THE USE OF SECONDARY RAW MATERIALS OF GRAPE PROCESSING IN THE PRODUCTION TECHNOLOGY OF FUNCTIONAL FOOD PRODUCTS
The implementation of waste-free technologies in the food industry is feasible with the use of biotechnological techniques and implies the use of enzymes, such as Celloveridin G20X, which increases the juice extraction and produces fruit and berry puree with a high content of biologically active substances in a highly digestible form for the human organism. It is noted that the treatment of berry pomace with an enzyme preparation, in addition to the fluxing action, affects its antioxidant potential. The increase in the content of such physiologically active ingredients as organic acids (citric, L-malic, benzoic, chlorogenic, salicylic, caffeic, gallic), vitamin C, P, soluble pectin and polyphenolic substances has been proven. From grape pomace processed with the use of biotechnological processes, berry puree was obtained, which is used in the developed recipe composition of a functional food product - sterilized fruit jam «Plum-grape». The use of grape pomace, high in anthocyanins, in combination with puree of plum fruits - vitamin C, vitamin P, polyphenols, allows to increase the functional and preventive properties of canned food due to the synergism of elements in the co-formulation. The total content of natural antioxidants of the final product is 609,5 mg/100g. «Plum-grape» jam contains a daily norm of vitamin P , polyphenols and amino acids, as well as 100 g of the product meets the daily requirement for pectin substances by 30%, due to the use of secondary raw materials of grape processing. The organoleptic evaluation of the final product showed a higher score compared to the control. The energy value of the «Plum-grape« jam is 54.5 kcal per 100 g of the product. The organoleptic assessment of the new functional product showed a high score - 4.9 in comparison with control.