The use of starter cultures with high metabolic activity is regarded as an effective biotechnological approach for the controlled modification of the structure and functional properties of meat raw materials. During fermentation, microorganisms interact with the protein–lipid matrix of muscle tissue, promoting proteolysis, structural disorganization of muscle fibers, improvement of textural characteristics, and enhancement of microbiological stability. Of particular scientific and practical interest is the application of autochthonous lactic acid bacteria isolated from traditional fermented dairy products, as their use enables preservation of the authentic flavor profile and targeted improvement of the sensory attributes of meat products. The aim of this study was to investigate the effect of a salting mixture enriched with lactic acid bacteria isolated from the traditional fermented dairy product «irkit» on the structural, physicochemical, and sensory characteristics of mutton. The study object was neck muscle lamb obtained from animals under one year of age. Salting was performed using 5% sodium chloride with the addition of a starter culture (10%) applied by injection and surface rubbing for 36 hours at a temperature of +4 °C; the control sample was not subjected to salting or fermentation. The results demonstrated that LAB-enriched salting systems led to a decrease in muscle tissue pH to 5.72–5.87 and an increase in water activity, indicating intensification of fermentation processes and restructuring of the meat protein matrix. The most pronounced microstructural changes were observed with the injection method, manifested by disorganization of the myofibrillar framework and expansion of inter-fiber spaces. Surface rubbing provided a more controlled structural modification, accompanied by maximal water-holding capacity and a reduction in the fat fraction. Sensory evaluation revealed a decrease in the intensity of the characteristic “mutton” odor and the formation of meat-dairy and dairy aroma notes in samples treated with the starter culture.

In order to improve the technology of cooked and smoked sausage, the article provides for the selection and inclusion of the optimal concentration of lactic acid microorganisms (SCM) in the composition of sausages. In the course of the study, special attention was paid to the use of a mixture of lactic acid microorganisms consisting of microorganisms Lactobacillus curvatus and Staphylococcus carnosus. These microorganisms show high resistance to technological influences and contribute to the improvement of the intestinal microbiocenosis of the human body. In the process of improving the technology of cooked and smoked sausage, a mixture of lactic acid microorganisms consisting of microorganisms Lactobacillus curvatus and Staphylococcus carnosus was introduced at intervals of 0.01- 0.03%. As a control sample, a recipe for Cooked-Smoked Sausage of the 1st grade "Lyubitelskaya" was used. As a result of comparing the physical and chemical indicators of the samples, the optimal concentration of a mixture of lactic acid microorganisms was obtained with a content of 0.02%. The results of the study showed that the use of a mixture of 0.02% lactic acid microorganisms improves the functional, organoleptic and microbiological indicators of cooked and smoked sausage. This approach allows you to reduce chemical preservatives and obtain products in accordance with modern consumer requirements. The use of lactic acid microorganisms in the production of cooked- smoked sausages not only improves the quality but also enhances the product's functional properties. Research has led to the development of a technology for producing cooked-smoked sausages using lactic acid microorganisms.

This study presents the results of investigating the effect of sucrose on the amino acid composition of germinated mung bean seeds of the ‘Zhasyl dän’ variety. Particular attention was paid to the dynamics of essential amino acids (EAA), which determine the biological value of the product. Control samples without sucrose and experimental variants with the addition of 2% sucrose were analyzed at 24, 48, and 72 hours of germination. The results showed that the germination process is accompanied by significant changes in the amino acid profile, with sucrose acting as a stimulating factor. The most intensive changes were observed between 24–48 hours, when the maximum accumulation of both essential and some non-essential amino acids was recorded. In particular, the content of leucine + isoleucine increased from 2895 to 3654 mg/100 g, lysine from 1523 to 1838 mg/100 g, phenylalanine from 1486 to 1836 mg/100 g, and valine from 1178 to 1459 mg/100 g. In the control samples, the increase in these amino acids was less pronounced. Additionally, an increase in aspartic acid + asparagine was observed (from 2658 to 3315 mg/100 g), while glutamic acid + glutamine increased from 3966 to 4916 mg/100 g, confirming the activation of nitrogen metabolism and enhanced proteolytic processes during germination. Visualization using graphs and a heatmap confirmed that sucrose enhances the metabolic activity of sprouts, resulting in higher accumulation of free amino acids. The obtained results demonstrate that sucrose supplementation during mung bean germination is an effective method to improve their nutritional value and can be applied in the development of functional food products.

