are divided into two teams, regardless of age and weight category. The game kokpar has acquired a special character in the culture of nomads and is widespread among the people to this day. There are a lot of movements in the game kokpar with the risk of serious injury, players are constantly on the move, dangerous moments often arise that can lead to injury.

   The purpose of the research work is to improve the clothing of the kokpar crew from the point of view of safety.

   In this regard, this article defines the type of movements that directly affect injuries in the game. The conditions of the sports game were studied, the main shortcomings of the current clothing were revealed, and a protective headdress was prepared to protect the player's head from injury. Based on the analysis of scientific and technical information and scientific works, the rules of the game were studied, the ergonomics of the players' movements were determined, and the clothes used in games were considered. The constructive design of sportswear was developed using the widely used automated CAD program "Grafis". As a result, a rational design of sportswear for playing "Kokpar" was developed, and a protective set was made – a knee pad and a headdress. The game of "Kokpar" mobilizes (engages) young people to participate in national equestrian games. This game contributes to the fact that the horsemen become more active and fit. At the same time, it leads to the dexterity of riding. Designed headgear and knee pads to protect riders from injury during equestrian sports games.

   The article presents the results of the development of the concept of a structural model of the process of designing a women's costume using a print in an ethnographic style. Innovation through tradition makes it possible to return, transform the fashionable and cultural images of the past in a new context of ethnic style.

   The purpose of the research work is to develop the principles and structure of the clothing design process, taking into account the methodology of designing collections of clothing "pret-a-porte" and the development of original material with a print in the national color.

   The work is based on the use of modern theory and methods of system analysis, scientific principles of systematization and typing, methods of design typology, theoretical and practical achievements in the field of artistic design of clothing and the use of computer programs Corel Draw and Adobe Photoshop. In the presented work, the prospects of using the artistic and figurative features of the Kazakh national costume from the standpoint of modern design are considered. The value of the research lies in the fact that it corresponds to scientific approaches in the field of designing modern clothing, the possibilities of expanding the structure of the assortment due to the simultaneous interaction of the functions of traditional national costume and modern clothing, which will directly lead to the creation of completely new design solutions with high consumer properties. The formation of an artistic image occurs both due to the form and architectonics of the model, and due to the design of the material, the designed fabric coupon for the print represents the practical significance of the work. The results of the work make it possible to improve the quality of clothes made in the ethnic style, based on the use of innovative artistic and technological design methods.

   The work has developed a size and full range of shoes for young men in the Zhambyl region. The measurement data of the feet of teenagers in the Zhambyl region were used to calculate the size range of shoes. The calculation of the structure of the size range of footwear for teenagers was based on the assumption that the normal distribution law accurately described the random variability of foot lengths. The results of calculations of a rational size range of shoes are described in detail and given in the tables. The structure of the size assortment of shoes was determined based on anthropometric studies of the shape and size of the feet of the teenagers and the results of the analysis of the distribution of the length of the feet. In this way, the average shoe size is 275 mm for young men in the Zhambyl region. It was revealed that 14 % of the young men required shoes in size 260, and the remaining 5 % of the young men had a foot size of 290mm. The measurements obtained in the study will make it possible to design shoes corresponding to the feet of teenagers for various purposes. The result of this study will be to provide teenagers in Kazakhstan with comfortable and fit shoes that correspond to non-standard feet, while preventing the appearance of various pathologies, thereby preserving the health of the younger generation.

   100 % cotton fabric of 1030 articles and the following chemicals were used as objects of research: citric acid, sodium citrate, copper (II) sulfate (CuSO₄ 5H₂O), sodium hypophosphite NaH₂PO. As a result of the experimental work, a metallized cotton fabric with protective properties was obtained. The physicomechanical properties of processed cotton fabrics have been studied. The morphology of the surface structure of textile fibers was studied using a scanning electron microscope with a low vacuum. The study showed that the hygroscopic properties of the treated cotton fabrics improve, and the capillarity of the material increases 1.3 times after processing. In the course of research, it was found that the inter-fiber space is preserved after processing, thus the fabric retains its breathable properties after chemical metallization. When studying the morphology of the surface of metallized cotton fibers, it was found that particles settled on the surface of the fibers, forming a film on the fibers, which gives the material electrical conductivity properties.

