Currently, the expansion of the range of functional drinks based on whey is of great interest. In the compositions of such drinks, the use of plant extracts or their compositions is relevant, Since it helps to increase the concentration of biologically active substances in them, including antioxidant action. There fore, the purpose of this study is to develop a beverage technology based on whey enriched with rosehip vitamin complex. The process of obtaining biologically active substances by roses of plants, including rosehip, has been optimized by mathematical modeling. The synergistic effect of the antioxidant action of the obtained extracts with whey extract has been established. Formulas and a basic technological scheme of “Active” drinks have been developed. As a generalization, drinks based on rosehip and whey enriched with a vitamin complex have been developed. The assessment of the quality of drinks according to a set of indicators in comparison with the analogue was carried out. The proposed technology makes it possible to obtain gel-like drinks in whey, which are natural food. It has higher organoleptic characteristics and shelf life compared to its analog, as well as significant concentrations of functional ingredients of an antioxidant orientation (flavonoids, xanthones, vitamin C).

This paper presents the results of a comprehensive study of the physicochemical, organoleptic, and colorimetric characteristics of plant-based beverages obtained from oat, amaranth, and triticale grains, with the aim of assessing their technological suitability as a matrix for the production of fermented plant products. The key chemical composition parameters (protein, fat, carbohydrates, and dry matter), rheological properties (viscosity), acidity (pH), and osmolarity of the beverages were determined. The oat beverage was found to have the most balanced profile: increased water-soluble protein content, high viscosity, optimal osmolarity, and a stable pH, owing to the presence of β-glucans, which ensure colloidal stability and the formation of a uniform texture. Organoleptic evaluation revealed the superiority of the oat beverage in terms of aroma, flavor, and structural properties. Colorimetric measurements confirmed its high lightness and minimal content of colored compounds. The amaranth beverage demonstrated satisfactory sensory and structural characteristics due to its increased protein and lipid content, while the triticale beverage demonstrated lower technological stability but acceptable flavor. The obtained data demonstrate the technological potential of oat raw materials for advanced processing and the development of fermented plant products for functional purposes, and also point to the potential of amaranth as an alternative raw material component.

This article examines waste-free recycling of secondary raw materials in the dairy industry. Whey's high quality and safety, adequate caloric value, digestibility, optimal nutrient balance, and biological and physiological completeness characterize its nutritional value. Moreover, whey's energy value is lower than that of skim milk, while its biological value is approximately the same, indicating its potential for use in the production of dietary foods. Methods for producing a healthy beverage by adding plant-based ingredients to whey, a byproduct of cottage cheese production, and the conditions for introducing these ingredients into mass consumption are discussed. A new beverage has been developed using blackcurrants and black currants as plant-based ingredients. The study resulted in the development of a finished product fortified with plant-based ingredients for beverages based on whey, a secondary raw material remaining during cottage cheese production. Its physicochemical and organoleptic properties are evaluated. It was found that the dry matter content of the drink and the pH value varied depending on the type and concentration of herbal additives. It was revealed that herbal additives significantly contributed to the nutritional and biological value of whey-based drinks. The rich content of natural antioxidants, vitamins, organic acids and pectins in caline berries and black currants increased the biological activity of the finished product. The results of the study showed that the protein mass proportion in a drink with calla berries and black currants selected as optimal was 1,56%, the amount of dry matter – 5,3%, the lactose mass proportion – 4,7%, the pH value – 3,96, as well as the vitamin C quantity – 1,8%, and the amount of food fibers – 0,15%.

Nowadays mare's milk and koumiss are in great demand in Kazakhstan. Therefore, the study of its qualitative indicators is relevant.In the article the physical and chemical parameters and vitamin content (B and C groups) of mare's milk and koumiss samples taken from peasant farms of Almaty region in the fall-winter period are studied in a comparative form.The study showed that mare's milk samples had no significant difference in total protein mass fraction in the fall and winter. In mass fraction terms of fat in the sample obtained in the fall the fat content was 2.18% higher than in the sample obtained in winter. And the mass fraction of lactose in the sample obtained in the fall was 0.14% higher than in the sample obtained in winter.According to the study results of obtained koumiss samples’ physical and chemical parameters in the fall and winter periods, the mass fraction of protein was 1.86-1.89%. Fat content of koumiss proportion prepared in the fall period was 1.84%, in the winter period-2.19%, and the average mass fraction of lactose was from 3.64 to 3.98%.The content of water-soluble vitamins B and C in samples of mare's milk and koumiss was investigated. According to the study results the content of vitamins B1, B2, B3, B5 B6 and C in the composition of mare's milk and koumiss obtained in the fall and winter periods was established.According to the general research results samples of mare's milk and koumiss products obtained from peasant farms of Almaty region have proven high quality, nutritious in food value and easily assimilated by human body.

This article presents a comparative assessment of the qualitative and quantitative composition of extracts obtained from three species of rosehip (Rosa spp.) — Rosa acicularis, Rosa davurica, and Rosa rugosa — aimed at enhancing the functional and biological value of food products. The main objective of the study is to identify biologically active compounds in natural extracts of various rosehip species, determine their nutritional value, and substantiate the feasibility of their use in functional food formulations. During the study, physicochemical parameters of the extracts were determined (pH, density, solubility, total solids), as well as the content of vitamins (particularly vitamin C), mineral elements (iron, potassium, calcium, etc.), carbohydrates (glucose, fructose, sucrose), and organic acids (citric, malic, and tartaric acids). Extraction was carried out using two methods — maceration and ultrasonic treatment — and their efficiency was also comparatively analyzed. The results demonstrated that all three types of extracts are rich in biologically active compounds and possess natural antioxidant, immunomodulatory, and adaptogenic properties. According to the comparative analysis, the extract derived from Rosa acicularis showed the highest levels of vitamin C, carbohydrates, and iron, making it the most suitable option for food applications. This extract is recommended as a scientifically substantiated natural ingredient for use in functional food products, preventive formulations, and biologically active supplements (BAS). The findings of the study offer promising opportunities for increasing the efficiency of utilizing domestic plant raw materials in the food industry and contribute to the development of innovative solutions aimed at promoting healthy nutrition among the population.

The conducted research is aimed at studying the chemical composition and physical properties of nontraditional crops, such as naked oats, triticale, naked barley and green buckwheat. Despite the limited use of the studied crops in the food industry, their grain has significant potential due to the high content of proteins, flavonoids, vitamins, dietary fiber, antioxidants and phenolic acids, which have beneficial properties. As a result of the conducted research, it was found that the highest amount of protein is contained in naked oat grain (16.17%), while the lowest fat content was found in green buckwheat grain (1.54%). Carbohydrate analysis showed that the highest carbohydrate content is in green buckwheat. The mineral content, estimated through ash content, varies from 0.16% in buckwheat to 1.22% in barley. The highest content of crude fiber is observed in green buckwheat (3.52%). An analysis of the amino acid composition of the grain was also conducted, where oats stand out for their high content of phenylalanine, and barley for its high content of valine. The results of the study highlight the importance of these non-traditional grain crops for the food industry, as they can be used as valuable sources of proteins, amino acids and dietary fiber, as well as for the creation of functional products with improved nutritional properties.