Relevant bibliographies by topics / Marshmallow

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Marshmallow'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 February 2023

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Journal articles on the topic "Marshmallow"

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Yudhistira, B., A. K. Putri, and S. Prabawa. "The effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical, chemical and organoleptic properties." Food Research 5, no. 1 (January 24, 2021): 298–305. http://dx.doi.org/10.26656/fr.2017.5(1).405.

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Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose, one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the human’s body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical, chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallow’s formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor, namely the difference in formulation between the concentration of white sweet potato inulin extract (2% and 3%) and the concentration of sorbitol (25%, 50%, and 75%). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength, density, moisture content, ash content, total calories, dietary fiber, and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2% white sweet potato inulin extract and 50% sorbitol.
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Sapozhnikov, Aleksandr N., Anastasiia V. Kopylova, and Gharib Hafizov. "Development of formulation and technology of marshmallows with dried persimmon." E3S Web of Conferences 296 (2021): 07006. http://dx.doi.org/10.1051/e3sconf/202129607006.

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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.
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Ungure, Eva, Evita Straumīte, Sandra Muižniece-Brasava, and Lija Dukaļska. "Consumer Attitude and Sensory Evaluation of Marshmallow." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 442–47. http://dx.doi.org/10.2478/prolas-2013-0077.

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Abstract Marshmallow is sugar-candy with foam-like structure. Many studies have revealed the high nutritional value of bee pollen. Due to the nutritional composition of pollen, and according to nonscientific studies, dried bee pollen has been used as an additive in human diets, which provides a well-being sensation and contributes to functional and harmonious balance of the body. Sensory evaluation and market research are an important part of developing a new product. The research was aimed to clarify the situation in the Latvian market, to summarise Latvian consumer attitude on marshmallow, and to determine the sensory properties and quality of marshmallows with bee pollen. A questionnaire was developed - 900 respondents answered questions about their consumption patterns, opinions on quality indices, and possible types of marshmallow packaging. Marshmallow was enriched with three different pollen concentrations: 1.0; 1.5 and 2.5%. Sensory evaluation was carried out to estimate the optimal concentration of bee pollen that which should be added to marshmallow. Sensory evaluation of experimental marshmallow was characterised by using a 9-point hedonic scale (determination degree of liking). The obtained results showed that consumers liked the marshmallow with 1.5% bee pollen best of all.
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Ghini, Francesca, Mehul Thakkar, Timothy Schrire, and Bartlomiej Bednarz. "574 Want some s’more? The hidden risks of marshmallows." Journal of Burn Care & Research 43, Supplement_1 (March 23, 2022): S123—S124. http://dx.doi.org/10.1093/jbcr/irac012.202.

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Abstract Introduction Marshmallows are a spongy confectionery commonly made with gum Arabic or gelatine, corn syrup, sugar, and flavouring. It is common, in many Anglophone countries, to toast marshmallows as an outdoor childhood pastime. Being an aerated aqueous mixture, marshmallows have unique properties when exposed to high temperatures, resulting in a Maillard reaction between the sugars and proteins. They therefore present a distinctive and significant method of burn injury. Methods We reviewed our regional online burns database for marshmallow related burns in the last six years to collate data on patient demographics, burn size and depth, method of injury, and outcome. Results Between 2015-2020, our Regional Burns Centre treated 35 patients with an average age of 8.3 years (range 4-14). The most commonly injured area was the face in 44% of the cases (lips specifically in 25%), followed by hands in 36%. The burn depth extended from deep dermal to full thickness in 6% of cases and the total body surface area affected was 0.3% on average. No admission or surgical intervention was required. A significant proportion of burns were associated with camping, open fires or barbecues (63%), however the recorded mechanisms of injury were not limited to these activities alone. 77% of injuries occurred between Friday and Sunday. Conclusions Marshmallow burns are hazardous due to their composition and response to heat. The adhesive nature of a toasted marshmallow leads to a deeper pattern of burn injury, even though, the majority can usually be managed conservatively due to the limited area affected.
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Tsykhanovska, Iryna, Alexandr Alexandrov, Tetiana Lazarieva, and Tatуana Gontar. "RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE "MAGNETOFOOD" ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS." ScienceRise, no. 5 (November 11, 2020): 73–79. http://dx.doi.org/10.21303/2313-8416.2020.001498.

