Colmenares-Cuevas Saira Itzel, Contreras-Oliva Adriana, Salinas-Ruiz Josafhat, Hidalgo-Contreras Juan Valente, Flores-Andrade Enrique, García-Ramírez Edgar Jesús
Postgraduate College, Córdoba Campus, Amatlán de los Reyes, Mexico.
Veracruzana University, Faculty of Chemical Sciences, Orizaba, Mexico.
Front Nutr. 2024 Apr 18;11:1353530. doi: 10.3389/fnut.2024.1353530. eCollection 2024.
Consumer demand for healthier confectionery products has prompted the confectionery industry to create products that are reduced in sugar content and supplemented with vitamins, antioxidants or biological elements beneficial to health. The aim of this study was to develop marshmallows enriched with honey and and to evaluate the effect of honey concentration and gelatin bloom degrees on marshmallow properties. A completely randomized design with a factorial structure was applied with different honey concentrations (0, 50 and 75%) and at different gelatin bloom degrees (265, 300 and 315 bloom degrees); moreover, the physicochemical properties, total phenol content and antioxidant activity of the marshmallow were studied, as well as the viability of the probiotic. The physicochemical properties of the marshmallows were found to be adequate and showed good stability over time. The concentration of honey and gelatin bloom degrees did not significantly affect probiotic viability. The density of the marshmallows decreased as the percentage of honey increased. Additionally, the pH was lower at higher honey concentrations. The marshmallow with 75% honey and 265 bloom degrees had a higher °Brix value. The honey treatments exhibited higher levels of total antioxidant activity and total phenolic compounds than the sugar-only marshmallows. However, the bloom degrees did not have a significant impact on the antioxidant activity and total phenolic compound content. Although the probiotics did not reach the minimum viability needed, their use as paraprobiotics can be considered.
消费者对更健康的糖果产品的需求促使糖果行业生产含糖量降低且添加了维生素、抗氧化剂或有益健康的生物元素的产品。本研究的目的是开发富含蜂蜜的棉花糖，并评估蜂蜜浓度和明胶勃氏度对棉花糖特性的影响。采用完全随机设计，具有析因结构，设置不同的蜂蜜浓度（0%、50%和75%）和不同的明胶勃氏度（265勃氏度、300勃氏度和315勃氏度）；此外，研究了棉花糖的理化性质、总酚含量和抗氧化活性，以及益生菌的活力。发现棉花糖的理化性质良好，且随时间具有良好的稳定性。蜂蜜浓度和明胶勃氏度对益生菌活力没有显著影响。随着蜂蜜百分比的增加，棉花糖的密度降低。此外，蜂蜜浓度较高时pH值较低。含75%蜂蜜和265勃氏度的棉花糖具有较高的白利糖度值。与仅含糖的棉花糖相比，含蜂蜜的处理表现出更高水平的总抗氧化活性和总酚类化合物。然而，勃氏度对抗氧化活性和总酚类化合物含量没有显著影响。尽管益生菌未达到所需的最低活力，但可以考虑将其用作副益生菌。