The article discusses the introduction of drought-resistant local feed sorghum as a substitute for widely used feed corn in compound feed for young fattening cattle. In the context of diversifying agricultural production and ensuring food security in Kazakhstan Republic, there is great potential for the development of feed grain crops. The feed sorghum market in Kazakhstan is developing rapidly, which is characterized by growing interest from the agricultural sector. Given the climate and the increase in arable land, feed corn is becoming an attractive alternative to traditional grain crops. Based on a study of grain and sugar varieties selected in Kazakhstan and abroad, an assessment of their main economic characteristics was carried out. The feed sorghum varieties “Volzhskoe 51” and “Sazhen” are distinguished by high productivity, maximum sugar content in the stem juice, as well as high dry matter and grain yields. These varieties are used by scientific institutions (breeding centers) as the main objects for creating new varieties in breeding and are offered to agricultural structures and farms in the North Kazakhstan region. Literature data indicate that sorghum is drought- resistant, has high nutritional value, and can replace other types of feed, contributing to the development of animal husbandry. The results of studies indicate broad prospects for the use of high-yielding sorghum varieties in various regions. The results of calculating the recipe for replacing corn with sorghum by 25%, 50%, 75%, and 100% in experimental compound feed for young animals for fattening showed that the feed unit index per 100 kg of feed in the experimental samples decreased compared to the control group but corresponded to the norm, and the amount of crude protein increased in the experimental groups compared to the control group.

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.

Under the arid climatic conditions of Kazakhstan, the improvement of camel milk productivity is closely linked to the quality and balance of feeds. In a previously published study (Processes, 2025, 13(10), 3362), a technology for extruded compound feed supplemented with wormwood (Artemisia) as a biologically active additive was developed. In the present study, the effect of different doses of wormwood (0, 10, and 15%) in the compound feed on the milk productivity and chemical composition of camel milk was evaluated. Feeding was carried out for 10 days at the “Shyngys” farm (Saryagash city). Monitoring included measurements of daily milk yield, fat content, protein content, and total solids. It was found that increasing the wormwood content to 15% in the extruded compound feed contributed to a 1.0 L increase in milk yield (from 1.9 to 2.9 L), an increase in fat by 0.62%, protein by 0.56%, and total solids by 1.8%. Feed analysis revealed the highest levels of flavonoids and vitamins A, B1, and B3 in the 15% wormwood sample. Regression analysis confirmed the statistical significance of the effects of the additive and feeding duration (R² = 0.92–0.97; p < 0.001). Response surface analysis showed a positive interaction of factors. The optimal formulation was identified as extruded compound feed containing 15% wormwood, which ensures improved milk productivity and milk quality of camels.

This article investigates the technological and baking properties of flour obtained from spelt wheat (Triticum dicoccum Schrank). In the course of the study, spelt flour was produced using different milling methods (disintegrator and CD1 system), and its structural-mechanical, thermomechanical, and rheological properties were comprehensively evaluated. Structural characteristics were determined using a CT-2 structure analyzer, thermomechanical behavior was studied with a Mixolab 2 device, and dough gas-forming and gas-retention capacities were assessed using a Reo F4 rheofermentometer. The results demonstrated that the degree of flour grinding significantly affects its plasticity, elasticity, water absorption capacity, gluten strength, and amylase activity. Spelt flour ground in a disintegrator was characterized by high plasticity and gas-retention capacity, while flour obtained using the CD1 system formed a denser and more structurally stable system. The quality of the powdered spelt flour was determined through test baking, and the optimal variant, selected as high-quality according to standard indicators, was identified. The control sample exhibited the most optimal rheological characteristics. The findings confirm the potential of spelt flour for use in the production of functional and bakery products and provide a scientific basis for optimizing its processing technology.

The article examines the issue of increasing the biological value of wheat bread in the Republic of Tajikistan, where bread has traditionally been one of the main staple foods. As a source of functional components, the use of plant powder derived from Rosenbach onion (siyohalaf), which is rich in iodine, iron, calcium, phosphorus, and other micro- and macroelements, is proposed. The results of the chemical analysis of the plant raw material conducted in the laboratories of the University of Agriculture in Krakow are presented, along with the organoleptic and physicochemical indicators of experimental bread samples enriched with 1%, 3%, and 5% of the plant powder. It was established that adding 1–3% of the powder increases the nutritional and biological value of the bread without reducing its quality, whereas a 5% dosage leads to deterioration of its structural and mechanical characteristics. An economic calculation of the production cost of functional bread was performed, confirming the feasibility of implementing this technology. Based on the calculations, the price of one loaf of finished wheat bread containing Rosenbach onion (siyohalaf) powder—intended as a functional food product recommended for the general population and for individuals suffering from iodine deficiency—is 8 somoni 25 dirams. The product profitability is 17.99%, and the sales profitability is 14.9%, which is a significant indicator for the modern baking industry. The introduction of such a new type of product is expected to yield very positive results for the future development of the industry, ensuring food security and increasing the competitiveness of the national economy. The results obtained indicate promising prospects for the use of Rosenbach onion in the development of functional bakery products that help improve the mineral composition of the population’s diet.

