Development of technology for production of marshmallow with enhanced nutritional value

Pastilles, along with marmalade, are characterized by a high nutritional value compared to other confectionery products and are one of the most popular food products. However, the high sugar content and the use of coloring and flavoring food additives limits their use in the diet of pregnant and lactating women, as well as people leading a healthy lifestyle. The paper presents the results of research on the development of marshmallow technology enriched with dietary fiber, vitamins and minerals. The authors justified the reduction of the prescription amount of sugar by replacing part of it with Jerusalem artichoke syrup. At the same time, the amount of added sugar in the finished product decreases without worsening the properties of the products familiar to the consumer. Studies have also been conducted on the introduction of quince puree into the recipe of marshmallows and the replacement of part of applesauce with banana puree and chicory powder. Organoleptic quality indicators of the developed marshmallow were characterized by a pleasant pronounced aroma and taste. The analysis of the nutritional value of marshmallows showed that marshmallows with banana have a high content of dietary fiber (1.1 times), vitamins B1, B2, PP (1.1-1.6 times), carotene (2.8 times), as well as phosphorus (3 times), magnesium (1.9 times), calcium (b 1.3 times) and potassium (1.3 times), and marshmallows with quince - an increased content of dietary fiber (2.3 times), phosphorus (3 times), calcium (1.3 times), iron (1.1 times), magnesium (1.1 times), carotene (15.4 times), vitamin B2 (1.2 times) and C (2.6 times) in comparison with the control sample of marshmallow " Vanil'nyj". The presented marshmallow technologies can be recommended for the nutrition of pregnant and lactating women, as well as for expanding the range of pastille products of preventive nutrition