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

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Features of the development of medical and wellness tourism in Kazakhstan

Mikhailenko T.A.

Статья научная

Medical and wellness tourism as one of the growing trends in the tourist area is actively developing in the Republic of Kazakhstan.The article considers the features of the development of medical and wellness tourism, estimates the possible social and economic impact on the development of medical-wellness tourism in the Republic of Kazakhstan.The analysis leads to the conclusion that the Republic of Kazakhstan is on its way to create its own full-fledged tourist industry not only to make tourism a leading industry but also to make it internationally recognized throughout the world.

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Flaxseed oil as a component for producing spreads of functional direction

Baigenzhinov K.A., Baikenov A.O., Muslimov N. Zh., Yessimova Zh. A.

Статья научная

The article presents the physicochemical characteristics and fatty acid composition of unrefined flaxseed oil produced in the territory of the Republic of Kazakhstan. The possibility of using this oil as a basis for obtaining a vegetable-creamy spread for functional purposes is considered. Flaxseed oil as a valuable source of linolenic acid is widely used for therapeutic and prophylactic purposes. From the research results was revealed that the ratio of ω-6 and ω-3 in unrefined flaxseed oil is 1: 3. However, for the use of flaxseed oil rich in ω-3 as a basis for the production of spreads of a functional orientation, it becomes possible only in a composition with another vegetable oil rich in ω-6, in order to achieve a balance of fatty acid balance.

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Food safety and HACCP system in the enriched cottage cheese production

Alibekov R.S., Yunusova A.A., Bakhtybekova A.R.

Статья научная

In this article determination and the principles of a management system of food safety of HACCP are considered. Cottage cheese production processes with a probiotics, berry syrup of a dogrose and wheat oat flour taking into account the principles of the HACCP system are analyzed. Dangerous factors, critical control points are determined. The most dangerous production stages are: milk acceptance, pasteurization, souring and packing. Authors of article offered the controlling of hazard actions.

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Formation of psychological competence of specialists for work in the hospitality industry

Mikhailenko T.A.

Статья научная

Psychological competence of specialists in the field of hospitality are of great importance for improving the culture of service. The article discusses the set of psychological skills and competencies necessary to work in the field of hospitality. The author proposed a model for the formation of psychological competencies and communication skills of specialists in the service sector, which describes the stages of their formation, determines the conditions for the formation of communication skills as essential elements of this model.

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Fortification of millet porridge

Satayev B.M., Alibekov R.S., Konarbaeva Z.K., Mustapa Kamal S.M.

Статья научная

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.

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Functional processed cheese: development of new technology

Gumarova A., Baybatyrov T., Japarova A.

Статья научная

The article presents data on the use of a dry mixture of rose hips, cranberries and turmeric for the production of processed cheese for functional purposes. The inclusion 2%, 3%, 5% of vitamin herbal supplements, increases storage capacity, improves organoleptic, physico-chemical parameters and nutritional value of processed cheese and does not require changes in the process.

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Functional whey-based drinks with grape pomace extract and fruit juice

Utebaeva A.A., Alibekov R.S., Sysoeva M.A., Orymbetova G.E., Ablash A.A., Abish Zh.A.

Статья научная

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.

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Functionally enriched meat product with incapsulated vitamin supplement

Iskineyeva A., Mustafaeva A., Kozhamsugirov K., Fazylov S., Bakirova R., Muratbekova A., Vlasova L.

Статья научная

The article presents the study results of the functionally enriched meat product from lamb and ostrich meat with a biologically active additive. The fat-soluble vitamin complex "aevit" encapsulated with the food oligosaccharide β-cyclodextrin (E459) has been used as a functional ingredient. The use of poultry meat in the recipe allowed to obtain a product with high consumer properties. Based on the conducted experiments, a comparative characteristic of the physicochemical, energy, amino acid and organoleptic parameters of the obtained semi-smoked sausage products is given.

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Fungicidal effect of the stability and growth of crops рolycomplexes stress

Есмова О.А., Исенова Г.Д., Керимкулова М.Ж., Тюсюпова Б.Б., Мсабеков .Б.

Статья научная

Жaңa бaктeрицидтік қaсиeттeрі бaр БAЗ-полимер қоспасы ayыл шaрyaшылық дa-қылдaрдың өнімділігі мeн құнaрлығын aрттырyда прaктикaлық мaңызды орын алады. Осы-ған байланысты жұмыстa бeлгілі бaктeриaлдық полиэлeктролит-полигeксaмeти-лeнгyaнидин гидрохлорид (ПГМГ); полиэтилeнгликоль (ПЭГ) (молeкyллaлық мaссaсы-6000), пeн aнионды додeцилсyльфaт нaтрий (ДДСNa,) бeттік aктивті зaттaрдaн жәнe олaрдың композициялaрының бидaй дaқылдaрының күйзeліс тұрaқтылығынa, өнімділігінe, зaлaлдa-нyынa әсeрі қaрaстырылды. Зeрттey нәтижeсі бойыншa күйзeліс тұрaқтылығынa әсeрін ПГМГ-ПЭГ 0,01% концeнтрaциялы eрiтiндiсiмeн өңдeлгeн нұсқa жoғaры көрсeткiш көр-сeттi, яғни полигексаметиленгуанидин гидрохлориді, полиэтиленгликоль жәнe олaрдың кoмплeкстeрі қaтысындa бидaй дәндeрі қopшaғaн opтaның әсeрінe бeйім бoлып eсeптeлінді.

