Under the current development of the agro-industrial sector, one of the key and multifaceted challenges is to ensure an adequate supply of livestock products that meet high standards of quality and safety. A crucial prerequisite for increasing production volumes and improving product quality is the provision of farm animals with nutritionally balanced complete feeds optimized in terms of energy and protein content, macro- and microelement composition, as well as biologically active substances, in strict accordance with the physiological requirements of the animals and the expected level of productivity. The incorporation of blood meal, bone meal, corn meal, corn gluten meal, and phosphate concentrate into feed supplements for dairy cows is of considerable practical importance. Accordingly, this study developed and scientifically substantiated the formulation of a feed enrichment concentrate for dairy cows that meets the required nutritional specifications, ensures biological adequacy, and provides efficient utilization under intensive dairy production systems. Within the framework of this study, a calculated formulation of the feed enrichment concentrate was developed, and pilot-scale batches were subsequently produced based on the proposed recipe. A comprehensive evaluation of their chemical composition, energy and nutritional value, as well as probiotic activity, was carried out. The experimental results demonstrated that replacing wheat bran with animaland plant-derived ingredients, specifically blood meal (3%), bone meal (2%), and corn gluten meal (5%), resulted in a substantial increase in digestible protein content by 65–75%. In addition, several other quality characteristics of the feed enrichment concentrate were improved, confirming the high efficacy of the proposed formulation. The study elucidated and scientifically substantiated the positive effects of the feed enrichment concentrate on the productive performance and biological parameters of farm animals. It was established that the inclusion of the feed enrichment concentrates in the diets of dairy cows enhanced milk yield and improved milk quality characteristics, including milk fat content and protein composition. Furthermore, the use of the concentrate was found to stimulate animal growth and development, as evidenced by an increase in average daily milk yield. These findings demonstrate the high efficacy of the feed enrichment concentrate as a functional feed ingredient aimed at intensifying milk production processes and enhancing the overall productivity of dairy cows.

The article considered the features of the use of animal fats, common in Kazakhstan, in the domestic, food, folk practice and cosmetic directions. The purpose of the study is to assess consumer attitudes towards fats of animal origin, the preservation of traditional knowledge and their practical significance as a natural product. The results of an online survey of 311 respondents from different regions of Kazakhstan were used as an information base. The survey consisted of 18 questions and was aimed at determining the frequency, types, goals of using animal fats, family traditions, folk practices and the level of perception as a natural product. According to the results, it was found that tail fat and horse fat are the most popular and commonly used animal fats among the population. The share of the use of tail fat was 73.6%, the share of the use of horse fat was 50.2%, and the share of the use of animal fats for culinary purposes was 71.1%. At the same time, a significant part of the respondents indicated the use of animal fats in folk practice. Although the level of use for cosmetic purposes is low, it has been observed that there is interest in products made from animal fats. The results obtained indicate the place of animal fats in traditional food culture, preservation in domestic practice and the need for further research as local natural raw materials.

The purpose of this article is to develop recipes for biscuits using whole grain cereal flour and low-esterified beet pectin concentrate, and to study the quality and nutritional value of the finished product. The authors of the article have worked on developing recipes for crackers using whole grain cereal flour and low-esterified beet pectin concentrate. The research found that the biscuits (sample No. 3) made from a mixture of first-grade wheat flour and whole grain corn, buckwheat, and millet flour with the addition of beet pectin concentrate had a higher content of dietary fibre, vitamins and minerals compared to the control (sample No. 1) and biscuits made from a mixture of first-grade wheat flour and whole grain corn, buckwheat and millet flour without the addition of beet pectin concentrate (sample No. 2). Thus, the dietary fibre content in sample No. 3 is 47.5% higher than in sample No. 1 and 25.2% higher than in sample No. 2, the vitamin E content is 26.7% and 5.9% higher, the calcium content is 15.7% and 5.96% higher, iron is 14.9% and 10.12% higher, respectively, etc. In addition, the research results show that when pectin concentrate from sugar beet is used in dough mixing, the organoleptic and physicochemical quality indicators of the biscuits are not inferior to the control samples. All samples had a pleasant, pronounced taste and aroma. When evaluating the organoleptic characteristics, special attention was paid to the appearance of the break. It was found that the most preferable in terms of taste and the most pronounced aroma were biscuits based on whole grain flour from cereals and pectin concentrate (sample No. 3). The use of whole grain cereal flour and beet pectin concentrate in biscuit recipes allows them to be effectively integrated into a balanced diet, providing the necessary dietary fibre, vitamins, minerals, etc.

