A study of properties of marshmallow with natural anthocyanin dyes during storage

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.103857

Keywords:

marshmallow, anthocyanin dye, cryogenic technology, powder, Sudanese rose, black chokeberry, antioxidant capacity

Abstract

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 gcm3, 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 diet

Author Biographies

Maiia Artamonova, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Рrofessor

Department of technology of bread, confectionary, pasta and food concentrates

Inna Piliugina, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Senior lecturer

Department of chemistry, microbiology and hygiene of food 

Olga Samokhvalova, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Рrofessor, Head of Department

Department of technology of bread, confectionary, pasta and food concentrates

Natalia Murlykina, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Рrofessor

Department of chemistry, microbiology and hygiene of food 

Oleksii Kravchenko, V. N. Karazin Kharkiv National University Svobody sq., 4, Kharkiv, Ukraine, 61022

PhD, Associate Рrofessor

Department of Applied Chemistry 

Iryna Fomina, Kharkiv Petro Vasylenko National Technical University of Agriculture Alchevskih str., 44, Kharkiv, Ukraine, 61002

PhD, Associate Рrofessor

Department of technology and food processing industries

Anzhelika Grigorenko, Confectionery industry «Magic mosaic» Avtostradna naberezhna str., 21-a, Kharkiv, Ukraine, 61038

PhD

Head Technologist

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Published

2017-06-30

How to Cite

Artamonova, M., Piliugina, I., Samokhvalova, O., Murlykina, N., Kravchenko, O., Fomina, I., & Grigorenko, A. (2017). A study of properties of marshmallow with natural anthocyanin dyes during storage. Eastern-European Journal of Enterprise Technologies, 3(11 (87), 23–30. https://doi.org/10.15587/1729-4061.2017.103857

Issue

Vol. 3 No. 11 (87) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Maiia Artamonova, Inna Piliugina, Olga Samokhvalova, Natalia Murlykina, Oleksii Kravchenko, Iryna Fomina, Anzhelika Grigorenko

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