Urishbay Chomanov

The aim of the study was to evaluate the effect of a lycopene-based food additive on dough and determine the optimal level of its addition to wheat dough. Four samples of first-grade wheat flour were tested and evaluated for physicochemical quality parameters, including protein, moisture, gluten, and ash content. Based on the results, Tsesna flour was selected for rheological studies due to its favorable combination of technological characteristics, including 18.23% protein, 40.01% gluten, and 13.96% moisture. The effect of the food additive on dough was determined at concentrations of 2%, 5%, and 10% and assessed using a Brabender farinograph. An addition of 2% had a limited effect on dough properties, while higher levels led to a gradual decrease in dough stability and quality. Based on the rheological results, a level of 5% was selected for evaluating finished bakery products made from wheat flour. Compared to the control sample, the sample containing the food additive showed higher protein and ash content, increased water-soluble antioxidant content, and the presence of fat-soluble antioxidants and β-carotene. Vitamins A and C were also detected, and the content of vitamins B2, B3, B5, and B6 increased compared to the control sample. The results demonstrate the technological feasibility of using a lycopene-based food additive at a level of 5% in flour confectionery products.

В работе исследовано влияние параметров сублимационной сушки на свойства панкреатина, полученного из поджелудочной железы крупного рогатого скота. Изучено влияние температуры процесса (минус 20−50 °С), давления вакуума (10, 100 и 200 Па), продолжительности сушки и толщины слоя материала на активность амилазы, протеолитическую активность и остаточную влажность продукта. Установлено, что снижение давления и температуры способствовало повышению ферментативной активности панкреатина. Наиболее высокие значения активности амилазы и протеолитической активности наблюдались при давлении 10 Па и температуре минус 35−50 °С. Показано, что увеличение продолжительности процесса снижало влажность материала, тогда как увеличение толщины слоя замедляло удаление влаги. Оптимальные условия сублимационной сушки, обеспечивающие получение панкреатина с высокой ферментативной активностью и остаточной влажностью 5–7 %, достигались при температуре минус 35−50 °С, давлении 10 Па, продолжительности процесса 12–14 ч и толщине слоя 4–6 мм.

The study showed that the population's demand for functional food products aimed at healthy nutrition and health promotion is growing. In this regard, one of the urgent scientific problems is the development and safety assessment of new functional products enriched with components of plant origin based on camel and cow's milk, which have high biological value. While camel milk has a unique chemical composition, high nutritional and therapeutic properties, cow's milk is widely used as the main raw material in the dairy industry. And plant components increase the nutritional value of the product and are a source of biologically active substances.The purpose of the study is a comprehensive assessment of the safety indicators of functional products enriched with herbal components based on camel and cow's milk, and to determine their compliance with the requirements of current regulatory and technical documents. During the study, the safety of the product samples was assessed by toxicological, microbiological and radiological parameters. In particular, the content of heavy metals (lead, cadmium, mercury, arsenic), mycotoxins, pesticides and radionuclides was revealed. In addition, the number of mesophilic aerobic and facultative anaerobic microorganisms, the presence of E. coli bacteria, pathogenic microorganisms, including Salmonella spp. I studied the indicators of Staphylococcus aureus.According to the results of the study, it was found that the content of toxic elements, mycotoxins, pesticides and radionuclides in the analyzed samples does not exceed the maximum permissible level. According to microbiological indicators, all samples met sanitary and hygienic requirements, the absence of pathogenic microorganisms confirmed the safety of the products. It has been proven that the use of herbal ingredients not only improves the organoleptic and functional properties of the product, but also does not adversely affect its safety indicators.Thus, functional products enriched with vegetable components based on camel and cow's milk are characterized by a high level of safety and are a promising direction for expanding the range of functional food products. The results obtained can become the scientific basis for the introduction of new technologies in production and provision of high-quality and safe functional food products to the population.

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.

Genetic background affects lamb growth, carcass characteristics, and meat quality and may determine the potential for producing well-marbled lamb meat. This single-site study compared growth performance, slaughter traits, and meat quality in 36 clinically healthy male lambs aged 3 months (n = 12 per genotype) from three crossbred genotypes: Kazakh Finewool × Suffolk, Kazakh Finewool × Dorper, and Kazakh Finewool × Edilbay. The lambs underwent 90 days of intensive fattening under identical housing and feeding conditions at DARA&CO LLP, Almaty Region. Growth performance, slaughter characteristics, physicochemical properties, color, pH, fatty acid, amino acid, mineral composition, and histological characteristics of the Longissimus dorsi muscle were evaluated. Marbling was assessed according to NY/T 630-2002. Kazakh Finewool × Suffolk lambs showed the highest average daily gain (294 g/day), dressing percentage (52.16%), marbling score (4.88 points), muscle area (16.40 cm²), and intramuscular fat content (11.44%) compared with Dorper and Edilbay crosses. Their meat also contained significantly higher levels of protein, zinc, and magnesium than the Dorper and Edilbay crosses (p < 0.05), with favorable pH (5.71) and color characteristics. Overall, the Kazakh Finewool × Suffolk cross showed the highest growth, carcass yield, and intramuscular fat deposition among the three crossbred groups evaluated. Because each group was represented by a single sire housed in a single pen, these findings should be interpreted as characteristics of the specific crossbred groups studied rather than as definitive breed-level effects, pending confirmation using multiple sires and replicated pens.

