A study of food losses (flours) from vegetables and fruits obtained from production of juices from purple carrot, purple yams and red apple was conducted. The vegetables and fruits are with very good quality and good price. They are dried in a heat pump dryer, at an initial temperature of 45 ° C and circulating air with an initial moisture content of 20% at constant (5.6 m/s) and variable speed, in a thin layer, with transversely oriented air flow relative to the product layer.

The dried food losses are ground in a stone mill in the form of vegetable and fruit flours, intended for use in food products in order to give a specific taste and increase biological value.

Analyzes were performed on physicochemical indicators - dry matter (by weight),%; moisture,%; antioxidant activity determined by DPPH method and content of total polyphenols. Vegetable and fruit flours obtained from food losses of the processing industry are a rich source of biologically active substances and can be used in the development of food products with added nutritional and biological value. The pronounced antioxidant activity is high in the vegetable and fruit beetroot flour. The addition of vegetable and fruit flours with 20 % from purple carrot, purple yams and red apple to whole grain rye flour leads to products of high biological value.