STUDY OF THE PROPERTIES OF MARSHMALLOW WITH THE SUDANESE ROSE AND BLACK CHOKEBERRY DYES UPON STORAGE

Maiia Artamonova, Inna Piliugina, Olga Samokhvalova, Natalia Murlykina, Oleksii Kravchenko, Iryna Fomina, Anzhelika Grigorenko

Abstract


Creation of marshmallow with natural dyes is impossible without investigation of properties of products and estimation of its quality. Our objects of investigation were organoleptic, physico-chemical and antioxidant properties of the products at storage for 30 days. The six of marshmallow samples were the objects of our research. They differed in the type of structuring agent - gelatin or gelatin with solubilized substances and the type of dye – water or water-alcohol extract of cryopowder from Sudanese rose or water-alcohol extract of cryopowder from вlack chokeberry.

Necessary indexes of quality are supplied for the new types of marshmallow with natural dyes. Moisture content (19.0 ... 21.5 %), total acidity (3.5 °Brix), density (0.51 ... 0.67 g/cm3), reducing substances content (not more than 13.6 %) were determined by standard methods. Use of natural anthocyanin dyes let us to increase antioxidant properties of the ready product. Value of antioxidant capacity of the new samples, determined with use of galvanostatic coulometry method, is in 2 ... 2.5 times more than the same results for samples, made without the dyes.

It was established that short time storage (up to 2 days) of marshmallow with natural anthocyanin dyes at temperature (15...18)°С and relative air humidity 60...75 % is possible without packing materials. Storage of the products in hermetically polyethylene wrap and cardboard box provides high indexes of quality, stability of colour in long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extracts of cryopowder from Sudanese rose and black chokeberry remain stable.

The new developed types of marshmallow with natural anthocyanin dyes makes wide market of confectionery and can be used for correction of feeding of a man.

Keywords


anthocyanin dye; cryogenic technology; antioxidant capacity; stability of colour; marshmallow

Full Text:

PDF

References


Kolmakova, N. S. (2008). Poslednie issledovanija v oblasti bezopasnosti sinteticheskih krasitelej. Tendencii razvitija rynka. Pivo i napitki, 5, 56–57.

Periche, A., Heredia, A., Escriche, I., Andrés, A., Castelló, M. L. (2015). Potential use of isomaltulose to produce healthier marshmallows. LWT - Food Science and Technology, 62 (1), 605–612. doi: 10.1016/j.lwt.2014.12.024

Kodatskiy, Yu. A., Klyukina, O. N., Nepovinnykh, N. V., Ptichkina, N. M. Shmakov, S. L. Eganehzad, S. Kadkhodan R. (2016). Izuchenie vyazko-uprugikh svoystv i aktivnosti vody v marshmellou na osnove polisakharidov rastitel'nogo i mikrobnogo proiskhozhdeniya. Pishchevaya promyshlennost', 4, 3033.

Dorohovich, A. N., Badruk, V. V. (2013). Marshmelou funkcional'nogo naznachenija. Hlebopek, 2, 3739.

Dorohovich, A. N., Badruk, V. V. (2012). Marshmellou dieticheskogo i funkcional'nogo naznachenija. Produkty & ingredienty, 9, 3435.

Du Toit, L. Bothma, С., De Wit, М., Hugo, А. (2016). Replacement of gelatin with liquid Opuntia ficus-indica mucilage in marshmallows. Part 1: Physical parameters. Journal of the Professional Association for Cactus Development, 18, 2539.

Du Toit, L., Bothma, С, De Wit, М., Hugo, А. (2016). Replacement of gelatin with Opuntia ficus-indica mucilage in flavored pink and unflavored white marshmallows. Part 2: Consumer liking. Journal of the Professional Association for Cactus Development, 18, 4051.

Rashevskaya, T., Gulyi, I., Ukrainets, A., Nishchenko, M., Likhtorovich, S., Buzaneva, E. (2002). Identification of moisture nanoparticles in the butter sub-microstructure. Materials Science and Engineering: C, 19 (1-2), 33–35. doi: 10.1016/s0928-4931(01)00420-9

Ivanov, S. V., Rashevskaya, T. A. (2011). The nanostructure's management is the basis for a functional fatty foods’ production. Procedia Food Science, 1, 24–31. doi: 10.1016/j.profoo.2011.09.005

Chujko, A. M., Chujko, M. M., Orlova, O. S., Jer'omenko S. O. (2014). Research of quality of yeast-leavened dough products and shortbread using cryopowders made of herbal raw materials. Eastern-European Journal of Enterprise Technologies, 2 (12 (68)), 133. doi: 10.15587/1729-4061.2014.22416

Halchynetska, Yu. L., Hrynenko, M. S., Borodavka, A. P., Shevtsov, M. I., Pankevych, P. F., Raspopin, Yu. S., Kovalenko, A. A., Ehorova, V. H. (1994). Pat. No. 6496 А UA. Process for the production of food color of plant raw material. MPK С09В 61/00, Bul. No. 8. Available at: http://uapatents.com/6-6496-sposib-oderzhannya-prirodnogo-kharchovogo-barvnika-z-roslinno-sirovini.html

Savgira, Ju., Piljugina, I., Kuznecova, T., Artamonova, M. (2014). Poluchenie zhelatina s soljubilizirovannym podsolnechnym maslom. Scientific Letters of Academic Society of Michal Baludansky, 2 (5), 130–133.

Dorohovich, A. M. (2013). Virobnictvo marshmelou funkcіonal'nogo priznachennja z vikoristannjam ovochevih sokіv. Harchova nauka і tehnologіj, 1 (22), 19–21.

ISO 4121:2003 Sensory analysis – Guidelines for the use of quantitative response scales. Available at: https://www.iso.org/obp/ui/#iso:std:iso:4121:ed-2:v1:en

Picó, Y. (2012). Chemical Analysis of Food: Techniques and Applications, Academic Press, 798. doi: 10.1016/c2010-0-64808-5

Nielsen, S. S. (Ed.). (2010). Food Analysis. New York: Springer, 550. doi: 10.1007/978-1-4419-1478-1

Gubsky, S., Artamonova, M., Shmatchenko, N., Piliugina, I., Aksenova, E. (2016). Determination of total antioxidant capacity in marmalade and marshmallow. Eastern-European Journal of Enterprise Technologies, 4 (11 (82)), 43. doi: 10.15587/1729-4061.2016.73546

Ladron de Guevara, R. G., Bernabeu, R., Picazo, M. I., Gonzalez, M., Varon, R. (2005). The effect of a natural antioxidant on the stability of heat-treated paprika. International Journal of Food Science and Technology, 40 (9), 1005–1010. doi: 10.1111/j.1365-2621.2005.01034.x

Anese, M., Calligaris, S., Nicoli, M. C., Massini, R. (2003). Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes. International Journal of Food Science and Technology, 38 (1), 55–61. doi: 10.1046/j.1365-2621.2003.00637.x

Bamidele, O. P., Fasogbon, M. B. (2017). Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage. Food Chemistry, 220, 184–189. doi: 10.1016/j.foodchem.2016.10.013

Duan, X., Jiang, Y., Su, X., Zhang, Z., Shi, J. (2007). Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning. Food Chemistry, 101 (4), 1365–1371. doi: 10.1016/j.foodchem.2005.06.0571.




DOI: http://dx.doi.org/10.21303/2504-5695.2017.00348

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2017 Maiia Artamonova, Inna Piliugina, Olga Samokhvalova, Natalia Murlykina, Oleksii Kravchenko, Iryna Fomina, Anzhelika Grigorenko

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)