This study focuses on the potential of addition of flaxseed, soybean, sunflower, peanut, and pumpkin cakes in gluten-free flour formulations, using rice flour, corn flour, and corn starch. The aim of the article is to investigate the impact of oil cake flour incorporation on the structure and mineral composition of gluten-free mixtures. The control sample (without cake flour) and four experimental samples were prepared. To obtain a gluten-free mixture, the ingredients were dosed and mixed in dry form, namely 50% finely ground white rice, 30% corn starch, 10% corn flour, and 10% oil cake flour. The investigation reveals distinct nutritional profiles, with significant variations in protein, fat, carbohydrate, and calorie content among the different types of cakes. Amino acid composition analysis showcased variations among oil cakes, emphasizing their potential as diverse protein sources. Fatty acid composition revealed caproic acid as the predominant fatty acid. Peanut cake displayed the highest omega-3 content (0.21%), emphasizing its potential health benefits. Pumpkin cake stood out with the highest magnesium (472.63 mg/100 g) and phosphorus (893.69 mg/100 g) content. Flaxseed cake led in calcium (225.92 mg/100 g), while soybean cake excelled in potassium (2549.0 mg/100 g), iron (9.13 mg/100 g), and copper (2.03 mg/100 g) content. X-ray fluorescence and phase analysis confirmed the amorphous nature of gluten-free mixtures with oilseed meal. Electron microscopy results showed that the gluten-free mixtures with cake addition consisted of particles ranging in size from 2.5 to 25 microns. Overall, incorporating oilseed meal flour into gluten-free formulations enhances nutritional value without compromising structural properties, making it a promising ingredient in food production.

This research explores the potential of agricultural waste, specifically flax straw, as a sustainable raw material for eco-friendly packaging materials. This study investigates a three-stage delignification process involving nitric acid, alkaline treatment, and organosolvent solutions. This method effectively removes lignin from the straw, resulting in high-quality technical pulp with 67.7% α-cellulose and a significantly reduced ash content (8.5%). X-ray diffraction (XRD) and thermogravimetric analysis (TGA) were employed to characterize the treated flax straw. XRD analysis revealed changes in the cellulose structure, while TGA indicated enhanced thermal stability compared to untreated straw. Microscopic analysis of the pulp fibers shows a parallel and aligned arrangement, suggesting a high fiber content and a strong paper lattice. The particle size distribution of the ground pulp, influenced by fiber size, has implications for the packing density and mechanical properties of the final product. This study demonstrates the potential of agricultural waste as a sustainable source for packaging materials, contributing to the circular economy and waste reduction.

The article presents the organoleptic and physicochemical (humidity and strength) quality indicators of pasta with the addition of millet at 7.7, and 15.5%, as a new recipe for pasta production. Millets can be used to supplement pasta because of their superior nutritional value and health advantages. On the territory of the Republic of Kazakhstan and the Eurasian Economic Union, the quality indicators were calculated while taking into account the practices outlined in the standardized documents. Express drying, accelerated drying, drying to a constant mass, and employing the MA-30 "SARTORIUS" apparatus following interstate standards were all employed. The study aimed to achieve appropriate organoleptic quality indicators and physicochemical indicators of humidity up to 28% (after processing pasta with the addition of millet 7.7, and 15.5%. Approximately 100 trials were carried out at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry" Russian Federation, Moscow. According to the study's findings, all quality indicators are within acceptable ranges, except for pasta with the addition of millet 23.3%, recipes for pasta with the addition of millet have been developed, a utility model patent has been obtained in the territory of the Republic of Kazakhstan No. 7071, issued by the Republican State Enterprise on the right of economic management "National Institute of Intellectual Property". In conclusion, pasta recipes with the addition of millet have been developed. According to the study's findings, all quality indicators are within acceptable limits except pasta with the addition of millet, which accounts for 23.3% of the total.

The current study presents the indicators of shape preservation of cooked pasta by adding 7.7% millet in various time intervals. The experiments were conducted immediately after the pasta cooking process and after two hours. In the Eurasian Economic Union and the Republic of Kazakhstan, the quality indicators were produced by considering the established methodologies stated in the standardized papers. The interstate standard GOST 31964-2012, "Pasta products. Acceptance rules and methods of quality determination," was used to determine the shape preservation of cooked pasta. The study aimed to determine and compare cooked pasta's shape preservation indicators (consumer properties), considering a certain time interval. Pasta needs five minutes to cook. These days, though, pasta manufacturers specify the required cooking time – eight, nine, ten, or eleven minutes – on their packages. The study's findings indicate that the safety of pasta containing "7.7% millet after 2 (hours) from the moment of cooking" and "with the addition of 7.7% millet after cooking" is negligible by 1-2 N; however, data from 4-24 N show a more notable difference in a comparable scenario. The experiments were conducted at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry", Moscow, Russian Federation. The corresponding data was obtained according to the results of the conducted studies.

Pasta is one of the products that are consumed all over the world, and therefore research in the field of technology improvement and improvement of quality indicators is very relevant. At enterprises, the technological properties of products are constantly checked, because there are problems associated with quality control and quality system. There are many technologies in the production of pasta, according to which the use of various food additives is envisaged, which in turn must also be controlled and comply with legislative requirements, technical regulations of the EAEU and the Republic of Kazakhstan, standards. The article discusses standardization tools that determine the quality indicators of pasta with the addition of millet. Quality indicators are set in GOST 31743-2017 "Pasta products. General technical conditions" (hereinafter - GOST 31743-2017), safety indicators in TR CU 021/2011 "On food safety". In accordance with GOST 31743-2017, one of the indicators of the quality of pasta is "humidity". An increase in humidity leads to an increase in the thickness of the solvate shells surrounding the flour particles in the compacted dough, which means a decrease in the cohesive strength of the dough. The study identified factors affecting the "humidity" indicator. A Pareto diagram, an X-ray fluorescence analyzer, a mathematical model and a causal relationship diagram were used. Using standardization tools, it was determined that during the drying process of pasta, the dominant factors are "temperature and duration of drying". The results obtained meet the requirements of GOST 31743-2017 in terms of the quality indicator "humidity".