Abstract
Creation of marshmallow with natural dyes is impossible without investigation of properties of products and estimation of its quality. Our objects of investigation were organoleptic, physico-chemical and antioxidant properties of the products at storage for 30 days. The six of marshmallow samples were the objects of our research. They differed in the type of structuring agent - gelatin or gelatin with solubilized substances and the type of dye – water or water-alcohol extract of cryopowder from Sudanese rose or water-alcohol extract of cryopowder from вlack chokeberry. Necessary indexes of quality are supplied for the new types of marshmallow with natural dyes. Moisture content (19.0 ... 21.5 %), total acidity (3.5 °Brix), density (0.51 ... 0.67 g/cm3), reducing substances content (not more than 13.6 %) were determined by standard methods. Use of natural anthocyanin dyes let us to increase antioxidant properties of the ready product. Value of antioxidant capacity of the new samples, determined with use of galvanostatic coulometry method, is in 2 ... 2.5 times more than the same results for samples, made without the dyes. It was established that short time storage (up to 2 days) of marshmallow with natural anthocyanin dyes at temperature (15...18)°С and relative air humidity 60...75 % is possible without packing materials. Storage of the products in hermetically polyethylene wrap and cardboard box provides high indexes of quality, stability of colour in long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extracts of cryopowder from Sudanese rose and black chokeberry remain stable. The new developed types of marshmallow with natural anthocyanin dyes makes wide market of confectionery and can be used for correction of feeding of a man.
Highlights
The results of investigations on the influence on human organism of combinations of food supplements in quantities typical for distributed food products for children, show that chemical dyes decrease growth of nerve cells in 4...7 times [1]
The main purpose of our research is to investigate organoleptic, physico-chemical and antioxidant properties of marshmallow with dyes from Sudanese rose and black chokeberry at storage with found out optimal conditions of its storage and type of packing
Present mass of moisture for marshmallow with natural anthocyanin dyes is in values from 19.0 to 21.5 %, density – in 0.51...0.67 g/sm3, reducing substances content not more than 13.6 %
Summary
The results of investigations on the influence on human organism of combinations of food supplements in quantities typical for distributed food products for children, show that chemical dyes decrease growth of nerve cells in 4...7 times [1]. The investigations lead us to the development of new types of products using natural herbal ingredients. It let us to save biological active substances and increase quality of the final product. Cryopowders from grape and black chokeberry were used in technology of yeast products and shortcakes, what let to improve its organoleptic and physical-chemical indexes to increase its biological quality [10]
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