A comprehensive evaluation of the structural and functional properties of fermented fish products based on tilapia (Tilapia nilotica) was carried out in this study. The scientific novelty of the research lies in the integrated assessment of the effect of fermentation level on textural properties, water-holding capacity, and microstructural organization of the product. The study included a control sample and samples with fermentation levels of 30% and 40%. Texture Profile Analysis (TPA), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), water-holding capacity (WHC), and pH determination methods were applied. Statistical analysis was performed using ANOVA (p<0.05). The results demonstrated that increasing the fermentation level reduced hardness by 27-34% and increased water-holding capacity by 12-18%. FTIR analysis revealed changes in the secondary structure of proteins in fermented samples, while SEM results indicated trends in microstructural reorganization. A relationship between the structural and functional characteristics of the products was established. The most favorable results were obtained for samples with a 30% fermentation level. The findings indicate that fermentation is a promising technological approach for regulating the structural and functional properties of tilapiabased fish products.

In the meat processing industry, equipment for the mechanical comminution of meat raw materials is widely used, with meat grinders being among the most important types of processing equipment. The efficiency and kinetic characteristics of the grinding process depend on the interaction between the structural elements of the conveying and cutting units, as well as on the physicochemical properties of the processed meat raw materials. The objects of this study were the cutting system of an experimental meat-grinding unit (cutting plate) and various types of meat raw materials, namely beef, lamb, horse meat, pork, and poultry meat. During the study, the chemical composition of the meat raw materials was analyzed, and the patterns of changes in the particle-size distribution of minced meat obtained after grinding were determined. In addition, the technological performance indicators of the experimental unit, including productivity and power consumption affecting the energy efficiency of the process, were investigated. The main objective of this work was to improve the efficiency of the meatgrinding process through the enhancement of the meatgrinder cutting mechanism design. The study focused on determining the changes in the structural and mechanical properties of meat during grinding and on identifying the key technological parameters of the process. The cutting mechanisms of modern meat grinders were analyzed, and their advantages and disadvantages were identified. Based on this analysis, an improved cutting plate design for the meat grinder was proposed. The theoretical foundations of the cutting process were examined, and experimental studies were carried out. Using the Hagen–Poiseuille equation, the throughput capacity of the grinder plate was calculated, and the particle-size distribution of the ground product was investigated. In addition, the moisture, fat, and ash contents of the raw materials were determined. These parameters were found to be important factors in evaluating the operational efficiency of the meat grinder.

This study investigates the effect of oleaster (Elaeagnus angustifolia L.) powder, with and without the stone, on the quality of mechanically aerated yeast-free bread produced using mechanical dough aeration, deep-freezing of dough semi-finished products, and subsequent microwave thawing before baking. The study is relevant to the growing demand for bakery products with enhanced nutritional value and to advances in frozen dough technologies that reduce dough preparation time while ensuring consistent quality of the final products. The aim of the research was to evaluate the influence of different levels of oleaster powder, with and without the stone, on the rheological, sensory, physicochemical, and nutritional properties of mechanically aerated yeast-free bread and to determine the optimum formulation. Modern analytical methods were employed, including the evaluation of dough rheological properties using the Mixolab and CT-2 Structurometer, sensory assessment, determination of physicochemical characteristics, chemical composition, vitamin and mineral contents, and mathematical modeling of the experimental data. The results demonstrated that incorporating oleaster powder improved the nutritional and biological value of bread, enhanced the structural–mechanical properties of the dough, and increased the contents of vitamins and minerals. The best overall performance was achieved with the formulation containing 20% stone-free oleaster powder, which provided the optimum combination of crumb porosity, specific volume, sensory quality, and chemical composition. The developed formulation and processing technology can be applied in the industrial production of functional bakery products and frozen mechanically aerated yeast-free dough semi-finished products.

Modern food systems face increasing pressure to support sustainable and healthy diets, which has renewed interest in nutrient-rich and climate-resilient crops such as millet. Despite its nutritional and functional potential, millet remains underutilised in contemporary diets. This study aimed to assess consumer awareness of and attitudes toward millet, willingness to incorporate it into the diet, and factors associated with its acceptance. A quantitative cross-sectional online survey was conducted among 270 respondents in Kazakhstan using a multilingual questionnaire in Kazakh, Russian, and English. The data were analysed using descriptive statistics. The results showed that 67.0% of respondents always checked product ingredients, indicating considerable attention to food composition, while more than 80% regularly consumed cereal products. At the same time, millet remained comparatively underutilised despite generally favourable attitudes toward it: more than 70% of respondents rated millet between 8 and 10 points. In addition, 61.1% preferred beverages containing fruit, cereal, or berry ingredients, suggesting openness to diversified product formulations. The findings reveal a gap between positive consumer attitudes toward millet and its actual integration into everyday diets. This suggests that nutritional awareness alone may not be sufficient to encourage regular consumption. Sensory appeal, product familiarity, direct tasting experience, clear product information, and availability may play an important role in supporting consumer acceptance. The findings provide practical guidance for the development and promotion of millet-based products adapted to contemporary healthy eating practices.

