RESEARCH OF THE BIOLOGICAL VALUE OF MULBERRY FRUIT FOR THE ADDITION TO A PRODUCT “ZHENT” FOR IMPROVEMENT OF ITS QUALITY

This article deals with the research of the biological value of mulberry fruit for the addition to a product “zhent” for improvement of its quality. How often do we ask the question how useful substances or other products that we eat regularly. Habitual for us fruits and vegetables, which can be found at every turn have become an integral part of the diet: they are delicious, nutritious and at the same time useful. To properly prepare a daily menu and know what impact on our body has a product, you need to know their properties. One of these products, it would seem unremarkable, but as it turned out, almost indispensable, is a mulberry. It has a number of medicinal properties. Mulberry has two types: white and black. White mulberry (Morusalba) is much rare than the black one and grows in South Kazakhstan region. The tree of white mulberry is covered with bright smooth bark, and berries have a sweet taste than the berries of black mulberry, which bark is rough and dark. White mulberry rarely reaches a large size, which is not appeared in the black mulberry. As established, when consuming 100 g of mulberry berries, the human body provides 20% of dietary fibers, 30% of pectin substances and 50% inulin, required for a day.

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