Производство сывороточных напитков вызывает интерес во всех странах с развитой молочной отраслью. Основа напитков -молочная сыворотка -является ценным вторичным сырьем молочной промышленности, которую утилизирует далеко не каждое предприятие. В мире данную проблему решают путем изготовления различных продуктов, в особенности напитков. Актуальность данных исследований заключается в переработке сыворотки, что способствует уменьшению вреда наносимым экологии отходами молочной промышленности. Также целенаправленно сывороточные напитки были обогащены растительными компонентами местного сочного растительного сырья, что позволит расширить ассортимент выпускаемой продукции. В качестве растительного сырья используются ягоды ирги, черноплодной рябины и облепихи, богатой полифенолами. Целью настоящего исследования является исследование и разработка технологий напиков на основе молочной сыворотки, обогащенных соками дикорастущих ягод. В статье представлены результаты по исследованию напитков в основу котрой входит молочная сыворотка, обогащенная натуральными соками из дикорастущего сырья Северного Казахстана. В исследовании использовались современные физико-химические, органолептические, технологические и статистические методы по исследованию сырья и готовой продукции. По полученным данным исследуемые напитки на основе сыворотки полностью соответствуют ГОСТ.

The object of this study was gluten-free flour confectionery. In order to improve the structure of the assortment and create products for specialized purposes, the hypothesis was tested that ultra-high-frequency processing can help reduce the microbiological contamination of raw materials and improve the organoleptic characteristics of finished products. For this purpose, recipes for gluten-free flour confectionery products were developed, making it possible to obtain the best values of the specific volume of finished products – custard semi-finished products and gluten-free cupcake. Based on the implementation of second-order rotatable plans, regression models were built, and the resulting response surfaces were transformed to the canonical form. Based on this, it was established that the rational ratios of the components of the cupcake in the formulation are: 80 % flour from ultra-high-frequency processed chickpea flour, 15 % rice, and 5 % amaranth flour. The ratio of components of the custard semi-finished product from ultra-high-frequency processed chickpea flour and corn flour was approximately 50:50 %. Prototypes of gluten-free flour confectionery products were produced, and the main quality indicators were determined. It was found that when flour from ultra-high-frequency processed chickpeas was introduced into the recipe of a cupcake from rice and amaranth flour, the amount of limiting amino acid lysine increased by 1.08 times compared to unprocessed chickpea flour. In the custard semi-finished product, the amount of the limiting amino acid arginine increased by 1.97 times compared to unprocessed chickpea flour. In general, the biological value of enriched cupcake and custard semi-finished product on average exceeds the control sample by 1.5 times. In terms of safety, the developed gluten-free flour confectionery products meet the requirements of regulatory documentation.

The article presents the main properties and characteristics of amaranth, flax, rice, buckwheat flour, as well as the results of obtaining gluten-free bread based on combined flour. The physicochemical properties of the combined flour have been determined and the formulation of gluten-free bakery products has been developed. The technology of gluten-free bakery products based on combined flour has been improved. The general patterns of changes in the nutritional value of a new product have been studied. Feeding patients with gluten intolerance, improving the adequacy of treatment, improving the quality of life of the patient and his family. The article is devoted to the expansion of the range and development of bakery products. Studies have confirmed the absence of toxicity of amaranth for patients with celiac disease, as well as a review of the physico-chemical parameters of amaranth, buckwheat, flax and rice flour, percentages of the content of substances necessary for the human body. This summary information is used in further research to develop special gluten-free bakery products with combined flour. The general patterns of changes in the nutritional value of a new product have been studied. Baking work was carried out practically. As a result, it was found that sample No. 3 meets the requirements of gluten-free bread. The color of the samples was uniform, the surface color was brown, soft, porous, breadcrumbs were elastic, odorless, and the taste harmoniously fit into gluten-free bread. Bread meets the requirements of the current regulatory documents.

The article provides the main qualities and characteristics of whey, the results of obtaining whey-based cheeses. All the properties of the serum have been determined, and the formulations of the new product have also been developed. Whey cheese formulations based on different types of whey have also been developed.