GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY

The article is devoted to the study of the influence of process parameters for the production of pear snacks with the addition of grape extract secondary raw materials on the chemical composition and antioxidant activity of the resulting product. This paper describes the selection of the most optimum conditions for production of high quality, competitive product with the highest antioxidants activity. The object of the study were temperature, time of soaking pear slices in the extract, drying process. Analysis on the content of total amount of phenolic compounds the content of Gallic acid, flavonoids and tannins content of catechin, anthocyanin content cyanidin-3-glycoside, antiradical capacity using the free radical DPPH method (2,2-diphenyl-1-picrylhydrazyl), antioxidative activity by the method of ABTS (2,2'-settlement Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), which restores the force by the method of FRAP (ferric reducing antioxidant power), antioxidant activity in linoleic acid system. The obtained results are vivid enough and allow us to conclude that the best way to obtain high-quality resulting product out of pear fruit crop is freeze-drying, and the shelf life of an opened package in no longer than 38 hours. This study was financially supported by the Ministry of Education and Science of the Russian Federation within the basic part of the government task number 2014/199 Samara State Technical University by the project «Creating Scientific Methodology of Developing Formulation and Technologies of Food Products Fighting Oxidant Stress in Human's Body» code 974.