The article provides for the development of a gluten-free bread recipe, studying the quality indicators of composite flours from various cereals in order to update and improve the technology of gluten-free bakery products. Several alternatives have been proposed for this purpose. They demonstrated methods for obtaining the finished product using the composite addition of flour from various cereals that do not contain or have a very low gluten content, as well as using various technological treatments. It is devoted to the nutrition of patients with gluten intolerance, expansion and development of the range of bakery products from rice, buckwheat, corn flour in order to increase the adequacy of treatment, improve the quality of life of the patient and family. Production and consumption of such products - when choosing the most suitable assortment for this category of patients, it is considered important to germinate special types of necessary bread from them. For this purpose, grain crops grown in Kazakhstan were obtained -rice, buckwheat, corn flour. In addition, the studies reviewed the usefulness for the human body of the percentages of the necessary substances in the physico-chemical composition of buckwheat, corn and rice flour for patients with celiac disease. This information is also used in further research to develop special gluten-free bakery products with composite flour. In the process of making bread, 4 samples were taken. When determining the amino acid content in finished gluten-free bakery products, the capillary electrophoresis system "Kapel-105" was used. M-04-38-2009 investigated using methodology. The general patterns of changes in the nutritional value of the new gluten-free product were studied, as well as experimental baking works were carried out. Baking works were carried out experimentally, as a result of which it was found that sample No. 3 meets the requirements for gluten-free bread. The resulting samples are uniform in color, the surface color is brown, the softness of the bread is elastic, soft, porous, without foreign odors and the taste harmoniously matches the gluten[1]free bread product.

The development strategy aimed at creating the independence of the use of our raw materials by domestic meat producers is currently achieving the following goals: building modern production facilities and introducing new primary and processing technologies; expanding the assortment of meat products. The scientific research works carried out during the development of technology for the production of meat products by replacing a certain amount of beef or chicken with vegetable raw materials are important. Production of meat products based on these raw materials allows effective use of local raw materials, production of functional products and expansion of the range of meat products. The purpose of the study is to consider the features of the production technology of sausage meat product enriched with jida. The article presents the processing of the meat product production technology by enriching its composition with raw materials of vegetable origin - jida powder and the analysis of the mineral content of the finished product. The research work was carried out at the "Food Engineering" department of the M. Auezov South Kazakhstan University and at the "Construction and Biochemical Materials" regional test laboratory of engineering profile. Raster electron microscope (REM) and inductively coupled plasma mass spectrometry (ICP-MS) methods were used to determine the amount of mineral substances in meat products - sausage. The specialty of this work is the technology of product production using vegetable raw materials to enrich the content of meat products - sausages with minerals. Vegetable raw material - jida powder, by using it in the production of functional meat products, enriches the mineral content of meat products, and also by replacing a small part of meat raw materials, contributes to increasing the yield of the product. Jida powder is a vegetable raw material that is soluble in cold water and rich in dietary fiber, vitamin C, flavonoids and organic acids and does not cause losses in the production of food product. Jida powder production technology consists of: cleaning berries from dust and impuri[1]ties (passing them through a sorting fan); crushing (optimal duration of berry crushing in the IV-1 crusher τ= 52-65 sec, rotation speed of the working body 12000 rpm); drying (dry in the sun for fruits with a high sugar content).

Global warming also brings with it global droughts. In recent years, almost the whole of Europe and part of the Asian part of Russia and Kazakhstan have been under their influence. All this suggests that the time has come to take a closer look at crops that were not widespread before. One of such crops, to which recently more and more in[1]terest has been shown in various countries of the world, is sorghum. This is not a new crop for Kazakhstan, but in the emerging natural and climatic conditions it may take a more significant place in the food industry. The article presents studies of the use of sorghum flour in the preparation of shortbread cookies. The tasting evaluation showed the highest average score in the 1st variant (50% wheat flour and 50% sorghum flour) - 4.52, which was characterized by friability, pleasant taste and aroma, in the 2nd variant (100% sorghum flour), respectively, 4.28, under control (100% wheat flour) - 4.32 points. The highest humidity of the sample was at the control – 11.3%, with almost identical indicators for 1 and 2 variants, respectively 8.1 and 8.3%. The wetting index was the highest when using a mixture of wheat flour and sorghum in a ratio of 50:50 and only one wheat flour, respectively 210.2 and 204.9%. The conducted experience has shown the prospects of using non–traditional raw materials - grain sorghum in the manufacture of shortbread cookies, but requires further study and improvement of recipes and production technologies.

