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

Abstract

Objective: To evaluate the effect of the addition of honey and the ºBloom of gelatin on the phenol content and antioxidant capacity of a marshmallow.

Design/methodology/approach: A 3² factorial design was carried out adding honey concentrations of 0, 50 and 75 % and grenetins of 265, 300 and 315 ºBloom.

Results: The addition of honey increased the phenol content and antioxidant activity by more than 45 % compared to samples without honey. Sensory analysis did not show differences in taste, smell and mouthfeel between samples with and without honey, however, higher ºBloom improved the texture and appearance of the marshmallows.

Limitations of the study/implications: The sweetness of the marshmallows with honey increased with the concentration of the honey, being excessive for consumers.

Findings/conclusions: Marshmallows made with honey are a viable alternative for introduction to the confectionery market.