The article considers the physico-chemical, organoleptic parameters, mass concentrations of organic acids and their salts in dumplings using dietary fibers obtained from vegetable raw materials of Jerusalem artichoke. Dietary fibers obtained from Jerusalem artichoke tubers of the East Kazakhstan region and semi-finished meat products were used. In the course of experimental studies, standard and modern methods of physico-chemical analysis are considered. HPLC and fluorometry were used to determine the amount of protein, fat and vitamins, and conductometric titration methods were used to determine the analytical characteristics of dietary fibers. In the course of the work, a functional nutrition product with therapeutic and prophylactic properties and a safe long shelf life was developed, and an assessment of the quality and safety indicators of fresh meat semi-finished products with dietary fibers obtained from domestic vegetable raw materials of Jerusalem artichoke was also carried out. The novelty of this work lies in the scientific demonstration that the addition of dietary fibers from Jerusalem artichoke enhances the effectiveness of semi-finished meat products and their sorption properties in removing heavy metals from the body.

Functional meat products can be productively created by mutually replacing some components of the formulation with raw materials of plant origin, including vegetables and their secondary products with biologically active valuable substances. The purpose of the work is to develop technology and study the quality characteristics of meat bread with the enrichment of powder from tomato production waste in various proportions, taking into account consumer interest in products with high nutritional and biological value. The creation of meat loaf with the addition of tomato powder was carried out according to traditional schemes for the production of boiled sausage products. After determining the optimal amount of the herbal additive in the amount of 15%, samples of meat bread were prepared and examined for basic quality indicators. Experimental studies of prototypes were carried out using standard research methods. Based on the results of studying the physicochemical characteristics of meat loaf with tomato pomace powder, it was noticed that the pH value, water activity (aw), and moisture content in meat loaf samples naturally decreased after adding 15% tomato powder. This improves the shelf life and safety of meat products because they are more resistant to spoilage microorganisms. Based on the results of experimental studies, it can be concluded that the developed composition of meat loaf recipes with high nutritional and biological value, thanks to the use of secondary raw materials in the form of tomato pomace powder, and the use of processes with minimal energy consumption, is economically feasible.

The scientific topic related to the modeling of optimal quality  parameters of fermented milk products does not lose its relevance and is in the plane of existing state programs and national projects to provide the population with affordable high-quality products that meet the body's needs for nutrients. Computational methods based on digital systems of computer mathematics play a special role in modeling recipes, which makes it possible to approach the process of producing fermented dairy products for specialized and mass nutrition as reasonably as possible. This scientific article reflects the results of mathematical modeling of the formulation and quality indicators of fermented dairy products based on camel milk using probiotic starter cultures. The simulation was performed using the concept of a «black box», which is often used to create a mathematical model of the process under study. The study planning matrix included 30 repetitions, which covered all the variable parameters for fermentation of 100 liters of milk (the amount of probiotic starter culture (0.1-0.3 kg), time (4-12 hours) and temperature (30-34°C) of fermentation, acidity (104121°T). Taking into account the input data, the response surface and lines of equal level for the fermented milk product were determined, regression equations for individual indicators were compiled. As a result of the scientific work carried out, the optimal quality parameters for the production of fermented dairy products based on camel milk were determined: the fermentation time – 12 hours, the temperature –32 °C, the shelf life – 45 days, while the achieved acidity – 116 °T, as a result, the best organoleptic parameters of the fermented milk product have been preserved, which were estimated at 4.8 points out of a possible 5. Thus, this modeling method is the most effective tool for researching and implementing the results of scientific research into the production of food products with specified properties.