   This article presents data on the development of cellulose textile materials with antimicrobial properties using zinc acetate and alkyldimethylbenzylammonium chloride. Cellulose textile materials are promising carriers of antimicrobial agents. These fabrics have good absorbability, which facilitates their treatment with antimicrobial agents and ensures easy passage and retention of flow and wound compartments.

   The aim of this work is to obtain cellulose textile materials with antimicrobial properties.

   Studies on the effect of the proposed compositions on the coefficient of resistance to microbiological destruction of cellulose textile materials have been carried out. The effect of various antimicrobial preparations on the microbiological resistance of textiles has been studied. The properties and structure of the objects of research, as well as the mechanism of interaction of the applied components have been studied. The studies have shown that the modified cellulose textile materials acquire antimicrobial properties and are not destroyed by microorganisms under operating conditions while maintaining optimal physical and mechanical properties, hygienic properties, stable antimicrobial effect, ensuring safety of use, as well as protection from the impact of pathogenic microflora. The advantage of the developed compositions is the availability of the materials used and a simple technological process for the production of biostable cellulose textile materials of different weave and different surface density.

   Coarse sheep wool and wastes from the production of woolen yarns are currently considered to be a special waste that requires large disposal costs due to low market demand. For this reason, wool has serious consequences for the environment. However, this type of raw material is considered a promising insulating natural fiber due to its thermal and acoustic properties. Moreover, wool meets the requirements of environmentally friendly materials that are used for yurts, insulation of buildings, and acoustic insulation for the automotive industry. Nevertheless, the sustainability and energy efficiency of insulation materials are currently evaluated comprehensively. In this context, the correctness of the composition of nonwoven fabric, its thickness and strength characteristics, as well as the number of layers play an important role.

   The purpose of this work is to study the relationship between strength characteristics and thickness, as well as the number of layers in nonwovens made of 100 % wool mixed with coarse and fine fibers, and to determine the most optimal variant of insulating nonwovens. 4 samples of one, two, three and four-layered materials were used in the study.

   The tested samples of insulating materials were evaluated according to the parameters of breaking load, strength and elongation. The results of the research showed that with an increase in the number of layers of material, there is an increase in the tested two indicators: breaking load and strength. The elongation rates were uneven. Consequently, by examining all three parameters, it was found that the best option is a three-layered nonwoven material.

   This article describes the process of dyeing bleached wool fibers with natural dyes using aluminum, iron and copper salts as a mordant (the coloristic features of the cinnabar dyeing process are studied). The staining process was carried out in three different sequences: pre-treatment with mordants, then staining in a natural dye solution (I); one-bath dyeing in a solution of dye and mordant (II); dyeing in a solution of natural dye, followed by treatment with mordants (III). The influence of the staining sequence on the quality of staining was evaluated by data determined under standard illumination D65 on a laboratory colorimeter. The article shows the dependence of the processes of dyeing wool with natural dyes Madder (Rubia tinctorum L.), Turmeric (Cúrcuma lónga) and Carmine (Minium - cinnabar) on the presence and place of pickling salts in the technological wiring. Madder dye itself gives a golden color, and in the presence of copper sulfate and iron gives a pale brown color, and potassium dichromate gives a bright saturated red color. When dyeing wool with Carmine dye in the presence of iron and copper salts as mordants, carmine wool gives 1.5-2.5 times more intense dark red colors, depending on the dyeing method, than when dyed without salts. The dependence of the color intensity on the pH of the medium has been studied, taking into account the fact that the pH of the dyeing process affects the strength and color parameters of the colors obtained on wool fiber with natural dyes. An IR spectral analysis of samples dyed with the studied dyes was carried out in comparison with undyed wool fiber to identify the nature of the occurrence of bonds between wool fiber and natural dyes.

