The research is devoted to the creation of protein hydrolysate from camel wool offal. Protein deficiency in diets leads to the search for additional sources of protein. In this regard, protein hydrolysates are a promising reserve for enriching food products with proteins, the problems of obtaining which attract the attention of researchers. The quality and properties of protein hydrolysates are determined by the raw material, the method of hydrolysis and subsequent processing of the resulting product. The total protein content in offal can be from 19.5% (camel's legs with a put joint) to 21.2% (pork's legs), fat-from 3.2% (camel's legs with a put joint) to 21.0% (pork's legs). Data analysis shows that the fat content in camel offal is 2.25 times lower than in beef offal and in pork offal-6.5 times, which will allow obtaining protein hydrolysate with higher storage capacity. It was found that the maximum degree o f hydrolysis, the highest yield of protein hydrolysate in dry form was achieved at a temperature of 45°C with a hydrolysis duration of 8 h with the addition of 15% pancreatic suspension. As a result of the conducted research, the possibility of using camel offal in the production of protein hydrolysate is justified, optimal modes of obtaining protein hydrolysate are established and its nutritional value is evaluated.

Many species of forest plants in combination with vegetable oils are the sources of new types of functional products with increased biological efficiency. In respect that the high demand for vegetable oils among the population and industry, the growing anthropogenic pressure on various components of the natural environment, the goal of the research was to create oil mixtures based on sunflower oil and wild berries selected in the forest areas of Kazkhstan`s regions, assess their quality and food safety. The base of the oil mixture was sunflower oil obtained from sunflower seeds by the "cold squeeze" method. Wild berries selected from forest areas of northern (Elaeagnusrhamnoides (L.) A. Nelson) and eastern (Rosa majalisHerrm.,Vacciniummyrtillis L.) of Kazakhstan were used as bio-additives. In the obtained oil mixtures, the basic parameters of their qualitative and quantitative composition were studied. It was found that by density (917-918), refractive index (1,473), acid number (1,4 mg KOH/g), iodine number (130-132 g J2/100), saponification number (188 mg/g) of the tested oil mixtures they correspond to unrefined vegetable oil of higher grade. The content of heavy metals (Pb, As, Cd, Cu, Zn, Mg) and radionuclides (90Sr, 137Cs) does not exceed the maximum permissible concentrations and meets the requirements of regulatory documents and standards. In samples of vegetable oils, the amount of oleic acid (52,21%), linoleic acid (28,97%) is determined, which are within the normal range, although they are adjacent to the levels of the upper limits. NMR spectroscopy confirmed that the optimal ratio of ω-6 and ω-3 polyunsaturated fatty acids in the composition of the studied vegetable oils correspond to their name in the ratio of monounsaturated and polyunsaturated fatty acids.

This article discusses a study on the nutrition specifics of older adults living in social service institutions in three major cities of the Republic of Kazakhstan: Nur-Sultan, Almaty, and Shymkent. The direction of the research meets the priorities of the World Health Organization to achieve goals on aging and health. The diets of older adults in the Republic of Kazakhstan were studied, food preferences were identified, and needs for basic nutrients were established. This article presents the results of sociological surveys of older adults who answered questions about nutrition, preferred foods, raw materials, and meat products. Based on the survey results, technologies of herodietic meat products aimed at enriching the diet with proteins were developed, along with practical recommendations for a balanced diet. This area of research is relevant due to the lack of products with a herodietic profile on the Kazakhstan market.

Vegetable oils are a valuable multivitamin raw material for the food and pharmaceutical industry due to the content of effective biologically active organic components and mineral substances. To assess the quality and food safety of unrefined vegetable oils obtained from sunflower seeds and flax of Kazakhstan agro-formations by the method of «cold pressing,» we studied the basic indicators of their qualitative and quantitative composition. It was found that the organoleptic characteristics (transparency, color, smell and taste) of the tested vegetable oils correspond to unrefined sunflower oil of the highest grade, unrefined linseed oil of the first grade. Studies of the physicochemical parameters of sunflower and linseed oils: colored number (14,40 mg of iodine), acid number (1,4-1,5 mg KOH/g), weight fraction of phosphoruscontaining substances (0,18% and 0,5%), humidity (0,13%; 0,17%), peroxide number (6,7 and 9,0 mmol of active O2/g), iodine number (132 and 176 gJ2/100) and saponification number (188 and 187 mg/g) also correspond the requirements of regulatory documents and standards. In sunflower oil samples, the amount of oleic acid is 52,21%, linoleic acid 28,97% is determined, which are within the normal range, although they are adjacent to the levels of higher limits. Analysis of linseed oil fatty acids showed that samples contain linolenic acid 50,1%, All other fatty acids are noted within the permissible limits, and oleic acid 14,13%, linoleic acid 17,9% are close to the upper limits of permissible limits. NMR spectroscopy confirmed that the optimal ratio of ω-6 andω-3 of polyunsaturated fatty acids in the composition of the studied vegetable oils correspond to their name in the ratio of monounsaturated and polyunsaturated fatty acids.

The article presents the results of the development of a new type of rabbit meat product - meatloaf. The consumption of healthy and nutritious foods rich in macro- and micronutrients, low in lipids and cholesterol, as well as various nutritional supplements, is preferable for the modern consumer. One of the promising types of meat as a dietary raw material is rabbit meat. As a result of the studies, a physicochemical analysis was carried out, the amino acid composition of rabbit meat was determined, and an organoleptic and tasting assessment of rabbit meatloaf was given. The technological scheme, the recipe is developed and the technological parameters of the meatloaf preparation are determined. It is recommended to store meatloaf no more than 10 days at a temperature of 0–2 °C with a humidity of 85-90 %. Meatloaf from rabbit meat has functional properties, contains a large number of vitamins PP – 174.3 mg, potassium minerals – 5052.8 mg, magnesium – 382.4 mg, phosphorus – 2875 mg, sodium – 8598.7 mg.The results of the nutritional and biological value of rabbit meatloaf allow us to make an informed conclusion about the high level of their nutritional value, which clearly illustrates the values of quality indicators.