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GACP талаптары бойынша Crocus alatavicus сімдігін интродукциялауды технологиялы аспектілері

Алламбергенова З.Б., Сакипова З.Б., Алиев Н.У., Кадырбаева Г.М., Жумашова Г.Т., Отрадных И.Г., Съедина И.А.

Статья научная

Дүниежүзілік денсаулық сақтау ұйымының болжамы бойынша фармацевтикалық препараттардың әлемдік нарығында өсімдік тектес дәрілік заттардың үлесі 40% - дан астамды құрайды. Фитопрепараттардың айқын өсу тенденциясы дәрілік өсімдіктер қорының сарқылуына әкелуі мүмкін және дәрілік өсімдіктерді мәденилендіру мәселенің қолайлы шешімі болып табылады. Дәрілік өсімдіктердің сапасын қамтамасыз ету мақсатында 2003 жылы Дүниежүзілік денсаулық сақтау ұйымы (ДДҰ) дәрілік өсімдіктерді тиісті өсіру және жинау тәжірибесінің (GACP) нұсқаулық қағидаттарын шығарды. Бұл мақалада Crocus alatavicus өсімдігін тұқыммен интродукциялау нәтижелері келтірілген. Зерттеудің мақсаты GACP қағидаттарына сәйкес алатау шафранын тұқымнан көбейту тәсілімен интродукциялау технологиясын жасау болып табылады. GACP қағидаттары бойынша интродукциялау технологиясын жасау отандық фармацевтикалық өндірісті сапалы өсімдік шикізатымен қамтамасыз етуге кепілдік береді. Интродукциялау «Фитолеум» ЖШС тәжірибелік-өндірістік плантациясында жүргізілді. Зерттеу нәтижелері Crocus alatavicus тұқымын себуге қалайлы кезең күзгі мезгілі екенін көрсетті. Тұқым себер алдында биогумус органикалық тыңайтқышын қолдану тұқымның өнуіне және көшеттердің өміршеңдігіне оң әсер етедіндігін көрсетті. Өсімдік вегетациялық кезеңнің төртінші жылында генеративті кезеңге өтіп, жеміс берді. 2018-2022 жылдар аралығында Crocus alatavicus өсімдігін тұқымнан интродукциялау нәтижелері тұқымның жақсы өнгіштігін және өркендердің өміршеңдігін көрсетті, бұл өсімдікті алдағы уақытта мәденилендіруге ұсынуға мүмкіндік береді. Атап өту керек, Crocus alatavicus өсімдігін тұқымнан көбейту арқылы мәденилендіру, осы түр қорын табиғатта сақтай отырып, ғылыми-практикалық медицинада одан әрі ұтымды қолдану мақсатында отандық шикізат ретінде пайдаланудың жаңа мүмкіндіктерін тудырады.

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History and economic efficiency of cluster system creation

Issakov E., Kaliyev K., Zhoya K.

Статья научная

This article discusses the issues of obtaining information in countries where the cluster approach is applied, and the result of communication of cluster participants, interaction of enterprises within the value chain, innovative ties, a peculiar place and world history of the cluster. On the basis of the conducted research, the authors were convinced that the creation of a cluster requires constant participation in market adaptation and innovation.

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Image design for Kazakhstan children’s sports uniform

Zhanguzhinova M.Ye., Iskakova A.O., Kumargaliyeva N., Kaupuzs A.

Статья научная

The relevance of the research topic lies in the popularization of Kazakhstani children's sports team’s image in the world as a significant part of human capital by means of uniform design. The purpose of the study is theoretical and methodological substantiation of Kazakhstani children's sports uniform design identity. The scientific novelty of the research lies in conducting an interdisciplinary theoretical analysis of the structural components of children's sports team’s image in Kazakhstan. The research methodology is based on Kazakh and foreign scientists' works in the field of pedagogy, psychology, analytical psychology, personal development, motivation, acmeology, epistemology, brand building, semantics, cultural studies, cultural anthropology, ethnography and costume studies. The study’s results made it possible to identify the mechanisms to form the value bases of the image for young athletes’ uniforms in Kazakhstan. An interdisciplinary, theoretical, and methodological analysis of children's sports uniform design made in this research will contribute to the popularization of Kazakhstan's young athletes’ image in the world. The practical significance of the research is based on the studying Mimioriki brand’s contribution to creating the image of Kazakhstan uniforms for the children's sports team.

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Impact of adding flour from Jerusalem artichoke (topinambur, Helianthus tuberosus L.) tubers to wheat flour on the nutritional value of bread

Yovchev A.G., Baeva M.R., Koleva L.A., Durakova A.G., Krasteva A.P.

