DETERMINING OPTIMAL PROCESS PARAMETERS FOR SPROUTING BUCKWHEAT AS A BASE FOR A FOOD SEASONING OF IMPROVED QUALITY

Proper nutrition is the most important factor that ensures the quality of health and life expectancy of a person. Modern nutrition science testifies to the need to harmonize nutrition, to fully provide the human body with the necessary nutrients and energy [1]. Given this, adding foods of increased nutritional value to the diet is the most effective and internationally recognized way to solve the problem of good nutrition [2]. One of the promising areas in the field of healthy nutrition is the use of sprouted grain in the composition of fortified products. Germination increases the nutritional and biological value of cereals while reducing the level of antinutrient compounds [3]. Sprouted grains are a complex food matrix, where nutrients are more accessible, rich in antioxidant and biologically active compounds, which are healthy foods [3]. The use of sprouted grains for the enrichment of seasonings is one of the promising methods of reducing the deficiency of biologically active substances (BAS) in the human diet. Seasonings play a key role in human nutrition as a rich source of micro-and macronutrients, phenolic compounds with antioxidant activity; they also possess antimicrobial properties [4, 5]. The use of sprouted grain in the composition of seasonings would create a product with improved organolepHow to Cite: Serikbaeva, A., Tnymbaeva, B., Mardar, M., Tkachenko, N., Ibraimova, S., Uazhanova, R. (2021). Determining

The need to intensify the process of extracting sugar substances from sweet sorghum stalks in order to improve the quality and yield of the target product has been substantiated. Existing techniques of sugar substance extraction used in sweet sorghum processing technologies have been analyzed. The application of a combined technique for extracting sugary substances has been proposed implying the production of pressed and diffusion juice.
The results of optimizing the press technique of juice extraction from sorghum stalks are given. The equations of material balance of products and sugars have been built, depending on such factors as the degree of pressing, the initial content of solids and sugars in the stalks. A procedure for calculating the yield of pressed juice, cake, and the content of total sugars has been devised, according to which the preliminary pressing of the stalks ensures the extraction of juice in the range of 25-35 %, the yield of the pressed cake is 75-65 % on average, with a sugar content exceeding 60 %.
It has been experimentally established that the use of the anticurrent process of extraction of sugar substances from the pressed cake ensures their complete extraction from raw materials.
The rational parameters for this process have been defined. At a temperature of 66-70 °C and a duration of 20 minutes, it is possible Determination of total arsenic levels by hydride generation atomic absorption spectrometry in foods from south-  to obtain an extract whose content of solids is 13.0 %, total sugars -11.10 %, and whose purity is 85.38 %.
The research was carried out in order to intensify the extraction of sugar substances from sweet sorghum plant raw materials, to improve the technical level of the extraction process, and implement the devised method under industrial conditions. Further implementation of these results in the food industry could make it possible to establish the production of a wide range of sugar-containing products, both organically and as a natural substitute for sugar in food products.
Keywords: sweet sorghum, sugary substance extraction, pressed, diffusion juice, food syrup.  As a result of the study, it was found that during storage of pectin concentrate from Karina pumpkin pomace at a temperature of 8 °C for 10 months, the pectin content in the concentrate decreased by 0-12. 45 %, at 25 °C -by 0-63 %, compared to the control sample. Based on the results, it can be concluded that the safe storage period of pectin-containing concentrates from Karina pumpkin extracts at a temperature of 25 °C is 7 months, at 8 °C -10 months.
As a result of mathematical processing of experimental data, equations for the relationship of pectin amount with storage temperature, pH and time are obtained.
Keywords: flow diagram, pectin concentrate, safe storage terms, pectin mass ratio, mathematical description.  The problem of removing heavy and radioactive metals from the human body is relevant all over the world. Recent research has shown that it is more effective to use substances contained in natural food products, including pectin. Pectin has a favorable effect not only under acute exposure to metals, but also with their prolonged entry into the body, which is typical for an environmental load of residents of industrial regions and modern megalopolis.
The use of pectin substances as natural detoxicants requires research to preserve these substances in products and further use. Therefore, an important condition for using pectin concentrates is to determine the shelf life for safe consumption. Based on this, studies were conducted to determine optimal storage parameters and terms for pumpkin concentrate.
The sequence and parameters of pectin concentrate production from Karina pumpkin pomace are justified.

