Researching the possibility of using recycled apple raw materials to create functional food products

When developing products for healthy and functional nutrition, much attention is currently paid to domestic raw materials of natural origin: fruit, vegetables, cereals and their processed products. In our region, one of these types of raw materials is apple. Apples are a source of nutrients for the human body: vitamins, minerals, organic acids, dietary fiber and pectin. They are the raw material for a large number of fruit and berry products, fillings for flour confectionery products, juice drinks, kissels, etc. During the production of these products, the so-called «secondary raw materials» remain, which are formed as a result of grinding, peeling, squeezing, grating, pressing and other technological operations. The study investigated the effect of addition of apple pomace in dried, crushed to a powdery state, and thawed (after deep freezing) form on the fermentation activity of yeast and the technology of wheat bread production with the addition of buckwheat flour. It has been established that the quality of the finished bread depends on the type of additive: fresh-frozen apple pomace improves the porosity and taste of bread to a greater extent.