Phenolic compounds and antioxidant activity of a functional honey-added marshmallow

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Ana Patricia Gayosso-Sánchez https://orcid.org/0000-0001-9157-3936
Saira Itzel Colmenares-Cuevas https://orcid.org/0000-0002-8008-5053
Edgar Jesús García-Ramírez https://orcid.org/0000-0002-9277-3080
Adriana Contreras-Oliva https://orcid.org/0000-0002-9686-7447
Diana Patricia Uscanga-Sosa https://orcid.org/0000-0001-5630-9232
José Andrés Herrera-Corredor https://orcid.org/0000-0002-2392-2521
Josafhat Salinas-Ruiz https://orcid.org/0000-0003-4465-325X

Keywords

Marshmallow, DPPH, Folin-Ciocalteu, texture, degrees bloom, gelatin.

Resumen

Objective: To evaluate the effect of adding honey and the gelatin degrees Bloom in the phenolic content and antioxidant capacity of a marshmallow product.


Design/methodology/approach: A 32 factorial design was carried out adding 0, 50 and 75% honey concentrations and 265, 300 and 315 degrees Bloom of gelatin.


Results: Adding of honey increased the phenolic content and antioxidant activity by 45% compared to samples without honey. Sensory analysis showed no differences in flavor, aroma and mouthfeel between samples with and without honey, however, higher degrees bloom improved the texture and appearance of the marshmallows.


Limitations of the study/implications: The sweetness of honey-added marshmallows increased with the honey concentration, being excessive for consumers.


Findings/conclusions: Functional honey-added marshmallow is a viable alternative that can be feasibly introduced to the confectionery market.

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