Camel meat products are attracting increased interest worldwide due to their high functional properties and nutritional value. Camel meat products contain many essential nutrients as well as some components with potential bioactive properties that may be beneficial to human health and well-being. Camel meat products can be used as therapeutic and prophylactic food products if their dietary value and bioactive components are determined, which are potentially beneficial to the health of consumers. Meat consumers prefer to consume healthier meat products without changing their fundamental dietary patterns. This attitude could favor the development of the camel meat market. This article discusses and focuses on the study of nutritional value, the effect of plant additives on the softening of a camel meat product.  The use of camel meat as a source of non-traditional resource.  By adding vegetable raw materials, you can increase the nutritional value of the product.  The frozen side of camel meat was used for the experiment. Brine from goji berries and rosemary was used as vegetable raw materials. Due to the influence of brine, the structure of the meat was softened and made softer.  During the process of the study, analyses for indicators of the nutritional value of products were carried out at the "Scientific Research Institute of Food Safety" of the Almaty Technological University. The physical-chemical parameters of the product were determined: the mass fraction of protein, which was 18.7%, fat – 2.71% and carbohydrates – 48.75%. In addition, the indicators were determined as moisture retention capacity (MRC) – 85.43 ± 1.05%, fat retention capacity - 90.76 ± 0.90. The amino acid and fatty acid composition were also determined. The product contains high concentration of amino acids, with following amino acids being the most abundant: arginine - 2.211±0.885%, lysine - 2.088±0.710%, tyrosine - 1.597± 0.479%, phenylalanine - 1.597±0.479%, leucine+isoleucine - 2.334±0.607%, valine - 1.843±0.737%, proline - 3.317±0.862. These amino acids play a crucial role in growth, development, and maintaining overall health. The study results demonstrated that these plant-based products preserved the biological value of the final product.

Daily nutritional products fortified with natural additives containing biologically active compounds can be classified as functional food products. Millet is a valuable cereal crop that is characterized by a low glycemic index and contains essential amino acids, polyphenols, vitamins, potassium, magnesium. In addition, millet products can help reduce cancer risk and are recommended for individuals with celiac disease, diabetes, or gluten intolerance. This study examines millet porridge samples fortified with Jerusalem artichoke, quince, and plum pieces. The samples were assessed for their macro- and microelement composition, sensory attributes and organoleptic qualities. The analysis reveals that all samples exhibit a high nutritional value. However, the sample containing Jerusalem artichoke stands out with the most favorable data, excellent organoleptic properties, and a higher content of macro- and microelements. The mineral content of millet porridge was determined by using two following methods: Mass spectrometry with inductively coupled plasma (ICP-MS) and Scanning Electron Microscopy (SEM). The evaluated millet porridge samples exhibited significant nutritional value, containing essential macro- and microelements, such as: calcium (9.05-9.77 mg/kg), potassium (16.29-21.17 mg/kg), phosphorous (15.52-17.28 mg/kg), magnesium (4.11-4.59 mg/kg), sulfur (0.49-0.66 mg/kg), silicon (0.46-0.62 mg/kg), and other elements.

One of the most important biologically active properties of pectin-containing products is its complexing ability, based on the interaction of pectin with ions of heavy and radioactive metals. It was found that beet pectin concentrate is characterized by a low degree of esterification (31.4%), high complexing ability (270 mg Pb2+/g), which allows us to recommend the use of the developed pectin product as a natural detoxifier capable of forming strong chelate bonds with heavy metals. To prepare the dough for galettes and conduct experiments, first-grade wheat flour, as well as whole-ground corn and buckwheat flours, were used. The corn flour was obtained by grinding whole grains of the Budan 237 variety, and the buckwheat flour from the Shortandinskaya 3 variety. Their organoleptic and physicochemical parameters were carefully studied. The food safety of pectin concentrate from sugar beet of the Ardan variety and whole-ground flour from cereals has been determined. The optimal dosage of pectin concentrate is justified and determined - 10%, whole-ground corn flour - 15%, whole-ground buckwheat flour - 20%, in the manufacture of galets from wheat flour of the first grade, in which the properties of gluten and rheological properties of the dough are similar to control samples. The use of pectin concentrate from sugar beet of the Ardan variety made it possible to change the properties of the dough in the direction of increasing firmness and elasticity. The use of low-esterified pectin in the production of galets opens up wide prospects for the creation of biologically complete fundamentally new safe food products with pronounced functional properties.

