The effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical, chemical and organoleptic properties

B Yudhistira,S Prabawa,A.K Putri

doi:10.26656/fr.2017.5(1).405

Abstract

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose, one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the human’s body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical, chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallow’s formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor, namely the difference in formulation between the concentration of white sweet potato inulin extract (2% and 3%) and the concentration of sorbitol (25%, 50%, and 75%). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength, density, moisture content, ash content, total calories, dietary fiber, and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2% white sweet potato inulin extract and 50% sorbitol.

Highlights

Marshmallow refers to a confectionery product which is snack with soft foam texture in various shapes, aromas and colors
The tensile strength value of marshmallow with white sweet potato inulin extract and sorbitol is directly proportional to the addition of white sweet potato inulin extract and sorbitol
The increase in tensile strength values indicates that the texture of marshmallows becomes more viscous and difficult to break during the testing process using Universal Testing Machines (UTM)

Summary

Introduction

Marshmallow refers to a confectionery product which is snack with soft foam texture in various shapes, aromas and colors. Marshmallow, when eaten, melts in the mouth since it is made from sugar or corn syrup, gelatin, and flavoring ingredients mixture that are whipped until fluffy (Nakai and Modler, 1999). Its use in the food industry is very broad, including as sweetener, moisturizer, texture forming and softener. Sorbitol can be used in diets for diabetics since its metabolic pathway is not dependent on insulin (has low energy and cannot be metabolized) (Marques et al, 2016). Since it does not have toxic effects, it is safe for human consumption and does not cause dental caries and is very useful as sugar for diabetics and low-calorie diets (BPOM, 2008)

Objectives

Methods

Results

Conclusion