Статья научная

Jerusalem artichoke (Тopinambur, Helianthus tuberosus L.) tubers, due to their high content of inulin-type fructans, are ideal ingredients for improving the nutritional value of bread and bread products. In this study, the experimental materials were Bulgarian commercial wheat flours (type 500 and 1150), wheat bran and flour from Jerusalem artichoke tubers. The mixes comprise of wheat flour, flour from Jerusalem artichoke tubers, wheat bran, yeast and salt. The Jerusalem artichoke flour’s amount was added at 3% and 6% in relation to 100 g of wheat flour. The results showed that adding Jerusalem artichoke flour to the wheat flour increases the ash content and the total fiber content of the floury mixes. The studied floury mixes contain inulin-type fructans, which act as prebiotic and have good effect on the human organism function, especially on the gut flora. The bread enriched with Jerusalem artichoke flour had higher content of fructans, as a part of the total dietary fibers, which content is also higher if compared to the controls. The breads obtained could be a part of healthy nutrition, due to their composition and the low calorie value.

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Impact of sea buckthorn extract on bread indicators

Kurmanbayeva I., Nabiyeva Z., Tattibayeva D., Jumabekova G., Zheldybayeva A.

Статья научная

In the article it can be seen that vegetable raw materials are rich in vitamins, amino acids, minerals, proteins, by carrying out a literary review of scientific research on the chemical composition of plant raw materials in general, including sea buckthorn. An extract is obtained from the leaves of the sea buckthorn berries demonstrating antimicrobial properties, also the influence on microbiological indicators and the improvement of the quality of bread products were studied. The optimal quantity was selected with the addition of extract of leaves of the sea buckthorn berries in the amount of 0.5%, 2% and 4%. The study found that the addition of 2 per cent of the leaves of the sea buckthorn berries extract not only improves the nutritional value of the baked goods, but also extends the shelf life of the final products.

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Improvement of a database and knowledge base of an intellectual management system

Ismaiylov A.E.

Статья научная

There are developed software of formulation a knowledge base for operation and the computing operations intelligent system control of technological process of biochemical production in a database management system. There is tested database and knowledge base which in result adjusted data and rules, also their improvement by successful sequence method of carrying out simulation and semi-natural modeling.

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Improvement of biological value of products from combined stuffing products

Kenenbay Sh.I., Sacco I.T.

Статья научная

This article presents the results of the development soft combined stuffing products from camel meat with fillers for the purpose of improvement and biological value of the product. During research influence of dose of protein additive is set on physical and chemical properties, organoleptic characteristic and practical value of product. Developed recipes may be recommended for production of new food products.

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Improvement of meat product traceability system using digital technologies

Serikkyzy M.S., Balev D.K., Vlahova-vangelova D.B.

Статья научная

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

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Improvement of the technology of manufacturing clothes of law enforcement agencies

Abdyldaeva M.A., Zhilisbaeva R.O.

Статья научная

Special requirements are imposed on the uniform of a serviceman due to the specific use in different conditions. Special attention is paid to the comfort of wearing, the quality of materials and construction of clothing, hygienic and tactical and technical properties. When designing thermal protective clothing, it must be borne in mind that its thermal resistance must ultimately be assessed by the cumulative insulating effect of the finished structure. This scientific article attempts an in-depth analysis of the study of the problem of choosing the best range of materials necessary for the manufacture of uniforms intended for use in law enforcement agencies. The purpose of this study is to carefully determine the optimal combination of materials that is guaranteed to ensure a high standard of quality, durability and functionality of the uniform, as well as compliance with its requirements for modern service conditions. The article analyzes various aspects that affect the choice of materials, including their strength, comfort, protective properties and aesthetic aspect. The obtained research results, in turn, are aimed at improving the process of developing and manufacturing uniforms for law enforcement agencies, which, ultimately, will lead to an increase in the level of comfort and safety for its future wearers.

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Improving the quality and safety of meat products through digital control of storage conditions

Alimardanova M.K., Serikkyzy M.S., Kurmanali A.N., Abzhanova Sh.A., Baibolova L.K.

Статья научная

With increasing demands on the quality and safety of meat products, it is becoming urgent to find solutions that combine functional additives and modern storage technologies. The present study aims to assess the impact of digital control of storage conditions and the addition of a vegetable component on the quality and microbiological stability of national meat products. The object of the study was products made according to the same formulation: in one group, a standard formula was used, in the second— an additional herbal component with potential antioxidant properties was introduced. Each group was stored for 30 days in two modes: The Dixell XWEB300 system is digitally controlled and in traditional conditions without automated monitoring. The comprehensive analysis included the determination of physico-chemical parameters (acid number, peroxide number, TBARS), microbiological parameters and organoleptic assessment. The results showed that the best preservation indicators were demonstrated by samples with a plant component stored under digital monitoring conditions: they were characterized by more stable organoleptic properties, lower oxidation rates, and stable microbiological characteristics. Thus the combination of functional ingredients with digital storage control provides a synergistic effect in improving the quality and safety of meat products.

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