| abstract |
Disclosed are improved, intermediate moisture fruit compositions exhibiting the organoleptic properties of greater shortness and moistness and exhibiting reduced stickiness to teeth. The fruit compositions comprise: (A) about 4% to 30% by weight of fruit solids; (B) about 20% to 60% of carbohydrates; (C) about 2% to 25% flaked cereal grains; and (D) about 9% to 18% moisture. Also disclosed are methods for the preparation of such fruit products. |