This study provides a comprehensive analysis and comparative evaluation of the organoleptic, microbiological, and physicochemical properties of the main raw materials used in the production of bioyogurt — cow's milk and mare's milk. According to the obtained results, although cow's milk meets GOST standards, mare's milk demonstrated clear advantages due to its structural and biological characteristics. In particular, its consistency is uniform and more fluid, the taste is especially delicate, the aroma is light and pleasant, and the color is white or bluish, indicating its natural origin. These qualities contribute to the soft texture and attractive organoleptic properties of bioyogurt. Microbiological analysis confirmed the high ability of mare’s milk to maintain stable microflora. The morphological characteristics of colonies grown in nutrient media confirmed its microbiological quality. Microscopic studies revealed the presence of Lactobacillus bulgaricus and Bifidobacterium, which confirmed their significance in the production of bioyogurt. According to the results of physicochemical analysis, among the three tested samples, the first sample fully met standard requirements in terms of acidity, fat content, and protein level and was identified as the most suitable option. Additionally, to enhance the nutritional and prophylactic value of the product, natural plant-based additives — banana and mandarin purees — were included in the bioyogurt formulation. Natural sugars and minerals (potassium, magnesium, phosphorus) in bananas help supply the body with energy, while mandarin, rich in vitamins C and B, serves as an effective natural additive to strengthen the immune system. Overall, the results of the study demonstrated that bioyogurt based on mare's milk enriched with banana and mandarin is a high-quality food product with enhanced functional properties and a pronounced therapeutic and preventive effect.

This article presents the results of the scientific substantiation of technological approaches to the development of carbohydrate-balanced bakery products based on cereal raw materials cultivated in Kazakhstan. A comparative analysis of the chemical composition of wheat, corn, barley, and buckwheat was conducted, and the prospects for applying extrusion and biotechnological modification of cereal raw materials, as well as functional ingredients for regulating the carbohydrate profile of bakery products, were investigated. The results demonstrated that the wheat variety “Aina” is characterized by a high test weight (812 g/L), starch content of 49.2%, and protein content of 13.2%. The corn variety “Monsanto” exhibited an elevated starch content of 72.8%, while the barley variety “Karabalykskaya 150” contained 61.0% starch and 14.6% protein. Buckwheat was found to contain 68.0% starch and 12.5% protein. The observed differences in the chemical and carbohydrate composition of the studied crops justify the possibility of combining them in the future development of bakery products with a controlled carbohydrate profile. The analysis of scientific literature revealed that extrusion processes contribute to modifications in starch structure, an increase in the content of soluble dietary fiber, and the formation of slowly digestible carbohydrate fractions. Biotechnological modification, including fermentation and the controlled action of enzyme systems, was shown to ensure regulated carbohydrate hydrolysis without excessive accumulation of simple sugars. Furthermore, the use of pectin and dietary fibers was found to reduce the rate of enzymatic starch hydrolysis and promote a more favorable glycemic response. Based on an analysis of contemporary international research, it was established that the utilization of cereal raw materials rich in functional carbohydrates, together with the application of extrusion technology, hydrocolloids, and biotechnological modification, represents one of the most promising approaches for the development of functional bakery products with a carbohydrate-balanced composition.

The physicochemical, microbiological and technological stability indicators of katyk enriched with molecular hydrogen were investigated in this study. The research objects included control katyk, katyk treated with molecular hydrogen, katyk enriched with functional additives, and samples where molecular hydrogen and functional components were applied together. Molecular hydrogen was introduced into the product by bubbling H₂ gas with a purity of 99.99% at a flow rate of 0.5–1.0 L/min for 7 minutes at 4–10 °C. During storage, active acidity (pH), water activity, oxidation–reduction potential (ORP), color parameters and microbiological indicators were determined. The obtained results showed that the combined application of molecular hydrogen and functional additives slowed down the acidification process of the product and contributed to maintaining pH stability. At the end of storage, the pH value of the control sample decreased to 3.52, while in the combined treatment sample it remained at 4.13. Water activity results indicated stabilization of the moisture state. ORP analysis demonstrated the formation of a reducing environment in H₂-treated samples: the values were recorded in the negative range (approximately from −150 to −350 mV), unlike the control samples with positive ORP values, indicating a decrease in the intensity of oxidative processes. Microbiological analysis showed that the combined treatment reduced the amount of Enterobacteriaceae, yeasts and molds while maintaining lactic acid bacteria. In this sample, Enterobacteriaceae reached 5.90±0.95 log₁₀ CFU/g, yeasts and molds were 6.10±0.30 log₁₀ CFU/g, and lactic acid bacteria were maintained at 6.65±0.20 log₁₀ CFU/g. The results confirm that the combination of molecular hydrogen bubbling and functional additives is a promising approach for improving the storage stability and quality characteristics of katyk.

