Articles

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Authors:

Nataliia V. Nepovinnykh, Yuri A. Kodatsky , Oksana N. Klyukina , Nataliia M. Ptichkina , Samira Yeganehzad

Abstract:

Gelatin is a unique hydrocolloid playing a crucial role in the production of many kinds of confectionery. Its distinctive feature is that it can simultaneously form elastic gels and stable foam. However, the gelatin use is often limited by its animal origin, which can be unacceptable for religious reasons or dietary preferences. Therefore, scientists attempted to use non-starch polysaccharides to replace gelatin. In this work authors explored the possibility of obtaining economically effective substitutes for gelatin in marshmallow, by using binary mixtures of plant and bacterial polysaccharides. Marshmallow is popular aerated confectionery product, and has a characteristic soft, and springy texture. The structuring agent polysaccharides in the research were guar gum, xanthan and locust bean gum, in combination with sufficient protein to produce foams on whipping. Experimental samples were screened by organoleptic assessment and the most promising were compares to the traditional marshmallow by instrumental measurements of texture, moisture content and water activity. Best results were in samples consisting of synergistic mixtures of 0.8% xanthan and 0.7% guar gum, with 0.64% of either whey protein or egg albumen. The final products were comparable in quality and texture to conventional gelatin-based marshmallow. It can be recommended in vegetarian, kosher and halal diets.

Keywords:

marshmallow; gelatin; xanthan gum;guar gum; locust bean gum

For citation: Nataliia V. Nepovinnykh, Yuri A. Kodatsky, Oksana N. Klyukina, Nataliia M. Ptichkinа, Samira Yeganehzad. Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin. Индустрия питания|Food Industry. 2018. Vol. 3, No. 4. P. 39–44. DOI 10.29141/2500-1922-2018-3-4-4