Klara Abdyrazahovna Urazbayeva

Sheep milk is emerging as a valuable alternative to cow milk, and to use sheep milk in the dairy industry, it is important to know its chemical composition and nutritional value. The physicochemical attributes and chemical composition of milk from a prominent sheep breed, Edilbay (Edilbayevskaya), were collected from farms in the Kazakhstani Almaty (AR) and Turkestan (TR) regions and compared with the available reference data. For the first time experimentally, the values of water activity a _w , 0.952 (for AR) and 0.967 (for TR), and moisture binding energy E, 4.423 kJ/kg (for AR) and 4.395 kJ/kg (for TR), of sheep milk are reported. All known essential amino acids were accessible in sheep milk of AR and TR. Five fatty acids (C10:0, C14:0, C16:0, C18:0, and C18:1) comprised a total of 73.5% and 73.2% of the fatty acids in AR and TR sheep milk, respectively. The content of saturated and unsaturated fatty acids, including the ratios of linoleic acid/linolenic acid (ω-6/ω-3) and linoleic acid/oleic acid (ω-6/ω-9), in sheep milk samples are comparable to known literature values. Electropherogram analysis showed the presence of all four fractions of casein: αS1-, αS2-, β- and κ-caseins, as well as α-lactalbumin and β-lactoglobulin. The concentration of κ-caseins in sheep milk of AR and TR were found to be 8.5%-9.2% and 7.1%-8.2% of total protein, respectively, and thus Edilbay milk can be considered as a valuable raw material. The study lays the foundation for the increasing export and adoption of ovine milk products to emerging dairy markets.

Виноград является одной из наиболее распространенных сельскохозяйственных культур, и его переработка в дрожжи представляет собой эффективное использование ресурсов. Это может способствовать развитию местного производства дрожжей и снижению зависимости от импорта. В условиях растущего интереса к здоровому питанию и экологически чистым продуктам использование натуральных дрожжей становится все более актуальным. В настоящее время пекари в основном используют различные добавки к муке, такие как ферменты (амилазы, гемицеллюлазы и протеазы), для изменения и улучшения свойств теста и/или качества хлеба. Это оставляет место для других стратегий улучшения качества хлеба, т.к. использование новых дрожжей, способных выпекать качественный хлеб. В данной работе показана технологическая схема получения хлеба с использованием дрожжей, выделенных из винограда местного происхождения. Были определены физико-химические, органолептические и текстурные показатели, а также был определен минеральный состав образцов хлеба изготовленных из пшеничной и ржаной муки. Результаты исследования показали, что по сравнению с образцом 2 (хлеб из пшеничной муки), образец 1 (хлеб из ржаной муки) обладает более оптимальными характеристиками.

This article explores the advancements in biodegradable food packaging materials derived from wheat. Wheat, a predominant global cereal crop, offers a sustainable alternative to conventional single-use plastics through its starch, gluten, and fiber components. This study highlights the fabrication processes of wheat-based materials, including solvent casting and extrusion, and their applications in enhancing the shelf life and quality of packaged foods. Recent innovations demonstrate effectiveness in maintaining food quality, controlling moisture content, and providing microbiological protection. Despite the promising potential, challenges such as moisture content and interfacial adhesion in composites remain. This review concludes with an emphasis on the environmental benefits and future trends in wheat-based packaging materials.

Meeting the growing global demand for protein leads to supply-side problems. The expansion of the use of animal proteins through the wider use of meat offal could be part of the solution, subject to consumer approval. In this study, the prospects of using offal from beef carcass such as kidneys, heart, tongue, tripe, as well as local vegetable raw materials container powder in the production of chopped semi-finished products (cutlets) were studied. In addition, increasing the assortment of meat products will allow enterprises to be more flexible and adaptive to changing market conditions. New products can attract the attention of consumers and become a key competitive advantage of processing enterprises. The expansion of the product line also helps to increase revenues and improve the financial situation of the company by increasing sales volumes.The aim of the study is the rational use of secondary meat raw materials for the production of new products of therapeutic and preventive nutrition with increased biological value. In this article, sensory and organoleptic parameters, physico-chemical parameters (protein, fats, carbohydrates, moisture, ash,), vitamin composition, as well as textural profile analysis of new chopped semi-finished products from offal with the addition of local vegetable powder containers were studied.

Jackfruit is one of the major fruits cultivated in many Asian countries. Jackfruit seeds are generally disposed of into the environment, which causes an environmental concern that leads to biowaste accumulation. The seeds have excellent nutritional value, such as carbohydrates, protein, fats, minerals, and bioactive compounds. Bioactive compounds, such as phenolic, can be recovered from jackfruit seeds that could add value to the food and pharmaceutical industry. Thus, this study focused on utilizing subcritical water to extract the phenolic compounds from jackfruit seeds and correlate them with antioxidant activity (AA). The extraction of phenolic compounds was studied at different temperatures and extraction times. The highest total phenolic compounds (TPC) and AA were obtained by treating the jackfruit seed powder at 210 °C, 30 min, and 15% solid loading under subcritical water extraction (SWE) with 1.84 mg GAE/100 g (TPC) and 86% (AA). High correlation between the extracted TPC and AA of the jackfruit seed extracts was obtained (R² = 0.96), indicating a significant positive relationship between TPC and AA. A higher amount of TPC was obtained via SWE as compared to Soxhlet extraction (1 h:0.53 mg GAE/100 g and 4 h:1.20 mg GAE/100 g). More pores were detected on the surface of the sample treated by SWE than using Soxhlet extraction. Thus, jackfruit seed extracts can be potentially beneficial in the fortification of fermented dairy or meat products.

The useful nutritional value of plum is related to the most quantity of vitamins like Vitamin A - beta carotene, Thiamin (B1), Riboflavin (B2), Niacin (B3), Pantothenic acid (B5), Vitamin B6, Folate (B9), Vitamin C, Vitamin E, Vitamin K; and minerals: Ca, Fe, Mg, Mn, Ph, K, Na and other. Plum is available in the receipts of various confectioneries: sweets, caramels, creams, jellies, cookies and others. The objective of the presented study was to develop a new of natural origin with antioxidants capacity - plum filling for the confectionery. Sensory assessment of the researched samples was provided by “JustAbout-Right-Test” questionnaire for the following main characteristics: taste, colour, odour, texture or consistence and acceptance of the product. Organoleptic and physicochemical characteristics were analyzed in accordance with the GOST 32741-2014 (Interstate standard) requirements. The content of mineral substances was determined by the method of Mass-spectrometry with inductively coupled plasma (ICP-MS) and using a Scanning Electron Microscope (SEM). As a result of the «Just-About-Right-Test» most of the respondents selected a plum filling sample with gelatin and lemon. This statement was confirmed by organoleptic and physicochemical characteristics. The mass-spectrometry database verified availability of essential macro- and microelements: sodium, magnesium, phosphorus, sulphur, potassium, calcium, iron and other. The proposed plum filling has wide range applications, as inside and outside for the covering of confectionery, thereby organoleptic properties and nutritional value of final product could be enriched.