The article is devoted to the possibility of expanding the range of functional food products based on a natural ingredient—cedar oil obtained from the nuts of the Siberian cedar tree, which grows in Eastern Kazakhstan. The authors emphasize the uniqueness of the raw material, highlighting its value not only as a source of fats, but also as a carrier of biologically active substances, including proteins with a rich amino acid composition. The study includes a step-by-step analysis of the chemical composition of all parts of the nut — the kernel, shell, and pericarp — which allows for an assessment of the product's potential for deep processing. Particular attention is paid to the amino acid composition of kernel proteins, identifying key amino acids with functional activity and potential health benefits for humans. The study also examines the relevance of local cedar oil production in the context of growing demand for organic and environmentally friendly products, as well as Kazakhstan's potential for export. The data obtained can be used in the development of new technologies for the production and enrichment of food products with functional properties, including oils, protein concentrates, meal flour, and biologically active additives. Thus, the study highlights the interdisciplinary significance of using Siberian cedar as a source of valuable components for functional nutrition, reveals directions for innovative development of the food industry, and stimulates the creation of highly efficient, environmentally friendly technologies for deep processing of oilseeds. The results obtained can be used in the food industry of Kazakhstan in the development of food products and the introduction of new types of oilseed processing.

This article presents the results of research aimed at studying the effectiveness of a new formula for compound feed for lactating cows that includes non-traditional oilseed waste. The aim of the study was to evaluate the impact of the new feed on milk production and milk quality. The research was conducted at the Yntymak farm in a scientific and farming trial, with a control group and three experimental groups of animals matched for age, body weight, and physiological condition. Cows in the experimental groups received a diet containing the developed feed, while animals in the control group were kept on the farm's standard diet. The studies revealed that the use of the newly developed feed increased milk production. The highest average daily milk yield was observed in cows in the second experimental group, reaching 23.2 kg, 16% higher than in the control group. Improvements in milk quality were also observed, including an increase in the content of complete protein, a key indicator of its nutritional and biological value. The highest protein content was recorded in the milk of cows in the second experimental group. Overall, the experimental group animals outperformed the control group in key physicochemical milk parameters. The use of compound feed with the inclusion of non-traditional raw materials allows for a reduction in the proportion of grain components, a reduction in the cost of feed, an increase in its biological value and an environmental efficiency of production.

In the meat industry, it is important to enrich meat products with plant-based functional components, which improves their nutritional value but also changes the mechanical properties of the matrix. The aim of this study was to evaluate the effect of collagen hydrolysate and cranberry powder on the structural and mechanical properties of cooked sausages. The study was conducted using a standard two-cycle scheme on a structurometer, and the hardness, springiness, cohesion, resilience and chewiness of cooked sausage products were determined. Approximation was performed using simple linear models and paired correlation analysis. The addition of 10% collagen hydrolysate led to a slight decrease in indicators relative to the control, while the addition of cranberry powder (1–3%) at a fixed level of hydrolysate (10%) caused a dose-dependent decrease in all indicators, which was confirmed by linear trends with a high explanation of variance (R²=0,89–0,99). Pairwise correlation analysis showed very strong inverse correlations for cranberries with TPA (r =-0,92…-0,98, p=0,0045–0,0250), while moderate negative correlations without statistical significance were obtained for hydrolysate (r=-0,50…-0,80, p>0.05). The results indicate that cranberry powder is the main factor in reducing the structural and mechanical properties, and further research is needed to establish the limits for the amount of functional ingredient to be added. Further research is planned in the RSM method, taking into account the interactions of factors, with organoleptic evaluation, as well as rheological and microstructural analysis.

Nutrition is one of the fundamental factors ensuring the normal functioning of the human body. The quality and organization of dietary intake have a direct impact on human health, work capacity, and life expectancy. Throughout human history, the issue of providing adequate and healthy food has remained highly significant. Under modern conditions, characterized by complex environmental and socio-ecological challenges, the nutritional quality of the population’s diet often declines. Therefore, the development and industrial implementation of functional food products have become especially important. Such products contain biologically active ingredients that enhance the body’s resistance to diseases, regulate physiological processes, and support long-term physical and mental activity. At the global level, continuous research is being conducted to create new functional foods with both broad application and targeted effects on specific organs, systems, or health conditions. Multicomponent products based on raw materials of both animal and plant origin most fully meet the principles of balanced nutrition. The primary objective in designing next-generation functional foods is to achieve a high level of nutritional value while ensuring product safety. Dietary patterns significantly influence not only individual health but also the overall health status of the population. In addition to supplying energy and essential nutrients, food products perform important preventive and therapeutic functions. The introduction of health-promoting and preventive foods into industrial production is considered one of the key directions of the humanitarian nutrition program supported by the United Nations. According to data from the World Health Organization (WHO), the health status of the population shows a steady tendency toward deterioration, reflected in the growing prevalence of various diseases, including those related to nutritional deficiencies.

