Pastille Isomalt and Erythritol Based Product Enriched with Biologically Active Substances of Black Currant
Authors:
Vladimir A. Lazarev, Alina R. Ershova
Abstract:
The development of new functional food products ensuring the human health preservation and strength is an important growth direction of the food industry. The research aims at developing a recipe and production technology of sugar-free pastille confectionery (marshmallows) enriched with plant biologically active substances of black currant for patients with diabetes mellitus type 2. A man replaced sugar in confectionery with erythritol and isomalt mixture; and examined a sample of marshmallows with 100 % sugar replacement in comparison with traditional marshmallows on sugar using apple pectin. The researchers determined the optimal ratio of erythritol and isomalt sweeteners – 7 : 3. They developed the pastille product manufacture technology. There was an increase in the antioxidant activity indicator from 0.716 mmol-eq./dm3 to 2.269 mmol-eq./ dm3 when adding a black currant juice. The vitamin C content increased from 0.043 % to 0.857 %. Despite the increased humidity (19.6 %), the experimental marshmallow sample had good organoleptic indicators (average score – 4.39). Acceptable levels of microbiological contamination of a marshmallow sample based on sweeteners are maintained for 48 hours. The developed recipe will expand the confectionery products range for diabetic nutrition.
Keywords:
erythritol; isomalt; antioxidant activity; marshmallow; pectin
For citation:
Vladimir A. Lazarev, Alina R. Ershova. Pastille Isomalt and Erythritol Based Product Enriched with Biologically Active Substances of Black Currant. Индустрия питания|Food Industry. 2022. Vol. 7, No. 2. Pp. 37–43. DOI: 10.29141/2500-1922-2022-7-2-4. EDN: PUERPB.