This article provides a comparative assessment of the chemical composition, the content of vitamins, minerals and amino acid composition of ordinary and fermented mung bean seeds, Vigna radiata.  The seeds of Vigna radiata of the domestic selection "Zhasyl Dan" are the object of research. In order to increase the biological values of Vigna radiata seeds and improve their biochemical composition, a fermentation process was carried out. The effect of the fermentation process on the biochemical and amino acid composition of Vigna radiata seeds was studied.  The fermentation process of mung bean seeds occurs due to the activation of a number of biochemical compounds and enzymes contained in the seed itself. The main substances that participate in and influence fermentation are amylases, proteases, lipases, gibberellins and other phytohormones such as auxins and cytokinins, polyphenols and antioxidants. Fermentation of Vigna radiata seeds was carried out at room temperature 20⁰ C for 72 hours.  The seeds were placed in a plastic container, then covered with drinking water also at room temperature. The water level was monitored every 12 hours. The research was carried out in the accredited testing laboratory "Regional Testing Laboratory of Engineering profile "Structural and Biochemical Materials" on the basis of M. Auezov South Kazakhstan University, Shymkent. As a result of the study, it was found that fermentation of Vigna radiata seeds leads to an improvement in physico-chemical properties. This is due to the strengthening of the amino acid composition of the Vigna radiata seed, especially the effect of fermentation has a positive effect on essential amino acids. It was found that as a result of fermentation, the level of essential amino acids increased in the following order: valine – by 25.4%, leucine – by 32.8%, phenylalanine – by 27.7%, threonine – by 44.9%. There was also a decrease in the indicators of anti-nutritional substances - in particular, there was a decrease in the amount of oligosaccharides. Due to the activation of the enzyme systems of the seed itself, their nutritional and biological value increases.

The article presents the data of the study of the yield of products during varietal milling of sprouted and native wheat grain. The study obtained new data on the main indicators of the quality of flour from biologically active wheat grain. The feasibility of using sprouted wheat grain as an alternative type of raw material in the production of flour will be proven. Winter wheat of the 2023 harvest of the Belarusian selection of the "Rassvet" variety was used as the object of the study. Flour obtained by milling sprouted and original wheat was compared by the main quality indicators. The total yield of flour from sprouted and original wheat grain during varietal milling was 68.7% and 66.6%, respectively. It has been established that the yield of flour from biologically active wheat grain is 2.1% higher than from native wheat grain. As a result of milling, three grades of flour (premium, first and second) were obtained from sprouted and original wheat grain. The yield of bran from torn systems is 0.3% less than the yield of bran from milling and polishing systems by 2.1%. When assessing the quality, flour from sprouted grain was superior in whiteness and ash content to flour from the original wheat grain.

The utilization of secondary plant resources, such as plant cakes and press residues, is a pressing issue in the food industry. Brewers' spent grain is one of the main by-products of the brewing industry, while flaxseed meal is obtained by pressing flaxseed during oil production. Both materials are distinguished by their high content of protein, fiber, and vitamins, and they do not contain anti-nutritional substances such as phytates or antitrypsin, which are found in soybean meal. The aim of this study is to examine the impact of flaxseed meal and brewers' spent grain on the organoleptic and physicochemical properties of wheat bread. The application of secondary plant raw materials in bread production allows the creation of a product with high organoleptic qualities and enriches wheat bread with nutrients. During the research, two batches of bread were baked, each with seven samples containing secondary plant raw materials in concentrations ranging from 5% to 30%. Organoleptic and physicochemical evaluations were used to select samples whose parameters meet GOST standards. The technological process parameters for preparing pan bread with the use of steam were determined. The study results indicate a significant impact of the additives on the appearance, color, and texture of the bread crumb while maintaining its taste and aromatic characteristics. These results suggest the possibility of optimizing bread composition using cost-effective secondary raw material components, which is of interest to producers and researchers in the food industry.

