Development of formulation and technology of marshmallows with dried persimmon

The paper shows a short review of main useful properties of persimmon fruits, methods of their processing and practical use in formulations of different food production types. Based on the review, the advisability of using persimmon in marshmallows formulations is shown. Comparative characteristics...

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Bibliographic Details
Published in:E3S web of conferences 2021, Vol.296, p.7006
Main Authors: Sapozhnikov, Aleksandr N., Kopylova, Anastasiia V., Hafizov, Gharib
Format: Article
Language:English
Subjects:
Biological activity
Drying
Food
Food production
Mathematical analysis
Nutritive value
Persimmons
Powder
Process parameters
Sensory properties
Sustainable development
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Summary:The paper shows a short review of main useful properties of persimmon fruits, methods of their processing and practical use in formulations of different food production types. Based on the review, the advisability of using persimmon in marshmallows formulations is shown. Comparative characteristics of two drying methods of persimmon are carried out practically, and optimal parameters of drying process, where losses of biologically active substances are minimal, are established. The comparison of sensory characteristics of two marshmallow samples is shown, and their nutritional value is calculated. First (control) marshmallow sample was obtained using classical formulation. The formulation of second (experimental) marshmallow sample also included dried persimmon powder. It is determined that persimmon powder does not have negative effect on sensory properties of marshmallows and improves its nutritional value. Therefore, powder can be implemented practically. The developed marshmallows are a healthy food product, so it can work towards sustainable development of modern society reducing the number of nutritional diseases.
ISSN:2267-1242
2555-0403
2267-1242
DOI:10.1051/e3sconf/202129607006