The objects of study were chokeberry berries, mashed chokeberry berries, snacks sublimated from chokeberry, and snacks sublimated from chokeberry with the addition of 5% pectin. Organoleptic indicators, soluble solids, sugars, titratable acidity, content of vitamin C, dietary fiber, total phenolic content, flavonoids, anthocyanins, anti-radical activity by DPPH method, restoring ability by FRAP method were determined for the studied samples. Determination of the total content of flavonoids, anthocyanins and phenolic substances, as well as the restoring activity of the studied samples as indicators characterizing the antioxidant activity of the compounds, showed the positive effect of grinding as mechanical processing and freeze-drying as heat treatment on the antioxidant properties of chokeberry. As a result of determining the content of dietary fiber, soluble solids, sugars and titratable acidity, antiradical properties in the studied samples, an increase in the values of these indicators by 3-6 times in the process of freeze-drying was revealed, which shows the feasibility of using this type of heat treatment in the production of functional products based on chokeberry. Determination of the vitamin C content in the test samples allows us to conclude that the freeze-drying has a negative effect on the vitamin C content in aronia. A methodology for organoleptic evaluation of a new type of freeze-dried snacks based on mashed chokeberry is developed. It has been established that a new kind of snacks has high organoleptic characteristics, which makes their production a promising direction.

chokeberry, freeze-drying, extraction, anti-radical activity, antioxidant activity, dry substances, sugars, titratable acidity, vitamin C, dietary fiber, phenolic substances, flavonoids, anthocyanins, restoring ability

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