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

Ana P Gayosso Sánchez, Saira I. Colmenares Cuevas, Édgar J. García Ramírez, Adriana Contreras Oliva, Diana P. Uscanga Sosa, J. Andrés Herrera Corredor, Josafhat Salinas Ruíz

• 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.