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.
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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
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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
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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 remains characterize candy quality and an essential ingredient in the shelf life. Water activity, or the food industry (www.
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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. halalexpertise.com/gelatin(. The significant health benefits development of new jellies because of their high products with carrots and antioxidants, vitamins, minerals strawberry can be an alternative and fiber (Zhao, 2007). The for high-quality candy products well-documented health benefits that meet consumer demands. of a diet high in fruits and Given the natural color from the vegetables have led to a growing red pigment anthocyanin and interest in so-called “functional orange pigment carotene, jellies foods” and their application in have a natural look pleasant, health and disease. In recent attractive to the consumer. Due years, the root vegetable (Beta to the high vitamin C content, vulgaris rubra), otherwise the products obtained address all known as red beet-roots (herein categories of consumers (Liana- referred to as beet roots) has Claudia et al, 2015). The attracted much attention as a antioxidant capacity and total health promoting functional food phenolic contents of fruits were (Ninfali, and Angelino, 2013). found to be 57.67 % and This is the powerful antioxidant 145.22 mg GAE/100 g, responsible for the beet’s vibrant respectively. In addition to fruit color. The main benefits general nutritional properties, associated with golden berry golden berry is attracting interest (Physalisperuviana), are its for potential health benefits due nutritional composition and to their biologically active bioactive components and a compounds (Gökçen, 2015). promising exotic fruit that could Cape golden berry (P. peruviana be a subject of many novel Linn.,Solanaceae) has been foods. Golden berry juice grown in Egypt, SouthAfrica, showed lower levels of total India, New Zealand, Australia cholesterol, triacylglycerol and and Great Britain [Mc low-density lipoprotein Cain,(1993), Ramadan, and cholesterol and its juice is rich in Mörsel (2003), Rehm, and water and fat-soluble bioactive Espig (1991)]. Berries have compounds and could be a novel been shown to provide source of functional drinks
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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.
(Otakar et al., 2012). The promoting agents that holds purpose of this review is to study potential as therapeutic natural sources as well the treatment for several nutritional, phytochemical, and pathological disorders. In the antioxidant such as golden berry human studies to date, beetroots (Physalisperuviana) and red supplementation has been beet-roots (Beta vulgaris rubra) reported to reduce blood are a promising exotic fruit and pressure, attenuate vegetable, that could be a subject inflammation, avert oxidative of many novel foods. For the stress, preserve endothelial time being, looking for new food function and restore resources with antioxidant cerebrovascular hemodynamics properties is one of the priorities (Tom et al., 2015). in the food industry Thus the aim of the (Kyzlink1990). A great current investigation was to advantage of Cape gooseberry is evaluate and use some fruits or that the fruits can be consumed vegetables in soft candies fresh so that it is not necessary (marshmallows), by to cook or otherwise treat them. physicochemical analyses, The quality of Cape gooseberry physical parameters and general fruit is considerably influenced consumer’s acceptance, to by preservation and other achieve the proposed goal for methods of technological two kinds of colors red and treatment and its antioxidant yellow with (red beet- roots efficiency can therefore be juice/puree and golden berry reduced (Velisek, 2002). juice). Besides, the benefits of antioxidant properties for the MATERIALS & METHODS human body it is also necessary Materials: to consider the impact of All these raw materials used in antioxidants on the shelf life. these experiments have been Based on the available data, red purchased from a local market as beetroot appears to be a fresh for both of vegetable and powerful dietary source of health
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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. fruit included red beet-roots juice (100ml),coarse sugar (Beta vulgarisrubra), golden (360g),golden berry (Physalisperuviana). syrupor[corn(glucose)syrup](140 Artificial marshmallow was gm),gelatin(25g),vanilla,confecti purchased from local oners(powdered)sugar,andcorn supermarkets in Giza,(Egypt). starch or (corn flour).