Brewery production is currently one of the growing segments of the processing industry. Beer and beer drinks have long established themselves as competitive products in the beverage production market. Modern beer producers focus on creating traditional light and dark beers, birmix, and beer drinks with various fruit flavours. They also place particular importance on producing non-alcoholic beer. The increase in demand for non-alcoholic beer is due to the partial transition to proper nutrition, the expansion of the assortment and the appearance of new flavours on the shelves. Non-alcoholic beer is a foamy beverage prepared according to classical beer production technology but with technological solutions for removing ethyl alcohol at the output. For the production of non-alcoholic beer, the permissible concentration of ethyl alcohol, which does not exceed 0.5%, is used. Vacuum distillation and membrane methods are used, and alcohol is removed by influencing the course of the technological process. One of these methods is the use of unique yeast strains in fermentation. The purpose of the presented research is to select new yeast strains for producing non-alcoholic beer. Four yeast strains were studied to determine their degree of digestion and influence on the profile of the finished beer. It was determined that yeast strain W 34/70 has the lowest degree of digestion. By technological and physicochemical parameters, the beer wort fermented by this yeast strain has suitable sensory parameters, which are not inferior to the production sample. The use of yeast strain W 34/70 also reduces the fermentation process and increases the shelf life of the finished beverage.

The paper presents the results of scientific research on the development of a safe, socially significant fermented milk product, "kurut," in the diet of the population of Kyrgyzstan. The analysis of the conducted research shows that the potential for improving traditional technologies for the production of fermented dairy products is far from exhausted. Currently, the most relevant method is sublimation drying, which preserves more nutrients sensitive to heat compared to processes involving thermal treatment. The paper presents the results of developing the optimal drying technology for the fermented milk product "kurut." The research ensured the required conditions for the production of the fermented milk product, focusing on selecting the optimal technological mode that allows the production of a safe final "kurut" product with the best quality indicators. Based on the results of the work, a comparative analysis of natural, chamber, and sublimation drying of kurut is presented. As the research results show, the most optimal drying method for kurut is sublimation drying, which ensures the production of the required quality fermented milk product. Given the climatic conditions and geographical features of Kyrgyzstan, research aimed at improving new dairy preserve technologies with enhanced nutritional value will become of primary importance. Therefore, the results of the research are relevant and may have practical significance in the production of safe fermented dairy products.

This article discusses the assessment of the food safety of flour confectionery products produced using margarine based on hydrogenated fats produced from domestic raw materials of the Republic of Kazakhstan, using sunflower seeds, rapeseed, flax, soy. An analysis of the organoleptic parameters of sugar cookies produced using margarine and vegetable fat showed that the products have an attractive appearance, golden color and porous structure. The physico-chemical parameters of finished products manufactured using all types of fatty products of "Maslo Del" LLP comply with the requirements of  24901-2023, imposed on the quality of these products. The mass fraction of transisomers in sugar cookies with margarine and vegetable fat (TFA content up to 15%) is less than 2% of the total fat content, which meets the requirements of technical regulations. The obtained data allow us to scientifically substantiate the possibility of using margarines and fats produced from domestic raw materials  (sunflower seeds, rapeseed, flax, soybeans) of the Republic of Kazakhstan, using the hydrogenation method in the production of bakery and confectionery products.

A mathematical model of the melt flow of a multi-cereal mixture in an extruder channel has been developed to determine the rational parameters of the coextrusion process. The mathematical model includes the equation of motion and the equation of energy conservation and boundary conditions, as well as the rheological law of the melt flow of the mixture under study. As a result of the calculations, the geometric parameters of the screw, the depth and width of the extruder channel, the average flow rate and the temperature of the extrudate along the length of the working chamber were determined. A comparison of the calculated extrudate temperature Tk = 136.2 °C and its experimental value Tk = 135 °C shows high adequacy. The numerical solution of the mathematical model of the flow of a viscous liquid melt of the studied mixture in the considered section through the extruder channel allows us to establish the nature of the change in the speed and pressure of the extrudate melt. The obtained dependencies formed the basis for the calculation and design of the twin-screw extruder design, each screw of which consists of three zones: the first compression zone, which includes three sections: loading, compression and dosing; decompression-extraction zone, which includes two sections: decompression and extraction; and the second compression zone, which includes two sections: homogenization and injection. The use of a twin-screw extruder will expand the technological capabilities of the extruder for the production of extruded products of various polycomponent compositions; ensure the necessary depth of physicochemical transformations of the components of the processed product due to the regulation of heat supply.