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The results of the influence of the food additive "Magnetofood" on the quality indicators of whipped confectionery in the technologies of curd dessert and white-pink marshmallow (organoleptic characteristics, density, mechanical strength, effective viscosity, degree of overrun and volume kinetics during storage) are presented. It was found that the introduction of the additive "Magnetofood" into the prototypes of cottage cheese desserts and white-pink marshmallows (on agar and pectin) in an amount from 0.1 % to 0.2 % to the mass of the recipe mixture in comparison with the control improves the structure, texture and external type of whipped products; the distribution function of air bubbles by diameter is narrow and symmetric, the diameter d = (45 ... 50) 10-3 m is a fundamental factor indicating the stabilizing effect of nanoparticles of the food additive "Magnetofood". It was found that with an increase in the mass fraction of the food additive "Magnetofood", the following increases (compared to the control): in curd desserts - the maximum shear stress by a factor of (1.18 ... 1.3) and the thixotropy coefficient by 1.26 times; in white-pink marshmallows - the strength of the foam structure is (1.1 ... 1.2) times and the effective viscosity of the marshmallow masses is (1.35 ... 1.55) times (which has a positive effect on the texture of the product and the extension of the period preservation of the freshness of finished products); as well as in marshmallow masses, they decrease: density by (1.12 ... 1.15) times and the duration of whipping by (1.5 ... 2.5) 60 s. The rational content of the additive "Magnetofood" in the recipes of curd dessert and marshmallow of white-pink marshmallow was determined – 0.15 % to the mass of the recipe mixture. The prospects of using "Magnetofood" as an improver and stabilizer of polyphase foam-like structures have been determined Object of research: production technology of cottage cheese desserts and white-pink marshmallows (on agar and pectin). Investigated problem: obtaining stable polyphase food systems, in particular, a foam-like structure, with a deviation of the quality indicators of raw ingredients and technological parameters in production conditions. Main scientific results: a deterioration in the quality of cottage cheese desserts and marshmallow products was revealed with a deviation of the physicochemical parameters of raw ingredients (in particular, cottage cheese, pectin, agar) and possible ranges of deviations of the initial values of the process parameters (temperature conditions, duration of whipping and gelation) leading to a deterioration the quality of finished products in terms of the following indicators: organoleptic characteristics, physicochemical, microbiological and functional and technological properties, shelf life. It is shown that improving the technology and increasing the stability of the polyphase structure of foam-like food products can be achieved by introducing a food additive of complex action "Magnetofood". In particular, due to the structure-forming, stabilizing, water-retaining and bacteriostatic properties of the Magnetofood additive. As a result of the introduction of 0.15 % food additive "Magnetofood" into the recipe for cottage cheese dessert and white-pink marshmallow, the following improves: organoleptic, structural-mechanical and physical-chemical indicators; structure, consistency and appearance of the whipped product; storage periods are extended. The area of practical use of the research results: food enterprises specializing in the production of whipped products (fermented milk desserts, pastel-marmalade products, sambucs). Innovative technological product: technology for the production of cottage cheese dessert and marshmallow white-pink (on agar) and (on pectin) using the food additive "Magnetofood". Scope of application of the innovative technological product: food industry, restaurant enterprises.
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Lazarev, Vladimir A., and Alina R. Ershova. "Pastille Isomalt and Erythritol Based Product Enriched with Biologically Active Substances of Black Currant." Food Industry 7, no. 2 (June 21, 2022): 37–43. http://dx.doi.org/10.29141/2500-1922-2022-7-2-4.

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The development of new functional food products ensuring the human health preservation and strength is an important growth direction of the food industry. The research aims at developing a recipe and production technology of sugar-free pastille confectionery (marshmallows) enriched with plant biologically active substances of black currant for patients with diabetes mellitus type 2. A man replaced sugar in confectionery with erythritol and isomalt mixture; and examined a sample of marshmallows with 100 % sugar replacement in comparison with traditional marshmallows on sugar using apple pectin. The researchers determined the optimal ratio of erythritol and isomalt sweeteners – 7 : 3. They developed the pastille product manufacture technology. There was an increase in the antioxidant activity indicator from 0.716 mmol-eq./dm3 to 2.269 mmol-eq./ dm3 when adding a black currant juice. The vitamin C content increased from 0.043 % to 0.857 %. Despite the increased humidity (19.6 %), the experimental marshmallow sample had good organoleptic indicators (average score – 4.39). Acceptable levels of microbiological contamination of a marshmallow sample based on sweeteners are maintained for 48 hours. The developed recipe will expand the confectionery products range for diabetic nutrition.
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Arhandhi, Cut Betari, Yuliani Aisyah, and Rasdiansyah Rasdiansyah. "Pengaruh Konsentrasi Ekstrak Umbi Bit (Beta vulgaris L.) dan Gelatin Terhadap Karakteristik Marshmallow." Jurnal Ilmiah Mahasiswa Pertanian 3, no. 4 (November 1, 2018): 808–21. http://dx.doi.org/10.17969/jimfp.v3i4.9522.

