- Tytuł:
- Improvement of the technology of marshmallow with the addition of plant raw materials
- Autorzy:
-
Artamonova, Maiia
Piliugina, Inna
Aksonova, Olena - Powiązania:
- https://bibliotekanauki.pl/articles/24201258.pdf
- Data publikacji:
- 2023
- Wydawca:
- Centrum Badań i Innowacji Pro-Akademia
- Tematy:
-
marshmallow
additives of plant origin
glycemic index
antioxidant capacity
quality indicators
chemical composition
pianka marshmallow
dodatki pochodzenia roślinnego
indeks glikemiczny
właściwości antyoksydacyjne
wskaźniki jakości
skład chemiczny - Opis:
- 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).
- Źródło:
-
Acta Innovations; 2023, 48; 38--47
2300-5599 - Pojawia się w:
- Acta Innovations
- Dostawca treści:
- Biblioteka Nauki
Artykuł