The development of functional bakery products enriched with plant-based biologically active ingredients has attracted increasing attention due to their potential nutritional and technological benefits. This study aimed to evaluate the effects of a plant-based biologically active additive composed of Jerusalem artichoke powder, sprouted oat powder, sprouted barley powder, and licorice root powder on the physicochemical and rheological properties of wheat flour and its application in crackers. The additive was incorporated into first-grade wheat flour at levels of 5%, 10%, and 15% (w/w). Physicochemical properties (moisture, protein, gluten, ash content, falling number, and whiteness index), dough rheological characteristics (farinograph and alveograph analyses), and the technological and sensory properties of crackers were evaluated. The addition of the plant-based additive significantly (p < 0.05) affected flour functionality and dough behavior. The falling number decreased from 397 to 172 s, while the whiteness index decreased from 88.60 to 84.44. Dough development time increased from 7.9 to 15.4 min. Alveograph analysis showed an increase in dough tenacity (P) from 108 to 168 mm H₂O, a decrease in extensibility (L) from 98 to 41 mm, a reduction in deformation energy (W) from 346 to 238 × 10⁻⁴ J, and an increase in the P/L ratio from 1.10 to 4.10. Crackers containing the plant-based additive at levels of up to 10% retained acceptable technological and sensory properties, whereas the 15% formulation adversely affected product quality. Overall, the results demonstrate that the developed plant-based biologically active additive can be incorporated into wheat flour at levels of up to 10% without adversely affecting technological quality and can be used in the production of functional crackers with satisfactory technological and sensory characteristics.

This study evaluates the biological effectiveness of camel compound feeds produced using an optimized drying–grinding–extrusion technology and enriched with Artemisia lerchiana (wormwood). Building on a previously published process optimization study, the present work focuses on the effects of the developed feeds on milk productivity and quality in lactating camels. Eighteen lactating dromedary camels were randomly assigned to three dietary treatments (n = 6): a control diet without wormwood and experimental diets containing 10% and 15% wormwood (dry matter basis). The feeding trial lasted 45 days, including a 15-day adaptation period and a 30-day measurement period. Milk yield was recorded daily, and milk composition was analyzed weekly. Statistical analysis was performed using one-way and repeated-measures ANOVA (p < 0.05). Wormwood supplementation resulted in higher milk yield and significantly increased milk fat and protein content, with the strongest effects observed at the 15% inclusion level. No adverse effects on lactose content, physicochemical properties, or milk hygienic quality were detected. The results confirm that combining extrusion-based processing with phytogenic supplementation is an effective strategy for improving camel milk productivity.

This study aimed to determine the optimal drying, grinding, and extraction conditions for red sweet pepper, garlic, parsley, and celery to obtain concentrated extracts rich in bioactive compounds. Drying was performed using infrared ovens (FD-48 and Basic Station 3) at 30, 45, and 55 °C. The optimal temperature was 45 °C, ensuring effective moisture removal while preserving functional components. Grinding efficiency was compared between an IKA A 11 Basic analytical mill and a Pulverisette 0 vibratory micromill; the analytical mill demonstrated superior performance and processing speed. Soxhlet extraction with 96% ethanol enabled the preservation of flavor, aroma, and functional properties of the extracts. The influence of the herbal extract mixture on the organoleptic, physicochemical, and microbiological characteristics of culinary products was evaluated. For sauces, the optimal extract concentration was 5%, providing balanced taste, pleasant aroma, stable consistency, and intense color. Physicochemical analysis showed increases in protein (3.24–3.68%), ash (2.52–2.68%), dry matter (25.27–26.94%), and pH (4.11–4.24). Microbiological indicators (TAMC—3.0 × 10² CFU/g; molds—21 CFU/g; yeasts—9 CFU/g) complied with regulatory standards. For meat products (meatballs and pies), the optimal extract composition (garlic 30%, red pepper 25%, parsley 25%, celery 20%) was applied at 0.3–0.7% of meat mass. Sensory evaluation identified 0.5% as optimal. The developed technology enables the production of functional food additives rich in protein, antioxidants, and flavonoids and is suitable for industrial implementation.

This study evaluated the effects of replacing grass meal with different inclusion levels of dried rumen content on the growth performance of Kazakh fine-wool sheep. Twenty five-month-old intact male sheep (initial body weight 32.1 ± 0.20 kg) were randomly allocated to four dietary treatment groups for 60 days following a fifteen-day adaptation period. The control diet contained no rumen content, while experimental diets included 10%, 20%, and 30% dried rumen content (a mixture of cattle and sheep rumen content at a ratio of 60:40). Inclusion of rumen content at 10–20% significantly improved average daily gain and feed conversion ratio compared to the control diet (P < 0.05), whereas a 30% inclusion level reduced feed palatability and productive performance. No adverse effects on animal health were observed during the experiment. The results indicate that dried rumen content can be safely used as a partial replacement for grass meal in sheep diets at inclusion levels up to 20%. Keywords: Alternative feedstuffs; Feed palatability; Sheep; Rumen content; Ruminant nutrition

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.