   The nature of the change in the properties of materials during the operation of clothing is associated with repeated exposure to small external forces that cause the occurrence of reversible and irreversible deformations in materials. The study of the residual deformation of the materials of clothing packages under the action of cyclically changing loads will make it possible to make adjustments to the values of structural allowances, even at the design stage of clothing.

   The purpose of the work is to determine the relative magnitude of residual deformations of various materials, taking into account operational factors and determining the necessary allowances at the design and manufacture of clothing.

   The authors have developed an experimental setup that allows cyclic loading and biaxial deformation, and after testing, to measure the value of residual deformation. The work summarizes the experimental experience of research on determining the relative values of residual deformations for various types of materials. To take into account the relative values of residual deformations, formulas are proposed for calculating allowances for materials of a package of products, taking into account relative deformations. These allowances provide freedom of movement, create a comfortable condition for a person. Taking into account the average values of the optimal thickness of the package of materials, the calculation of the increments along the chest line for standard clothing design methods was performed. The results of the research were used in the development of ergonomic clothing for extreme mountain tourism athletes, which received positive feedback from consumers.

   The article discusses the composition, structure and properties of mineral fillers and their role in the production of composite materials. Depending on the purpose of composite polymer materials, in order to save expensive raw materials, taking into account the operating environment and decorative requirements, it is possible to widely vary the percentage of raw materials and obtain products with different physical and mechanical properties, color and other performance properties.

   The purpose of the research work is to study the possibility of using mineral fibers in the process of obtaining composite materials for special purposes.

   The production of composites makes it possible to significantly expand the range of polymeric materials and the variety of their properties already based on polymers created and produced by the industry. Physical and chemical modification of existing polymers, their combination with substances of a different nature, different structure is one of the promising ways to create materials with a new required set of properties. The use of various mixtures of polymers, additives, fillers and methods of their processing, their introduction into the polymer, both in the process of synthesis and during processing, makes it possible to obtain polymer composite materials of various structures, with the required set of performance properties. An analysis of the use of mineral fillers shows that they are distinguished by a variety of chemical composition, have different physical and mechanical properties, including density, specific surface area, particle shape, etc. The conducted studies have
confirmed the possibility of using basalt fiber and products based on it as a component that is heat-resistant and resistant to aggressive and humid environments.

   The article presents the enzyme preparations Pentopan 500 BG and FungamylSuper AX by NovoNordisk in the field of application of enzyme preparations in grain processing and containing the enzyme xylanase, enzyme preparations penicilliumcanescens based on xylanase and α-amylase, penicilliumcanescens based on phytase, biobake-721 by Quest and containing cellulase, β-glucanase, a review of scientific papers that consider the types of enzyme preparations of celloviridine g 20x with a complex of xylanase enzymes was provided. When obtaining a finished product from whole grains, two main problems can be identified: improving the organoleptic and physico-chemical properties and improving the microbiological safety of bread. In this regard, in order to improve the safety of grain raw materials during grain processing, it is planned to use enzyme preparations to reduce the content of heavy metals in grain raw materials, increase the biological value of bread quality, improve physical, chemical and organoleptic indicators.

   Since 2021, research has been conducted on the effect of various amounts of three-component oleogel, introduced as a substitute for animal fats, on the microbiological and organoleptic parameters of semi-smoked sausages.

   The aim of the study was to study the effect of three-component oleogel introduced in amounts of 7 % and 10 % on microbiological and organoleptic parameters of sausage products in comparison with control samples and
depending on storage conditions.

   The study was conducted 12 days after the date of manufacture in accordance with the storage conditions of the semi-smoked sausage technology. In terms of organoleptic parameters, the prototypes were not inferior to the control sample. On the contrary, they showed good results in juiciness, taste, appearance, smell and color. Semi-smoked sausages were dried according to the modes in a special laboratory apparatus (special cabinet SS 107 - meat) at a temperature of 12 °C and a relative humidity of 72 %. Microbiological indicators showed that the samples of sausages stored for 12 days did not contain E. coliform bacteria, S.aureus, sulfite-reducing clostridium, listeria (L. Monocytogenes), pathogenic microorganisms, including salmonella. Thus, the introduction of three-component oleogel into the composition of sausages does not have a negative effect on microbiological indicators.

