Phenolic compounds and antioxidant activity of a functional honey-added marshmallow

• Ana P Gayosso Sánchez ^[1] ; Saira I. Colmenares Cuevas ^[2] ; Édgar J. García Ramírez ^[2] ; Adriana Contreras Oliva ^[2] ; Diana P. Uscanga Sosa ^[2] ; José A. Herrera Corredor ^[2] ; Josafhat Salinas Ruíz ^[2]
  1. [1] Universidad Politécnica de Puebla

     Universidad Politécnica de Puebla

     México

     
  2. [2] Colegio de Postgraduados

     Colegio de Postgraduados

     México

     
• Localización: Agro Productividad, ISSN-e 2594-0252, Vol. 15, Nº. 3, 2022 (Ejemplar dedicado a: Marzo), págs. 111-119
• Idioma: inglés
• Enlaces
  • Texto completo
• Resumen

  • 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 f lavor, 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.