This article examines the effect of propolis addition on the amino acid profile of soft cheese made from goat's milk. Ethanol propolis extract was added to the cheese in concentrations of 0.5%, 1% and 2%. Methods included high performance liquid chromatography for quantification of amino acids, microbiological testing for pathogen inhibition, physico-chemical analysis of product stability, and organoleptic assessment of consumer acceptability. The results show that propolis minimally changes the total amino acid content, but significantly increases the content of free amino acids (for example, proline by 8-15%, lysine by 4-8% and branched chain amino acids by 3-6%) due to improved microbiological stability and controlled proteolysis. Cheese retains a high level of essential amino acids, the ratio of total amino acids is 42-43%, which makes it suitable for dietary use in people with weakened immune systems or in need of high-protein nutrition. Propolis also prolongs the shelf life by reducing the growth of pathogenic microorganisms by 80-95%.

In recent years, due to the growing interest in health preservation and proper nutrition, there has been a steady increase in the demand for dairy products, including goat milk. Goat milk is distinguished by its high nutritional value, easy digestibility, and hypoallergenic properties, making it widely used in therapeutic and preventive nutrition, as well as a suitable alternative for individuals allergic to cow milk. Yogurt made from skimmed goat milk is a low-calorie and beneficial product that aligns with the principles of modern healthy nutrition. This study examines the production technology of a fermented dairy product from skimmed goat milk and evaluates its physicochemical, organoleptic, and nutritional characteristics. Various fermentation parameters were studied in the course of the experiment: temperature (40℃, 42℃, 44℃), starter culture dosage (3%, 4%, 5%), fermentation time (4, 5, 6 hours), and sugar content (4%, 6%, 8%). Using a one-factor experimental method, the optimal technological parameters were determined: fermentation temperature – 42℃, starter culture dosage – 4%, fermentation time – 5 hours, and sugar content – 6%. The identified organoleptic and structural characteristics confirmed the high quality of the final product. Furthermore, the product was found to contain vitamin C (0.43 ± 0.14 mg/100 g), calcium (164.5 ± 1.17 mg/100 g), magnesium (11.91 ± 0.42 mg/100 g), and iron (0.05 ± 0.001 mg/100 g), as well as 13 amino acids, highlighting its functional value. Amino acids such as arginine, proline, lysine, leucine + isoleucine, and valine support muscle tissue regeneration and the synthesis of biologically active substances in the body. The research results demonstrate that skimmed goat yogurt has a balanced composition, is easily digestible, and enhances physiological activity. This product can be effectively used in functional, dietary, and sports nutrition.

This article examines the reserves of raw materials used in the dairy industry of Kazakhstan, their comparative costs, as well as issues related to the improvement of dairy production technology through the incorporation of plantbased raw materials, particularly soy protein. Soy protein is a complete plant-based protein with high nutritional value and a well-balanced amino acid composition. Its inclusion in dairy products enhances product structure, increases nutritional and biological value. The article describes the technological advantages obtained by adding soy protein to dairy products: improved product stability, extended shelf life, reduced fat content, and economic efficiency. It also discusses the organoleptic properties of soy protein, its role in production processes, and consumer perception. The research results demonstrate that the use of soy protein contributes to the development of modern dairy production methods and improves product quality. This technology offers potential for the creation of functional and dietary products and may serve as a valuable scientific basis for improving dairy quality and refining production technologies. The conclusion confirms that a dairy-protein product with added soy concentrate is suitable for use as a functional food. Given the nutritional value of the product and the availability of raw materials, its industrial-scale production is recommended.

The paper presents a comparative characterization of mulberry powder and powders from commonly consumed berries (blueberry, raspberry, cranberry, sea buckthorn, strawberry) in terms of organoleptic properties, nutritional value, and technological suitability. The relevance of the study is due to the expansion of the range of concentrated berry products obtained through dehydration and grinding of raw materials, which ensures convenient storage, reduced seasonal dependence, and broad application in the food industry. It is shown that the composition and functional properties of berry powders depend both on the type of raw material and on the drying technology used, with vitamin C being the component most sensitive to thermal processing. Special attention is given to mulberry powder, which is characterized by high natural sweetness, low acidity, and the presence of dietary fiber and minerals, including iron. Laboratory evaluation based on seven indicators (sweetness, acidity, color, solubility, moisture /stability, aroma, and overall score) demonstrated that it achieved the highest integral result. It was established that mulberry powder is the most versatile for daily use and a promising ingredient for functional nutrition, whereas other berry powders should be selected according to their specific properties and intended applications.

