Improvement of the technology of marshmallow with the addition of plant raw materials

• Autorzy: Artamonova Maiia , Piliugina Inna , Aksonova Olena

Identyfikatory

DOI

10.32933/ActaInnovations.48.3

• Języki publikacji: EN

Abstrakty

EN

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).

Słowa kluczowe

EN

marshmallow; additives of plant origin; glycemic index; antioxidant capacity; quality indicators; chemical composition

PL

pianka marshmallow; dodatki pochodzenia roślinnego; indeks glikemiczny; właściwości antyoksydacyjne; wskaźniki jakości; skład chemiczny

• Wydawca: Centrum Badań i Innowacji Pro-Akademia ; Ukrainian Academy of Sciences - Research and Development Centre for Industrial Problems of Development
• Czasopismo: Acta Innovations
• Rocznik: 2023
• Tom: no. 48
• Strony: 38--47
• Opis fizyczny: Bibliogr. 36 poz.

Twórcy

autor

Artamonova Maiia

• Department of Technology of Grain Products and Confectionery, State Biotechnological University, 44 Alchevskih str., Kharkiv, Ukraine

• https://orcid.org/0000-0002-4243-2915

autor

Piliugina Inna

• Department of Chemistry, Biochemistry Microbiology and Food Hygiene, State Biotechnological University, 44 Alchevskih str., Kharkiv, Ukraine

• https://orcid.org/0000-0001-6159-3258

autor

Aksonova Olena

• Department of Chemistry, Biochemistry, Microbiology and Food Hygiene, State Biotechnological University, 44 Alchevskih str., Kharkiv, Ukraine

• https://orcid.org/0000-0003-4666-9271

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).