The article presents an EDS analysis of ash from camel milk and its derived products. Based on the results of the EDS analysis, the composition of the main mineral and organogenic elements in ash from camel milk, cottage cheese, kurt, and whey has been determined. The mass fractions of the main macroand microelements contained in these products sodium, potassium, calcium, phosphorus, magnesium, chlorine as well as organogenic elements such as oxygen and carbon have been identified. The elemental composition of camel milk and derivatives obtained in the autumn and winter seasons has been compared, and the influence of feed and physiological factors on the formation of the elemental profile has been determined. Changes during technological processing of camel milk into fermented milk products have also been analyzed, and their functional significance for human body has been assessed. The experimental data indicate a high level of mineralization of the produced products, which determines their nutritional and biological value. Overall, the obtained research results substantiate the feasibility of using camel milk and its processed products in functional and therapeutic-preventive nutrition for various population groups.

Natural compounds of animal and plant origin play a key role in maintaining human health and preventing diseases. Camel milk and sea buckthorn Hippophae rhamnoides are traditional food products and medicinal remedies with a unique composition and therapeutic properties. The aim of this work was a comprehensive study of the natural compounds in camel milk from Bactrian and Dromedary camels in the village of Nura (Ili District), as well as a comparative analysis of the biochemical composition of large-fruited and dessert varieties of sea buckthorn from the highland region of the village of Narynkol (Raiymbek District), Almaty Region. The scientific novelty lies in obtaining new data on the natural compounds of camel milk (proteins, fats, lactose, protein fractions, amino acids) and sea buckthorn (vitamins, antioxidants, flavonoids, carotenoids, organic acids, sugars, serotonin, omega fatty acids), considering species and varietal characteristics. An analysis of the chemical composition, protein fractions, and amino acids of the milk was conducted. In sea buckthorn, vitamins, antioxidants, flavonoids, carotenoids, organic acids, sugars, and serotonin were determined. The main natural compounds identified in camel milk were: proteins (3,4-5,2%), fats (5,8-7,3%), lactose (4,6-5,0%). Electrophoresis revealed casein fractions (αs, β, χ, γ) and whey proteins (immunoglobulins, serum albumin, α-lactalbumin, lactoferrin, lysozyme). Amino acid analysis showed a high content of essential amino acids (38,56-39,41 g/100 g protein). In sea buckthorn, a high content was found for vitamins C (up to 297 mg/100g), E (6,9-8,3 mg/100g), A (as carotenoids up to 55,3 mg/100g); flavonoids (265-346 mg/100g); phenolic compounds (600-795 mg/100g); carotenoids (20,0-55,3 mg/100g); organic acids (1,5-3,2%); sugars (9,6-15,0%); serotonin (0,8-1,2 mg/100g). Differences were revealed between large-fruited (high content of carotenoids, sugars) and dessert (high content of vitamin C, balanced sugar-acid index) varieties. For the first time, a detailed analysis of the natural compounds of camel milk and sea buckthorn was conducted, identifying species and varietal characteristics of their accumulation. The results can be used in the development of functional food products and biologically active supplements.

The article presents the results of a comprehensive study of the effect of various heat treatment methods on the quality of semi-finished fish products made from low-value fish species. The relevance of the work is due to the need for rational use of underutilized aquatic biological resources in the context of declining stocks of valuable commercial species, as well as the expansion of the range of affordable and functionally complete fish products. The object of the study was semi-finished fish products prepared by baking in an oven, processing in a steam convection oven, traditional frying, and steaming. In addition, the effect of food additives—rosemary extract and sodium citrate—on the antioxidant properties, physicochemical and microbiological indicators of the products was studied. Quality was assessed based on organoleptic indicators (taste, smell, color, consistency, appearance), the activity of waterand fat-soluble antioxidants, pH, acid value of fat, and the number of mesophilic aerobic and facultative anaerobic microorganisms. It has been established that the heat treatment method has a significant impact on the formation of the consumer properties of semi-finished fish products. Fried and baked products received the highest organoleptic ratings, while steamed products received the lowest ratings. The use of additives did not improve sensory characteristics and in some cases was accompanied by a slight decrease in them. At the same time, additives contributed to a decrease in the acid number of fat and the preservation of fat-soluble antioxidants, which indicates a slowdown in oxidative processes. Microbiological analysis showed that additives were most effective under intensive heat treatment conditions.

