Purpose. To increase the nutritional and biological value of marshmallows.
Specifications. Organoleptic quality indicators of marshmallows with fruit and vegetable paste: pink color, smell and taste of paste, soft consistency, easy to break, structure characteristic of this product, foamy, uniform. Physico-chemical indicators of product quality: mass fraction of dry substances, humidity 83.0%, mass fraction of reducing substances 8.5%, density 525.0 kg/m³, acidity 8.2 degrees.
Application area. Food industry. Production of cocoa, chocolate and sugar confectionery.
Advantages. The main advantages of the proposed technology are the production of marshmallows from fruit and vegetable paste with a high content of dietary fiber, vitamins and minerals, original organoleptic characteristics due to the use of paste, and the exclusion of dyes and flavors from the recipe compared to the traditional product.
Technical and economic effect. The social effect is to expand the range of sugar confectionery products for health purposes to enrich the diets of the Ukrainian population with dietary fiber, vitamins and minerals for the prevention of nutrition-related diseases.
Description. A technology has been developed for marshmallows, which are produced by replacing 75% of applesauce with fruit and vegetable paste (apple – 60%; pumpkin – 20%; beets – 20%). It has been established that partial or complete replacement of applesauce with fruit and vegetable paste in the marshmallow recipe provides an increase in the structure formation indicators during the formation of marshmallow masses, reducing its duration, which is a positive phenomenon from a technological point of view. The samples have inherent plastic strength sufficient for the structure-forming abilities of the products. It has been determined that the addition of blended fruit and vegetable paste leads to a change, first of all, in the taste, aroma and color of the marshmallow mass. Based on the results of the research, it was established that the rational amount of blended paste is 75%. This percentage of paste added to marshmallow technology provides better original taste properties and an increased content of pectin, vitamins and minerals.