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Abstrak. Umbi bit merupakan salah satu bahan pangan yang dapat digunakan sebagai pewarna alami pada pembuatan soft candy seperti rshmallow. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama yaitu konsentrasi ekstrak umbi bit (B) yang terdiri dari 3 taraf yaitu B1 = 5% B2 = 10% dan B3 = 15%. Faktor kedua adalah konsentrasi gelatin (G) yang terdiri dari 3 taraf yaitu G1 = 3% G2 = 5% dan G3 = 8%. Ulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bawa konsentrasi ekstrak umbi bit berpengaruh sangat nyata terhadap kadar air, vitamin C dan aktivitas antioksidan serta uji deskrpsi aroma, rasa, warna buram, tekstur, dan mouthfeel marshmallow umbi bit. Adapun konsentasi gelatin berengaruh nyata terhadap kadar vitamin C dan uji deskripsi tekstur marshmallow umbi bit. Marshmallow umbi bit memiliki kadar air yaitu sebesar 22,06%, kadar vitmin C 80,67 Mg dan aktivitas antioksidan sebesar 30%.Abstract: Beetroot is one of food that can be used as natural dyes in making of soft candy like marshmallows. This research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor is the concentration of beet tuber extract (B) which consists of 3 levels, namely B1 = 5% B2 = 10% and B3 = 15%. The second factor is the concentration of gelatin (G) which consists of 3 levels, namely G1 = 3% G2 = 5% and G3 = 8%. Tests were carried out 3 replications so that 27 trial units were obtained. The results showed that the concentration of coffee extract had a very significant effect on water content, vitamin C and antioxidant activity, as well as the description of aroma, flavor, opaque color, texture, and mouthfeel marshmallow tuber content. The concentration of gelatin significantly affected vitamin C levels and test description of marshmallow tuber tuber texture. Marshmallow beetroot has a water content of 22.06%, vitamin C content of 80.67 Mg and antioxidant activity of 30%.
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Adi, Catur Pramono, Sukma Budi Prasetyati, Elvi Andriani Br Sebayang, and Aripudin Aripudin. "Utilitization Of Catfish Bone Gelatin (Pangasius Sp.) In Marshmallow Products." Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan 4, no. 2 (November 11, 2022): 141–50. http://dx.doi.org/10.47685/barakuda45.v4i2.266.

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To take advantage of the by-product of catfish bone, gelatin is made as a value added of the by-product of the fishery industry, because Gelatin using sapa bovine fish bone has the same characteristics as catfish bone gelatin. Gelatin is the main ingredient in the manufacture of marshmallows to improve texture and ebilite. The purpose of this study was to determine the panelists' preference for marshmallows with the addition of catfish bone gelatin into marshmallows and to conduct chemical quality tests (water content and ash content) on catfish bone gelatin marshmallows. The method used is descriptive method, the results of this study are marshmallow hedonic testing with the highest appearance parameter value found in the sample F2 = 7.54, namely the addition of 0.93 gram catfish bone gelatin. From the parameters of taste, aroma, and texture, the highest value was found in sample F3 with the addition of 1.16 gram catfish bone gelatin to get a taste parameter value of 7.72, an aroma parameter value of 7.52, and a texture parameter value of 7.66. In chemical testing, all samples met the standard of SNI 3547.2-2008 soft confectionery. In the water content parameter, the highest value was found in sample F2 of 11.85% with a maximum limit of SNI 3547.2-2008 soft confectionery 20.0%. In the ash content parameter, the highest value is found in the F2 sample of 0.455% with a maximum limit of 3.0%. In the protein parameter, the protein test was taken from the best sample of sensory test results, namely marshmallow with the addition of 1.17gram catfish gelatin and 2.34gram beef gelatin with a protein content test result of 0.315%
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Novikova, Z. V., S. M. Sergeeva, A. D. Zakharova, and J. A. Semisazhonova. "Justification of the use of green tea "Matcha" in the production of functional confectionery." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (July 18, 2019): 168–72. http://dx.doi.org/10.20914/2310-1202-2019-1-168-172.

