Abstract
Effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow
Highlights
The present research evaluated the effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow
The marshmallow containing 2% grape skin extract (GSE) was most appreciated in terms of sensorial properties
The addition of grape skin extract in marshmallow formulation increased the biological value in terms of antioxidant activity and total phenol content, and the consumers’ acceptancy
Summary
To assess the effect of grape skin on marshmallow quality, alcoholic grape skin extracts (GSE) were prepared and introduced in different amounts in marshmallow recipes. The functional properties of marshmallows were estimated by determining the total polyphenol content and antioxidant activity. The microbiological stability of the product was assessed by using agar meat broth. Molds proliferation and morphology of cells from single colonies was studied under microscope
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