One of the serious problems of research and management work in various fields is related to the multifactorial analysis of complex systems. Solving multifactorial tasks requires an orderly prioritization of various local criteria and alternatives, for example, determining the significance coefficient. The article presents the results of calculating the coefficient of significance of quality indicators by the method of hierarchical analysis of variants of yogurt products developed with the addition of pumpkin softness to a combined mixture of mare's and cow's milk in various proportions. The possibilities of the method are expressed by an expert assessment of the significance of each individual indicator in the general characteristic of consumer perception of product quality. The use of the method of hierarchical analysis during organoleptic evaluation allowed to draw several important conclusions. First, the hierarchical analysis showed that the most important parameter, which must be taken into account when determining the weight of organoleptic preferences in the perception of yogurt, is the taste parameter. Its weight coefficient (0.717) was 41.7% of the total acceptance of the product and significantly exceeded other organoleptic indicators. Next, respondents preferred consistency (0.263) and appearance (0.165). The lowest weight coefficients are assigned to color (0.098) and flavor (0.066) of yogurts. On the other hand, the method of hierarchical analysis helped experts to determine the most suitable yogurt according to recipe #3 and the preferences of experts according to other recipes.

The pet food industry in 2024 is at a pivotal juncture, marked by transformative advancements in sustainability, nutritional science, and consumer-centric innovation. This review explores emerging trends that redefine pet nutrition, including the integration of alternative protein sources such as insects, algae, and yeast to address environmental and ethical challenges. The growing emphasis on eco-friendly manufacturing practices, such as the adoption of biodegradable packaging and local ingredient sourcing, reflects an industry-wide commitment to sustainability. Advances in functional nutrition are highlighted, showcasing products tailored to support gut health, joint care, and mental well-being, driven by breakthroughs in understanding the gut-brain axis. Technological innovations, including AI-driven formulation, DNA-based diet personalization, and precision fermentation, are enhancing product quality and sustainability. The rise of vegan and plant-based pet diets, alongside evolving consumer preferences for transparency and premium offerings, underscores a shift toward ethical and health-conscious consumption. This paper critically examines these developments, their market implications, and identifies avenues for future research to support industry growth and innovation.

sustainability; alternative proteins; functional nutrition; technology; consumer trends

Horse meat and its products can be considered a food with high nutritional value. Doing so may result in fire or electric shock. Horsemeat consumption is marginal when compared with other conventional types of meat such as beef, chicken or pork, which are much more important in the human diet. Horsemeat has excellent nutritional properties, i.e. it is of low fat, rich in iron and it has a favorable dietetic fatty acid profile with a high content of unsaturated fatty acids and vitamin B. The article presents data on the influence of natural antioxidants - dihydroquercetin, ascorbic acid and tocopherol - on the stability of the properties of horse fats during storage. As the material for the research we used horse fat with dihydroquercetin 0.01%, 0.025%, 0.05%, 0.75% together with the addition of ascorbic acid and tocopherol in dosages of 0.05% and 0.02% by weight of the raw material. During the research, generally accepted methods were used to study the development of oxidative spoilage by determining the acid, peroxide and thiobarbituric values. Studies have shown that the inhibitory properties of dihydroquercetin directly depend on its concentration: the higher the proportion of dihydroquercetin in the product, the slower the oxidation process. In addition, the obtained data showed that the use of dihydroquercetin in combination with tocopherol and ascorbic acid reduces the accumulation of primary fat oxidation products.