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The article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the healthy state of the human body, preventing the development of many diseases. Currently, Moscow State University of Food Production is conducting research on the development of a functional confection, namely marshmallows using Matcha green tea. To determine the possibility of making Matcha tea, a comparison was made of the chemical compositions of marshmallows prepared according to the classic recipe and marshmallows with Matcha green tea. It was found that 100 g of the product satisfies the daily need of an adult in the following nutrients: 83% - The Oxygen Radical Absorption Capacity (ORAC) units, 300% polyphenols, 33% Vitamin A (retinol), 36% Vitamin A (beta carotene), 12% Vitamin B1, 100% Vitamin K. The organoleptic evaluation of the samples showed that, unlike the marshmallow sample prepared according to the classical recipe, Matcha marshmallow with Matcha tea has a tart herbal taste and a green tint; no significant differences were found in determining the other indicators. Using a textural analyzer, rheological studies were carried out, namely, the determination of the strength and elasticity of the finished products. The strength of marshmallows with matcha green tea is lower than that of the classic recipes, but this does not affect the provision of sufficient form holding capacity of the product.
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Korkach, H., O. Kotuzaki, V. Tolstykh, and H. Shunko. "Research of the process of foaming of marshmallow mass with synbiotic." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (October 28, 2020): 80–86. http://dx.doi.org/10.32718/nvlvet-f9415.

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Considering that today intestinal dysbiosis to some extent affects about 90 % of the population of Ukraine, it is advisable to develop confectionery products with functional ingredients that can affect the microflora and are used to restore the disturbed balance of intestinal ecostructure. Such ingredients include synbiotics. This paper substantiates the need to develop recipes for confectioneries, including marshmallows, to create new types of pastilles with functional properties. Marshmallow production includes the usage of egg whites in fresh, frozen, or dried form as a foaming agent. In recent years, companies use dry egg whites, which have a number of advantages: increasing the sanitary level of production, reducing production area, improving safety and quality stability of finished products that included it in the formula. The functional and technological properties of dry egg whites have been studied regarding the possibility of obtaining pastille products with high-quality stable foam structure. It has been experimentally established that dry protein should be reduced at 30…40 °C and the optimal foaming ability of the protein is at 40…45 °C. The regularities of the foaming process in confectionery masses with a synbiotic have been determined. It has been found that the marshmallow mass with microencapsulated bifidobacteria and lactulose (5; 7.5; and 10 %) requires 6, 5 and 4 minutes of whisking at 400 rpm to form foam, respectively, whereas the control sample required 8 minutes. The dependence of quality indicators of marshmallow masses (density and air volume concentration) on the foaming temperature has been studied. It has been established that the production of marshmallow mass with a synbiotic of a certain density occurs at 38 °C and the study of air volume concentration confirms that the maximum temperature allowing to produce a high-quality mass is 40 °C. Thus, the whisking temperature required to obtain high-quality and stable foam has been experimentally determined for the marshmallow mass. This research allows us to state with confidence that introducing a synbiotic complex into the structure of a marshmallow mass improves the foaming process which allows to produce high-quality products with soft texture and stable foam structure.
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Dissertations / Theses on the topic "Marshmallow"

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Miquelim, Joice Natali. "Avaliação reológica e microscópica de espumas tipo Marshmallow." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22032010-084332/.

