Development of technological solutions production of berry marshmallow with the application of dried egg products

Pastilles are popular among the population due to their low energy value and significant content of natural ingredients-vitamins, minerals, and dietary fibers. The food system of product includes a dispersion phase - gas bubbles stabilized with agar gel. To introduce the air phase into the mass, the semi-finished product is whipping using foaming agents of a protein nature. The production of marshmallow using raw egg white requires equipment, manufacturing facilities, special storage conditions and disinfection. The use of dry egg products is more technological, does not require high-tech equipment and it is microbiologically safe. The aim of the research is to develop technological solutions for the production of marshmallow using berry raw materials and dry egg products. The objects of research are samples of berry marshmallow based on raw egg white ore dry albumin. The formulation and technological scheme for the marshmallow production has been developed. When evaluating the rheological properties, an increase in the dynamic viscosity of whipped semi-finished products based on dry albumin was found, this is associated with instability of the foam-like structure. The highest values of elastic deformation were observed in the samples based on raw egg white. In marshmallow with currant puree, the total and plastic deformation was reduced, which indicates an increase in the structure's resistance under load. The use of dry albumin contributed to an increase in the humidity of the finished products and a slight increase in density. Active acidity of products was characterized by values from 3.09 to 3.55. During the tasting analysis using the weight coefficient, an excellent level of quality of marshmallow samples was established. The densest structure was observed in samples containing currant puree. As a result of a comprehensive study, it was found that when using dry egg albumin in the recipe, marshmallows of standard quality are obtained, the gel-forming ability of the raw berry should be taken into account, the process parameters must be observed.