Obtaining filling with apples and red rowan fruits for confectionery

The content analysis of the main physical and chemical indicators of the fruits of apples and mountain ash is performed, the data is illustrated in the figures. A technological scheme for obtaining a filling from fruit raw materials for confectionery products is graphically presented. The recipe ratio of the main components in experimental samples is given and the changes in organoleptic parameters are illustrated in the form of a profilogram of the identified descriptors, a polynomial curve of the dependence of tasters’ assessments and the ratio of water to fruit raw materials is also presented. Based on the analysis and generalization of the averaged data of the tasting analysis, a reference sample and a list of descriptors for this product category were determined. The filling can be used as a semi-finished product for confectionery products in the form of fillers or for use as a coloring element to create an original decoration.