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

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.

Keywords

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