Methods: Main Physical Parameters and Preparation of each natural Chemical Composition of extracts: marshmallows (soft candies): Red beet- roots, and The physicochemical golden berry, were washed and analyses of samples were squeeze. Each of extracts was analyzed according to standards filtered; golden berry is used in of AOAC (Association, 2012). juice form. Also, the other form The method was for for red beet-roots was prepared determination of moisture in juice by carrot juicer and content, crude fiber, total sugar purees form after boiling until it contents, and sucrose. becomes soft, and then mixed with hand blender. Knowing Non- enzymatic browning that, golden berry used as the [Color index at 420nm)]: main component for both of The increase in three types marshmallows as absorbance of a sample extract following; [golden berry at 440 nm is taken as a measure (100%)] and in both form red of non-enzymatic browning. The beet-roots juice/ puree [golden color also is measured at 420nm. berry (50%)/red beet-roots Extract 4-5 gm of sample with (50%)]. 100ml of 60% alcohol for 12 hr. and filter. For sample containing Process and Preparation of chlorophyll, shake the alcoholic Natural for marshmallows: extract with three lots of 50 ml The product contains as benzene. If the filtrate is not following ingredients:red beet- clear, will be refilled using filter roots juice/ puree orgolden berry aid. Measure the color at 440nm
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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. using 60% aqueous alcohol as load cell and connected to a blank, according to Ranganna, computer programmed with (1977). Texture Pro TM texture analysis software (program, DEV TPA Color Identification: With holding time between cycle Spectrophotometer“6705 two second). A flat rod probes UV/V is Spectrophotometer (49.95 mm in diameter) to JENWAY“ was used for the uniaxial compresses the samples measurement of color intensity with the following parameters at different wave lengths ranging conduction to 25 % of their between 400-700 nm., according original height. Each sample was to Ranganna (1977). subjected to two subsequent cycles (bites) of compression- Antioxidants Activity (DPPH decompression. %): Data were collected on computer Anti-oxidant activity was and the texture profile determined by DPPH method parameters were calculated from according by Brands, Williams DEV TPA texture analyzer and (1995). computer interface. Calculation described by Szczesniak et al., Physical Properties: (1963) and Bourne (1978) was Textural Attributes such as used to obtain the following texture profile parameters texture profile parameters (Hardness, Cohesiveness, (Hardness, Cohesiveness, Springiness, Gumminess and Springiness, Gumminess and Chewiness). Chewiness). Texture profile analysis test of samples ( which shape was Water activity (aw): 3×3×3 cylindrical) was done The major advantages of using a Universal Testing the chilled mirror dew point Machine (TMS-Pro) Food method are speed and accuracy. Technology Corporation, Chilled mirror dew point is a Sterling, Verginia, USA) primary approach to equipped with 1000 N (250 lbf) measurement of relative
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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. humidity based on fundamental removed from the heater and thermodynamic principles. dumped into a 75 min., Buchner Chilled mirror instruments make funnel which was covered with a accurate (±0.003aw) coarsely porous filter paper. measurements in less than5 Suction was gently applied and minutes. Since the measurement drained with careful stirring for is based on temperature one min., or until the drip from determination, calibration is the funnel has almost stopped. unnecessary, but running a Samples were removed from the standard salt solution checks funnel and a weighted proper functioning of the calculation was made to express instrument. If there is a problem, in terms of "Reconstitution the mirror is easily accessible ration". and can be cleaned in a few Reconstitution ratio (%) = minutes. For some applications, The drained weight of the fast readings allow reconstitution sample (WR) / the manufacturers to perform at-line origin weight of the dehydration monitoring of a product’s water sample (WD) Χ 100 activity (Rockland, and Nishi, 1980). Sensory evaluations of Marshmallows product: Reconstitution of For the sensory analysis marshmallows (soft candies): a simple hedonic scale with a Reconstitution of small number of points (from 1 marshmallow (soft candies) was to 10 with 1- i don`t like it and determined according to the 10 - I like it very much) was method stated by Von Loesecke used in order to evaluate the first (1955) as following: 10 g the impression, the aspect, the tested dry material samples were quality attributes (color, taste, placed in 600 ml pyrex beaker, flavor, texture, appearance and 80 to 150 ml distillated water overall acceptability of the were added, covered with a samples of soft candies watch glass, placed on electric compared with artificial heater, as boiled for 5 min., marshmallows (control). Using