Industrial waste leads to pollution and deterioration of the environment, as well as harming the living population and animals. Whey, being a by-product of milk processing, is a source of protein and nitrogenous compounds, carbohydrates, lipids, mineral supplements, vitamins, organic acids, enzymes and macro- and microelements. Amino acid content of whey is represented by amino acids of protein substances and free amino acids. The next valuable secondary raw material is grape pomace, which is practically not processed and becomes a factor of anthropogenic load, polluting the environment. Grape pomace has a rich chemical composition, especially a large number of phenolic compounds, which have antioxidant properties. Currently, there is a significant increase in the production and consumption of soft drinks with various additives, the composition of which is replete with unnecessary colors and flavors. The aim of the work is to use milk whey for the development of technology of drinks of functional purpose, which will directly increase the efficiency of its processing, as a secondary raw material in industrial production, as well as serve the purpose of improving the environmental situation in places where milk processing plants are located. In particular, the creation of functional drinks on the basis of milk whey with the addition of grape pomace, fruit juices and pectin, will enrich the milk drink with a complex of biologically active substances, trace elements, antioxidants, vitamins. Using organoleptic and physico-chemical parameters, two technologies of functional drinks based on milk whey with 25% Husein Black grape pomace extract, in the first 25% cherry and in the second 25% peach juices were developed. The first formulation demonstrated noteworthy macro- and microelement content, including calcium (12.10%), sodium (5.04%), magnesium (1.60%), phosphorus (7.31%), and potassium (24.61%). Similarly, the second formulation exhibited significant macro- and microelement composition, including calcium (9.50%), sodium (4.28%), magnesium (1.33%), phosphorus (6.37%), and potassium (21.91%). All microbiological indicators meet the requirements of GOST and indicate the absence of pathogenic microflora, which is one of the indicators of guaranteed sanitary well-being of the proposed products. The developed drinks have pleasant organoleptic indicators, high biological value and low cost price.

In Kazakhstan, the meat processing industry is represented mainly by traditional assortments, such as steaks, meat tenderloins, and sausages. However, meat industry enterprises understand the need to expand the range of meat products towards new products that appear on world food markets. One of them is food products for instant preparation and consumption, the so-called snacks, which appeared in connection with the need of part of the population to reduce the time for preparing food, and for the younger generation, products that are modern in their consumer characteristics. In turn, research in the development of new food products must solve pressing issues related to increasing their biological and nutritional value based on the use of natural raw materials and the minimal use of various additives and substances that subsequently have a negative impact on health. For example, a product such as meat chips has appeared on foreign markets, which are thin, round-shaped plates with a crispy texture and crust, and a salty taste. The presence of animal protein in it makes it a source of amino acids necessary for the body, on the one hand, but on the other hand, the use of table salt in the recipe in the amount necessary to impart a salty taste is not entirely beneficial for people suffering from high blood pressure, having kidney problems, etc. The goal of our research is to reduce the amount of table salt in meat chips using Salicornia plant raw materials containing natural sodium chloride, as well as various biological substances and mineral elements. As a research methodology, experimental methods were used, including selection and preparation of the Salicornia plant, selection of the ratio of table salt and Salicornia in the recipe for the production of meat chips, expert methods for determining the taste, smell, color of the finished product. It has been established that the species Salicornia E. grows in large quantities on the territory of Kazakhstan, in which the content of 32.89% Na and 33.51% Cl, as well as elements such as Mg -1.8%, K -1.94%, is confirmed by X-ray spectral method. Ca -0.74%, silicon -1.32%. To preserve the biologically active substances of the Salicornia plant during its preparation, drying is carried out at a temperature not exceeding 500C, and in the recipe for the manufacture of semi-finished minced meat, use only in powder form. It has been established that to preserve the salty taste without a pronounced herbal taste, as well as the color inherent in meat products, the ratio of table salt and powdered Salicornia should be 1:1.

