ISSN 2310-5283 e-ISSN 3041-1432 UDC 67; 68; 33
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https://doi.org/10.62763/ef/1.2024.55

Vol. 17, No. 1, 2024

55-64

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    • Technology development and study of properties of craft marshmallows with raspberry puree

    Svitlana Panasiuk Vasylyna Shemet

    Received 01.11.2023, Revised 02.02.2024, Accepted 26.04.2024

    Abstract

    The development of recipes with natural raw materials enriched with bioactive substances is an urgent task for providing the population with a complete and balanced diet. The aim of the study is to develop recipes of craft marshmallows for therapeutic, prophylactic and health-improving purposes. The research was conducted by means of the expert method, sensory analysis, and statistical methods of processing experimental data. Standard and generally accepted methods were used to determine physical and chemical parameters. To achieve this goal, it is proposed to replace part of the apple puree in the recipe with raspberry because of the raspberries’ antibacterial and immunomodulatory properties. Models of marshmallow composition with different proportions of apple and raspberry puree, protein, sugar, glucose syrup and agar-agar were developed. The sensory analysis was carried out and the organoleptic characteristics of model marshmallow compositions (taste, odour, colour, consistency, structure, and surface condition) were determined. A sensory profilogram for model marshmallow compositions was created and the model composition with the best organoleptic characteristics was determined on the basis of the expert evaluation results. The content of pectin substances and L-ascorbic acid in the studied samples was determined. The physical and chemical parameters for the model marshmallow compositions were determined. It was found that due to the increase of raspberry puree content in the marshmallow recipe the moisture content of the marshmallow will increase from 21.3% ± 0.3% in MC1 with 30% raspberry puree content to 22.1% ± 0.3% in MC3 with 40% raspberry puree content. The density, active and titratable acidity of the marshmallow will decrease with the increase of raspberry puree amount in it. The expediency of using vitamin and pectin-containing raw materials (such as raspberry puree) for therapeutic, prophylactic and health-improving purposes in the marshmallow production technology has been experimentally proved. The marshmallow recipes with different proportions of apple and raspberry puree, possessing therapeutic, preventive and health-improving purposes and expanding the range of sugary confectionery products have been developed. The proposed marshmallows contain natural ingredients and are characterised by high organoleptic characteristics. Marshmallows on the developed recipes can be produced on confectionery production line of various capacities and in restaurant establishments

    Keywords:

    pectin; L-ascorbic acid; moisture content; recipe; organoleptic evaluation; nutritional value

    Suggested citation
    Panasiuk, S., & Shemet, V. (2024). Technology development and study of properties of craft marshmallows with raspberry puree. Commodity Bulletin, 17(1), 55-64. https://doi.org/10.62763/ef/1.2024.55
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