The object of the study is technologically mature fruits of a Siberian pear of pirum Krasnoyarsk magnum L. breed. The process of obtaining extracts from the fruits of the Siberian pear is made with the following parameters: extract agent concentration (ethanol)—40% with further mash ratio of the extracting agent—1:5, water bath temperature—56° C. The distillation parameters in the process of extract concentration: pressure—0.08 MPa; temperature: initial water bath temperature—28° C: flask rotation rate—75-90 rotations per minute. The biochemical composition of fruit extracts from a Siberian pear of pirum Krasnoyarsk magnum L. breed was studied under the following conditions: extraction time of 30,60, and 90 minutes by 40% ethanol. A concentrate was made from the extract within 90minutes concentration; the content of the main components in the extract increased by 1.5 and extraction agent concentration decreased from 40% to 0.5%. A recipe of rum baba confectionary in which a concentrated extract made from pear fruit of pirum Krasnoyarsk magnum L. breed is used as a functional ingredient was developed. The use of concentrated extract made from a Siberian pear fruit as an extract ingredient contributes to the improvement of the biological value of the finished product due to higher concentration and increased content of main biologically active components.

Studies are devoted to a method for producing concentrated carrot juice with the aim of introducing candy caramel into the formulations using unconventional raw materials and a source of dye of natural origin. Currently, consumer demand for natural dyes that can be obtained from vegetable juices is growing. Carrot juice is especially rich in carotenoids. The production of carrot juice for commercial purposes involves thermal sterilization and lowering its pH, since its natural pH is approximately 6.0, which exposes the product to a high risk of bacterial contamination. Pressure processing is a new non-thermal technology used to pasteurize food products, and it has been scientifically proven to produce microbiologically safe and stable products with improved quality. It was found that the concentration process (0.08 MPa/45.4?/40min) significantly increases the amount of ?-carotene (50%). compared to freshly squeezed carrot juice. The resulting carrot juice concentrate in a significant amount contains solids on a refractometer of 75.8%, ?-carotene 6558 ?kg / 100 g, and also a slight increase in titratable acidity was noted twice. Formulations of candy caramel with the addition of carrot juice concentrate in the amount of 25, 50 and 75% by weight of water with the exception of the dye included in the control sample were developed. The obtained research results showed that candy caramel with the addition of carrot juice concentrate corresponds to physicochemical parameters in accordance with the requirements of GOST, but differs in tasting evaluation of caramel samples.

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