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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. suggested was evaluated for the SAS software system their sensory characteristics by program (SAS, 1997).Statistical ten panelists from the staff of the Analysis System. User’s Guide: Processing Crops, Research Statistics, SAS Institute Inc, Dep., Agric. Res. Center, Giza. Gary, Nc., USA. Acceptability is giving numerical scores to each of their RESULTS & DISCUSSION attributes from 10 panelists. The Marshmallow is a produced was organoleptically confection of foam-like structure judged by groups of panel and demand for it is constantly testers. The quality was scored growing on the world markets. on a scale (1 to 10). The Due to the presence of gelatin, it following scale was applied to possesses good chewing all samples for color, taste, properties. Although the flavor, Texture, Appearance, and nutritional value of the main overall acceptability as follows: types of marshmallow remains Excellent= (10), Very very poor. To ensure high good= (8-9), Palatable = (6-7), organoleptic characteristics of and Unpalatable.=(0-5).These marshmallow, dyes and proportion were scored on a flavoring substances are scale from 1-10 according to included in the receipts. The Watts et al.,(1989). most of them are synthetic; therefore a positive impact does Statistical analysis: not go beyond a good color, Data were analyzed by taste and smell. Marshmallows Analysis of Variance using are simply described as air General Liner Model (GLM) bubbles surrounded by sugar procedure according to the syrup. The sugar syrup, made of procedure reported by Sendecor sucrose, corn syrup, and water, and Cochran (1997). Means is cooked at appropriate were separated using Duncan’s temperature to reach the desired test at a degree of significance water content, which allows air (P≤ 0.05). Statistical analyses to be whipped into the matrix by were made using the producer of mechanical agitation. During
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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. whipping, the density of the yellow color/ flavor. At present, product decreases as the syrup Cape gooseberry and foam mixture expands into a (Physalisperuviana) fruit is one light, fluffy marshmallow. of the less used raw materials of Marshmallows may be either plant origin, which can be used non-grained or grained crystal for human nutrition. This fruit, aggregate, depending on the as well as alimentary products ratio of sucrose to corn syrup made of it, were used by healers Sucharzewska et al., (2003) in folk medicine in the distant and Ergun et al., (2010). Color past. Table (1) shows that, some and flavor are becoming the main physical parameters and most sensitive qualities for any chemical composition which commodity not for its appeal but determined of the new types of also it enhances consumer (soft candies) or marshmallows palatability. In addition, the products also, and called in this color of a food substance is case (fruit marshmallow), what important to indicate its made of fruit puree/juice. We freshness and safety that are also can see from Table(1) moisture indices of good aesthetic and content for marshmallow with sensorial value. For natural color natural anthocyanin dyes is and additives adherence to the within11.85 -16.08 %, total norms of bio-safety protocol are solids is 88.15 -83.92, sucrose limited. The demand for natural content does not exceed 4.41% color source of such compounds and total sugars is within 10.81- is increasing day by day because 12.42% of the new types for of awareness of positive health natural dye marshmallows. The benefit out of natural compounds data from table (1) proved that, as powerful antioxidants the use of natural dyes in pigment/ flavor. It therefore, marshmallow technology has necessitates looking into natural stated that, for color index; sources of food grade colorants / yellow color 0.355 compared flavors and their use potentials with 1.805 as control, and red as well red beet root for red color [(0.0.085/0.284)] with color and golden berry for 0.119 as control. Identification
