Use of juice production waste for recipe composition of berry-vegetable chips

Industrial processing of agricultural plant raw materials entails the formation of a large amount of secondary resources, which are currently not always effectively used. The production of juices and drinks based on them takes an important place in the processing of fruit, berry and vegetable raw materials. Berry, fruit, vegetable juices are obtained by mechanical action and canning. In juice production, water-soluble elements (vitamins, sugars, organic acids, etc.) are almost completely transferred into the juice, and insoluble elements (fiber, part of mineral, pectin substances, carotenoids, lipids, etc.) remain to a greater extent in the pomace. Thus, pomace is a natural by-product with a high content of biologically active substances. Despite this, the use of pomace for food fortification is limited, therefore, it has a wide potential for experimental research, for example, for creating an assortment of berry and vegetable chips. Today, new types of healthy chips - fruit and cereal - are gaining popularity. The basis for such chips can be pomace from carrots, cranberries, beets, lingonberries, pumpkins and other raw materials, which have a high residual nutritional value, have a pronounced color and taste. The paper presents the results of modeling recipe compositions of masses based on berry and vegetable oilcakes for making chips. Berry and vegetable masses were primarily considered as a source of dietary fiber - components most resistant to all types of processing: mechanical (juice squeezing), heat (drying). As a result of the work, the most optimal ratios between the content of dietary fiber and organoleptic indicators have been determined, at which a high correlation is observed: carrot-currant mass 40.17:59.8; beet-currant - 49.9:50.1; pumpkin-lingonberry - 50.82:49.18.