Open AccessPhenolic compounds and antioxidant activity of a functional honey-added marshmallow
Author(s) -
Ana Patricia Gayosso-Sánchez,
Saira Itzel Colmenares-Cuevas,
Edgar Jesús García-Ramírez,
Adriana ContrerasOliva,
Diana P. Uscanga-Sosa,
José Andrés HerreraCorredor,
Josafhat SalinasRuíz
Publication year - 2022
Publication title -
agro productividad
Language(s) - English
Resource type - Journals
ISSN - 2594-0252
DOI - 10.32854/agrop.v15i3.2164
Subject(s) - food science , flavor , aroma , antioxidant , chemistry , sweetness , biochemistry
Objective: To evaluate the effect of adding honey and the gelatin degrees Bloom in the phenolic content and antioxidant capacity of a marshmallow product.Design/methodology/approach: A 32 factorial design was carried out adding 0, 50 and 75% honey concentrations and 265, 300 and 315 degrees Bloom of gelatin.Results: Adding of honey increased the phenolic content and antioxidant activity by 45% compared to samples without honey. Sensory analysis showed no differences in flavor, aroma and mouthfeel between samples with and without honey, however, higher degrees bloom improved the texture and appearance of the marshmallows.Limitations of the study/implications: The sweetness of honey-added marshmallows increased with the honey concentration, being excessive for consumers.Findings/conclusions: Functional honey-added marshmallow is a viable alternative that can be feasibly introduced to the confectionery market.