kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2025-1(17)-25kaz44-1664Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ОЦЕНКА КАЧЕСТВА И ПИЩЕВОЙ БЕЗОПАСНОСТИ МЕСТНОГО РАСТИТЕЛЬНОГО СЫРЬЯ ДЛЯ ОБОГАЩЕНИЯ КОНДИТЕРСКИХ ИЗДЕЛИЙASSESSMENT OF QUALITY AND FOOD SAFETY OF LOCAL PLANT RAW MATERIALS FOR ENRICHMENT OF CONFECTIONERY PRODUCTShttps://orcid.org/0000-0001-7258-746XНабиеваЖ. С.NabiyevaZh. S.

Жанар Серикболовна Набиева – PhD, кафедра «Пищевая биотехнология», Научно-исследовательский институт пищевой безопасности

050012, г. Алматы, ул. Толе би, 100

Zhanar Serikbolovna Nabiyeva – PhD, Department of Food Biotechnology, Research Institute of Food Safety

050012, Almaty, Tole Bi street 100

atu_nabiyeva@mail.ruhttps://orcid.org/0000-0001-7964-7736АсембаеваЭ. К.AssembayevaE. K.

Эльмира Куандыковна Асембаева – PhD, кафедра «Пищевая биотехнология»

050012, г. Алматы, ул. Толе би, 100

Elmira Kuandykovna Assembayeva – PhD, Department of Food Biotechnology

050012, Almaty, Tole Bi street 100

elmiraasembaeva@mail.ruhttps://orcid.org/0000-0003-0395-3379ПронинаЮ. Г.ProninaYu. G.

Юлия Геннадьевна Пронина – PhD, кафедра «Технология хлебопродуктов и перерабатывающих производств», Отдел информационного обеспечения и патентных исследований управления науки

050012, г. Алматы, ул. Толе би, 100

Yuliya Pronina – PhD, Department of «Technology of Bakery Products and Processing Industries», Department of Information Support and Patent Research of the Science Department

050012, Almaty, Tole Bi street 100

medvezhonok_87@inbox.ruhttps://orcid.org/0000-0002-5286-5175СамадунА. И.SamadunA. I.

Абдысемат Исамидинұлы Самадун – Заведующий Научно-исследовательской лаборатории по определению качества и безопасности продовольственных продуктов

050012, г. Алматы, ул. Толе би, 100

Abdyssemat Isamidinuly Samadun – Research Laboratory for Assessing the Quality and Safety of Food Products

050012, Almaty, Tole Bi street 100

abdu.93_93@mail.ruhttps://orcid.org/0000-0002-3878-8185КулаипбековаА. А.AskarkyzyA. K.

Акерке Аскаркызы Кулаипбекова – докторант, ассистент, кафедра «Пищевая биотехнология

050012, г. Алматы, ул. Толе би, 100

Akerke Askarkyzy Kulaipbekova – PhD student, assistant, Department of «Food Biotechnology»

050012, Almaty, Tole Bi street 100

ak04erke22@mail.ruАлматинский технологический университетAlmaty Technological University20252903202501(17)196203Copyright © Набиева Ж.С., Асембаева Э.К., Пронина Ю.Г., Самадун А.И., Кулаипбекова А.А., 20252025Набиева Ж.С., Асембаева Э.К., Пронина Ю.Г., Самадун А.И., Кулаипбекова А.А.Nabiyeva Z.S., Assembayeva E.K., Pronina Y.G., Samadun A.I., Askarkyzy A.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/1664

Разработка функциональных кондитерских изделий, обогащенных растительными биологически активными веществами, является важной и актуальной задачей для пищевой промышленности.

Представленные в статье данные о качестве и пищевой безопасности дикорастущего ягодного сырья подтверждают его потенциал для использования в функциональных продуктах как источник органических соединений различных типов с разнообразными физиологическими эффектами. Согласно информации о возможности заготовки сырья на территории ИлеАлатауского государственного национального природного парка, оптимальным вариантом является применение местного плодово-ягодного сырья. Это не только расширит сырьевую базу, но и снизит транспортные расходы, что приведет к уменьшению себестоимости продукции.

Основной целью исследования является оценка качества и безопасности плодов, стеблей и листьев растений, произрастающих в Иле-Алатауском государственном национальном природном парке для дальнейшего их применения в пищевой промышленности.

Исследуемое местное растительное сырьё (облепиха, бояршник, шиповник) по показателям качества и безопасности соответствует установленным нормативным требованиям, предъявляемым к сырью. На основании иследования качества и безопасность местного растительного сырья позволяет рекомендовать его для использования в качестве сырья для обогащения кондитерских изделий. Использование ягоды способствует не только увеличению содержания БАВ, но и позволяет минимизировать или полностью исключить синтетические красители и вкусоароматические добавки из кондитерских изделий.

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.

БАВпищевая безопасностьбоярышник (Crataegus almaatensis)облепиха (Hippophae rhamnoides L.)шиповник (Rosa canina L.)плодылистьястебельBASfood safetyhawthorn (Crataegus almaatensis)sea buckthorn (Hippophae rhamnoides L.)rosehip (Rosa canina L.)fruitsleavestemThis research is funded by the Science Committee of the Ministry of Science and Higher Education of the Republic of Kazakhstan (Grant No. AP23489874 Development of gentle technology for production of natural extracts on processing of local plant raw materials for enrichment of sweets).ReferencesFarzaliyev E.B. Structure and properties of pectin substances of wild sea buckthorn (Hippophae rhamnoides L.) growing in Azerbaijan / E.B. Farzaliyev, V.N. Golubev, G.K. Hafizov // BIO Web Conf. 2022 Jan; 42:01028. https://doi.org/10.1051/bioconf/20224201028.Farzaliyev E.B. Structure and properties of pectin substances of wild sea buckthorn (Hippophae rhamnoides L.) growing in Azerbaijan / E.B. Farzaliyev, V.N. Golubev, G.K. 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The authors declare that there are no conflicts of interest present.