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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. colors; natural yellow color was The lowest antioxidant activity 0.084(419nm) compared with was observedin imported control control (1) 30.53% while blank [1.918(433nm)/2.487(302nm)] (36.23%) and local control (2) followed by also, natural red 32.57%, were related to other color [0.470 (540nm) in red three treatments. Those results beet-roots (juice), and indicated that golden berry juice 0.180(547nm) in red beet-roots and red beet-roots (juice/puree) (puree) compared with control contain high amounts of natural [0,290 (513nm)] as well as fibers antioxidant and phytochemical was equal 0.0 %, Artamonova substances may be increased et al., (2017). It is important to antioxidant activity in study natural anthocyanin dyes Marshmallow OtakarRop et al., to produce high-quality (2012) and Tom Clifford et al., marshmallow with improved (2015). Minerals contents food value and natural colors. showed that local cont., (2) had Realization of the idea will let to highest content from calcium expand the marshmallow range (726.4 mg/kg) and selenium and create competitive products (7.067 mg/kg) while blank had on the confectionery market. the highest content of Fe (115.3 Wearer actively is developing mg/kg). Treatment of red beet- new marshmallow technologies roots (puree) showed the higher for special purposes with the use content from (Si 0.074 mg/kg, of natural raw materials. Fe 90.035 mg/kg and Ca 319.8 The results recorded in mg/kg,) respectively. in Table (2) showed that total comparing with golden berry antioxidants activity on (fresh and red beet-roots (juice). The weight basis) and Minerals on lowest content of minerals was dry basis in Marshmallows. in treatment of imported cont., Treatments which contain fruit (1) as following; [Si and vegetables have high content 1.076mg/kg, Fe 67.8mg/kg and of antioxidant activity especially Ca202.9 mg/kg] respectively. in golden berry (44.87%) and The highest ratio of calcium and red beet-roots (puree) 41.21%. iron in Marshmallows may due
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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. is return to gelatin components marshmallows typically have extraction (Mischel et al., moisture content of 15–18%. A 2011). fresh-made, ungrained
marshmallow has fairly high aw, Ergun, et al., (2010) above 0.7, dependent on mentioned that, water is one of moisture content and the most important components composition it is. From Table of confections. The nature of (3), it is shown that, Physical water bonding with food Properties -texture attributes components and its interaction such as (Hardness, with the surrounding atmosphere Cohesiveness, Springiness, affects the physical or textural Gumminess, and Chewiness). characteristics of the food Physical structure is often product as well as the food’s altered by changes in water shelf stability. The present study activity due to moisture gain understanding of the behavior of resulting in a transition from the water in confections has grown. rubber to the glassy state. On the Progressing from is used of other side also, reveal that, there water content to water activity, is a reverse relationship between to the principles of water marshmallow products hardness mobility. One of the main and its water content in Table functions of water in (3), when fresh and throughout confectionery formulas is to the ripening period, From these dissolve the ingredients and help results which are shown in Table with mixing. In most candies, (3) the hardness attribute for the water is used to dissolve and imported marshmallow cont., (1) prepare the slurry of sugar and was the best followed by the corn (glucose) syrup. marshmallow sample of the Marshmallows may be either golden berry, but the lowest ungrained or grained, depending sample of marshmallow red on the ratio of sucrose to corn beet-roots (puree) Johanna and syrup. Water content affects Miang, (2008). Cohesiveness; marshmallow hardness and flow there is no significantly different properties. Ungrained between golden berry, blank,
