The development of a new type of blackcurrant marshmallow with using basil

The research objective was the development of a new type of marshmallow on the basis of blackcurrant puree and basil. The research problems were to estimate the influence of the replacement of apple puree with blackcurrant with addition of basil having gelling ability, organoleptic and physical and chemical indicators of marshmallow weight; to develop marshmallow recipe with using blackcurrant puree and basil; to estimate nutrition value of a new type of marshmallow. The objects of the research were marshmallow samples with blackcurrant puree, paste, infusion and basil powder. For the control sample the marshmallow recipe "Blackcurrant" with 74 % apple puree was chosen and 26 % - with blackcurrant set. In experimental recipes apple puree was completely replaced with blackcurrant puree, the basil in the form of infusion, the paste from fresh greens and powder was added. The powder was received by the method of drying green material, the paste - by crushing in uniform mix; infusion - by adding hot water...