STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN

Marshmallow is a special kind of chewing souffle, prepared on the basis of sugar and gelatin, belongs to popular confectionery products. The study aims at developing a marshmallow technology with the replacement of gelatin (taking into account religious and ethnic restrictions in human nutrition) with various non-starch polysaccharides. Taking into account the data on the synergism of polysaccharides, some pairs of non-starch polysaccharides (xanthan gum, guar gum and locust bean gum) with the total concentration of 1-2%, based on which eight marshmallow samples had been produced, were experimentally selected. The organoleptic quality of these samples was estimated using the subjective estimation of shape retention, elasticity, and an increase in volume. The marshmallow texture indicators were analyzed using a tool-software complex "TA.XT plus Texture Analyzer". The shelf life was estimated by measuring the moisture content and water activity using a water activity analyzer "HygroPalmAw" (Rotronic, Switzerland), which is equipped with a dielectric moisture sensor. The study of the moisture content and water activity of eight selected samples with different concentrations of xanthan gum and vegetable gums allows to refer the corresponding samples to a class of products with a mid moisture content. Based on the study, the organoleptically acceptable and economically viable marshmallow samples were selected, each of which successfully reproduces the main attributes of the well-proven and widely consumed traditional marshmallow

Prospects for using flour from amaranth seeds in dessert technology

Amaranth is a pseudo-grain with a high grain yield that can withstand extreme climatic and soil conditions. Amaranth also has good nutritional qualities with high levels of protein, minerals and fat compared to commonly used grains such as corn. Amaranth grain contains 16/100 g protein, 173 mg / 100 g calcium, 35 mg / 100 g iron, 3 mg / 100 g zinc and higher levels of potassium, phosphorus, magnesium, manganese, vitamins A and E and folic acid than grain of cereals. Consuming this grain helps in improving kidney complaints, constipation and anemia. The aim of this study is to develop a dessert technology with the addition of a plant additive amaranth seeds sort “Polet” as a complete protein and a source of dietary fiber and replacing sugar with flower honey. Optimum concentration of flour from amaranth seeds was determined. During the experiment, the textural properties of desserts were studied