   The article considered the effect of probiotic bacteria on the quality of meat for semi-smoked sausages. The biochemical activity of propionic acid bacteria was studied at the stage of the production process of semi-smoked sausages after the treatment of raw materials with starter microorganisms. We also studied the effect of salt, and sodium nitrite on the development of propionic acid bacteria in raw beef. The results of the technology of production of semi-smoked sausages treated with propionic acid bacteria in the amount of 0.1%, and the quality characteristics of the finished sausage products are presented. On the basis of experimental studies optimal technological parameters of salting and precipitation in the production of fermented semi-smoked sausages were selected. The use of liquid propionic acid bacteria (2 strains of propionic acid bacteria Propionibacterium shermani) in the amount of 0.1% will give a decrease in the production time of half-smoked sausages by two times. As a result of the research it was proved that the introduction of 2 different strains of propionic acid bacteria concentrate into raw meat accelerates biochemical changes in the process of salting and provides functional and technological properties. Also, the results of the study showed that propionic acid bacteria used in the technology of semi-smoked sausages are resistant to the amount of food salts and sodium nitrite used. As a result of research, a better way of using liquid propionate microorganism in the production of semi-smoked fermented sausages was adopted.

   The article examines the main technological parameters of spread production, since the development of formulations for functional emulsion products and their production technology is an urgent task for the food industry. Currently, it is necessary to provide the population with low-calorie products, the organoleptic properties of which do not differ from traditional ones. When creating formulations for emulsion products, technological parameters are first taken into account. Compliance with the correct technological parameters leads to stable organoleptic properties during long-term storage. To do this, the ingredients are selected in such a way that when they interact, they produce a stable product. Since it is possible to obtain emulsion products of the desired composition with different ratios of saturated and unsaturated fatty acids, as well as to change the content of various additives, it is natural that the attention of specialists is focused on the effective use of technical capabilities. industries in the production of products for different age groups of the population, as well as functional nutrition. Based on the emulsion study, micrographs were taken of different types of emulsion at different process parameters. Dispersion of the milk-fat phase “Butter: vegetable oil” is carried out until an emulsion of the “Solid” type with a fat globule size of 61.9 microns is obtained, which is carried out with mechanical stirring at a rotation speed of an anchor-type mixer of 110 - 150 rpm. The physicochemical and crystallization properties of the finished product were also studied.

   The purpose of this study is to study technological parameters in the production of spreads and their impact on the process of formation of fat emulsion balls.

   One of the priority areas of the modern food industry is the development of functional food products that have a regulatory effect on physiological functions, biochemical reactions and psychosocial behavior of a person through the normalization of his microecological status. Scientists assign a special role in functional nutrition to fermented milk products with probiotics, which have a more pronounced functional effect on the human body, due to the complex action of probiotics. However today traditional production technologies face some problems, in particular, the problem of preserving and delivering viable probiotic cells to the gastrointestinal tract in order to display therapeutic properties. In this regard, the use of methods for encapsulating probiotics to obtain capsules and their application in the technology of fermented milk products for functional purposes is relevant. This article discusses the technology for obtaining encapsulated probiotics. To obtain encapsulated probiotics, several types of biopolymers were used: amidated pectin, sodium alginate, and gelatin. To substantiate the selected encapsulating materials, experimental studies were carried out to determine the possibility of capsule formation of amidated pectin, sodium alginate and gelatin at a concentration of 1 %, 2 %, 3 %, as well as the ratio of gelatin and sodium alginate 1/1 %, 2/1 %, 3/1 %, 4/1 %.

   In this study, the food coating's bioprotective properties were investigated. Currently, in the food industry, special attention is paid to the creation of fundamentally new packaging materials – non–toxic, capable of providing effective protection of the product from microbial contamination, exposure to oxygen in the air, to prevent the drying of the product during storage - including those applied to the surface of the product and eaten with it. The use of protective coatings in the production of meat semi-finished products allows you to improve the quality and appearance, and also allow you to preserve the freshness of meat semi-finished products.