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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. and local cont.,(2) marshmallow (1) and locally cont.,(2) were the that, had represented the lowest lowest values, this means the values was the best followed by best. Del PilarBuera, et al. imported cont.,(1). On the other (2006). Lim et al., (2006) side, the highest values are red studied that, the initial water bee-roots (puree) followed by content of the marshmallow was (juice) and imported cot., (1)was 19.5%, and though water activity the worst quality. Springiness; is was not measured, it was blank and golden berry probably between 0.65 and 0.70, marshmallows compared with if not higher. After 20 weeks of local cont., (2) followed by red storage, the marshmallow water beet root (juice) are the best with content had decreased to 7.9% significantly differences between and hardness had increased. them, but the least one was red . beet root (puree) the worst From those results which quality. Gumminess; red beet are shown in Table (4): the root (puree) was the worst, but rehydration time (every1 hr.,) of imported cont., (1) followed by water absorbed by control (1) of golden berry, and red beet root imported sample marshmallow (juice) marshmallow were the was increased in its values best. Chewiness; imported cont., reconstitution ratio by increasing (1) followed by blank and time of the soaking and golden berry marshmallow also, supposed to decrease with red beet root (juice) were the increasing the rehydration time, best one. On the other side, while the all of other samples locally cont.,(2) and red beet such as blank, golden berry, red root (puree) were the worst by beet roots (juice), and red beet there are significantly different. roots (puree) respectively., had took to decrease including Water activity (aw); both of golden berry marshmallow and control (2) of locally sample red beet-roots (juice/puree), and marshmallow. Results revealed blank had the highest values, this that, reconstitution ratio values indicates the least quality. On for control (2) of locally and the other hand, imported cont., blank followed by golden berry
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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. and red beet- roots (juice) were (juice), while local cont.,(2) the best with significantly marshmallow recorded the differences between them, but highest score and red beet- the least one red beet root roots(puree) lowest score. Odor (puree) was the worst value after showed no difference between (2 hrs.,)of the rehydration time, all samples except red beet- while reconstitution ratio values roots(puree) marshmallow for blank, control (2) of locally showed lower score, also texture followed by red beet- roots recorded no significant (juice) were also better than difference between imported golden berry but red beet root control(1), blank, golden berry (puree) was the worst one after and red beet-roots root (juice) (3 hrs.,) of the rehydration time. suggestion samples, except red Finally, it is noticed that, more beet-roots(puree) samples had than 3 hours ofthe rehydration lowest score. Acceptability had time had occurred deterioration no significant difference in all for reconstitution ratio values of suggestion samples marshmallow samples by marshmallow and also, red beet- increasing time of soaking roots (puree) samples were without any significant lowest score. In general, it can differences between them be concluded that, the lowest compared with imported scores of the sensory evaluation control(1) and red beet root parameters showed in table (5) (puree) was the worst value, suggestion marshmallow which according to Kirtil,et al., contained red beet- (2017). roots(puree).It could be observed The data which is cleared that samples[blank and golden in table (5) showed that, no berry as well as red beet-roots significant difference in color in (juice)] suggestion marshmallow all suggestion marshmallows. respectively., had the same Taste showed no significant record scores of import control difference between imported (1) and local control (2) artificial cont., (1), blank, golden berry marshmallows in taste and also and red beet-roots marshmallow color followed by acceptability
