For the use in food products

Cherry kernels are rich in carbohydrates of which dietary fibre is in higher proportion than sugars. Therefore having an important factor associated with the intestinal absorption of glucose and the reduction of cholesterol levels. Proteins and lipids are also abundant in the defatted flour. This protein flour has an importance from the point of dietary fibre content which is related to the intestinal regulation, the intestinal absorption of glucose and reduction of cholesterol levels. Lysine, an essential amino acid, is found in high quantities in the sour cherry kernel, representing a nice complementing product to cereals that are low in Lysine. Products containing the cherry protein flour might call sensory notes of dessert wine and fruit sweetness, being ideal for sweets and confectionary applications.