   The aim of the work is to obtain a food coating with bioprotective properties and extracts of biologically active substances of plant raw materials.

   As the objects the objects of the study were used secondary collagen-containing raw materials of the meat industry (veins, tendons, fasciae released during the venation of beef in sausage and canning industries), dispersed forms of collagen proteins isolated from animal tissues by directed biomodification under the action of proteolytic enzyme preparations, CO₂ extracts of medicinal plants and spices, and composite bases with their individual and sharing, obtained in the laboratory of the Department of Technology of Animal Products of the Voronezh State University of Engineering Technologies and in the research institute of Food safety of the Almaty Technological University. The choice of CO₂ extracts of plant raw materials as sources of natural antioxidants is due to their more pronounced antioxidant activity compared to extracts obtained on the basis of classical methods. The inclusion of antioxidants in the composition of food films increases the shelf life of the product, protecting it from oxidation and color change.

   Among variety of food products, cheeses occupy one of the leading places. It is a concentrated protein product that is easily absorbed by body and has good organoleptic properties.

   The purpose of research is to develop technology for the production of soft cheese "Mozzarella" based on the optimal ratio of dairy raw materials (cow's and goat's milk) and enriched by food additive - paprika.

   Soft cheese product "Mozzarella" made from 50 % goat's milk: 50 % cow's milk became the best example. Standard and generally accepted research methods were used in work in accordance with technological scheme and taking into account latest achievements of science and technology. Physico-chemical indicators of finished products are presented. An x-ray spectroscopic analysis of the composition of chemical elements of soft cheese "Mozzarella", made in ratio of goat and cow milk, with addition of paprika, was carried out. The results of research showed that soft cheese contains many macro- and microelements. The product is rich in valuable proteins, vitamins and minerals, such as calcium - 27.21%, phosphorus - 18.80 %, and has high nutritional value. The implementation of the proposed technology in production allows to obtain products oriented to the domestic market. The developed cheese "Mozzarella" expands range of products, has increased nutritional and biological value, improves organoleptic and functional properties of product.

   This article presents the results of scientific research on the development of a biosensor system for the determination of salts of heavy metals (cadmium and lead) in milk. When developing a biosensor system, much attention is paid to the selection of biological material and the method of their stabilization using physical and chemical forces, namely, immobilization. In this regard, studies were carried out on the selection of the enzyme and the method of its immobilization in the development of a biosensor for the detection of salts of heavy metals in milk. The development of a biosensor for the determination of toxic elements in food products is of scientific and practical importance. In world practice, special attention is paid to the contamination of raw materials and food products with toxic chemicals, mainly of anthropogenic origin, which are persistent organic pollutants. Therefore, quality control of raw materials, food products is important for consumers, and, accordingly, for the food industry. Experimental studies are based on the methods of Filippova A. M., Vorobieva O. V. to determine the specific activity of the enzyme acetylcholinesterase. Determination of the activity of the catalase enzyme was carried out in accordance with the gasometric method according to the method of Warburg. As a result of experimental studies, the catalase enzyme as a biological material was chosen as a sensitive element. As a carrier for the immobilization of enzymes, a 5-bilayer combination of "chitosan-sodium alginate" was selected. The layer-by-layer technology was used to immobilize the enzyme on the substrate surface when creating an enzyme biosensor. The results of the research are recommended to be applied in the study of food safety issues and in the assessment of safety indicators of raw materials and food products by the express method.

   This research work addresses the issue of enhancing the effectiveness of the meat product traceability system using modern digital technologies. In the context of increasing demand for food safety and minimizing risks to consumer health, ensuring accurate and reliable traceability of the origin, production conditions, and storage of meat products has become a crucial aspect.

   The aim of the study is to create an integration between the meat product traceability system and contemporary digital technologies.