This study focuses on the development and techno-functional evaluation of soft ice cream based on freeze-dried camel milk enriched with sea buckthorn concentrate. The aim was to substantiate the feasibility of using freeze-dried camel milk as a hypoallergenic raw material and to evaluate its influence on the technological (structural stability and melt resistance) and physicochemical properties of a low-temperature dessert. The research methodology included analysis of the fatty acid profile, determination of macro- and microelement composition, and assessment of vitamin content using instrumental physicochemical methods. The fatty acid profile analysis revealed a predominance of saturated fatty acids (78.6%), which contributes to improved structural stability and enhanced melt resistance. This effect compensates for the specific protein composition of camel milk, particularly the natural absence of β-lactoglobulin, a major allergen of cow’s milk. The developed product demonstrated high functional potential: its hypoallergenic properties were confirmed, and the vitamin C content reached 634 mg/100 g, exceeding conventional analogues by several orders of magnitude due to the synergistic interaction between camel milk and sea buckthorn. The scientific significance of the study lies in expanding current understanding of the technological potential of freeze-dried camel milk in frozen dessert systems. The practical relevance is associated with the applicability of the obtained results in the development of functional and specialized nutrition products. At the same time, a pronounced imbalance in macroelement composition was identified. Elevated levels of calcium (173.9 mg/100 g) and magnesium (88.0 mg/100 g) were accompanied by critically low contents of phosphorus (15.0 mg/100 g) and potassium (10.2 mg/100 g), as well as the absence of vitamin D₃. These factors reduce mineral bioavailability and overall physiological value. Therefore, mandatory formulation correction was proposed through the introduction of potassium phosphates to restore a physiologically optimal Ca:P ratio and fortification with vitamin D₃ to enhance mineral absorption. For the first time, a comprehensive techno-functional assessment of soft ice cream based on freeze-dried camel milk was conducted, integrating structural, nutritional, and functional indicators.

This article provides a comprehensive analytical review of the current state and development prospects of the deep grain processing (DGP) industry in the Republic of Kazakhstan within the framework of global agro-industrial transformation. The study examines structural constraints of the existing grain model, historically focused on raw material exports, including the deficit of domestic demand for high-processed products, insufficient development of high-value-added processing facilities, as well as educational and scientific-methodological gaps. Based on international statistics and industry sources, the paper characterizes key production clusters, leading countries, and transnational corporations that shape the global price and technological agenda. A comparative analysis of wheat and corn as primary feedstock for the DGP industry is conducted, evaluating their role in global value chains and the specific dynamics of international markets for starch, gluten, bioethanol, syrups, and fermentation products. The research indicates that Kazakhstan possesses significant industrial potential for deep processing of wheat and corn, provided there is adequate agro-technological and institutional support. The country's export advantages are substantiated through the quality characteristics of wheat gluten, strategic geographical location, and the development of transit logistics. Risks and constraints, including raw material balance, competition for acreage, market volatility, and industrial readiness requirements, are addressed. The study concludes by identifying priority product areas and development scenarios for the industry in Kazakhstan, offering recommendations for institutional support to strengthen the country's position in global value chains.

The pet food sector is experiencing a profound scientific transition driven by increasing demand for nutritionally precise, environmentally sustainable, and ethically responsible protein sources. Traditional reliance on livestock-derived ingredients has raised concerns regarding resource inefficiency, environmental impact, raw material variability, and long-term sustainability. In response, advances in biotechnology, particularly precision fermentation and cultured protein technologies—have emerged as promising alternatives capable of transforming protein production for companion animal nutrition. Precision fermentation enables the microbial synthesis of animal-identical or functionally enhanced proteins with high consistency and safety, while cultured proteins are generated through the controlled growth of animal cells without conventional animal agriculture. This review critically examines the scientific foundations, nutritional quality, functional performance, sustainability implications, safety considerations, and regulatory challenges associated with these technologies. Current evidence suggests that both precision-fermented and cultured proteins can provide digestible, bioavailable, and nutritionally adequate protein sources for pet foods. However, knowledge gaps remain regarding long-term health outcomes, micronutrient optimization, and large-scale economic feasibility. Collectively, these emerging technologies represent a paradigm shift toward nutrition-by-design and offer a compelling pathway for the future of sustainable pet food systems.