This article explores the use of non-traditional plant-based raw materials in the production of meat-and-vegetable pâté. Duck meat and offal serve as the primary meat components, while the vegetable ingredients include flaxseed and lentil flour, onions, garlic, sesame oil, carrots, table salt, cloves, ground black pepper, paprika, broth, and water. The broth is utilized after cooking the duck meat. To create high-quality, multi-component meat products with excellent organoleptic characteristics and to address deficiencies in specific nutrients, it is crucial to consider the biological value and qualitative composition of the protein component. The quality assessment, based on organoleptic and physicochemical indicators, was conducted using standard methods. The study also presents findings on the food safety and microbiological indicators of the meat-and-vegetable pâté. The research confirms that the pâté with nontraditional additives meets all regulatory requirements for microbiological safety and food quality. The development of meat products, including pâtés, with plant-based additives not only enhances the technological properties of raw materials but also enriches the products with essential nutrients and helps prevent potential functional disorders in the human body. This approach represents a key focus area in the modern meat industry.

The article describes the use of wild sea buckthorn in the food industry when creating an environmentally friendly, cost-effective national protein fermented milk functional product. The main purpose of functional products is to enrich the human body with biologically active substances, energy substances. That is, to make changes in the production technology by adding vegetable raw materials to the product using traditional technology when creating a National protein fermented milk product; make changes to the method of extracting extract from plant raw materials in the process of work. Development of a product that increases the maximum functional properties by introducing vegetable raw materials into a protein product. The sea buckthorn fruits obtained for the study were collected in the Semipalatinsk forest areas of the Abai region. In the article, a complete study of the sea buckthorn plant was carried out. The study showed that the fruit contains vitamins B1, B2, C, E, fructose and glucose. Also, the composition of sea buckthorn is rich in macro-microelements. Sea buckthorn was used in the production of a protein product due to the rich content of biologically active substances. The organoleptic and biochemical parameters of the protein product with the addition of wild sea buckthorn fruits were much better than those of the product without additives: taste, smell, consistency, acidity, protein content.

This paper investigates and compares various methods for determining residual lignin in industrial hemp. Lignin is a complex polymer that is one of the main components of plant cell walls, which gives rigidity and strength to the plant structure. For industrial hemp, which is used in the industry for the production of paper, fabrics and other products, it is important to control the residual lignin content, since its excess can affect the quality of the final product and processing processes. When determining residual lignin, the influence of various factors such as time, bath module and temperature is assessed, and a regression equation is determined. The study experimentally compares several methods for determining residual lignin using acid and alkali to remove primary lignin, including 72% sulfuric acid and 2% hydrochloric acid. The obtained data are presented in a tabular state, analyzed, graphs are made for full and single-factor regression. The main objective of this work is to identify the most accurate, reliable and effective method for determining residual lignin in industrial hemp, which can be used in industry for quality control and optimization of production processes. The results of the study can be useful for enterprises engaged in hemp processing, as well as for scientific laboratories studying the properties of industrial plants.

The article presents data on the development of technology for the preparation of cotton fabrics for subsequent coloring processes and final finishing. Improving the quality of products in the process of preliminary preparation of fabrics is associated with the development of highly efficient technologies using textile auxiliaries, new chemical and physical methods for intensifying ongoing processes. Technologies have been developed for the preparation of cotton fabrics aimed at obtaining the required level of physical and mechanical characteristics of materials. The optimal parameters for the preparation of technological solutions, concentrations of chemicals, the ratio of components in the solution, temperature and duration of the process were selected. The qualitative parameters of the treated tissue, capillarity, degree of whiteness, and discontinuity characteristics were studied. A periodic and continuous method of preparing cotton fabrics is proposed, ensuring the removal of non-fibrous impurities from harsh fabrics, which will improve the quality of the treated fabric by increasing capillarity and whiteness, reduce energy consumption and duration of the process. The obtained research allows us to build modern and promising, economically justified technological processes for the preparation of textile materials made from natural, chemical fibers and their mixtures.