   During the work, an analysis of existing problems and shortcomings in the current traceability system is planned, as well as an exploration of experiences from other industries where digital technologies have been successfully implemented to ensure transparency and data authenticity. In analyzing technological risks, all possible types of threats were considered. The sources of danger include incoming raw materials, the technological line of semi-smoked sausages, and their storage. The use of digital technologies allows for continuous data monitoring using Wi-Fi, combined thermometers, and quality logs. It is anticipated that the implementation of such a system will significantly reduce risks, improve product tracking, and enhance consumer trust in the quality and safety of meat products. The outcomes of this research will be valuable for food industry enterprises, regulatory bodies, and the scientific community that are striving to improve the control and traceability system of food products, utilizing cutting-edge digital innovations.

   Due to the existing environmental and economic situation, there is a tendency to produce new food products with a balanced composition and beneficial properties for the human body. In this context, new groups of products are appearing on the market, whose composition and properties differ from the standards. The key factor for the nutritional and biological value of products is again the fatty acids, which consist of saturated and unsaturated acids. Saturated fatty acids are carbon chains with a number of 4 to 30 or more atoms, found mainly in animal fats. Their function is to saturate the body with energy. Excessive saturation with fatty acids leads to a disturbance in fat metabolism and an increase in blood cholesterol levels. Unsaturated fatty acids are part of the components of cells and tissues, provide growth and metabolism, as well as the elasticity of blood vessels. The studied soft whey cheese was made from whey and is a new product of the dairy industry. In this work, the indicators of soft whey cheese such as proteins, fats, moisture, dry matter as well as fatty acid composition of the product are studied. From the analysis results, it is found that the product contains unsaturated fatty acids and its lipid composition has an optimal balance.

   Probiotics are becoming more widely acknowledged as a safe and effective alternative to antibiotics for improving the safety of chicken meat. The investigation of potential hazards throughout the chicken meat supply chain enables a thorough assessment of contamination risks, allowing for the establishment of control and corrective actions within the corresponding processes. The ultimate goal is to ensure the safety of chicken meat for consumers.

   The objective of this study is to ascertain the potential risks that may arise inside the chicken production process, encompassing physical, chemical, and biological factors, with the identification of critical control points (CCPs).

   The study is also aiming to identify corrective strategies and approaches for decreasing the hazards associated with using of probiotics obtained from shubat. The research conducted involved conducting microbiological evaluations to test the ability of probiotics to withstand the presence of pathogenic bacteria. Additionally, the study examined the use of probiotics in chicken production, employing careful monitoring and comprehensive analyses to figure out the effectiveness of the supplements. For hazard identification and risk assessment, the Hazard Analysis and Critical Control Points (HACCP) approach was used, with the key findings showing that the most critical activities throughout the entire chain pertained to the use of probiotics as an alternative to antibiotics.

   Bread made with sourdough is the leader among other baked goods in nutritionist ratings. It is a wonderful source of energy and has a low glycemic index. Making bread using sourdough meets environmental requirements. The use of grain mixtures and their individual components helps to increase the nutritional value of bread and the quality of bread. This paper presents the possibilities of developing bread of nutritional value using sprouted components. The article presents the results of the study. Quality and nutritional value of bread with grain mixtures and components. Organoleptic, physical and chemical, microbiological and rheological studies of semi-finished products and bread of high nutritional value using grain components were carried out. It is proven that the introduction of 28 % of sourdough starter with components from grains, whish were prepared and sprouted in advance, to the mass of flour has a positive effect on the nutritional value of bread.

   The study is aimed at studying the influence of various factors on the water-retaining and fat-retaining properties of pumpkin flour. Pumpkin flour is widely used in the food industry and healthy nutrition due to its unique properties. The study examines the effect of moisture content, temperature, processing time, and other factors on the ability of flour to retain water and fats. Test methods include analysis of water retention capacity by centrifugation and measurement of fat retention properties using spectrophotometry. The results obtained will allow us to better understand and optimize the production process of pumpkin flour, taking into account its functional characteristics for use in the food industry and the creation of healthy food products. The article reviews the results of the study of functional and technological properties of a flour made of Irodi squash grown in Tajikistan, in particular, its water-holding and fat-holding properties. It is established that these properties are higher for squash than for wheat flour, which is related to differences in chemical properties. The study has revealed a dependency of water-holding and fatholding properties of squash and wheat flour on temperature and type of treatment. Optimal values of these properties have been identified.