The modern bakery industry is one of the steadily developing food industries. It is characterized by a significant development of the assortment, the complexity and variety of the initial properties of raw materials and materials, the introduction of new directed technologies for the preparation of bakery products, the application of a new assessment of their quality and safety. The quality of food and the balance of the human diet as a whole are crucial for the state of health and quality of life. The scientific foundations of baking technology have also been significantly expanded by new fundamental research by domestic and foreign authors. Bread is one of the most important food products. It has many features, Nature has placed in wheat and rye grain a complex of vital nutrients: proteins, carbohydrates, fats, vitamins, mineral compounds, etc., which retain their biological activity for a long time. The article provides an overview of the scientific works of Russian and foreign researchers on the promising worldwide direction of expanding the range of fortified products, namely fortified bread products using non-traditional raw materials in the production, including hops. The results of the study may be interesting and useful to researchers and manufacturers in the development of new recipes and technologies for bread products using non-traditional raw materials.

The presented article represents the results of a thorough investigation aimed at a deep understanding of the process of producing dried maral blood using the sublimation method. The main focus is on analyzing the technological aspects of this method and evaluating the chemical and biological properties of the resulting product. The results of the conducted research led to the conclusion that the sublimation method is an effective and promising means of preserving the biologically active components in dried maral blood. This assessment is based on a careful analysis of various product characteristics, including protein content, trace elements, and other important constituents. Scientific measurements and comparisons with standards, including physicochemical analysis, and other methods, allowed establishing that dried maral blood obtained by the sublimation method exhibits a high degree of preservation of biologically active substances. This confirms its potential for use in various fields such as medicine, the food industry, and cosmetology. Such results are of significant importance for the scientific community and industry as they confirm the prospects and effectiveness of this production method, which can contribute to the development of new technologies and products in the future. Ultimately, the conclusions drawn confirm the prospects for the widespread use of dried maral blood in various fields, including medicine, the food industry, and cosmetology. These findings are of great significance for the scientific community and industrial circles, as they emphasize not only the importance of this production method but also open up new horizons for further research and development in the field of biologically active products.

Radiation treatment has emerged as a promising technology in food processing, especially for enhancing safety and extending shelf life of poultry meat. The purpose of the study was to ensure the safety and extend the shelf life of poultry exposed to gamma radiation. Radiation doses of 2 kGy, 4 kGy, 6 kGy, 8 kGy were used during irradiation, sensory evaluation and physico-chemical analyzes were carried out, comparative characteristics of irradiated and non-irradiated poultry meat samples were presented. The results showed that the shelf life of poultry meat irradiated at a temperature of 0+2℃ was extended up to 14 days. The article analyzes the effect of gamma rays on fat and moisture, it is shown that the moisture content of poultry meat decreases with an increase in the dose of radiation, at a dose of 8 kg it decreased by 12% in 14 days. It was shown that moisture content of poultry meat samples increased on day 5, after which destruction occurred. It was also shown that the fatty acid content of irradiated poultry meat samples at doses of 6 kGy and 8 kGy decreases with the extension of the storage period. Among all the tested radiation doses, 2kGy, 4kGy showed to be more effective compared to non-irradiated poultry meat with better performance in physico-chemical analysis, be it sensory evaluation. Understanding the effects of radiation on poultry is critical to ensuring consumer safety and maintaining product quality throughout the supply chain.