Due to the increasing amount of oily wastewater accompanying the development of industry and society, as well as frequent accidental oil spills, there is a growing need for functional materials that absorb oil and separate oil and water. Various approaches have been used to manufacture such functional materials. The creation of new oil-absorbing materials with high selectivity towards water and oil by increasing hydrophobicity and oleophilicity is promising. In this paper, the issue of obtaining a composition for making textile materials hydrophobic and oleophilic is considered. The purpose of this work is to develop innovative textile materials designed to purify water resources from oil pollution and evaluate the effectiveness and safety of materials. The practical significance of the work lies in the need to develop a textile material that will surpass other materials in the efficiency of cleaning oil pollution, environmental friendliness and cost. Sodium oleate, liquid glass and citric acid were used for this purpose. The materials were treated with a ready-made solution, then dried for 10 minutes at 120 ° C and processed in a thermal press at 150 ° C for thermal fixation. 100% cotton fabric article 1030 and synthetic fabric 81421 premier Standard 250 (65% PE, 35% cotton) were used as the object of the study. New materials have been developed to ensure effective separation of oil from water, the physico-chemical foundations of the new method have been improved in order to give textile materials hydrophobic and at the same time oleophilic properties for effective purification of water resources from oil pollution. It has been established that new materials can be effectively used for high-quality water purification from oil pollution.

A scientific study was conducted to identify changes associated with certain physical and mechanical properties of the leather stained with natural extracts. The purpose of the work is to obtain the most environmentally friendly leather, using natural dyes in the finishing works of the leather industry, coloring the leather and improving the physical and mechanical properties of raw materials. In the leather industry, plants are commonly utilized as sources of tannins. This study explores the application of plant-based materials during the finishing process and examines their impact on the physical and mechanical properties of leather, particularly during the coloring process. The tearing load of the leather was measured and analyzed. For this study, chrome-tanned cattle leather produced by "TuranSkin" was used. During the leather finishing process, natural dye extracts were employed as alternatives to chemical pigments. The natural dye extracts included walnut shells, onion peels, and oak bark. Three control samples were prepared for comparison: one using a standard chemical pigment, one using water instead of a chemical pigment, and an unfinished leather sample. The analysis revealed that natural extract-based dyes not only provide coloring properties but also enhance the physical and mechanical characteristics of leather. Based on these findings, the use of natural dyes is recommended for leather finishing processes in the leather industry.

The relevance of the study on ethnofuturism in Kazakhstan's fashion design lies in the theoretical and methodological justification for integrating the identity of national cultural values with the sustainable development of the authenticity of the nomadic style. The research aims to analyze the formation of ethnofuturism trends in clothing design using the example of the Kazakhstan brand Global Nomads. The scientific significance of the study is in determining its contribution to the integration of cultural heritage into contemporary fashion and the creation of innovative and competitive products in the global market. The practical significance of the research allows for identifying the effectiveness of the brand in preserving and adapting traditional elements of nomadic culture and symbolism within the context of global fashion trends, as well as its influence on the perception of Kazakh national identity and the cultural heritage of Central Asia. The research methodology encompasses fields of art studies, cultural studies, history, ethnography, fashion, design, clothing technology, sustainable development, and sociology. Key positions and conclusions were established regarding the ethnofuturistic approach to the design of the Global Nomads clothing brand, innovations in interpreting national traditions, the social and cultural significance of clothing, its influence on global fashion, and the economic aspect. The results of the study involve an analysis of the brand's tools that allow for adapting historical and cultural codes to create relevant and commercially successful clothing; opening new horizons in understanding the process of modernization and preservation of cultural heritage through fashion, which aids in creating competitive advantages and strengthening market positions. The value of the conducted research includes the analysis of ethnofuturism trends, with recommendations for utilizing sustainable technologies, fostering cultural dialogue, and enhancing the brand's social responsibility.