Use of fruit and vegetable raw materials in the technology of sugar confectionery

Abstract

In recent years, concern for the health of the population has risen in the world, therefore, there is an increasing interest in food products enriched with biologically active components. Given that sugary confectionery products are traditional and favorite food products with a relatively low biological value, the problem of fortification of this group of products is of particular interest. In this regard, the production of foods of this group is an urgent task that can be solved through the use of vegetables and fruits in their composition.