The traditional technology of Mongolian cheese is almost the same in different parts of the country, it differs from other types of cheeses, there is no microbiological process in it. Within the framework of this study, physico-chemical and microbiological parameters were determined in order to assess the quality and safety of Mongolian cheese sold on the market in Ulanbaatar. The article is devoted to the traditional Mongolian cheese, which belongs to the group of fresh fermented milk cheeses produced by thermal acid coagulation of milk. The main stages of its production include pasteurization of milk, coagulation, molding and pressing of cheese mass. Unlike other types of cheese, the production process of Mongolian cheese does not include clot processing, salting and maturation, which limits its shelf life. However, this cheese is an important source of casein and whey proteins for the Mongolian population. The method of cheese production is based on thermic acid coagulation, which uses high temperature. Mongolian cheese, like other cheeses of this group, is absorbed by the body by 96-98%, being an important source of calcium, phosphorus and amino acids. Milk proteins in such cheeses are not decomposed by microorganisms, which reduces the content of soluble proteins. Studies of the microflora of Mongolian cheese have shown the presence of various microorganisms, mainly lactic acid bacteria, and the absence of pathogenic bacteria when properly stored. The addition of preservatives such as nisin and natamycin can extend the shelf life of cheese up to 15 days.

The introduction of resource-saving milk processing technology based on the principles of a “green” economy is very significant and relevant, because at the same time, environmental protection is ensured, all the most valuable components of raw milk are used for food purposes, which will improve the health and material well-being of various categories of the population. Rational processing of non-traditional, environmentally friendly raw material – cheese whey from kyrgyz khaynak milk – is proposed. For the first time, it has been proven that it is a raw material on the basis of which a wide range of target products can be prepared with natural additives that greatly increase their functionality. To confirm the high biological value of whey proteins isolated from khainak milk, their amino acid composition was analyzed by capillary electrophoresis in the Research laboratory of the All-Russian Research Institute of the Dairy Industry (Moscow). The results of the analysis were the basis for the development of a series of new functional products, the recipe and technology of which are protected by patents of the Kyrgyz Republic.

In the Republic of Kazakhstan, pressing of flax seeds (squeezing) is most often used, therefore cake is more common than meal and its resulting physical reserves exceed meal several times. The biochemical characteristics of the protein complex of flaxseed have not been sufficiently studied, which, in our opinion, limits the use of protein products obtained from flax seeds such as flaxseed cake in the production of compound feed for farm animals and poultry. The article presents studies of the protein complex and amino acid composition of flaxseed cake of the Kazakhstan variety “Kostanay 11”. Flaxseed cake contains 36,5% protein, the fat content is 7,5%. The fractional composition of flaxseed cake was compared with the flax varieties “Northern” and “Golden” grown in the Republic of Kazakhstan. The amino acid composition of flaxseed cake was compared with other cakes used in feeding farm animals and poultry. The purpose of the study is to study the fractional composition of the protein complex of flaxseed cake from flax variety "Kostanay 11". A characteristic feature of the protein complex of flax seeds is the high total content of water- and salt-soluble proteins – albumins 29,2% and globulins 16,8%, which are considered well digestible. Flaxseed cake from flax variety "Kostanay 11" in its amino acid value is equal to the known cakes common in feed production and is second only to soybean cake. This allows us to assert that flaxseed cake obtained from the seeds of the “Kostanay 11” variety remained a highly digestible and highly nutritious product in terms of protein absorption, suitable for its inclusion in the diets of all types of farm animals and poultry, starting with feed for young animals.

The quality and stability of meat products are crucial for consumer acceptance and safety. Lipid oxidation, color changes, and microbial spoilage are primary factors affecting meat quality, leading to a reduction in shelf life and nutritional value. Natural antioxidants have emerged as promising alternatives to synthetic antioxidants due to their safety and health benefits. However, their application is limited by their stability and efficacy under various processing and storage conditions. Encapsulation techniques have been developed to enhance the stability and controlled release of natural antioxidants in meat products. This review provides an overview of the latest advancements in the use of natural antioxidants and encapsulation technologies to improve meat product quality and stability. Recent studies, their outcomes, and future perspectives are discussed.