One of the key priorities of modern nutrition science and food biotechnology is to reduce the sugar content in the population's diet and to increase the functional value of food products. The aim of the presented study is to explore the possibility of using stevia concentrates in beverages to reduce their sugar content and enhance their nutritional value. The article presents the results of developing functional beverages enriched with Stevia rebaudiana Bertoni concentrates and a comprehensive assessment of their quality. The study compared various methods for extracting biologically active substances from stevia leaves, demonstrating the high efficiency of sequential extraction using 40% and 80% ethanol. A technological scheme for obtaining water-alcohol extracts and concentrates based on them is provided. The technological possibility of reducing sugar content in beverages by 50% while maintaining high sensory properties was justified. Ascorbic acid content in the experimental samples was found to be 2.5-3 times higher than in the control samples, reaching 14.1 mg/100 mL. Microbiological and toxicological studies confirmed the complete safety of the product, and 6-month monitoring proved its stability during storage. The developed drinks, enriched with stevia concentrates, are competitive functional products that meet the requirements of modern nutrition science.

The article presents the results of developing a sausage loaf formulation based on horse meat with the addition of plant-derived ingredients, including carrot, potato, and pumpkin. The aim of the study was to develop a formulation for a combined meat–plant product and to evaluate the effects of incorporating 20 and 30% plant raw materials on the physicochemical and organoleptic properties of the final product. A control sample without plant ingredients and two experimental formulations were compared. The incorporation of plant raw materials was found to increase the moisture content and dietary fiber level while reducing the fat content of the finished product. The dietary fiber content reached approximately 5% in the sample containing 20% plant raw materials and approximately 8% in the sample containing 30%. According to the organoleptic evaluation, the experimental sample containing 20% plant raw materials demonstrated the most favorable sensory characteristics. The obtained results confirm the potential of using carrot, potato, and pumpkin in the development of combined meat–plant products based on horse meat and may contribute to the improvement of meat product formulations. The findings also demonstrate the possibility of enhancing the nutritional value of the product without substantially compromising its key consumer properties.

The article presents a comparative assessment of the nutritional value of beef, mutton, and horse meat sold in the markets of two regions of Kazakhstan: the Western region (Atyrau Region) and Eastern Kazakhstan (the Rudny Altai area). Significant interregional differences were identified: meat from Western Kazakhstan is characterized by higher levels of protein, calcium, phosphorus, and iron, whereas meat from the Eastern region has higher levels of intramuscular fat, zinc, manganese, and vitamin E. The meat with the highest protein content is beef from Western Kazakhstan (24.21±0.21%). Lamb from Eastern Kazakhstan contains the highest amount of fat (4.91±0.09%). Among the meat types studied, beef demonstrated the highest energy value (132.1−133.4 kcal/100 g). In samples from the Western region, calcium content reaches 22.4±0.7 mg/100 g (horse meat), phosphorus 130.6±3.9 mg/100 g (beef), and iron 2.55±0.08 mg/100 g (beef). In the Eastern region, higher concentrations of zinc (up to 3.13±0.09 mg/100 g in horse meat) and manganese (up to 0.110±0.003 mg/100 g in beef and horse meat) were recorded. An elevated content of α-tocopherol was also observed in horse meat from Eastern Kazakhstan (0.765±0.023 mg/100 g), whereas lamb from Western Kazakhstan is characterized by high levels of vitamin B3 (11.040±0.331 mg/100 g). The data obtained indicate a significant influence of regional natural and geochemical conditions on the formation of the nutritional profile of meat products and support the inclusion of beef, lamb, and horse meat in the daily diet to meet the requirements for protein, macroand micronutrients, and vitamins. The results can be used in the development of region-specific recommendations for rational and functional nutrition, as well as in food quality and safety control systems.

The article provides a comprehensive scientific and theoretical analysis of the nutrient profile and biological value of apricot fruits (Prunus armeniaca L.) within the context of their utilization as a raw material base for the functional food industry. The target biocomponents of the raw material composition, including pectin substances and the mineral matrix, are characterized. The bio-corrective role of apricot components in reducing the risks of developing alimentary-dependent diseases is substantiated. Technological barriers arising during the industrial processing of thermolabile fruit compounds are reviewed, and promising directions for preserving their native biological value in finished functional products are proposed. The relevance of the study is driven by the need to systematize data on the nutritional value of local varieties in the context of their export potential and industrial processing. The objects of the study were apricot samples collected within the National Park of Guliston (Sughd Region), which allowed for considering the influence of the specific coastal microclimate on the biochemical composition of the fruits. In the course of the work, a multivariate organoleptic and physicochemical analysis was conducted on three of the most common and economically significant pomological varieties, including "Kandak". The study was based on modern evaluation methods, including profile sensory analysis, determination of the sugar-acid index, and refractometric measurement of total soluble solids. The authors thoroughly describe the correlation between the genetic characteristics of the varieties and their commercial attributes after natural dehydration.

