Study of the production of functional food products through the application of resource-conserving technologies

The object of the study is rosehips, grapes, juice, rosehip pomace, wine material, auxiliary materials, technological methods, and tools. Although numerous studies have been conducted on the production of various processed products from rosehips, the effect of the application of rosehips and residues formed during their processing on the composition and quality of juice and wine, as well as other functional food products, has not been thoroughly studied. Functional grape juice and wine have been produced from rosehip fruits utilizing both natural fermentation and blending (coupage) techniques, as well as through the incorporation of extracts derived from rosehip pomace. The physicochemical composition and antioxidant properties of the final products have been subsequently assessed. A blending (coupage) report has been compiled, and a scheme of the process has been developed for the production of wine with residual sugar. The optimal method for preparing functional juice and wine with the addition of rosehip pomace extract has been identified. The production of functional yogurt and bread-cake products has involved applying the pomace powder produced during the processing of rosehips. The best options for adding rosehip pomace powder to yogurt and bakery goods have been determined, with 3.0% of the pomace powder's mass used for yogurt and 2.5% for cake, which yielded better results. A probiotic yogurt without additions has been used as a control. It has been found that the addition of rosehip pomace powder enhances the quality of yogurt and results in positive changes in quality with increased shelf life. In the experimental samples, a consistent increase in phenolic compounds has been observed with an increase in the dose of rosehip pomace powder. The optimal formulation has been identified based on compositional parameters and antioxidant properties. The firmness of the cakes increased, and elasticity initially decreased slightly before increasing as the amount of added rosehip pomace powder increased. Although the internal stickiness values varied, they also decreased with increasing amounts of additives. An increase in chewability was observed with the increase in additive amounts. These studies are significant for production in terms of preparing functional juices and wines from wild rosehips, developing a sequential process scheme for preparing wine samples with residual sugar, reporting the blending (coupage), utilizing rosehip extracts as an enrichment agent, and preparing functional yogurt and bread-cake products with the application of rosehip pomace powder. Additionally, the studies focus on analyzing changes in physicochemical composition indicators. The obtained results can be applied in the winemaking, baking, and dairy industries.