The gut microbiome has emerged as a central determinant of health, metabolism, immune competence, and disease outcomes in companion animals, playing a critical role in maintaining overall physiological balance. Advances in high-throughput sequencing technologies, metagenomics, and metabolomics have revealed highly diverse and complex microbial ecosystems in dogs and cats that interact dynamically with dietary inputs, host genetics, age, lifestyle, and environmental factors. These microbial communities influence nutrient digestion, bioavailability, short-chain fatty acid production, inflammatory pathways, and systemic metabolic regulation.

This review synthesizes current scientific evidence linking the gut microbiome to nutrient metabolism, immune modulation, gastrointestinal function, metabolic disorders, obesity, and functional dietary responses in pets. We discuss the mechanisms through which diet composition, ingredient quality, and feeding strategies shape microbial diversity, stability, and metabolic activity. In addition, we evaluate the role of emerging functional ingredients—including prebiotics, probiotics, postbiotics, synbiotics, and fermented components—in modulating gut health. Personalized nutrition strategies based on microbiome profiling are also explored. Finally, we identify research gaps and future directions for integrating microbiome science into innovative pet food formulation and clinical veterinary practice.

The article examines the technological aspects of enriching wheat flour with micronutrients as an effective way to enhance the nutritional and biological value of widely consumed food products amid the increasing deficiency of essential vitamins and minerals in the population. The aim of the study is to develop and scientifically substantiate technological solutions for producing bread from premium and first-grade wheat flour enriched with organic selenium and the KAZvit vitamin-mineral complex, while maintaining stable dough baking properties and the quality of the final product. Within the study, a technological scheme for bread production was developed and tested, including stages of flour preparation and enrichment, dough mixing, fermentation, shaping, dough rising, and baking, with the establishment of rational dosages and process parameters. The scientific significance of the research lies in identifying the patterns of the influence of organic selenium and the vitamin-mineral complex on the rheological properties of dough and the formation of bread structure, while its practical significance is in the potential implementation of the developed technology in bakeries of the Republic of Kazakhstan. Optimal dosages of organic selenium and the KAZvit complex were determined to ensure the preservation and improvement of the dough’s rheological characteristics. For first-grade flour, high dough extensibility (94–97 mm), dough strength at 466 units, and minimal elasticity changes (123–127 mm) were maintained, whereas premium flour showed some decrease in extensibility (75–133 mm) while maintaining dough strength (388–440 units) and elasticity (125–140 mm), allowing both flour grades to be used for producing bread with different structural and textural characteristics. Experimental bread samples were prepared from enriched flour, and their organoleptic and physicochemical properties were evaluated. It was found that the content of selenium, iron, zinc, and B-group vitamins was preserved after baking, and the indicators of porosity, acidity, moisture, baking quality, and kneading corresponded to the quality requirements for bakery products. The results confirm the effectiveness of the developed technological scheme and the prospects for its industrial application in the production of functional bread.

This article presents a comprehensive comparative study of the quality indicators of men's knitted hosiery products manufactured in different countries and identifies ways to improve their quality. The research objects included classic men's socks produced in Kazakhstan, China, Turkey, Korea, and Uzbekistan. The main research methods involved determining wear resistance, air permeability, toxicity index, color fastness to washing, rubbing, and perspiration, as well as measuring the electrostatic field level of the products. The results demonstrated that Turkishmade socks exhibited the highest physical, mechanical, and hygienic properties, which can be explained by the dense knit structure and the use of high-quality natural fibers. Products from Uzbekistan and Korea showed lower performance in several parameters, while Kazakhstan and China achieved average results. The study highlighted the significant role of chemical, structural, and material factors in influencing the durability, comfort, and safety of knitted hosiery. Increasing the proportion of natural fibers, using environmentally friendly materials, improving knit patterns, and implementing modern production technologies were identified as key measures for quality enhancement. The findings also emphasized the importance of maintaining safety standards and minimizing harmful chemical additives to protect consumer health and the environment. Overall, the research provides practical recommendations for producing more durable, comfortable, hygienic, and eco-friendly knitted hosiery products, contributing to higher standards in the light industry sector.

