Improving marshmallow technology that meets the needs of a wide group of consumers
UDC 664.149
Pavlova Elvira S., Zemlyakova Еvgeniya S.
Keywords: pastille confectionery, marshmallows, vegetable protein, aquafaba, viburnum.
Improving marshmallow technology that meets the needs of a wide group of consumers
For citation: Pavlova E.S., Zemlyakova E.S. Improving marshmallow technology that meets the needs of a wide group of consumers. Journal of International Academy of Refrigeration. 2022. No 3. p. 49-56. DOI: 10.17586/1606-4313-2022-21-3-49-56
Abstract
This article presents a method for preparing marshmallows on animal or vegetable protein, using berry processing products growing in Russia, in order to improve the quality of finished products and expand the range of pastille confectionery. The proposed technology for making marshmallows makes it possible to obtain a product that can be recommended to a wide range of people, in particular vegans, people with egg white intolerance, as well as people who refuse egg white for ideological or religious reasons. The article presents the results of a study for the preferences of residents of Kaliningrad and the Kaliningrad region when choosing pastille confectionery. As it turned out, marshmallows take the first place in terms of preferences. Kaliningrad and the Kaliningrad region are inhabited by people who voluntarily or for medical reasons refused to eat egg white, and the respondents also believe that today it is important to use viburnum berries in marshmallow technology. The choice of basic raw materials, such as viburnum berries, aquafaba, and egg white is justified in the article. The data for evaluating the quality of the finished product according to its organoleptic (taste and smell, color, consistency, structure, shape, and surface) and physicochemical parameters (mass fraction of moisture, mass fraction of total ash, and total acidity) are presented. Taste and smell profilograms for marshmallows have been developed. The taste of the product turned out to be mostly sweet, with pleasant bitterness; and the taste of marshmallows on aquafaba is more delicate, the smell is richly vanilla, with the notes of valerian acid.
Abstract
This article presents a method for preparing marshmallows on animal or vegetable protein, using berry processing products growing in Russia, in order to improve the quality of finished products and expand the range of pastille confectionery. The proposed technology for making marshmallows makes it possible to obtain a product that can be recommended to a wide range of people, in particular vegans, people with egg white intolerance, as well as people who refuse egg white for ideological or religious reasons. The article presents the results of a study for the preferences of residents of Kaliningrad and the Kaliningrad region when choosing pastille confectionery. As it turned out, marshmallows take the first place in terms of preferences. Kaliningrad and the Kaliningrad region are inhabited by people who voluntarily or for medical reasons refused to eat egg white, and the respondents also believe that today it is important to use viburnum berries in marshmallow technology. The choice of basic raw materials, such as viburnum berries, aquafaba, and egg white is justified in the article. The data for evaluating the quality of the finished product according to its organoleptic (taste and smell, color, consistency, structure, shape, and surface) and physicochemical parameters (mass fraction of moisture, mass fraction of total ash, and total acidity) are presented. Taste and smell profilograms for marshmallows have been developed. The taste of the product turned out to be mostly sweet, with pleasant bitterness; and the taste of marshmallows on aquafaba is more delicate, the smell is richly vanilla, with the notes of valerian acid.
Keywords: pastille confectionery, marshmallows, vegetable protein, aquafaba, viburnum.
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