Effect of Arthrospira platensis on physicochemical, texture, and microstructure properties of low-density marshmallows

Abstract

Marshmallow is a low-density (aerated) soft confectionery product. This research evaluated the possibility of employing novel methods to stabilize proteins, which are essential components of Arthrospira platensis, as an innovative approach. The objective of this study is to evaluate the incorporation of A. platensis biomass as an alternative stabilizer and gelling agent in aerated and foamy confectionery products and to assess the effects of substituting gelatin, marshmallows ratio, alternative stabilizer hydration (dissolution) temperature, and aeration temperature on marshmallow production. According to the fractional experiment design, A. platensis biomass was added at various concentrations (25%, 50%, 75%, and 100%) as a replacement for the bovine gelatin used to make marshmallows, as well as at different hydration (dissolution) temperatures (30, 60, and 80 °C) and aeration temperatures (40 and 50 °C). The temperatures at which A. platensis solution was prepared, and marshmallows were aerated significantly affected marshmallow density. The sample in which the A. platensis biomass prepared at 80 °C replaced the gelatin by 25% in the marshmallow composition obtained because the aeration process at 40 °C had the lowest density (0.474 g/cm3). Arthrospira platensis, as an innovative approach, had great potential for developing novel marshmallow production methods.