ASSESSMENT OF QUALITY AND FOOD SAFETY OF LOCAL PLANT RAW MATERIALS FOR ENRICHMENT OF CONFECTIONERY PRODUCTS

The development of functional confectionery products enriched with plant biologically active substances is an important and urgent task for the food industry. The presented in the article data on the quality and food safety of wild berry raw materials confirm their potential for use in functional products as a source of organic compounds of various types with a variety of physiological effects. According to the information on the possibility of raw material procurement on the territory of Ile-Alatau State National Natural Park, the optimal variant is the use of local fruit and berry raw materials. This will not only expand the raw material base, but also reduce transportation costs, which will lead to a reduction in the cost of production. The main objective of the study is to assess the quality and safety of fruits, stems and leaves of plants growing in Ile-Alatau State National Natural Park for their further use in the food industry. The researched local plant raw materials (sea buckthorn, hawthorn, rosehip) according to the quality and safety indicators meet the established regulatory requirements for raw materials. Based on the quality and safety of local plant raw materials allows us to recommend it for use as a raw material for enrichment of confectionery products. The use of berries contributes not only to the increase in the content of BAS, but also allows to minimize or completely eliminate synthetic dyes and flavoring additives from confectionery products.