Investigation of physical properties and moisture sorption behaviour of different marshmallow formulations

Abstract

Marshmallows are a type of confectionary product known for its soft, foamy texture. It owes this characteristic to its relatively high moisture content (17-21% by wt) and porous structure. However, these attributes make marshmallows more susceptible to quality degrading changes such as; sugar crystallization, texture aging, foam collapse and hardening or softening. The high interfacial area, increases the rates of mass transfer which makes it harder for marshmallows to preserve its initial moisture content in humid or dry environments. The purpose of the study is to investigate the effect of different formulations (varying in water, glucose syrup and sucrose content) on quality attributes and water sorption behaviour of marshmallows. Water activities and moisture contents of marshmallows were measured right after production and after 1 month of aging inside plastic packages placed into a climate chamber at 35°C and 63% RH. Glass transition temperature (Tg) measurements were performed on initial samples. Formulations with higher glucose syrup content absorbed moisture during aging, which led to unacceptable appearance and structure identified with a mushy texture, a loss in elasticity, and a sticky and gritty surface.