Acta Scientiarum Polonorum Technologia Alimentaria

Abstract The paper presents some possibilities of using chokeberry pomace as raw material in production of infusion. In this work the influence of drying methods on anthocyanin contents and infusion colour was estimated. In comparison to the traditional air drying of fruit, using other methods (drying in vacuum, microwave or liofilization) or using po-maces improved the quality of infusions. The high temperature and long time of air drying negatively influenced fruit infusion colour- it was the brightest and brown hue. Infusion prepared from pomaces instead of fruits, contained twice less glucose, fructose and sorbi-tol and 11.5 times more anthocyanins.