Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors | ||||
| Bulletin of the National Nutrition Institute of the Arab Republic of Egypt | ||||
| Article 10, Volume 50, Issue 1, December 2017, Page 219-243 PDF (914.7 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bnni.2017.6730 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Nesreen Ali1; Samia Al-Askalany1; Hanan Ghandor2 | ||||
| 1Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt. | ||||
| 2Region Center for Food and Feed, Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| Recent consumers want healthy foods that provide phytonutrients to promote good health and well-being without sacrificing taste, texture. This research was conducted to diversification of candies; it was intended to valorificationa raw material such as golden berry (Physalis peruviana) juice and red beet root (Beta vulgaris rubra) puree/juice to make marshmallow candy. A marshmallow is a light, fluffy sweet made by beating air into a sugar solution containing gum (eg gelatine), color and flavor, beating air into the gelatine solution produces a structure, with smaller air bubbles. The gelatine will eventually harden and in so doing will trap the air that has been added to the mixture. The resulting product is spongy and slightly rubbery. A spongy marshmallow is a sugar-based confection that, contain (sugar, water and gelatin) molded into small cylindrical pieces, and coated with corn starch. This confection is the modern version of a medicinal confection made from Althaea officinalis,. This research has been producing (soft candy) marshmallows by using natural sources for both of color and flavor such as golden berry and red beet-roots. Finally, it could be clearly concluded that, it is proper, successful, economic and applicable to produce two kinds of marshmallows with natural color and flavor which are very suitable to be taken as a good natural confectionery of healthy food coloring. The use of natural anthocyanin dyes in marshmallow technology allows increasing the antioxidant properties of the final product. The value of the antioxidant capacity for all of samples was content of antioxidant activity (32.76%- 44.87%) higher than that of the sample were made without the dyes or artificial dyes. The results of sensory evaluation demonstrated that, there was no significant difference in [taste and also color followed by acceptability and odor] between the control sample marshmallow with (artificial colors/ flavor) and the suggestion marshmallow samples [fruit (golden berry)/vegetable (red beet-roots)] marshmallow. | ||||
| Keywords | ||||
| Marshmallow (soft candy); natural color/flavor; red beet-root (Beta vulgaris rubra) juice/puree; golden berry (Physalis peruviana) juice | ||||
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