This article views the research methods allowing by the organoleptic and physical and chemical indicators to estimate the honey naturality and approximately determine its origin due to the results of the analyses. The factors influencing the quality of the produced honey have been considered and the chemical Вестник Инновационного Евразийского университета. 2015. №3 ISSN 1729-536X 167 composition of the useful components of honey has been studied. It is shown that Kazakhstani honey can be rather competitive at the world market and the main task is the increase the honey production without changing its quality.

Today, there is a full development of the food industry. It is characterized by the widest mechanization and automation of production and transport processes, the use of artificial cold and vacuum technology, the latest physical methods, chemical and biological preparations to accelerate technological processes. There are a huge variety of new products. New ways of long-term preservation of products in hermetic airtight packaging are promising. Now it is possible to deliver products from almost any industry to anywhere in the world. But the main problem for the modern consumer is that today's food industry is moving by leaps and bounds in the application and addition of chemical food additives: preservatives, flavors, dyes, stabilizers, antioxidants and substitutes for raw materials. To correctly answer the question of how to treat the use of food with food additives, it is necessary to understand and weigh the main disadvantages and advantages of using them. Advantages are that the product is better preserved, has an attractive appearance. Disadvantages are that the human body wears out, processing various chemicals, it is harmful to health. And with certain doses of use it becomes dangerous. Everyone has their own attitude to their health and their own priorities in life. Many people have come to terms with the daily use of products with additives, but others consciously refuse almost everything in the store. But the fact that no one wants to be poisoned from an overdose of various chemicals or starve to death. Therefore, the main advice is to carefully study the composition indicated on the label of food products and know the measure of their consumption. It is also impossible to believe blindly that the label was written with the truth. Manufacturers often use additives literally visually, which can lead to the production of a product with a dangerously higher concentration. It also happens that the manufacturer intentionally exceeds the norm in order to hide the shortcomings of the product (stale, poor quality of raw materials) and increase the yield of the finished product. The food additives added to many foods (usually designated by the code E) are predominantly harmful to the body. With moderate consumption, the use of products with E-supplements is not too harmful to the body (for example, several times a month). The situation is dangerous when a person consumes products with a large number of food additives daily or even several times a day when using various products. Nowadays, there are several hundred food additives with the code E (from E100 to E1521).

Main problem: the development of a new direction in the food industry – the so-called functional nutrition, which means the use of such products of natural origin, which, when systematically used, have a regulatory effect on the body as a whole or on its specific systems and organs, has been widely recognized all over the world: immunostimulants, biocorrectors for blood pressure, cholesterol levels, etc. When creating functional dairy products, ingredients of plant origin are increasingly included in recipes, which are sources of dietary fiber, vitamins and microelements, organic acids and other biologically active compounds, which can also serve as flavor fillers. Purpose: to develop a technology for the preparation of a fermented milk product with the addition of an extract from gourds. To do this, it was necessary: to select the amount (dose) of the yoghurt starter introduced into the prepared milk, and also to investigate the effect of temperature on the fermentation process of the drink; to investigate the amount (dose) of the vegetable filler introduced into the mixture and its effect on the organoleptic characteristics of the drink; to investigate the organoleptic properties of the drink with the melon culture extract added to it before fermentation and after fermentation; to investigate the effect of vegetable filler on the fermentation process; to investigate the effect of the dose of vegetable filler on the process of acid formation; conduct microbiological studies of milk and vegetable yogurt; to investigate the change in the acidity of milk and vegetable yogurt during storage; to investigate the effect of the freezing process on the chemical composition and biological value of the extract. Methods: when performing the practical part of the work, physicochemical, organoleptic and microbiological studies were used. Results and their significance: in the course of the study, it was concluded that by adding an extract of gourds to the technology for the preparation of fermented milk products, a new fermented milk product can be obtained that meets all physicochemical, organoleptic and microbiological requirements. As a result, an original method for the production of a fermented milk drink containing an extract from a melon culture was developed.

The article is devoted to the development of technological parameters for the production of gluten-free pasta, as well as to the study of the influence of physico-chemical factors on the formation of the structure and organoleptic parameters of gluten-free pasta. The authors studied modern approaches to the production of gluten-free food in Kazakhstan. During the study, the main types of raw materials used in the production of gluten-free pasta of functional orientation were identified. For the production of a new product, a reasonable choice of raw materials and functional ingredients was carried out, the formulation and production technology were developed, all temperature and time modes were described, physico-chemical, organoleptic parameters of the new product were studied, a production flowchart was developed. The purpose of the article is to develop the technology of gluten-free pasta enriched on the basis of corn, rice flour and meeting the requirements for specialized food products, with the addition of functional and flavoring ingredients to expand the range of gluten-free products in the Republic of Kazakhstan. In experimental studies, the formula of a new gluten-free paste based on rice and corn flour with the addition of flaxseed flour, soy protein isolate «EdimCo», xanthan gum, dietary fiber (psyllium), Supermak booster was developed. The complex results of organoleptic and physico-chemical parameters of whole-grain flour for the production of new gluten-free pasta are presented. The results of organoleptic and physico-chemical indicators, as well as safety indicators of finished gluten-free pasta are presented. The article presents the technological parameters and time modes of the production process of fresh pasta, including the following basic operations: preparation of raw materials at t = 10 0C, kneading pasta dough at t = 40-45 0C, vacuuming at 40-10 kPa, pressing (extrusion) at 7 min, 10-12 MPa, drying and stabilization at 10-12 MPa, cooling of dried products t = 20-25 0C 4 hours, packaging of finished products at t = 35 0C and relative humidity 70 %.