The effectiveness of the use of natural dyes in the production of marshmallows

Pastilles and pastilles are in great demand among the population. These include marshmallows, the chemical composition of which is characterized by a high sugar content, lack of vitamins and a low content of dietary fiber and minerals, which makes it of low nutritional value. The main color of marshmallows is white. Various dyes are added to marshmallows to give it a more attractive appearance. The purpose of our research is to study the effectiveness of the use of natural dyes in the production of marshmallows. In the training conditions, several samples of the product were prepared and evaluated: «Klassika», «Malina», «Smorodina». Berry puree was used as a natural dye. Studies of the physico-chemical properties of the product showed that marshmallows prepared with using natural dyes met the requirements of State standard 6441-2014 Flour confectionery products. Indicators of the mass fraction of moisture in the samples indicated that marshmallows made from black currant may be less susceptible to crystallization of starch and sucrose during storage. The amount of protein is slightly higher in the sample «Malina». At the same time, the amount of carbohydrates and sugars, as well as the energy value, is higher in marshmallows without berry puree «Klassika» compared to other samples by 2.5%, 7.3% and 8.5 kcal, respectively. Organoleptic characteristics of «Smorodina» marshmallow are estimated to be 0.65 points higher than other samples of the product. At the same time, all the examined samples of products in terms of organic quality corresponded to regulatory documents.