| Issue |
E3S Web Conf.
Volume 296, 2021
1st International Conference on Environmental Sustainability Management and Green Technologies (ESMGT 2021)
|
|
|---|---|---|
| Article Number | 07006 | |
| Number of page(s) | 6 | |
| Section | Food Security and Availability of Healthy and Safe Nutrition | |
| DOI | https://doi.org/10.1051/e3sconf/202129607006 | |
| Published online | 28 July 2021 | |
Development of formulation and technology of marshmallows with dried persimmon
1 Novosibirsk State Technical University, Prospekt K. Marksa, 20, 630073 Novosibirsk, Russia
2 Siberian Research and Technological Institute of Agricultural Production Processing, Siberian Federal Scientific Centre of Agro-BioTechnologies of the RAS, P.O. box 267, 630501 Krasnoobsk, Novosibirsk region, Russia
3 Research Institute of Fruit and Tea Growing of the Ministry of Agriculture of the Republic of Azerbaijan, AZ4035 Quba-Khachmaz Road, Azerbaijan
* Corresponding author: a.sapozhnikov@corp.nstu.ru
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.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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