This study investigated the drying–grinding–extrusion processing of camel compound feeds enriched with locally available botanicals. A 2 × 2 × 3 full factorial design was applied to evaluate the effects of infrared drying temperature (two levels), grinding time (two levels), and extrusion screw speed (three levels) on process efficiency and product quality. Moisture calibration was performed using gravimetric reference values. Drying kinetics were modeled with Page and Midilli equations, while specific energy consumption (SEC) and specific moisture extraction rate (SMER) were calculated. Particle-size distribution, extrusion parameters, and extrudate properties (expansion ratio, bulk density, water absorption index (WAI), water solubility index (WSI), hardness, and color) were analyzed. Infrared drying resulted in faster moisture removal and greater energy efficiency compared with convective drying. The Midilli model provided the best fit to drying kinetics data. The results indicate that optimized combinations of drying, grinding, and extrusion conditions can enhance the technological and nutritional potential of camel compound feeds; however, biological validation is required. Limitations: These findings are limited to processing and compositional outcomes; biological validation in camels (in vivo or in vitro) remains necessary to confirm effects on digestibility, health, or performance.

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.

Tomato and watermelon powders are promising sources of functional ingredients containing lycopene, citrulline, vitamins, and minerals. Due to their antioxidant, anti-inflammatory, and cardioprotective properties, they are considered valuable for the prevention of cardiovascular and oncological diseases and for supporting general health. Lycopene is recognized as one of the most effective natural antioxidants and is actively studied in the context of chronic disease prevention. The objective of this controlled experimental study was to develop a lycopene-enriched dietary supplement (DS) using local varieties of tomatoes and watermelons, combined with auxiliary ingredients to enhance bioavailability and consumer properties. For lycopene extraction, tomatoes and watermelons were subjected to infrared drying at 50–60 °C until a residual moisture of 10–13 %, followed by hexane extraction (raw material: solvent ratio 1:5) at 40 °C for 45 min. The developed supplement included lycopene, pumpkin seed powder, safflower oil, tomato powder, and watermelon powder. Five formulations were tested, with experimental units randomly allocated to recipes for organoleptic evaluation. Sensory analysis identified the formulation with the ratio 1:3:1:8:7 as the most preferred. This composition was further characterized for its chemical profile, including dietary fiber, ash, protein, fat, carbohydrates, vitamins, water- and fat-soluble antioxidants, and trace elements. The results confirmed that the selected formulation combines high antioxidant potential with balanced nutritional composition and acceptable sensory quality. These findings support the feasibility of producing lycopene-based functional foods and dietary supplements from local plant resources in Kazakhstan, thereby contributing to population health and the development of innovative agri-food technologies. This study was conducted within the framework of the project “Development of technology for the production of biologically active supplements of functional purpose with low cost and high quality indicators for the prevention of oncological diseases” (scientific-technical program BR22886613), funded under budget program 267, subprogram 101, Ministry of Agriculture of the Republic of Kazakhstan (2024–2026).

. В Республике Казахстан первостепенное внимание уделяется решению проблемы обеспечения зерном, определяющей независимость государства. В связи с этим в настоящее время в Республике принята программа максимального самообеспечения продовольствием за счет расширения производства, обеспечения сохранности и повышения качества собственного зернового сырья. Производство мучных кондитерских изделий в Казахстане ранее было ориентировано на использование в основном пшеничной муки. Исследования по разработке технологий мучных кондитерских изделий, пользующихся спросом у населения, с включением в рецептуру муки тритикалевой немногочисленны. В литературе отсутствуют данные о тритикалевой муке новых сортах и ее свойствах, отвечающих требованиям основных показателей мучных кондитерских изделий. В связи с этим, актуальной проблемой является разработка тритикалевой муки из зерна новых отечественных сортов тритикале и разработка технологий мучных кондитерских изделий улучшенного качества.

All world and domestic experience shows that in modern conditions it is impossible to provide the human body with the optimal amount of biologically valuable substances at the expense of ordinary food. The solution to this problem requires the creation and use of specialized food products enriched with valuable physiologically functional ingredients with a protective effect. Juices are the most technologically advanced product for creating new types of functional nutrition. Fruit and vegetable juices are the main component of a variety of drinks. In addition, they contain a complex of vitamins and minerals. The introduction of new physiologically functional ingredients into them is not difficult. In connection with the foregoing, the development of technology and the organization of the production of functional juices are a solution to nutrition-related problems. In this paper, the possibilities of using pumpkin as the main raw material for the development of juices with the addition of rosehip tincture, apples containing a significant amount of vitamins and minerals that play an important role in improving immunity will be investigated and substantiated. Directly squeezed juices are made only from local fruits and vegetables during the harvest period, and this, naturally, limits the possibilities of juice producers and consumers' expectations regarding the variety of juice products. The aim of the work is to develop a recipe and technology for the production of blended juice from gourds. Objectives: To develop a recipe and technology for the production of juices from gourds. A study was conducted on the preparation of blended vegetable juices biologically complete from melons. For the preparation of mixed juice, four recipes were used with different percentages of juices from each raw material. Then the products were subjected to physico-chemical analysis and organoleptic evaluation. The prepared blended juices were evaluated by tasters in terms of color, taste and aroma, and it was noted that there was no significant difference between the juice samples in terms of color and overall acceptability. However, in terms of taste and texture, significant differences were observed between the samples, and sample 3 received the highest score and was the most acceptable in taste and texture compared to the other samples and was rated as «good».

Статья посвящена актуальной теме - исследованию пряных трав, выращиваемых и перерабатываемых на территории Казахстана, с учётом растущего спроса на органические продукты, развитие гастрономической культуры, фармацевтической промышленности и экспортного потенциала страны. Целью исследования является разработка технологии производства порошков и экстрактов из пряных трав для использования в кулинарных изделиях и пищевых продуктах. Впервые в комплексе изучены особенности отечественного сырья: чеснока, укропа, базилика, петрушки, красного перца и сельдерея. Представлен анализ их вкусовых, ароматических и питательных свойств, физико-химических показателей и аминокислотного состава. Научная новизна заключается в системном подходе к изучению пряных трав казахстанского происхождения и предложении новых технологических решений для их переработки. В ходе анализа источников за 1994-2024 гг. показано, что при благоприятных климатических условиях Казахстан обладает высоким потенциалом для развития собственного производства, однако пока уступает России по уровню технологических разработок в данной области. Практическая значимость заключается в снижении зависимости от импорта, формировании экспортного потенциала, создании новых рабочих мест и стимулировании роста местного агробизнеса. Результаты исследования могут быть использованы для разработки функциональных и диетических продуктов, продвижения органического сельского хозяйства и поддержки устойчивого развития регионов Казахстана. В результате анализа физико-химических и биохимических свойств различных пряных трав установлено, что они обладают высокой пищевой и биологической ценностью. Наибольшее содержание белка выявлено у петрушки (28,31%), жиров — у базилика (3,96%) и петрушки (3,90%). Красный перец лидирует по содержанию витаминов A (665,20 мг/100 г) и C (250 мг/100 г), а базилик - по кальцию (2279,56 мг/100 г) и железу (99,36 мг/100 г). Укроп отличается высоким уровнем магния (530 мг/100 г), чеснок - селеном (0,096%). Также чеснок и петрушка богаты незаменимыми аминокислотами, включая валин, лейцин и треонин. Полученные данные подтверждают потенциал пряных трав как функциональных ингредиентов для здорового питания.