Developing a new type of pastile group confectionery (marshmallow) by adding apple and carrot puree

Confectionery products are products that have an increased energy value, as well as a deficiency of useful nutrients such as vitamins, macro- and microelements, dietary fiber and minerals. As a result, there is a need to introduce non-standard raw materials into confectionery products, which would contribute to their enrichment. The purpose of the study is to develop a new type of pastille confectionery product (marshmallow) using carrot puree. In this research paper, traditional applesauce is fortified with 50 % carrot puree; 70; 90, 100 %. Tasks: development of technology for obtaining puree from carrots and apples; development of marshmallow production using puree (carrot/apple) in the amount of 50/50 %; 70/30; 90/10 %; development of marshmallow production using carrot puree (in the amount of 100 %), assessment of organoleptic and physico-chemical quality indicators; calculation of the nutritional value of the studied marshmallow samples. Objects: carrots, marshmallows. The technology for obtaining samples differs from the traditional technology in that the puree is added to the agar-sugar-treacle syrup. In the traditional technology, the fruit puree is pre-whipped, then the egg white is added and the beating continues. The developed technology allows to reduce the time of beating proteins. As a result of the study, the optimal version of the sample was chosen, namely 50/50 %. The choice was based on the results of organoleptic, physico-chemical parameters and nutritional value calculation. All received samples correspond to quality indicators.