Promising Domestic Vegetable Oil and Its Qualitative Characteristics

This article describes the relevance and importance of the production of promising oilseeds, including safflower oil, which is one of the main directions for the development of the agro-industrial industry in Kazakhstan. The purpose of the work is to demonstrate the usefulness of safflower oil with the results of scientific research and increase its popularity among manufacturers and consumers. The results of the study revealed the benefits of safflower oil for human health, and also described the benefits of growing safflower for the country's economy. Qualitative indicators of safflower oil are based on modern physico-chemical and analytical research methods. According to the results of the study, it was found that safflower oil contains α-tocopherols and phylloquinones, omega-6 unsaturated fatty acids in the amount of 74.82% and many minerals. It is reported about the therapeutic and preventive effects on the human body of fatty acids and vitamins contained in safflower oil. The data and research results presented in the article can become the basis for future scientific work and help in the prevention and treatment of various diseases. Currently, due to the growth of safflower cultivation areas in Kazakhstan, the prospects for the efficiency of consumption and exportation of safflower are shown not as a raw material, but as a product with full medicinal properties

The Effect of Flax Oil Cake on the Structural and Rheological - Properties of Pasta

This article discusses the qualitative indicators of pasta products obtained by partially replacing high-quality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-, microelements and vitamins, fats remaining in flaxseed cake after fat extraction have all useful properties, contain alpha-linolenic (omega-3) fatty acid, as well as other unsaturated fatty acids. After the procedure of "pressing" of raw materials, organoleptic and Physico-chemical parameters were considered, the indicator of shape preservation after the "cooking" process was determined. Quality indicators of GOST 31743-2017 "Pasta. General technical conditions", GOST 31964-2012 "Pasta. Acceptance rules and methods for determining quality", GOST 10974-95 "Flax cake. Technical conditions" are defined in accordance with regulatory and technical documents. The enrichment of pasta with flax cake improves the biological, nutritional properties of the product and allows you to replace high-quality wheat flour with economic raw materials. The results of the study obtained by quality indicators meet the established requirements. The moisture content of pasta when replacing premium wheat powder by 3.8%, 7.7% and 15.5% with flax cake is 28% (after the procedure of "pressing raw materials"). The use of flax cake as a raw material reduces the cooking time of pasta, ensures that the mold after cooking will meet the requirements and will not stick together

МОНИТОРИНГ ЭКОЛОГИЧЕСКОГО СОСТОЯНИЯ ПОВЕРХНОСТНЫХ ВОД ГОРОДА НУР-СУЛТАН (РЕСПУБЛИКА КАЗАХСТАН) НА ПРИМЕРЕ РЕКИ ЕСИЛЬ : Esil river case

The article presents data on monitoring the ecological state of surface waters in the city of Nur-Sultan (Republic of Kazakhstan) on the example of the Yesil River, taking into account published data. The content of oxygen, anions and cations was studied in two sections of the Yesil River - at the exit from the Vyacheslav reservoir and in the city of NurSultan under the bridge on the Triathlon Park. Samples were analyzed during the year from April 2021 to April 2022. Samples were taken monthly. Anions and cations were analyzed by ion chromatography. A systematic excess of MPC standards for the content of sodium, sulfates and chlorides was established. The content of nitrates and ammonium does not exceed the MPC. The reason is the influence of both agriculture and the utility sector of the city of Nur-Sultan