THE USE OF THE NEW APPLE HYBRIDS FRUITS WITH RED PULP IN THE FOOD INDUSTRY

  • NIKOLAY M. SOLOMATIN
    Michurinsk State Agrarian University, Department of Technology of Plant Products Production, Storage and Processing, 101 Internatsionalnaya, 393760, Michurinsk, Russia
  • ELENA SOLOMATINA
    Michurinsk State Agrarian University, Department of Technology of Plant Products Production, Storage and Processing, 101 Internatsionalnaya, 393760, Michurinsk, Russia
  • VLADIMIR N
    Federal State Budget Scientific Institution, All-Russian Horticultural Institute for Breeding, Agrotechnology and Nursery, 4 Zagorevskaya, 115598, Moskow, Russia
  • SOROKOPUDOV
    Federal State Budget Scientific Institution, All-Russian Horticultural Institute for Breeding, Agrotechnology and Nursery, 4 Zagorevskaya, 115598, Moskow, Russia
  • OLGA A. SOROKOPUDOVA
    Federal State Autonomous Educational Institution of Higher Education Belgorod National Research University, Institute of Pharmacy, Chemistry and Biology, 85 Pobedy, 308015, Belgorod, Russia
  • NINA I. MYACHIKOVA
    Federal State Autonomous Educational Institution of Higher Education Belgorod National Research University, Institute of Pharmacy, Chemistry and Biology, 85 Pobedy, 308015, Belgorod, Russia
  • CECILIA GEORGESCU
    ”Lucian Blaga” University of Sibiu, Faculty of Agriculture Science, Food Industry and Environmental Protection, 7-9 I. Ratiu, 550012, Sibiu, Romania

Abstract

Juice, compote, fruit chips, obtains from hybrids apple fruits was made and analyzed. Juice from red-flesh apples has attractive anthocyanin color, high content of antioxidants and a higher acidity. Stewed fruit of red-apple apples fully corresponds to the necessary indicators for organoleptic and chemical composition, but it has an unusual color for apple compote. Chips from red-flesh apples are the most promising type of products. Along with the conservation of anthocyanin in the drying process, they have a perfectly acceptable sugar-acid index and a high content of anthocyanins.

Cuvinte cheie

acidity anthocyanins apple hybrids juice natural dyes processing soluble dry matter vitamin C