In the context of the intensive development of the agro-industrial complex and the growing demand for functional meat products, the improvement of technologies for processing raw materials of animal origin, in particular poultry products, is becoming especially relevant. In recent years, there has been increased interest in developing meat products with improved consumer, functional, and technological properties, necessitating the rational use of secondary raw materials and the implementation of innovative technological solutions. The objective of this study was to develop a formula for a protein-fat emulsion based on chicken by-products and to justify its use in the production of meat pâtés. The practical significance of this study lies in the possibility of effectively utilizing secondary poultry products, increasing the yield of finished products, and improving their structural and mechanical properties and biological value. This paper presents a technology for producing a protein-fat emulsion. The protein-fat emulsion is composed of by-product mass from chicken by-products - chicken gizzards, hearts and skin. It was found that the addition of protein-fat emulsion leads to a decrease in moisture content by 5.78% and ash by 0.87%, an increase in fat by 5.65% and protein by 1%. The addition of a protein-fat emulsion into a meat pâté recipe increased emulsifying capacity, enhanced system stability, reduced heat loss, and improved product consistency. The fatty acid composition changed, leading to an increase in the proportion of linoleic acid in the test sample. These results confirm the potential of using protein-fat emulsions from poultry by-products to enhance the technological and biological value of meat pâtés. 

The article presents the results of a study on the effect of the «Temtas» functional additive, developed on the pear, blackcurrant and sea buckthorn powders, on the intensification of the technological process of wheat bread production and its quality characteristics. The aim of the study was to evaluate the impact of fruit and berry raw materials rich in vitamins, minerals, and antioxidants on fermentation and acid accumulation process, the formation of structural and mechanical properties of dough, and the nutritional value of bakery products. Experimental studies were carried out using sponge and straight dough methods with addition of 5-10 % of the addition to the flour weight. The functional additive was found to accelerate fermentation and dough maturation, increase the acidity of semifinished products, and reduce the duration of the technological process by up to 30 %, while simultaneously decreasing yearst consumption and baking temperature. Improvements in specific volume, crumb elasticity, and overall organoleptic of bread were observed. According to the results of the study, the formulation and technology of «Keremet» bread has been developed, which has the preventive property of iron deficiency anemia, as it has a higher content of the digestible natural iron mineral than in the control bread sample. Considering the convenience of transportation and storage of the functional additive «Temtas» in powder form, it is convenient and economically advantageous in industrial use for the production of bakery products for functional purposes and which fully complies with the principles of healthy nutrition and human physiological needs.

In mountain tourism conditions, clothing is simultaneously exposed to low temperatures, wind, precipitation, and a complex of mechanical loads (tension, bending, twisting, abrasion), which are cyclical in nature and are unevenly distributed over the product zones. The paper proposes a method for selecting clothing material packages (shell, insulation, and lining) for mountain tourists, taking into account a combination of external operating factors (temperature, humidity, wet cooling and freezing, wind and abrasive load) and internal factors (level of heat production, sweating, dynamic movements, and local pressures). The method is based on the zoning of clothing structural elements according to the types of operational loads and the use of a multi-criteria selection matrix that includes experimentally determined indicators: residual deformation under cyclic loading, the rheological characteristics of insulation materials under perpendicular compression in dry and moist conditions, and the fatigue resistance of material packages under combined effects of tension, torsion, and abrasion. The obtained results show that moisture and subsequent exposure to climatic conditions significantly change the deformation properties of insulation materials: natural materials exhibit an increase in rigidity, while synthetic insulation materials maintain more stable performance characteristics. It has been established that packages with synthetic insulation based on Thinsulate have minimal residual deformation in the elbow area and increased resistance to fatigue wear, which justifies their rational use in clothing for mountain tourism.

