Research of the process of foaming of marshmallow mass with synbiotic

Abstract

Considering that today intestinal dysbiosis to some extent affects about 90 % of the population of Ukraine, it is advisable to develop confectionery products with functional ingredients that can affect the microflora and are used to restore the disturbed balance of intestinal ecostructure. Such ingredients include synbiotics. This paper substantiates the need to develop recipes for confectioneries, including marshmallows, to create new types of pastilles with functional properties. Marshmallow production includes the usage of egg whites in fresh, frozen, or dried form as a foaming agent. In recent years, companies use dry egg whites, which have a number of advantages: increasing the sanitary level of production, reducing production area, improving safety and quality stability of finished products that included it in the formula. The functional and technological properties of dry egg whites have been studied regarding the possibility of obtaining pastille products with high-quality stable foam structure. It has been experimentally established that dry protein should be reduced at 30…40 °C and the optimal foaming ability of the protein is at 40…45 °C. The regularities of the foaming process in confectionery masses with a synbiotic have been determined. It has been found that the marshmallow mass with microencapsulated bifidobacteria and lactulose (5; 7.5; and 10 %) requires 6, 5 and 4 minutes of whisking at 400 rpm to form foam, respectively, whereas the control sample required 8 minutes. The dependence of quality indicators of marshmallow masses (density and air volume concentration) on the foaming temperature has been studied. It has been established that the production of marshmallow mass with a synbiotic of a certain density occurs at 38 °C and the study of air volume concentration confirms that the maximum temperature allowing to produce a high-quality mass is 40 °C. Thus, the whisking temperature required to obtain high-quality and stable foam has been experimentally determined for the marshmallow mass. This research allows us to state with confidence that introducing a synbiotic complex into the structure of a marshmallow mass improves the foaming process which allows to produce high-quality products with soft texture and stable foam structure.