This work aims to improve the technology and equipment for forming shoe upper blanks on a last. One of the significant drawbacks of forming shoe uppers using the covering tightening method on ZNK-type machines is the uneven distribution of deformations across the toe-tuft portion of the upper blank. Specifically, the vamp exhibits the greatest transverse deformations along the contours of the forming surface of the last in its peripheral areas, where the elongation of the blank is greatest and can exceed the deformation values in the central part of the vamp by 3-4 times or more. Furthermore, the blank exhibits the greatest average (over the vamp width) transverse elongations in the toe area, which also decreases several times as it approaches the tufts. The existing uneven distribution of elongation across the upper blank area during the covering- tightening forming method results in the leather's valuable properties not being fully utilized in areas of the upper blank with insufficient stretch. This article is based on the authors' research into developing new methods and improving devices for stretch-stretch operations in footwear production. To more evenly distribute deformations across the toe-tuft portion of the upper blank, an improved insole stop design is proposed, providing additional stretching of the vamp in the tuft zone. Uniform stretching of the upper blank along the contours of the forming surface of the last (punch) is achieved through new methods of uneven heating of the blank and uneven moistening of the forepart of the upper blank. The aim of this study is to improve the dimensional stability of manufactured footwear and reduce the consumption of upper leather by using scientifically substantiated dimensions of the initial blank area, taking into account rational deformation, the configuration of the enveloping contour of the forming surface of the shoe last (punch), etc. This study was conducted using a computational and analytical method based on advanced methods and equipment for implementing the technological process of forming shoe upper blanks on a last (punch). The results of this study will improve the quality of manufactured footwear, reduce their cost through scientifically substantiated design of rational dimensions and area of the initial upper blank, and improve the equipment for forming shoe upper blanks on a last.

This article provides a detailed analysis of the relevance of children's clothing, highlighting the hygienic, ergonomic, aesthetic, psychological, and environmental requirements it must meet. The current state of the children's clothing market in Uzbekistan is analyzed, including issues related to imports and local production. The importance of transformative clothing and innovative technologies is demonstrated through practical examples. Abstract. This article provides a comprehensive analysis of the relevance of children’s clothing and the factors that determine its demand under modern socio-economic conditions. The main requirements for children’s garments are examined, including hygienic, ergonomic, aesthetic, psychological, and environmental aspects, as well as the specifics of their practical implementation in the design and production process. Special attention is given to the influence of garment construction, color solutions, and textile materials on the health and psycho-emotional state of a child. The necessity of considering the age-related and physiological characteristics of the child’s body is emphasized, along with the importance of using safe, environmentally friendly, and certified fabrics. The study also analyzes the current state of the children’s clothing market in Uzbekistan and identifies key problems related to the dominance of imported products, insufficient local manufacturing, and the limited use of innovative technologies. The article proposes development directions based on the introduction of transformable elements in garment design, which can extend the service life of clothing, increase functionality, and improve economic efficiency. The role of sustainable design and digital technologies in creating adaptive and eco-friendly children’s wear is highlighted. The results obtained are of practical value for designers, manufacturers, and researchers in the field of textile and light industry.

The article presents the results of a study on the development of dyeing technology for wool materials using natural dyes. Increasing the ecological and functional value of textile materials is achieved through the use of natural pigments of plant origin and effective auxiliary substances that contribute to the strong fixation of the dye on the fiber. Modern approaches to the intensification of dyeing processes, including physicochemical methods, allowing to ensure a high degree of uniformity of staining, color resistance to external influences and preservation of physical and mechanical properties of wool fabrics, are considered. Optimization of the dyeing parameters of the concentration of dyes and modifiers, temperature and time processing, and acidity of the medium was carried out. The qualitative characteristics of the painted samples were studied, including the intensity and durability of the color, the uniformity of the dye, as well as the effect on the tactile properties of the material. The proposed technological solutions provide environmental safety, energy efficiency and the possibility of applying dyeing technology in production processes. Developed dye technology can be used in the production of natural textiles with decorative and functional properties in demand in the light industry, including for the manufacture of clothing, accessories and interior textiles.

This study explores the development of smart electronic textiles (E-textiles) crafted from knitted fabrics, designed for everyday wear and specifically engineered to meet the needs of individuals with chronic conditions. We propose the design of a vest and knee braces equipped with heating elements and specialised sensors for monitoring human body temperature. The ergonomic structure of these garments ensures their suitability for both athletes during training sessions and for everyday wear. The products are made from wool yarn using various knitting techniques, including double jersey, press stitch, and 2x2 ribbing. During the development of the knee braces, samples of varying densities were examined, employing the double jersey technique. The edges of the braces were finished with ribbing to ensure secure fixation due to its superior dimensional stability. For the main section of the vest, a press stitch was selected, providing excellent shape retention, a three-dimensional texture, and enhanced thermal insulation—qualities that make it ideal for warm clothing. The lower part of the vest incorporates double jersey knitting to ensure structural integrity and facilitate the integration of electronic components. The heating elements and temperature sensors are integrated through specially designed openings formed during the knitting process using double jersey construction.