This article provides a summary of the results of research using various additives to improve the yield of mushrooms. To improve the quality of mushrooms mushrooms studies were carried out to increase the yield of mushrooms using organic additives and biologically active substances grown on substrates of soybean seeds, meat and bone meal, powder from buckwheat seeds and millet. Conducted a comparative characterization of the impact of mushrooms mushrooms on quality indicators. In carrying out the study different objectives, such as increasing the composition, the quality of agricultural products, as well as the volume of production, the impact on growth. The article presents current methodological and agro-technical problems of mushroom growing technology. However, they are not enough, in our opinion, studied the effect of organic additives and biologically active products on the formation of not only the yield but also the quality of mushrooms. Vitamins, macro - and microelements and energy value of mushrooms champignons presented in the results of the study. Cultivation of mushrooms is provided to meet the needs of humans and the environment on the basis of increasing their biological value, for therapeutic treatment of various cancers and use as a food, pesticide product, in everyday life for the human body, health, normal daily diet as a product with many benefits from high quality and simple mushrooms. In the study, vitamins C,PP showed higher values than other vitamins, And in the amount of 100 g of macro and trace elements can be noticed high content of potassium and phosphorus. It is worth noting that the calorie content of mushrooms is only 27 kilocalories per one hundred grams of product. The nutritional value of mushrooms is one of the factors affecting their population.

Enrichment of flour with microelements and vitamins increases its nutritional value and can solve the urgent problem of improving the health of the population of Kazakhstan through the daily consumption of food products obtained from such flour, for example, bread, bakery, pasta and confectionery products, which are almost always on the tables of Kazakh consumers . Natural sources of many vital micronutrients, unfortunately, are not always available to some categories of our people, so consuming processed products from fortified flour will help compensate for the deficiency of some microelements, for example, iron, iodine and zinc. However, the need to enrich flour with other microelements, no less important for the human body and which are present in products not often consumed by Kazakhstanis, has become the goal of our research, namely an element such as selenium, the main function of which in the body is to maintain the immune system and the formation of thyroid hormones. The article presents the results of research on the development of technology for enriching wheat flour with selenium with the study of the baking properties of fortified flour. The research methodology was based on experimental methods, including the preparation of samples for research, instrumental methods for determining the physicochemical parameters of raw materials, intermediate products and finished products, as well as expert methods for determining the organoleptic properties of the final product. It has been established that the highest and first grades of flour are almost completely absent of any mineral substances, which confirms the conclusion that existing grain processing technologies transfer the mineral elements originally present in the grain into plant waste, which means it needs to be enriched. It has been established that selenium must be used in a form that ensures its safety for the human body - L-Selenomethionine. It has been established that to ensure the body’s daily requirement of selenium, the selenium-flour ratio is 0.15 mcg per 100 g. To control the selenium content in products, it has been established that the most suitable method is Raman spectroscopy using a Romanov microscope - a spectrometer, which allows determine selenium in spectra from 465 to 2900, which confirms the sensitivity of the method to microconcentrations of the element under study. It has been established that the consumer characteristics of finished products obtained using traditional technology from flour enriched with selenium are consistent both in organoleptic and physico-chemical indicators.

This article examines the regulations concerning fishery products and presents information on traceability to improve them. A method called system-analytic research is used, which involves logical analysis, comparing things, grouping them together and drawing general conclusions. The collection of information in the manufacture of caviar products is studied and given. The process of converting raw materials into the final product and selling it is described. Analyzed the process of  tracing and reporting fish products at each stage of their life cycle to ensure transparency. An effective traceability system will help to determine the safety and quality control of fish products at all stages of production, storage, transport, processing and marketing of products, taking into account the requirements of national and international regulations. Traceability system allows to determine the life cycle of raw materials or products, in case of unreliability or instability helps to identify the problem, and exclude it from the chain of technological process. It has been found that the use of an internal traceability system will enhance and improve production, as well as improve the quality and safety of finished products.

The use of starter cultures in meat product technology reduces process time and improves organoleptic performance. The selection of starter cultures involves various stages and is a rather complex process: preliminary characterization in laboratory conditions; selection of the most promising strains; laboratory verification and final verification in large-scale fermentation. Nowadays, the selection of a functional starter culture includes another step related to the evaluation of functional properties. This paper presents an example of using a stepwise approach to select promising starter cultures with probiotic abilities. Researchers obtained several types of pure bacterial cultures from a basic starter and determined indicators of enzymatic and technological activities. Proteolytic activity, nitrate reduction capacity, amount of mucus, pH change, temperature effect on growth, amount of salt, as well as probiotic traits: antibiotic resistance, survival in acidic medium, degree of interaction with water (hydrophobicity), degree of interaction with Salmonella and Escherichia coli were investigated in the isolated strains. The studies were carried out in comparison with some collection strains. As a result, strains from the base inoculate were capable of fermentation at low temperatures and exhibited a particular degree of bio activity, while specific probiotic characteristics in terms of hydrophobicity and survival under gut-mimicking conditions were identified for the collection strains.

