This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.

Safflower oil is a very valuable product for the body and human health. It is rich in macro- and microelements, vitamins and minerals, and also has antioxidant properties. The primary purification of safflower oil is an important stage of its production and directly affects the quality of the final product and its storage ability. Purifying safflower oil using a combination of filtration and sedimentation processes in an experimental cone-shaped centrifuge is a new direction in its processing. The purpose of this study was to determine the effects of flax fiber as a filter material for safflower oil. The Akmai variety of the safflower was tested. The results showed that the quality indicators of safflower oil before and after filtration through flax fiber are different. The amount of unsaturated fatty acids such as oleic (18.31 ± 0.874%) and cis-linoleic acid (82.52 ± 1.854%) increased, as well as the content of arginine (2.1), tyrosine (0.57), methionine (0.4), cystine (2.5), tryptophan (2.6), and other amino acids (in oil g per 100 g of protein). The increase in the total amount of phenols (322.12 ± 6 mgEAG/kg of oil) was observed, which directly caused the higher antioxidant activity (42.65 ± 8%) of the safflower oil. These results demonstrate that flax fiber can enrich safflower oil. To find the optimal conditions for safflower oil centrifugation in a cone-shaped sedimentary-filtering centrifuge, the thickness of the flax fiber and the distance between the inner and outer perforated filter rotor were tested. It was found that the optimal and effective thickness of the flax fiber is 1.5 × 10⁷ nm, while the thickness of the sediment is 0.5 × 10⁷ nm.

This study aims to improve press equipment for safflower oil production by using a mechanism that optimizes pressure distribution within screw turns. A detailed analysis of the main components of the produced safflower oil was performed, encompassing both quantitative and qualitative assessments. Through the exploration of dependencies governing the safflower oil pressing process on the screw press, the optimal parameters were determined. As a result of the research, the optimal diaphragm gap between the gape cylinder and the pressing screw was determined, with the optimal oil yield percentage achieved at ω = 6.2 rad/s and δ = 5 mm. The study also compared the performance of the existing Dream Modern ODM-01 screw press and its upgraded version by analyzing the extracted oil. The results reveal changes in the quantitative and qualitative composition of the main oil components following the operation of the existing and the modernized screw presses. For instance, the amount of unsaturated fatty acids, such as oleic acid (7.7 ± 0.566%), linoleic acid (85.3 ± 1.185%), and linolenic acid (1.2 ± 0.223%), increased. There was an increase in the presence of inorganic substances in safflower oil: iron (0.023 ± 0.031 mg/kg), phosphorus (0.086 ± 0.059 mg/kg), silicium (0.136 ± 0.075 mg/kg), and others. The findings of this study hold significant commercial value and offer promising prospects for global market implementation.

This study presents a comparative analysis of the physicochemical, microbiological, and microstructural characteristics of feed products subjected to electron beam irradiation using the ILU-10 accelerator, as well as non-irradiated samples stored under suboptimal conditions. Feed product samples were obtained from a flour and feed manufacturing facility located in the city of Semey, Abai region. For each type of feed product, 20 samples were irradiated at doses of 3, 6, and 9 kGy, while another 20 samples served as a non-irradiated control group. All samples were stored in conditions that were unfavorable for long-term preservation. After one month, microbiological parameters, mycotoxin content, changes in acidity (pH), and microstructure were assessed using standard analytical methods. This study revealed a significant reduction in the number of microorganisms and preservation of key physicochemical properties of the feed products after one month of storage when irradiated at a dose of 9 kGy. These findings suggest that electron beam treatment can serve as an effective method for feed preservation in cases where storage conditions do not meet regulatory standards. However, further research is required to explore alternative approaches and gain a deeper understanding of the potential applications of electron beam technology in compound feed storage systems.

Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a second-order rotatable plan, optimal ratios were determined—5% rice bran and 10% buckwheat bran. The application of these brans influenced dough and bread quality, reducing sugar content by 5% in dry form and 29% in the fermented brew, potentially aiding in diabetes prevention and cholesterol control. Introducing brans, especially in fermented brew, positively impacted microbiological stability, reducing the risk of mold and potato disease. The developed bread technology using rice and buckwheat brans in fermented brew significantly increased nutritional value, satisfying adult daily protein needs by 31.2%, fats by 15%, and dietary fibers by 18.4%. This innovative approach ensures a sufficient intake of essential vitamins and minerals, showcasing a promising avenue for creating healthier and more nutritious bakery products.

This study presents an innovative, resource-efficient apparatus for safflower oil production, designed for small- and medium-sized enterprises. The developed equipment integrates grinding and pressing into a single operation, optimizing extraction efficiency while reducing operational costs and processing time. A comparative analysis of the physicochemical and fatty acid profiles of safflower oil produced using traditional and combined grinding-pressing methods confirmed the superiority of the new approach. Optimal process parameters were identified: pressing time (τ = 3.41 min) and degree of grinding (i = 0.25), which resulted in higher oil yield and improved product quality. Multiple regression and sensitivity analyses revealed that temperature is the most significant factor positively influencing oil yield, whereas excessive grinding intensity and pressure negatively impact extraction efficiency. The results of the multiple regression analysis demonstrated that pressing time had a statistically significant impact on oil yield (p < 0.05). Although temperature was identified as the most influential factor overall, the significance of pressing time indicates that this variable also contributes meaningfully to the extraction efficiency. The regression model revealed a nonlinear (quadratic) relationship between pressing time and oil yield, suggesting that there is an optimal pressing duration. Beyond this optimal point, further increases in pressing time may result in a decline in yield due to over-compression or the release of undesired compounds. Interestingly, pressing time was found to have no significant effect on oil yield, suggesting that optimizing temperature and pressure is more critical for enhancing efficiency. The developed apparatus not only enhances oil quality, particularly its fatty acid composition, but also offers a scalable, sustainable solution for improving safflower oil production. These findings highlight the feasibility of integrating grinding and pressing, paving the way for advancements in cost-effective, high-yield oil extraction technologies.