STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN

STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN

Marshmallow is a special kind of chewing souffle, prepared on the basis of sugar and gelatin, belongs to popular confectionery products. The study aims at developing a marshmallow technology with the replacement of gelatin (taking into account religious and ethnic restrictions in human nutrition) wi...

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Bibliographic Details
Main Authors:	Nepovinnykh N.V., Klyukina O.N., Kodatskiy Y.A., Ptichkina N.M., Yeganehzad S.
Format:	Article
Language:	English
Published:	Kemerovo State University 2018-06-01
Series:	Foods and Raw Materials
Subjects:	Food hydrocolloids synergism organoleptic estimation moisture water activity textural characteristics surface tension
Online Access:	http://jfrm.ru/files/archive/11/11.pdf

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