The article presents the results of research on the development of a cranberry powder-enriched curd paste technology aimed at improving the nutritional and biological value of the product. Various amounts of cranberry powder (4%, 8%, 12%) were used in the study, allowing the evaluation of their impact on the organoleptic and physicochemical properties of the curd paste. The optimal amount was found to be 8% cranberry powder, which improved the taste, texture, and nutritional value of the product without negatively affecting its physical stability. Organoleptic evaluation showed that the product with 8% cranberry powder had the best flavor and aroma characteristics. Physicochemical analysis revealed that cranberry enrichment increased the carbohydrate and dietary fiber content, enhancing the product's functional properties. Cranberry, as a plant-based component, contributes to increasing the antioxidant activity of the product, making it more beneficial for health. The results of the study can be applied to the development of new types of fortified products based on dairy raw materials with low technological properties and expand the range of functional products in the market.

Meat production is one of the fastest growing sectors of global agriculture, and poultry meat is the most accessible and expanding source of protein for people of all income levels. In connection with recent world events, such as the coronavirus pandemic, and considering its consequences, the issue of safety of "accessible" foodstuffs, among which poultry meat occupies a worthy place, is acute. For Kazakhstan, as well as for all countries, it is important to expand the range of food products that can significantly increase the immunity of the population to successfully overcome the consequences of the COVID 19 pandemic. Development of local poultry farming and import substitution are the main solutions to ensure product safety in any state. For effective development of poultry farming it is necessary to overcome one of the limiting factors - lack of modern system of safety monitoring throughout the food chain. The purpose of this work is to study the urease activity in meat semi-finished products. In this study urease activity was measured in raw and cooked meat products. As a result of the study the dependence of heat treatment with the pH index was determined. The indicator of urease activity during production allows for more detailed safety and quality assurance of meat semi-finished products.

In recent years, there has been a significant increase in demand for herbal medicines, due to the growing interest of consumers in natural and safe alternatives to synthetic medicines. In response to these trends, manufacturers are focusing on developing new formulas and extraction technologies to meet the increased demand for herbal medicines. Modern extraction methods make it possible to efficiently extract secondary metabolites from plant raw materials, maintaining an almost complete chemical composition and ensuring a high yield of extractives. The possibility of regulating the concentration of extracted biologically active substances during the process opens up new prospects for the use of plant raw materials as basic pharmaceutical substances. It was found that all the studied plant species of the genus Crocus L. demonstrate antioxidant, anti-inflammatory and cardioprotective activity. Crocus alatavicus, which is a representative of the flora of Kazakhstan, is of particular interest. The purpose of this study is to select the optimal extraction method for obtaining extracts with the maximum content of flavonoids and carotenoids from the aboveground part of Crocus alatavicus. The study of the technological parameters of obtaining an extract from this plant active substance is of practical importance for the further development of medicines and the formation of a scientific justification for their use.

The development of an environmentally friendly technology for dyeing textile materials for various purposes implies the modification of technological processes by using less harmful consumables, namely, dyes of plant origin. Dyes of plant origin have biological decomposability and the most friendly to human nature, and many of them also have a complex of antibacterial and medicinal properties. The purpose of this work is to study the colorimetric properties and develop mathematical models of the obtained dyes based on natural herbs. Extracts of dyes for dyeing textile materials are obtained from the peel of onions, walnut shell, tansy and hypericum with the addition of the following modifying components: aluminum-potassium alum or copper sulfate. The study of the coloristic properties of the obtained dyes was carried out using the Konica Minolta CM-3600d device in the color coordinates 360-700 nm. The results of the study showed the high efficiency of the use of modifying additives in the composition of dyes on the quality of coloring of textile materials. Based on the results of coloristic studies, regression equations and mathematical models describing the effects of staining depth and color reflection on the intensity of tissue coloring are constructed. Due to the active extraction of natural dyes and expanded color shades, the introduction of natural dyes into the textile industry is an urgent task. The introduction of developed natural dyes with modifying additives will improve the hygienic properties of products and increase the environmental friendliness of the finishing process.