DOI: 10.15587/1729-4061.2021.237938
This paper reports the results of studying the effect of fat removal from wheat germ on its functional-technological properties, as well as its commercial potential, using the technology of butter biscuits as an example. The expediency of large-scale application of fat-free germ has been established for resolving two tasks at the same time: the introduction of the concept of lean manufacturing provided the germ utilization is scientifically justified, that is, creating value without losses. It has been noted that flour confectionery technology has prospects for the introduction of fat-free wheat germ.
It has been shown that although wheat germ has a unique chemical composition, it contains much fat, which contributes to the processes of oxidation and rancidity. It is the lack of a scientific base on the influence of the fat removal process on the functional-technological properties of fat-free wheat germ that is a deterrent for its application in the food industry.
The paper gives the results from studying the functional-technological properties of wheat germ from which fat was removed with freon-12.
The solubility of proteins of fat-free wheat germ depending on the pH has been investigated; it was determined that the conditions for pronounced solubility were created at pH 9.
It has been determined that NaCl at a concentration of 1...5 % does not affect the amount of dissolved protein.
The results from investigating the surface tension of wheat germ protein solutions and fat-free wheat germ depending on the medium pH are presented. The dependence of values of the surface activity of wheat germ protein solutions on pH has been established.
The dependence of the phase inversion point on the concentration of wheat germ and fat-free wheat germ has been investigated. It was determined that the emulsifying ability increases with an increase in the concentration of the suspension to 10 %.
A technological scheme for making butter biscuits with the use of fat-free wheat germ has been devised. 15 When applying the improved additive, a volume of the released phases increases by 3...10 %. A lower degree of coalescence of the fat phase as part of the emulsion when using the improved proteinmineral additive was microscopically confirmed. The fact of increasing the effective viscosity of emulsions when using up to 7 % of the improved protein-mineral additive was established. This is a positive fact in terms of stabilizing the emulsions and improving their stability as one of the important factors related to the quality of finished flour confectionery. It was established that the improved form of the additive, due to the content of chondroitin sulfates, provides for a better effect on the characteristics of emulsions, which should have a positive influence on the quality of flour-based buttery products.
Keywords: protein-mineral additive, emulsion properties, confectionery, calcium compounds. first, and second grade meet the norms established by TR TC 021/2011 of the Technical Regulations of the Customs Union "On Food Safety". In terms of microbiological indicators, the results demonstrated that during storage for 5 days QMAFAnM ranged as follows: in yeast-free bakery products from flour of the highest gradefrom 1.2·102 to 1.8·102 CFU/g. In the yeast-free bakery products from flour of the first gradefrom 1.5·10 2 to 2.1·10 2 CFU/g; in the yeast-free bakery products from flour of the second gradefrom 1.9·102 to 3.2·102 CFU/g. In addition, bacteria of the E. coli group were found on all yeast-free bakery products. Thus, applying the highly effective technology of the accelerated dough preparation could significantly improve the quality of bread, reduce the time of baking, and reliably ensure that useful properties are maintained.
Keywords: yeast-free bread, wheat flour, technology, accelerated method, dough, mechanical loosening. This paper reports a study into different ways of applying a highly effective technology for making yeast-free bread from wheat flour of the highest, first, and second grades by the accelerated method. The dough mechanical loosening technology was used, which makes it possible to reduce the time to prepare the high-quality dough and bake bread. This study has confirmed that the mechanical loosening technique makes it possible to make high-quality yeast-free bread by an accelerated method without fermentation and proving. Such a technique reduces the time of dough preparation by 3 times, improves the rheological properties of the dough, and reduces baking time by 2 times, as well as improves the quality of bread from flour of the highest, first, and second grade. The results showed that the safety indicators of yeast-free bakery products prepared from flour of the highest, Meat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations for meat-containing bread were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, and 8, 10, 12 % of hemp flour. A meat-containing bread from combined raw materials was adopted as control. All samples were evaluated taking into consideration their physical and chemical, technological, and sensory characteristics.
It has been proven that the addition of hemp flour to the formulation improved the consumer value of products by increasing the content of protein, fat, and minerals. It was found that the protein content in the developed products was 18.03-19.53 g/100 g, which is 3.21-11.80 % higher than that of the analog. The fat content increased by 17.84-56.83 %, which also led to an increase in the calorie content of products.
