CHAENOMELES AS A MULTIFUNCTIONAL ADDITIVE IN FOOD PRODUCTION TECHNOLOGY

Abstract

The article is devoted to studying the quality indicators of chaenomeles fruits and their processing products (juice, puree) to justify the multifunctionality of the additives in the food production technology. The prospects and effectiveness of the use of chaenomeles processing products (juice, puree, extract) as natural ingredients, which are characterized by potentially high physicochemical properties due to the unique biochemical composition of chaenomeles fruits, in food technology, are analyzed, which confirms the relevance and perspective of these studies for scientists and their practical application at processing enterprises of the industry and in restaurants. The article's purpose is to justify the possibility of using homeless processing products as a multifunctional additive in