Some aspects of assessing the quality of confectionery products based on fruit raw materials

During storage confectionery products, such as marshmallows, pastilles, jelly-fruit and fruit marmalade, are subject to moisture desorption processes as a result of moisture transfer, the driving force of which is the gradient of water activity. As a result of moisture loss, the initial physical and chemical quality indicators decrease, and the structure and consistency of products change. The infl uence of structure formers on the change in the mass fraction of moisture and water activity of pastilles and marmalades during storage was studied, and the quality of recipe components, including fruit puree, was assessed based on the content of the preservative sulfur dioxide, the high content of which can cause allergic reactions in the body.