The article provides a comparative analysis of the types of national patterns in the formation and decoration of modern youth clothing. In the preparation of modern youth clothing, the structure and use of “tórt qulaq,” “qus qanaty,” and “óńirjıek” ornaments among the national ornaments of the Kazakh people were substantiated. According to the analysis results, the study used the methods of artistic decoration of national elements with volumetric acrylic paints, decorating with an artistic painting of ornaments of a collection of modern youth clothing formed. We studied the influence of dyeing textile materials of mixed composition with acrylic paints and the quality indicators of test samples decoratively decorated with acrylic paints on textile materials. When decoratively finishing brushed “poker with fleece” fabric with “Decola” acrylic paint, applying the paint to the test sample created difficulties. As a result, we discovered that the paint did not lie smoothly on the fabric’s surface. Test samples of the “milana” suit fabric and raincoat material using “Pebeo acrylic paint with suede effect” acquired a 3D volume. We studied the color fastness of washing test samples, and high-quality indicators of color fastness with artistic ornamental finishing in 3D volumes were obtained for the material “raincoat” and the suiting fabric “milana.” When studying the performance of test samples in terms of hygroscopic properties, the raincoat material had a higher waterproof rating, and the “milana” suit fabric had a lower waterproof rating. As a result of the hygroscopic properties of materials, in the manufacture of a collection of youth clothing, “milana” suit fabric was used, and the decorative detail of the “back yoke” was made of raincoat material with a high waterproof rating. As a result of the study, the ornaments will be decorated with artistic painting with “Pebeo acrylic paint suede effect” with 3D volume and made of “rain-coat” material and suiting fabric “milana” to create a collection of modern youth clothing. The artistic and decorative design of the clothing collection with 3D volumetric ornaments was formed, and modern clothing models that meet the tastes of youth, fashion trends, and market requirements were developed.

The article presents the results of a marketing study conducted to determine the preferences of buyers of clothes for expectant mothers. According to the survey results, we see the need to increase the range of comfortable, beautiful and mobile clothes for pregnant women. With the increase in the number of children, the need for clothes for women expecting a child increases every year. Naturally, expectant young mothers have a question about How to choose the right clothes during pregnancy. Women always want and strive to look stylish, appropriate and beautiful. During pregnancy, it is sometimes difficult to choose the right and beautiful clothes. So, pregnancy is a time when it is necessary to monitor the state of health for the benefit of the unborn child. Of course, during this period it is very difficult to choose clothes that will look stylish and will not harm the child's health. Maternity clothes should take into account the changed state of the body, mood, as at this time the appearance changes. To do this, in this research paper, we conducted a survey among pregnant women about which style and silhouette of clothes would be more comfortable. The results presented in our work help in the design and modeling of pregnant women's clothing.

This article discusses the findings of a study that explored the use of new compositions containing tetraethoxysilane, sodium dihydrogen phosphate, and hexamethylenediamine to improve the flame retardancy of cellulose fiber materials. The impact of different components and temperatures on the fire-resistant properties of the fabric was examined. In an untreated sample measuring 17*22 cm, ignition occurred in 15 seconds and the fabric burned completely within 60 seconds, whereas a treated sample showed signs of retardation. Increasing the concentration of flame retardant impregnation at a temperature of 150 degrees had minimal effects on the material's strength, air permeability, and appearance. With the help of electron scanning device it was found that on the surface of the fibers of the treated sample morphological changes were observed in the form of film, which in turn contain particles of Si (25.48%), P (17.61%), Na (1.70%). The optimum conditions of fabric processing are determined, the influence of concentration of working solution, impregnation and thermofixation temperature on flame retardant properties of fabrics investigated, also processing can be carried out on standard equipment of finishing enterprises and laboratories. Cotton materials treated with a compound based on tetraethoxysilane, sodium dihydrophosphate and hexamethylenediamine provides adequate fire resistance.