Determination of Total Antioxidant Capacity in Marmalade and Marshmallow

Creation of functional foods with various plant additives as a preventive means of population antioxidant protection programs is an important task, the solution of which is impossible without a preliminary assessment of antioxidant properties of food components – plant material. For this purpose, the antioxidant capacity of plant additives of apples, quince, grapes, pumpkins, carrots, rose hips, sea buckthorn, Sudanese rose, black chokeberry, obtained by cryogenic technologies and products with them – fruit jelly and marshmallow was investigated by galvanostatic coulometry. It was found that the TAC of cryopastes increases in the row: pumpkins<carrots<quince<apples<grapes from 25 to 550 C/100 g. The TAC of cryopowders increases in the row: grapes<black chokeberry<Sudanese rose<sea buckthorn<rose hips from 663 to 4400 C/100 g. The values correlate with the content of the main classes of antioxidants in these cryoadditives. It was determined that marmalade with the addition of carrot and pumpkin cryopastes has the lowest bromine TAC. Additional introduction of cryopowders in marmalade samples with cryopastes in an amount 1.5 % increases the TAC of marmalade by 3.5–10 times. It is shown that the use of water­alcohol extracts as additives with the addition of 1 % citric acid provides the samples of marshmallow with more pronounced antioxidant properties.The calculations, based on the additive scheme show that the functional properties of the products are due to the antioxidant properties of the additives

STUDY OF THE PROPERTIES OF MARSHMALLOW WITH THE SUDANESE ROSE AND BLACK CHOKEBERRY DYES UPON STORAGE

Creation of marshmallow with natural dyes is impossible without investigation of properties of products and estimation of its quality. Our objects of investigation were organoleptic, physico-chemical and antioxidant properties of the products at storage for 30 days. The six of marshmallow samples were the objects of our research. They differed in the type of structuring agent - gelatin or gelatin with solubilized substances and the type of dye – water or water-alcohol extract of cryopowder from Sudanese rose or water-alcohol extract of cryopowder from вlack chokeberry.Necessary indexes of quality are supplied for the new types of marshmallow with natural dyes. Moisture content (19.0 ... 21.5 %), total acidity (3.5 °Brix), density (0.51 ... 0.67 g/cm3), reducing substances content (not more than 13.6 %) were determined by standard methods. Use of natural anthocyanin dyes let us to increase antioxidant properties of the ready product. Value of antioxidant capacity of the new samples, determined with use of galvanostatic coulometry method, is in 2 ... 2.5 times more than the same results for samples, made without the dyes.It was established that short time storage (up to 2 days) of marshmallow with natural anthocyanin dyes at temperature (15...18)°С and relative air humidity 60...75 % is possible without packing materials. Storage of the products in hermetically polyethylene wrap and cardboard box provides high indexes of quality, stability of colour in long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extracts of cryopowder from Sudanese rose and black chokeberry remain stable.The new developed types of marshmallow with natural anthocyanin dyes makes wide market of confectionery and can be used for correction of feeding of a man

A Study of Properties of Marshmallow with Natural Anthocyanin Dyes During Storage

An actual problem of the development of marshmallow with natural anthocyanin dyes was solved. The object of the investigation was organoleptic, physicochemical, antioxidant properties of the products during storage for 30 days. The subject of the investigation was 6 samples of marshmallow. They differed in the type of a structuring agent gelatin or gelatin with solubilized substances and the type of a dye a water or water-alcohol extract of Sudanese rose сryopowder or water-alcohol extract of black chokeberry сryopowder.For the new types of marshmallow with natural anthocyanin dyes, the quality indexes necessary for the product were provided. Moisture content is within 19.0...21.5 %, density is 0.51...0.67 gcm3, reducing substances content does not exceed 13.6 %, total acidity is 3.5 degrees.The use of natural anthocyanin dyes allows increasing the antioxidant properties of the finished product. The value of the antioxidant capacity for all of the developed samples is 2...2.5 times more than that of the samples, made without the dyes.It was found that short-term (up to 2 days) storage of marshmallow with natural anthocyanin dyes at a temperature of (15...18)°C and relative air humidity of 60…75 % is possible without packaging.Storage of the products hermetically packed in polyethylene wrap and a cardboard box provides high indexes of quality, preservation of colour intensity within a long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extract of Sudanese rose and black chokeberry сryopowders remain stable and do not depend on the type of packaging.The developed new types of marshmallow with natural anthocyanin dyes expand the range of confectionery and can be used for correction of the human die