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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. and odor, according to[Liana- hence we must resort to natural Claudia et al.,(2015),and Eva marshmallow fruits/ vegetables, Ungure et al.,(2013)]. this result is nearly due to the high anti-oxidants content, and CONCLUSIONS general consumer’s acceptance From this study, it could the products obtained address all be clearly concluded that, it is categories of consumers. proper, successful, economic and applicable to produce REFERENCE vegetables and fruits marshmallows covered with the Artamonova M; Piliugina I; same amount of color and aroma Samokhvalova O; Murlykina which are given by the artificial N; Kravchenko O; Fomina I colors, hence we must resort to and Grigorenko А (2017): natural sources which are very A study of properties of suitable to be taken as a good marshmallow with natural natural food or natural-food anthocyanin dyes during additive with many categories of storage, Technology and healthy foodstuffs. The equipment of food phytochemical analysis of the production, 3/11, 87. marshmallows fruit/vegetables revealed it being a good source Association of Official of total phenolic and flavonoids. Analytical Chemists-AOAC These compounds which are (2012): found naturally in Official Methods of fruits/vegetables protect body Analysis, Washington: against free radical, besides AOAC. improving immune system and also have healthy benefits. The Bourne M (1978): findings showed that, the Texture profile analysis, marshmallow fruits/ vegetables Food Tech., 32, 62 formula covered with the same amount of color given by colors Brands Williams W; Cuvelier added to the artificial juice ME and Berset C(1995):
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Squalen, Bulletin of Marine International Development and Fisheries Postharvest Research Center ,Ottawa, and Biotechnology,9,1,25- Cnada,60-63. 34. Zhao YI and Zhao Y (2007): Velisek J (2002): Berry fruit, value-added Chemiepotravin, 1sted., products for health OSSIS, Tabor(in Czech). promotion,(Ed.), NW (USA): CRC Press0-8493- Von-Loesecke KW(1955): 5802-7. Drying and dehydration of food,Reinholdpublishing (www.halalexpertise.com/ge corporation New York latin). Chapmanand Hall Ltd., London. www.Herbwisdom.com/Mar shmallow/Althaea Watts BM; Ylimaki GL; or marshmallow-knowledge Jeffery LE and Elias encyclopedia. LG(1989): Basic Sensory Methods for Food Evaluation,
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Table (1): Main Physical Parameters and Chemical Composition of Marshmallows Products (soft candies) Samples Moist Total Colors Index Identification Colors Fibe Sucro Total ure solids (420nm). Yellow(400- Red (500- rs se Sugar. Conte (TS). 480nm). 550nm). (%) (%) (%) nt. (%). (300 /350-600nm). (500-600nm). (%). Imported 12 88 1.805/ 0490/ 1.918(433nm)/2.48 0,290 0.0 3.21 11.10 Cont.,(1) 0.119. 7(302nm) (513nm) Local 13 87 0.480 ND ND 0.0 3.20 12.36 Cont.,.(2) Blank 11.07 88.93 0.072. ND ND 0.0 4.41 11.94 ***Golden 14.26 85.74 0.355. 0.084(419nm). ND 0.0 3.58 12.42 Berry. Red Beet 16.08 83.92 0.284 ND 0.470 0.0 2.52 10.97 Root (a). (540nm) Red 11.85 88.15 0.085. ND 0.180 0.0 1.99 10.81 Beet Root (547nm) (b). (a)Beet Root as (juice). Golden Berry (100%) / [red beet-roots juice/ puree; (golden berry (50%)/red beet-roots (50%)]. (b) Beet Root as (puree).
Table (2) Total Antioxidants Activity/Minerals in Marshmallows Products (dry weight basis) Parameters. Antioxidant Minerals (mg/kg). Activity. Si Fe Ca Treatments. (DPPH %). Imported cont., (1). 30.53 1.076 67.8 202.9
Local Cont.,(2). 32.57 7.067 100 726.4
Blank. 36.23 0.044 115.3 287.2
***Golden Berry. 44.87 0.074 81.2 275.9
Red Beet Root (a). 32.76 0.060 84.032 299.2
Red Beet Root (b). 41.21 0.074 90.035 319.8
(a)Red Beet Root as (juice).Golden Berry (100%) /[ red beet-roots juice/ puree; (golden berry (50%)/red beet-roots (50%)]. (b)Red Beet Root as (puree).
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Table (3) Textural Attributes such as Texture Profile Parameters/Water Activity for Marshmallows Products Parameters Physical property Water
activity
(aw).
(~) (N)
(N)
(mm) (N.mm)
Hardness
Chewiness
Springiness Gumminess Treatments. Cohesiveness Imported cont., (1). 3.10a 0.89bc 5.00cd 2.80a 13.85a 0.635b Local cont., (2). 1.60c 0.87c 6.24c 1.40b 8.85c 0.724ab Blank. 1.50c 0.87c 9.00a 1.30b 11.61ab 0.789ab ***Golden Berry. 1.95b 0.87c 8.49ab 1.70b 10.92b 0.826a Red Beet Root (a). 1.60c 0.95b 6.25c 1.60b 9.69c 0.818a Red Beet Root (b). 0.60d 1.01a 4.70d 0.60c 2.83d 0.792ab *Means followed by different letters in the same column are significantly different by Duncan’s multiple tests (p< 0.05). (a)Beet Root as (juice).Golden Berry (100%) /[ red beet-roots juice/ puree; (golden berry (50%)/red beet- roots (50%)]. (b) Beet Root as (puree).N: Newton; m.m: Millimeter; N.m.m: Newton millimeter
Table (4) Reconstitution Ratio (%) of Samples for Marshmallows Products at Ambient Temp.,(±25C). Rehyd.,/Time (every 1 hr. 2 hrs. 3 hrs. 4 hrs. 5 hrs. 6 hrs. 1 hr.).
