The possibilities of using plant raw materialfrom the Japanese quincie (Chaenomeles japonica) fruit in the food industry

The purpose of research is to assess the chemical composition of pomace remaining in the process of pressing juice from the fruits of Japanese quince (Chaenomeles japonica (Thunb.) Lindl ex Spach., Rosaceae). The study of food raw materials was carried out in the Novosibirsk Region, where in 1981 an introduction population of a non-traditional culture was created. As a result, it was determined that pomace contains vitamin C (up to 154 mg%), carotenoids (up to 79.5 mg%), dietary fiber (10-14 %), total sugar (up to 6 %), macro- and microelements. It was established that pomace from whole fruits with seeds is superior in nutritional value to pomace from the pulp of fruits peeled from seeds. In fruits with seeds, the mass fraction of fat (10.6 %) is almost 10 times higher than in pomace without seeds (0.3 %). Chemical analysis of seeds of Siberian fruits Ch. japonica showed that they contain protein (30 %), iron (111 mg/kg), phosphorus (0.6 %), potassium (0. 8 %), zinc, copper, manganese (34 mg/kg), calcium and magnesium (0.2 % each); no toxic elements found. In this regard, food raw materials from fruits with chaenomeles seeds can serve as one of the components for enrichment of flour and sugar products with biologically active substances and nutritious fatty oils, and will also allow organizing a waste-free processing technology. In addition, the assessment of consumer qualities of frozen and dried preparations from the fruits of Ch. Japonica was conducted. Control over the sanitary and hygienic state of this food raw material showed that the level of toxic elements and pathogenic microorganisms does not exceed the limit of permissible sanitary standards. In this regard, food raw materials from frozen and dried fruits of Ch. japonica, where safety criteria are met, can be used for processing in the food industry.