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(Children Candy) by Addition Natural Colors Nesreen Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors Nesreen. M. El.Said Ali, Samia.A.Al-Askalany, and Hana.M.Ghandor. Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors 1Nesreen M El. Said Ali,1 Samia A Al-Askalany, and 2Hanan M Ghandor 1Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt. 2Region Center for Food and Feed, Res. Center, Giza, Egypt. ABSTRACT ecent consumers want healthy foods that provide phytonutrients to promote good health and well-being without sacrificing taste, texture. This research was R conducted to diversification of candies; it was intended to valorificationa raw material such as golden berry (Physalis peruviana) juice and red beet root (Beta vulgaris rubra) puree/juice to make marshmallow candy. A marshmallow is a light, fluffy sweet made by beating air into a sugar solution containing gum (eg gelatine), color and flavor, beating air into the gelatine solution produces a structure, with smaller air bubbles. The gelatine will eventually harden and in so doing will trap the air that has been added to the mixture. The resulting product is spongy and slightly rubbery. A spongy marshmallow is a sugar-based confection that, contain (sugar, water and gelatin) molded into small cylindrical pieces, and coated with corn starch. This confection is the modern version of a medicinal confection made from Althaea officinalis,. This research has been producing (soft candy) marshmallows by using natural sources for both of color and flavor such as golden berry and red beet-roots. Finally, it could be clearly concluded that, it is proper, successful, economic and applicable to produce two kinds of marshmallows with natural color and flavor which are very suitable to be taken as a good natural confectionery of healthy food coloring. The use of natural anthocyanin dyes in marshmallow technology allows increasing the antioxidant properties of the final product. The value of the antioxidant capacity for all of samples was content of antioxidant activity (32.76%- 44.87%) higher than that of the sample were made without the dyes or artificial dyes. The results of sensory evaluation demonstrated that, there was no significant difference in [taste and also color followed by acceptability and odor] between the control sample marshmallow with (artificial colors/ flavor) and the suggestion marshmallow samples [fruit (golden berry)/vegetable (red beet-roots)] marshmallow. Key words: Marshmallow (soft candy), natural color/flavor, red beet-root (Beta vulgaris rubra) juice/puree, golden berry (Physalis peruviana) juice. Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. December 2017(50)154 Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors Nesreen. M. El.Said Ali, Samia.A.Al-Askalany, and Hana.M.Ghandor. INTRODUCTION confectionery product with a Marshmallow probably first characteristic foamy structure came into being as a medicinal created when air and moisture is substance, since the mucilaginous incorporated into a syrup mixture. extracts come from the root of the The air increases the volume of the marshmallow plant, marshmallow and is responsible for Althaeaofficinalis, which was used its fluffy texture (Jackson, as a remedy for sore throats. 1990).The basic ingredients in Marshmallow works as mucilage, marshmallow are sucrose, glucose producing a thick sticky substance syrup, water, color and/or flavor, that coats membranes. It extract and whipping agents. A variety of contains flavanoids, which contain whipping agents can be used either anti-inflammatory properties. The individually or in combination with flavanoids are able to reduce other ingredients, such as egg inflammation while the mucilage albumen, gelatine, pectin, agar, and holds them in place and prevents starch, to help produce a stable further damage by inducing foam structure (Jackson, 1990 and phagocytosis, which is the process Kaletunc et al., 1992). In the in which certain cells engulf confectionery industry, bacteria, dead cell tissues or other marshmallow is prepared by solid particles. This helps speed up heating base syrup, which the healing process. The extracts evaporates water to achieve an also this is” Originally optimal concentration. The mixture 'marshmallows' were used for is cooled to a predetermined medicinal purposes. Marshmallow temperature and a whipping agent probably first came into being as a is added prior to beating. medicinal substance, which was Depending on the texture required, used as a remedy for sore throats. the moisture content of The root has been used since marshmallow can vary between 17 Egyptian antiquity in a honey- and 21%, and the density can vary sweetened confection useful in the between 0.25 and 0.50 g/ml treatment of sore throat (Jackson, 1990). Human (www.Herbwisdom. nutritional research is com/Marshmallow/Althaea or continually showing that a well- marshmallow-knowledge balanced diet, rich in fruits and encyclopedia). Nowadays, vegetables, promotes good marshmallow is an aerated Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. December 2017(50)155 Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors Nesreen. M. El.Said Ali, Samia.A.Al-Askalany, and Hana.M.Ghandor. health and may reduce the risk and anthocyanin), which offers of many dangerous diseases the soft candy a natural and (Catunescu et al., 2012). Candy pleasant texture. Marshmallows is one of most popular foods are a type of confectionary among a lot of people from wide product known for its soft, ranges of age. Confectionery foamy texture. It owes this products are food formulations characteristic to its relatively characterized by aqueous high moisture content (17%- dispersions of sugar syrups and 21% by wt.,) and porous are available in a broad variety structure. However, these of forms including caramels, attributes make marshmallows marshmallows, gums, jellies and more susceptible to quality gummies, and hard candies. Soft degrading changes such as; jelly is characterized by a soft sugar crystallization, texture and chewy texture typically aging, foam collapse and conferred by a gelatin or pectin- hardening or softening. The high based gel (Fisher, 2011). interfacial area, increases the Utomo et al. (2014) stated that rates of mass transfer which chewy candies made with makes it harder for different gelling agents and marshmallows to preserve its sweetener suffers initial moisture content in humid certain/specific texture or dry environments (Kirtil et characteristics and eating al., 2017). Marshmallows have a properties. It is known that, red short shelf life compared to beet-roots and golden berry other confections because of contain a high amount of their unstable foamy gel nutritional composition and structure, high moisture, and bioactive components as a health large air interfacial surface area. promoting functional food. The degradation of These raw materials was chosen marshmallow may be caused by in obtaining soft candy for several physicochemical several reasons including: a changes, including moisture specific taste, a natural color loss, sugar crystallization, foam given by the pigments (carotene collapse, or texture aging Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. December 2017(50)156 Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors Nesreen. M. El.Said Ali, Samia.A.Al-Askalany, and Hana.M.Ghandor. (Tiemstra, 1964; Lees and relative vapor pressure, of the Jackson, 1973; Howling and confection is an important Jackson, 1990). Water in parameter often used to describe confections is necessary for microbial stability, texture, and processing of raw materials into water migration during storage final products. It affects product (Ergun et al., 2010). It is now texture and is one of the primary generally accepted that (aw) is factors affecting shelf life and more closely related to the also, the one of the main physical, chemical, and functions of water in biological properties of foods confectionery formulas is to and other natural products than dissolve and prepare [the slurry is total moisture content. of sugar and corn (glucose) Specific changes in color, syrup] for the ingredients as well aroma, flavor, texture, stability, as help mixing. Depending on and acceptability of raw and the method of cooking, the most processed food products have candies were between 20 and been associated with relatively 35% of water by weight of sugar narrow (aw) ranges, (Rockl and solids is required to dissolve the Nishi, 1980). Gelatin is a slurry. In sugar-based protein. It consists of 84 to 90% confections, the water content is protein and approximately 1% of generally governed by the mineral salts, the rest being boiling point relationship of the water. Gelatin in a highly sugars present in the purified form is a fascinating formulation. The final water substance for food and content has a significant impact recognized to have thickening, on texture and shelf life, with jellifying, foaming, viscosity lower moisture content leading enhancing, binding, emulsifying, to harder confections that and many more functions. It is typically have longer shelf life. also much used for its However, water content by itself pharmaceutical, and technical is not sufficient to completely applications; but gelatin
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