The results of the study of fruits and their products as sources of antioxidant substances (vitamins, organic acids and various phenolic substances) in the human diet are presented. It was found that there is a variation in the biologically valuable substances contained in fruits depending on the place of growth, cultivation and other conditions. The purpose of the study is to assess the feasibility of using traditional for the Siberian region fruit raw materials (cranberry, lingonberry and chokeberry) as the basis for the filling of bakery products. The object of research was fresh wild fruits of cranberry and lingonberry (harvest of 2021, harvested by the Tomsk Regional Consumer Union of the Russian Federation) and chokeberry fruits (variety mix, grown in the Kemerovo region and sold in the consumer market). The organoleptic evaluation of the fillings was carried out on a 5-point scale, total antioxidant activity - by coulometric express method on the device "Express-006- Antioxidants". Based on the studies conducted, it was found that fresh fruits are ranked as follows in terms of antioxidant activity: cranberry > chokeberry > lingonberry. It was found that the indicator "appearance and consistency" of fillings for bakery products is mainly influenced by structural formers, which are ranked as follows: 1.0% agar > 2.0 % pectin > 1.5 % agar > 6.0 % modified starch. The smell and taste of fillings are mainly influenced by the fruit raw material used, and the structure-forming agents are indirectly influenced by them. Total antioxidant activity of bakery fillings depends on the destruction of biologically active substances of fruit during manufacturing, rather than on the used structure-forming agents. The results of these studies will be useful in the creation of functional food products.

Drying is one of the ways to ensure the long-term preservation of fruits. The fruits quality depends on many factors, including drying conditions and their pomological variety. The study aim is to determine the drying parameter influence of the rosehip fruits of the pomological variety “Dessert” on the quality characteristics of the finished product. The study object is samples of dried rosehip fruits. A man dehydrated the freshly harvested fruits by air drying at temperatures of 50, 60 and 70 ° C, air flow rates of 0.5, 1.0 and 1.5 m/s–1 till reaching the 12 %-humidity. Research methods are common, standard. The researchers revealed that the organoleptic characteristics, the nutrient rosehip fruits composition, including biologically active substances, depend on temperature, air flow velocity and drying duration. The products, exposed to the dehydration at an air temperature of 50 °C, an air flow velocity of 1.5 m/s–1 for 25 hours, demonstrated the best quality characteristics. Dried rosehip fruits contain at least 6.0% dietary fiber, 780 mg /100 g of ascorbic acid, 250 mg/ 100 g of phenolic substances and 33.6 mg/100 g of beta-carotene. The shelf life of dried products is 24 months according as it is stored in corrugated boxes at a temperature not exceeding 20 °C and a relative humidity of not more than 75 %.