The article presents the results of a study of the technological properties of short flax and hemp fiber during processing on wool worsted equipment, which includes a set of technological machines for yarn production.A technology for producing flax-wool and hemp-wool yarns was developed and experimentally tested, including stages of fiber blend preparation, carding, and spinning according to the woolen system. A comparative analysis of the physical and mechanical properties of the resulting yarns was conducted, yarn breakage during spinning was assessed, and the main causes of technological defects were identified. Key factors affecting process stability and yarn quality were determined. Optimal parameters for preparing bast fibers were established, ensuring stable process performance, reducing breakage, and improving yarn quality. The relevance of the study is determined by the need to expand the raw material base of Kazakhstan’s textile industry and to rationally use local plant fibers in conditions of fine wool shortage. It was shown that processing bast fibers in blends with wool is possible with appropriate pre-treatment and optimization of processing regimes. The flax-wool blend demonstrated higher technological stability and improved strength characteristics. The results obtained confirm the potential for using bast fibers in woolen production and contribute to the development of domestic textile raw materials.

In garment production, the choice of fittings directly affects product quality, yet which material works best in a given situation is most often worked out through hands-on experience. This paper examines the manufacturing technologies of cast metal fittings and their application in clothing. Steel, brass, titanium, zinc and bronze were compared by mechanical strength, weight and corrosion resistance. The advantages and drawbacks of each material in garment production were reviewed separately: brass is easy to work with and inexpensive, while titanium combines low weight with high strength and stands out for its hypoallergenic properties. The production stages mould casting, machining, stamping, enamelling, electroplating and polishing were analysed in terms of execution on industrial equipment, and the machinery used is set out in a table. Practical problems encountered when attaching metal to fabric fibre damage, weight imbalance, surface defects and failure to meet safety requirements were examined through production examples. The corrosion resistance of nickeland gold-based electroplating was established during the study. Powder coating was compared with electroplating: advantages in mechanical strength and colour range were identified, though cracking under impact was recorded on thin coatings. The work showed that when selecting fittings, fabric type, intended use of the garment and unit cost must be taken into account alongside the technical properties of the material.

The article is devoted to the methodological foundations of integrating textile and garment production under the conditions of eco-digital transformation of the light industry. The object of the study is the “textile material – garment” system; the research focus is the coordinated design of fabric structure, pattern repeat (rapport), and garment construction. The aim of the study is to substantiate approaches to creating a unified digital environment for product design oriented toward resource efficiency and personalization. The relevance of the research is determined by the strategic objectives of the development of Uzbekistan’s textile industry and the global trend toward digitalization and sustainable production. The methodology is based on a systems approach, the theory of information modeling, principles of ornamental composition, as well as the analysis of domestic and foreign studies on digital design of textiles and garments. The results include the comparison of garment component configurations with basic geometric figures, the formalization of factors for coordinating fabric pattern repeats and garment construction, and the formulation of requirements for the development of garment CAD systems. The results presented in the article can be used in the development of integrated CAD solutions for designing garments made of fabrics with complex pattern repeats, primarily jacquard fabrics, as well as in educational programs in fashion design and garment construction. The article substantiates the conclusion that the transition to coordinated digital design of fabric structure, ornamentation, and garment construction is a key condition for resource-efficient and innovative development of the textile and garment industry.

This article is devoted to the comprehensive evaluation of the design and quality parameters of products made from recycled denim fabric. The relevance of the study is обусловлена increasing interest in sustainable development and the rational use of textile waste in the modern light industry. The study examines clothing, accessories, and interior items created from secondary raw materials obtained from production waste and post-consumer denim materials. Various design solutions were applied in the development of the samples, including patchwork techniques, appliqué, and the use of fibrous filling materials. The evaluation of the samples was carried out based on a set of indicators including strength characteristics, the ability of the material to retain its shape, wear resistance, aesthetic properties, and ergonomic parameters. The analysis was performed using standardized testing methods and comparative analysis. The results showed that the use of recycled denim raw materials up to 50% in the material composition does not lead to a significant deterioration of the main quality indicators of the products. On the contrary, the use of creative design solutions increases the aesthetic attractiveness of the products. In general, it was found that products made from recycled denim have sufficient performance characteristics and can successfully compete in the modern market of environmentally oriented textile products.

This article is devoted to the development of methodological approaches to wetsuit design based on the classification of water sports. The goal of this research is to create innovative wetsuits adapted to the specifics of water sports, increasing reliability and protective properties, while improving comfort and performance. The subject of the study is the "person-wetsuit-aquatic environment" system, with a particular focus on protecting the wearer from external factors by developing rational variants of wetsuit components, taking into account ergonomics and the dynamic conformity of the product. The article proposes a systematic classification of aquatic sports, taking into account the nature of the aquatic environment, the degree of its control, temperature parameters, and the requirements for protective equipment. A model for the combination of the type of sports discipline and the characteristics of wetsuits (neoprene thickness, design, and mandatory application conditions) has been developed. Special attention was paid to the water sport "slalom" as a sport with maximum hydrodynamic variability and increased thermal protection requirements. The dependence of equipment selection on temperature ranges, flow velocity, and wind conditions has been substantiated. The presented classification can be used in the development of new types of wetsuits with enhanced protective properties, as well as in athlete training, regulatory requirements, and improvement of training logistics. 

