48_3
Improvement of the technology of marshmallow with the addition of plant raw materials
Article history: Received 30 March 2023, Received in revised form 23 April 2023, Accepted 24 April 2023, Available online 24 April 2023
pages: 38-47
Authors
Maiia Artamonova, Inna Piliugina, Olena Aksonov
Abstract
Every year, the interest in functional nutrition is growing in the world. Consumers are increasingly rejecting products containing sugar, artificial preservatives, dyes, flavorings, flavor enhancers, etc. There is a growing public interest in healthy food products and the ingredients used in these products. Despite the increase in the price of such products, marketing research confirms the demand for them and the willingness of the population to "overpay for naturalness". The article is devoted to the development of the formulation and technology of a pastila-type product with a functional purpose using non-traditional raw materials (coconut sugar, fructose and blueberry powder) instead of sugar. The organoleptic and physicochemical indicators of the quality of new products were determined. The pastila-type products are enriched with protein, dietary fibers, minerals (potassium, calcium, magnesium, zinc) and vitamins (C, PP, groups B, A).
DOI: https://doi.org/10.32933/ActaInnovations.47.3
Keywords
marshmallow; additives of plant original; glycemic index; antioxidant capacity; quality indicators of marshmallow; chemical composition
This work was published free of charge as a publisher's support for Ukrainian authors struggling with wartime difficulties caused by Russian aggression against their country