Abstract
The article presents the experimental work results analysis concerning the study of structuring of fruit puree with different content of insoluble solids. Structuring has been carried out in the process of puree dehydration to different values of water activity, which are in the range of 0.38-0.78. Correlations between water activity (aw) and moisture content, and dependences between aw and insoluble solids content have been established for the studied products of different quality. Graphical dependences of the quality organoleptic evaluation on water activity, the content of water-insoluble solids (Inap) and alcohol-insoluble solids (Inal) have been presented for the structured purees. The most favorable ranges of aw, Inap, Inal for fruit puree structuring have been determined.
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