This research paper focuses on the diagnostics of a lockstitch shuttle sewing machine using the TYPICAL GC6150 as a case study. In modern garment manufacturing, sewing machines operate at high speeds, which requires precise phase synchronization of the main working mechanisms, including the needle, shuttle, thread take-up lever, and fabric feeding mechanism. Any disturbance in phase relationships may result in stitch skipping, thread breakage, unstable seam formation, and accelerated wear of machine components, ultimately reducing productivity and operational reliability. The study proposes a diagnostic method based on the combined use of micro-video monitoring and the construction of working cycle cyclograms. Micro-cameras enable visual observation of fast dynamic processes occurring in hard-to-reach areas of the sewing machine without complete disassembly. Video recordings are analyzed frame by frame to identify key diagnostic events and determine their time and phase parameters relative to the angular position of the main shaft. Experimental cyclograms derived from the video data make it possible to detect deviations from standard operating conditions at an early stage. The proposed approach improves diagnostic accuracy, reduces maintenance and adjustment time, enhances machine reliability, and ensures stable sewing quality in industrial production environments.

The article presents a comparative analysis of structural changes in natural and dyed wool using Fouriertransform infrared spectroscopy (FTIR). The study objects included samples of undyed white and brown wool, as well as wool dyed with pink and pale blue dyes. The aim of the work was to evaluate the effect of the dyeing process on the secondary structure of α-keratin and the state of disulfide bonds. It was found that the undyed samples are characterized by a preserved α-helical conformation of keratin, which is confirmed by the position of the Amide I band in the range of 1631–1643 cm⁻¹ and the presence of stable S–S bonds in the region of 528– 561 cm⁻¹. No significant differences were found between white and brown wool. After dyeing, a shift of the Amide I band to 1625.99 cm⁻¹ is observed, indicating a partial change in the keratin structure. In this case, the pink dye has a moderate effect, while the pale blue dye causes pronounced structural changes, accompanied by oxidation of disulfide bonds and the appearance of a sulfonic acid band at 1055 cm⁻¹. The research results confirm that the chemical nature of the dye determines the degree of degradation of the keratin matrix. The FTIR spectroscopy method can be recommended for monitoring the structural integrity of wool fibers during technological processing.

The article examines key aspects of clothing design in the fashion industry, with an emphasis on the application of 3D design, artificial intelligence, and virtual clothing. The key differences between traditional production and the digital 3D process are analyzed with regard to small-scale and medium serial production. The main idea of the study is to emphasize the importance of sustainable design and digital competencies. The research employs comparative and analytical methods, case study analysis, content analysis, descriptive methods, and systematization. The relevance of the study lies in the need to implement digital technologies in the fashion industry to improve design efficiency, reduce costs, and promote sustainable production. The use of 3D design and virtual clothing is becoming an important direction in the modernization of the fashion sector, especially in the context of digitalization and environmental challenges. Particular attention is paid to the environmental potential of digitalization, expressed in the reduction of physical prototypes and textile waste at the design stage. The implementation of these technologies makes it possible to enhance the competitiveness of enterprises in Kazakhstan, accelerate integration into global innovation trends, and form a foundation for the sustainable development of the fashion industry in the future.

The article presents data on the development of technology for imparting flame-retardant properties to textile materials at the stages of final finishing. The increase in the functionality of textile materials is ensured through the introduction of effective processing methods using flameretardants and textile auxiliary substances that contribute to reducing flammability and increasing the heat resistance of materials, as well as the use of modern chemical and physical methods of intensification of technological processes. Technological solutions for processing textile materials have been developed, aimed at achieving the required level of flame-retardant characteristics while preserving the physical and mechanical properties of fabrics. Optimal parameters for the preparation of working solutions are selected: flame-retardant concentrations, component ratio, temperature and processing duration. The qualitative characteristics of the treated materials were studied, including uniformity of application and fixing of the flame-retardant coating, efficiency of reducing flammability, as well as changes in physical and mechanical indicators. The methods of processing providing stable fixation of flame retardants on the surface and in the structure of textile fibers are proposed. The introduction of the developed technology will improve the quality of textile materials by improving fire safety indicators, preserving operational and hygienic properties, as well as reducing energy costs and processing time. The results of the study can be used in the creation of modern technological processes for the production of textile materials from natural, chemical fibers and their mixtures with specified flame-retardant characteristics, including for special, protective, technical and household products.