It has been experimentally confirmed that the introduction of hemp flour into bread's minced meat improves the functional and technological indicators of model meat systems. An increase in waterbinding capacity was observed, by 13.46-22.15 %; in water-holding capacity, by 10.34-21.43 %; in fat-holding capacity, by 17.2-26.9 %. The combination of semi-fat pork, poultry, mechanically deboned turkey, and hemp flour increases the ductility of the minced meat while reducing the shear stress, contributes to the good forming properties of the minced meat. The sensory analysis of the prototypes showed their high consumer value. The organoleptic assessment and sensory analysis of the prototypes demonstrated high consumer properties of the manufactured products, which makes it possible to recommend them for inclusion in the diets of various segments of the population.
Keywords: hemp flour, meat-containing bread, pumpkin pulp, technological indicators, physical and chemical properties. of membrane processing of young beer was presented. The results of experimental studies of the influence of baric and temperature modes on the performance of nuclear microfiltration polymer membranes were shown. Rational parameters of pressure (0.03-0.05 MPa), duration (8-10 s -1 ), and temperature (3...6 °С) of the process of membrane filtration of young beer using nuclear microfiltration polymer membranes were determined. The qualitative characteristics of filtered beer obtained by membrane methods were explored. The comparative characteristic of the results of the studies of the qualitative component of resulting beer after microfiltration according to the known requirements and standards for organoleptic indicators was presented. It is found that in terms of filtration rate, selectivity, yeast residue, and other characteristics, nuclear microfiltration polymer membranes are promising for the implementation of the process of microfiltration of young beer. These studies proved the feasibility of further research into improving the process of membrane processing of beer and technical equipment of the beer production line with the development of new equipment. Keywords: young beer, microfiltration process, membrane installation, qualitative characteristics.
Processed cheeses belong to food products of high nutritional and biological value. Bioflavonoids, which are widespread in higher plants and have a number of unique properties, are practically not found in traditional processed cheese chunks. Quercetin is most commonly found in plant flavonoids. Most studies have confirmed the following basic biological properties of quercetin: immunostimulating effect (increases the activity of phagocytes, T-and Blymphocytes; increases the production of antibodies, reduces the manifestations of secondary immunodeficiency, the incidence of viral infections); oncoprotective effect due to a decrease in the damaging effect of oxygen radicals on the genetic apparatus; antioxidant protection; positive effect in cardiovascular diseases, etc. The cheapest, most bioavailable and frequently used plant raw materials are onions, which also contain bioflavonoids. The article explores the use of wild onions in the creation of functional processed cheese. In connection with the spread of coronavirus infection, it is necessary to strengthen the body's immunity with the help of nutrition. The experiments carried out have established the quantitative presence of flavonoids, vitamin K in processed cheese with wild onions. Inulin and saponins were found in the composition of wild onions, which also proves the advisability of using wild onions in food. The research results on the development of a technology for a new processed cheese and a method of adding wild onion filler in different variations: fresh and in the form of a powder are presented. It was found that fresh addition of Allium odorum imparts a sharp onion aroma, and when dried it imparts a slightly chalky aroma to the final product. The positive effect of the vegetable filler on the shelf life of processed cheese has been proven.
Keywords: food, wild onions, coronovirus, processed cheeses, vegetable fillers, Allium оdоrum, flavonoids. crease in the cost of its transportation and storage. To manufacture dry camel milk, it is necessary to optimize the technological parameters of drying, which affect its physical-chemical properties.
Whole milk from camels (Camelus dromedarius) was dried on a spray drying plant under the following modes: the inlet temperature from 140 °C to 160 °C; the feed rate from 30 ml/min to 40 ml/min. The dependence of such physical properties of milk powder as the water solubility index, water absorption index, moisture content, hygroscopicity, density, water activity, the stickiness and size of particles on the technological parameters of drying has been established.
The study results show that the highest index of solubility of samples was equal to 81.25±0.11 %, which corresponded to the air temperature at the inlet of 150 °C and the feed rate of 30 ml/min. At the same time, the lowest solubility was 62.89±0.27 % under the modes of 140 and 40 ml/min, respectively. With an increase in the air temperature at the inlet and a decrease in the rate of supply of dairy raw materials, there was a decrease in the moisture content and water activity. However, an increase in the air temperature at the inlet above 150 °C led to a decrease in the solubility index in water. The optimal particle sizes of whole camel milk powder, preceding a relatively high solubility index, were 36.22±0.33 μm, 108.89±0.56 μm, and 229.19±0.74 μm.
The data reported in this paper could be useful in devising the technology for manufacturing a dry milk product from camel milk.