The article considers the possibility of using vegetable raw materials of the Far East region in the production technology of a functional food product. The objects of the research were the samples of guelder rose jelly with arabinogalactan. The recipe included various dosages of guelder rose fruits – 10; 15 and 20 % by weight of raw materials (samples No. 1, No. 2, No. 3). The amount of arabinogalactan in all formulations was 2.5 %. The technological production scheme of «Guelder rose jelly with arabinogalactan» was developed. Based on the organoleptic analysis, sample No. 2 was selected for research, with the inclusion of 15 % of guelder rose fruits and 2.5 % of arabinogalactan in the recipe. When determining the physical and chemical parameters the following values were obtained: the mass fraction of moisture was 67.61 %; mass fraction of titratable acids 1.6 %; the presence of impurities – was not detected. As a result of microbiological study it was found that the studied parameters were within normal limits and met the requirements of regulatory documents. The values of the amino acid composition indicated the presence of 14 amino acids in the jelly, of which 8 amino acids were essential and 6 were non-essential. The study of the vitamin composition determined the content of carotene, vitamin P (rutin), vitamin C (ascorbic acid) and vitamin E in the content of 26.5; 116.8; 44.0 and 0.87 mg respectively. At the final stage of research an analysis of hazards was carried out, critical control points were identified and preventive actions were developed for each stage of the production process.

Denisovich Yulia Yu., Osipenko Elena Yu., Kichigina Ekaterina Yu., Gavrilova Galina A.

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