Paper Title
PROMISING DEVELOPMENTS OF COMBINED FRUIT AND BERRY SAUCES WITH INCREASED ANTIOXIDANT CONTENT

Abstract
One of the promising areas of the food industry is the development of functional food products with increased nutritional and biological value, attractive sensory characteristics, and targeted medical and biological properties. This study examines the production of fruit and berry-based sauces with the addition of dairy components, such as dry mare's and camel milk, as well as cottage cheese obtained from camel milk, enriched with biologically active ingredients. The study used fruit and berry raw materials zoned in various regions of Kazakhstan, as well as dairy components with high biological value, which allows creating sauces that combine a fruit and berry base and dairy products to improve nutritional properties, taste, and digestibility. Organoleptic, physicochemical characteristics and safety indicators of the developed sauces were assessed. The study used accepted technological and analytical methods. The developed sauces contain additives such as fucoidan, resveratrol, ginger, pectin, coriander, and cumin, which enhance the organoleptic and preventive properties of the products. The sauces are produced without adding sugar, salt, artificial thickeners, and preservatives, enriched with antioxidant vitamins, including vitamins A, C, E, and retain their texture thanks to pectin and dietary fiber.