The article is devoted to the study of ethnoecological traditions as an example of harmonious relationship between nature and human for the development of sustainable fashion. The work reveals parallels between traditional practices and modern environmental approaches. The analysis of global and Kazakhstan design solutions related to the actualization of cultural heritage in the context of eco-design is carried out. Particular attention is paid to studying the peculiarities of ethnoecological traditions in designing Kazakh national costume, representing a naturally formed environmentally sustainable system. The philosophical understanding of clothing expressed the creative and contemplative attitude of the Kazakh people to the world. It was based on a deep intuitive awareness of the life value of all elements of the universe. The relevance and consonance of such ecological thinking to the present is noted. In accordance with the purpose of the article, an experimental author's model of a women's shapan in ethnic style has been developed, which is characterized by comfort, versatility, mobility, durability, and deep meaning. The results obtained are aimed at contributing to the global discourse on sustainable fashion based on cultural heritage. It is determined that the preservation, transmission and adaptation of ethnoecological culture, traditional knowledge, and practices is an integral component of sustainability, contributing to the formation of a responsible attitude towards the environment, society, wardrobe, education of aesthetic taste, as well as the actualization of craft traditions.

The article examines the process of developing innovative hospital patient clothing aimed at improving comfort, hygiene, safety, and functionality in inpatient conditions. A systematic analysis of existing patient clothing samples was conducted, identifying their main drawbacks, including limited mobility, difficulty of care, insufficient ventilation, low adaptability to various clinical and climatic conditions, as well as inconvenience for both patients and medical staff. Based on the research, a new model of patient clothing is proposed, featuring a modular access system, magnetic clips, and an adaptive ventilation panel that ensure ease of dressing, personalized microclimate adjustment, ergonomics, and enhanced overall comfort. A comprehensive survey was also conducted, and the results demonstrated the preferences of patients and medical staff regarding materials, color, ease of use, functionality, and hypoallergenic fabrics. The developed prototype is equipped with a digital identification system using a QR-code, providing simplified access to patient information and monitoring their condition, which increases the efficiency of medical staff. The novelty of this research lies in its comprehensive approach to designing hospital patient clothing, integrating medical, ergonomic, and technological solutions that contribute to improving the quality of patient care.

When carrying out work on the manufacture of leather materials, a number of complex processes are performed. During these operations, many chemicals and additives are used that are harmful to the environment and dangerous to human health. The main goal of the leather industry is to replace chemicals with the most natural extracts. Natural extracts can be used as tanning materials, as well as in the process of finishing processes. The chemical composition of the natural extract prepared from walnut shells was determined using an LCMS-9030 mass spectrometer and a number of acids with antioxidant properties and flavone with coloring properties were found. Trivalent chrome tanning is widely used in the leather industry. After all, this type of tanning is one of the most suitable methods for production. Trivalent chromium free radicals present in the leather, under the influence of temperature, photoaging, humidity and the external environment, turn into hexavalent chromium. Hexavalent chromium causes life-threatening diseases such as carcinogenic, liver and kidney failure, and skin diseases. The antioxidants contained in natural extracts prevent the formation of hexavalent chromium. The amount of hexavalent chromium in leather trimmed with a natural extract made from walnut shells with antioxidant properties was determined by Shimadzu UV- 1601 PC UV-Visible equipment, in accordance with EN ISO 17075 standard. The amount of hexavalent chromium in the leather finished with natural walnut shell extract was significantly reduced than in the samples finished with chemical pigment, water and without finishing.

The study investigates the theoretical and practical foundations of classical women’s fashion design and production, positioning it within the framework of sustainability and modern technological innovation. In an era dominated by fast fashion and rapidly shifting trends, the classical style remains a symbol of stability, cultural continuity, and refined taste. However, the absence of a systematic, science-based approach to its creation has led to inconsistencies in design and quality. The research develops a Three-Dimensional Theoretical Model that unites historical-canonical, aesthetic-functional, and technological-technical dimensions into a coherent methodological system. Through historical-typological, stylistic, and comparative analyses, the study explores the practices of leading international brands—Max Mara, Dior, Chanel, and Zara—between 2021 and 2025. Empirical data derived from corporate sustainability reports, design archives, and industry databases reveal how classical aesthetics align with technological precision and sustainability principles. The findings demonstrate that the preservation of the classical canon depends on the integration of three key factors: historical continuity, aesthetic harmony, and technological advancement. Luxury brands such as Max Mara, Dior, and Chanel exemplify this balance, achieving longevity and quality through craftsmanship and innovation, while Zara represents an adaptive “mass classicism” model suited to the fast-fashion segment. The proposed model provides a structured foundation for contemporary fashion design theory and offers practical applications for sustainable, high-quality garment production. It reaffirms the classical style’s relevance as a timeless, ethical, and technologically adaptive system in modern fashion.