Consumer Attitude and Sensory Evaluation of Marshmallow

Ungure, E.; Straumite, E.; Muizniece-Brasava, Sandra; Dukalska, Lija

doi:10.2478/prolas-2013-0077

Cited by 7 publications

(4 citation statements)

References 10 publications

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“…Consumers recognized the marshmallow sample with these strawberries, wholly prickly pear, and pumpkin as well blank (with golden syrup) as having a too typical taste, sharp flavor, and a so airy structure. Thus, the consumer preferred the classical marshmallow with golden syrup (blank), strawberries, and pumpkin as well wholly prickly pear enriched marshmallow compared control sample that were in agreement with Ungure et al, (2013).…”

Section: Resultsmentioning

confidence: 84%

Production of Marshmallow Sweets Free of Golden Syrup Using Some Fruits and Vegetables Juices.

Ali

2020

Egyptian Journal of Agricultural Sciences

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Marshmallow is a special product of chewing soufflé, processed on the basis of sugar and gelatin. It belongs to popular confectionery products. Marshmallow is one of the earliest confections known to humanity. Currently, the world is moving towards maximizing their natural sources, which are used in food processing, with avoiding addition of artificial colors or flavors. Sugar, glucose syrup and gelatin are the main components of marshmallow sweets. Gelatin is useful for joints and articular ligaments of bones. It is clear that, sugar and glucose syrup are one of the main factors for obesity, diabetes and most of other diseases. This research, tended to solve this problem by producing marshmallow (candy) without glucose syrup and reducing the amount of sugar. Resorted juices of some fruits and vegetables, such as strawberry, persimmon, wholly prickly pear, carrots and pumpkin were used as alternative colors and flavor compared to the commercial marshmallow (control) and the blank sample (with glucose syrup), as a novel marshmallow candy product. The obtained results indicated that, wholly prickly pear marshmallow sample had superior value of antioxidative activity (60.41%). Wholly prickly pear sample was the lowest (39.27%) total sugar. Wholly prickly pear, carrot and pumpkin were characterized by most of the mineral contents, except Selenium mineral content which was (0.0 ppm). The water activity (a w ) in general, indicated that, there are no significant differences at p 0.05., before or after storage period. Reconstitution ratio values after 6 hrs., for some samples were the best compared to (control and blank). The consumers preferred the classical marshmallow with golden syrup (blank), strawberries, and pumpkin as well. Wholly prickly pear enriched marshmallow compared to control sample Therefore, we recommend to make marshmallows from natural sources and free of glucose syrup with a little sugar, to reduce the processing cost and keep the children health as well as the adults. It can provide a final product with natural and healthy ingredients.

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Section: Resultsmentioning

confidence: 84%

Production of Marshmallow Sweets Free of Golden Syrup Using Some Fruits and Vegetables Juices.

Ali

2020

Egyptian Journal of Agricultural Sciences

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“…The marshmallow was enriched with bee pollen in an amount of: 1.0; 1.5 and 2.5%. It was established that the respondents gave their preference to 1.5% dosage of bee pollen samples with (Ungure et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

The Usage of Biologically Active Raw Materials in Confectionery Products Technology

Chernenkova

Леонова

Никифорова

et al. 2019

OnLine Journal of Biological Sciences

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Increased man-caused impact, imbalance in diets lead to diseases, premature aging and life shortening. To overcome this imbalance, there is an active search for raw materials containing the physiologically functional ingredients necessary for human health or the raw materials containing biologically active substances, vitamins, mineral substances. To enrich traditional recipes with these components and to give functional purpose to products of mass demand, it is advisable to include, oat meal (talcan) and pea meal into the bee-keeping products composition which have a high biological value. Standard methods for analyzing the quality of raw materials and confectionery were used for the study, as well as modern instrumental methods for analysis, such as high performance liquid chromatography and atomic absorption spectrophotometry. The physical and chemical and quality parameters of talcan, pollen pellet, honey and pea meal (by-product of pea processing) have been studied as well as formulas of confectionery products with the indicated components have been developed. The national confectionery dish chak-chak, which recipe included talcan, pollen pellet and honey, contained an increased amount of vitamins and minerals in comparison with the control sample. It has been experimentally proved that the inclusion of these components into the formula allowed obtaining a product with a high nutrient content. It was also found that with the inclusion of pollen pellet into the marshmallow recipe, the amount of vitamins and minerals in the developed product increases. The analysis of the results showed that the enrichment of sugar cookies with pea forage leads to an increase in the content of protein, carotenoids and vitamins. It is established that in comparison with the control sample the content of mineral substances increased.

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“…The whipped structure of the zephyr makes it similar in appearance to the popular in many countries marshmallow [13,14]. However, the fundamental difference between these types of confectionery is that zephyr, unlike marshmallow, is made using fruit raw materials.…”

Section: Figure 5 -Zephyr Glazed With Chocolate Glazementioning

confidence: 99%

Zephyr: original Russian confectionery product

Belova¹,

Руденко²,

Кондратьев³

et al. 2021

Preprint

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Zephyr is one of the most favorite sweets in Russia: tender and airy. So, in 2017, the share of zephyr accounted for 23.5% in the segment of sugary confectionery products in Russia, which in physical terms amounted to 251.5 thousand tons. Its popularity among consumers is facilitated by the fact that natural fruit raw materials are used in the manufacture of zephyr. The modern industrial technology of zephyr is developed on the basis of folk recipes for pastila, which was made from apples and honey as a way of preserving apples. Zephyr is a pastila type confectionery of a foamy structure, the mass fraction of fruit raw materials in which is not less than 11%, the density is not more than 0.6 g / cm3. The use of a large amount of fruit raw materials in zephyr increases the nutritional value and enriches it with macro- and micronutrients. Pectin gives additional beneficial properties to zephyr, since it is able to bind heavy metals and radionuclides. The mass fraction of pectin in zephyr is in the range from 3% to 9%, which turns zephyr into a source of dietary fiber. To preserve the unique Russian dessert, the Research Institute of the Confectionery Industry has developed a method for determining the mass fraction of fruit raw materials in pastila products based on the ratio of the mass fraction of organic acids and macronutrients, the values of which are determined using the method of capillary electrophoresis. 34 samples of zephyr presented in the retail chains of the Russian Federation were studied for compliance with the requirements of the state standard for the content of fruit raw materials. High content of fruit raw materials from 11 to 60% was confirmed for most samples.

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Consumer Attitude and Sensory Evaluation of Marshmallow

Cited by 7 publications

References 10 publications

Production of Marshmallow Sweets Free of Golden Syrup Using Some Fruits and Vegetables Juices.

Production of Marshmallow Sweets Free of Golden Syrup Using Some Fruits and Vegetables Juices.

The Usage of Biologically Active Raw Materials in Confectionery Products Technology

Zephyr: original Russian confectionery product

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