Treatments. Imported Cont., (1). 127.56a 138.95a 142.60a 146.24a 146.70a 150.80a Local Cont., (2). 101.55bc 83.51bc 69.24c 56.77b 42.39b 33.19b Blank. 90.23c 86.67bc 77.82bc 67.47b 57.13b 47.59b ***Golden Berry. 83.54cd 69.37c 56.57c 47.54b 41.26b 34.86b Red Beet Root 91.76c 76.26c 68.02c 53.51b 43.42b 34.07b (Juice). Red Beet Root 73.99d 33.92d 26.26d 16.58c 3.39c 0.88c (puree). *Means followed by different letters in the same column are significantly different by Duncan’s multiple test (p< 0.05). (a)Beet Root as (juice).Golden Berry (100%) /[red beet-roots juice/ puree ;(golden berry (50%)/red beet- roots (50%)]. (b) Beet Root as (puree).
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Table (5) Sensory Evaluation of Different Suggestion Marshmallow
Samples. Color Taste Odor Texture Acceptability Imported Cont.,(1) 8.17a 7.25ab 7.25a 7.58ab 8.00a Local Cont.(,2) 8.00a 8.33a 7.67a 8.25a 7.67a Blank. 7.17a 6.75ab 6.75ab 7.00ab 7.08a a ab ab bc a ***Golden Berry. 7.75 6.67 6.42 6.00 7.25 Red Beet Root (a). 7.83a 7.25ab 7.17ab 7.25ab 7.08a a b b c b Red Beet Root (b). 7.42 5.83 5.50 4.67 4.58
Each mean value, within the same column, followed by the same letter is not significantly different at 0.05 levels. (a)Beet Root as (juice).Golden Berry (100%) /[ red beet-roots juice/ puree; (golden berry (50%)/red beet-roots (50%)]. (b) Beet Root as (puree).
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تقييم الخواص الحسية والتغيرات الفيزيوكيميائية للمارشيملو ) حلوى االطفال( بإضافة األلوان الطبيعية
نسرين محمد السعيد على، 1سامية على العسقالنى، 2حنان محمد الغندور.1 معهد بحوث تكنولوجيا االغذية، مركز البحوث الزراعية، الجيزة، مصر.1 المركز االقليمى لالغذية واالعالف.2
الملخص العربى باالونة االخيرة ،اتجه المستهلكون الى شراء المنتجات الغذائية من المصادر الطبيعية لما لها من نطاق واسع كمنتجات صحية، كجزء من الحفاظ على نمط حياة صحية، فالمصادر النباتية توفر العناصر الغذائية الوظيفية ،لذا هذا البحث نحاول تقييم اضافة عصائر بعض الفواكه والخضار وتاثير ه على الخصائص الحسية لمنتج حلوى المارشيمللو، فقد استخدم مصدر للون االحمرمن )عصير/مهروس البنجر(، واللون االصفر من )عصير الحرنكش(. بعدAlthaeaofficinalis المصريون القدماء هم اول من صنع وتناول المارشيمللو من نبات يسمى الخمطية استخالص مادة تسمى الميسوالج فاطلقواعليه نفس االسم ، الحتوائه على مادة طبية لعالج الحلق وهذا بغرض طبى فقط االن فقد عاد المارشيمللو مرة اخرى الى موطنه االصلى ولكن بصورة منتج من مصادر طبيعية مثلما كان ايام الفراعنة كعالج اللتهابات الحلق كما دلت المراجع العلمية. واخيرا يمكن ان نستلخص من هذا البحث بأن انتاج هذه الحلوى المحبوبة من الوان ذات مصادر طبيعية من اللونين: اللون االحمر )عصر البنجر(/ اللون االصفر)الحرنكش(، وبذلك يمكننا تطوير المنتج بديال عن االلوان والنكهات الصناعية الضارة بالصحة، ومن اهم النتائج ان قيم محتوى النشاط مضادات االكسدة تتراوح مابين)% 32.76 - % ( 44.87فهى سجلت االعلى من العينات التى تحتوى على نكهات وااللوان اصناعية، وكذلك التقييم الحسى سجل قبوال ال يفرق عن العينات المتداولة.لذا فإن هذا البحث يوحى بنبذ استخدام األلوان الصناعية الضارة بالصحة ، خاصة تلك المستخدمة فى تلوين حلوى األطفال المستهلك االول لتلك المنتجات الملونة بتلك حلوى المارشيمللو.
الكلمات المفتاحية: حلوى المارشيملو – االلوان من مصادر طبيعية ) البنجر – الحرنكش(
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