   The culinary products readiness is largely determined by organoleptic characteristics. Culinary processing can both improve and degrade the quality of products. Prolonged cooking increases the weight loss and nutritional value of the product. These losses are less while using the sous-vide technology, however, there are limitations in its use, which determines the relevance of the research, including morphological ones. The analysis of morphometric changes was carried out at two temperatures: 70 and 100 ⁰С. Samples of beef meat were removed out of the cooking medium every 15 minutes and the structure of muscle fibers was studied by microscopy. Visible transverse slit-like disturbances and fragmentation of the muscle fiber were observed sous-vide meat cooked, 25-30 minutes later than in meat at 100 ⁰С. The work noted that the sarcoplasm of the muscle fiber is more susceptible to high temperatures. Its decrease was observed, while cooking, which affects the volume of muscle fiber, lower their hydrophilicity and, as a result, increases the rigidity of the finished product. The following meat structure softening and the increase in organoleptic parameters is associated with the destruction of the muscle fiber, its fragmentation. Sous-vide meat is less of destruction, which helps the meat retain moisture - thus keeping it juicy. Analysis of the muscle fiber destruction at 100 °C showed the presence of numerous breaks, defragmentation and graininess and, as a result, more loss of sarcoplasm after 3 hours of cooking, which was not observed in the sous vide samples during the same time. This fact provides a partial explanation for the preservation of meat juiciness during long-term vacuum cooking at 70 °C.

   The extraction process is one of the most widely used methods in the food industry for obtaining biologically active substances necessary for fortifying food products.

   The purpose of this work is to study the influence of temperature, extraction duration and the content of plant materials (grape seeds and flax seeds) in the extractant on the yield of dry substances.

   The influence of the duration of the extraction process on the yield of has been established dry substances: for grape seeds 70 minutes, for flax seeds 65 minutes. Research has proven that the optimal content of flax seeds and grape seeds in the extractant is 12 % by weight of the extractant, and the extraction temperature is 400 ℃. The use of low-frequency ultrasonic technology in conjunction with vacuum allows us to obtain the maximum yield of dry substances from the composition of plant raw materials. For the products studied, the maximum yield of dry substances was 17.5 %. According to the results of the study, the recommended technological mode for low-frequency vacuum-ultrasonic extraction of a combined solution: 50% grape seed and 50 % flax seeds is: vibration frequency 22 kHz, ultrasound power 0.3 kW, residual pressure 0.09 MPa and exposure duration 15 minutes.

   This article discusses the structure of the properties of oilseed cakes in the production of pasta. During the research, a partial replacement of premium wheat with pumpkin, soy, peanut, sunflower and linseed cake was made. The incorporation of pumpkin, soy, peanut, sunflower, and flax cakes stems from the rich variety of vitamins present in these raw materials. As part of the study, the amino acid composition of the studied cakes, the rheological and physico-chemical parameters of pasta mixtures were considered. The results obtained comply with the requirements established in the standardization documents and technical regulations of the Eurasian Economic Union. Studies have shown that the addition of oilseed cakes does not reduce the rheological and technological parameters of pasta. Quality indicators are determined in  accordance with TR CU 021/2011 "On food safety", TR CU 022/2011 "Food products in terms of their labeling", TR CU 029/2012 "Safety requirements for food additives, flavorings and technological aids", regulatory and technical documents GOST 31743-2017 "Pasta products. General technical conditions", GOST 31964-2012 "Pasta products. Acceptance rules and methods for determining quality", GOST 8057-95 "Soybean meal. Technical conditions", GOST 11201-65 "Peanut cake food. Technical specifications, GOST 80-96 "Sunflower cake. Technical specifications, GOST 10974-95 "Flax cake. Technical conditions".