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Marshmallow é um dos vários tipos de recheio que podem ser produzidos utilizando-se açúcar, açúcar invertido e xarope de glicose adicionado de gomas ou proteínas, como gelatina e albumina, emulsionados em ar. Foram avaliados quatro produtos de mercado quanto à atividade de água, teor de proteína e sua reologia através de ensaios rotacionais, oscilatórios e tixotropia. Os ensaios reológicos foram realizados em conjunto com imagens de microscopia, podendo assim avaliar além do comportamento da espuma também sua estrutura. Produtos com maior teor de proteína e contendo gomas em sua formulação apresentaram valores de atividade de água menores. O uso de proteínas e gomas confere aos produtos estudados características de géis como observado através da reologia. O valor de yield stress determinado pelos ensaios de amplitude mostrou-se coerente com a vida de prateleira dos produtos, sendo que para valores maiores, maior a vida de prateleira, em relação à estabilidade do produto. Os ensaios oscilatórios sob alta frequência foram comparados com os ensaios rotacionais e demonstraram ser de interesse não só para avaliar o comportamento do produto, como também avaliar a recuperação da estrutura da espuma em função do tempo e tensão aplicados. Através da análise reológica da formulação e da interface, bem como análises da tensão interfacial e microscopia, foram avaliadas as diferentes gomas, em pH 4 e 7,5, determinando assim que a goma κ-carragena em pH 4 foi a que apresentou melhores resultados para a estabilidade da espuma. A formulação escolhida com base nos ensaios reológicos de interface e tensão interfacial foi avaliada quanto a sua estabilidade por 60 dias através de ensaios reológicos oscilatórios e microscopia, apresentando estabilidade pelo período estudado. Foi avaliado ainda o tempo de processo necessário para obtenção de um produto estável com melhor capacidade de aeração, levando a um tempo de processo de 15 minutos.
Marshmallow is a kind of aerated filling made from sugar, inverted sugar, glucose syrup, added by polysaccharide and proteins, like gelatin and albumin. Four market products were evaluated regarding water activity, protein content and through dynamic and rotational, besides thixotropy evaluation. Rheological tests were done together with image rheology, evaluating not only product behavior but also the product structure. High protein content product formulated with polysaccharides presented lower water activity values, the use of protein and polysaccharides in the formulations produce gel like products, as can be seeing through rheology. Amplitude sweep determine the yield stress, and it was coherent with the shelf life indicated by each product, higher yield stress raises the product shelf life. Dynamic oscillatory tests under high frequency were compared to rotational tests, and showed to be of interest to evaluate foam behavior and structure recovery as a function of time and stress applied. Interfacial rheology were performed to evaluate different polysaccharides under pH 4 and 7,5, determining that κ- carragena at pH presented better results for foam stability. The chosen formulation after rheological tests of interface and surface tension was evaluated for 60 days through dynamic oscillatory tests and microscopy, showing stability for all studied period. Processing time of aeration was also evaluated, and a time of 15 minutes was the processing time with better stability.
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Marsh, Rodney. "Mr. Marshmallow, discovering alienation in my journey as a teacher." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1996. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/MQ37817.pdf.

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Saxler, Patricia Kasak. "The Marshmallow Test: Delay of Gratification and Independent Rule Compliance." Thesis, Harvard University, 2016. http://nrs.harvard.edu/urn-3:HUL.InstRepos:27112705.

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The Marshmallow Test, a self-imposed delay of gratification task pioneered by Walter Mischel in the 1960’s, showed that young children vary in their ability to inhibit impulses and regulate their attention and emotion in order to wait and obtain a desired reward (Mischel & Mischel, 1983). The Marshmallow Test offers an opportunity to observe and measure children’s decision-making and self-regulation in an emotionally charged context of often conflicting motivations. Additionally, this task provides a context to investigate how compliance with rules and self-regulation may depend on or compete with each other. In this dissertation, I examine the marshmallow test by comparing different criteria of ‘success’ in this task with the two ways in which children can ‘fail’ to delay, either by voluntarily terminating the task, or by breaking one of the rules. Though distinctly observable behaviors, these have traditionally been considered equivalent in indicating the end of the delay period. In two studies, I examine the cognitive, behavioral, and demographic measures that characterize these behavioral choices. First, I conducted a cross-sectional behavioral study of children ages 3-7. My findings in the first study suggest that models predicting delay of gratification performance for compliant children do not apply to noncompliant children. Secondly, I carried out a secondary analysis of longitudinal data in which the children participated in the marshmallow task at age 4.5, followed by subsequent assessments in elementary and high school (NICHD Early Child Care Research Network, 1998). In this analysis, I found that there were no substantial differences in behavioral or cognitive longitudinal outcomes between the two modes of termination of the task, with the exception of certain academic outcomes in mathematics.
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Magalhães, Ana Lucia Teixeira de. "Efeito de substitutos da sacarose nas caracteristicas reologicas e sensoriais de doce aerado tipo "marshmallow", formulado com suco de goiaba (Psidium guajava L.)." [s.n.], 1996. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255074.

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Orientador: Marisa de Nazare Hoelz Jackix
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O presente trabalho teve como objetivo estudar o comportamento reológico e organoléptico de um doce aerado modificado para dietas especiais, isento de sacarose e colorido e aromatizado com suco de fruta. Foram desenvolvidos cinco formulações de "marshmallow" com suco de goiaba contendo substitutos de sacarose : (1) frutose; (2) frutose e sorbitol; (3) frutose e maltitol; (4) frutose e polidextrose e (5) maltitol e polidextrose. "Marshmallows" elaborados com os diversos substitutos da sacarose apresentaram valores para a densidade do aerado (0,34 a 0,73 g/cm³), "overrun" ( 78% a 268%), umidade (20% a 24%) e viscosidade da calda a 45°C (192 a 208 cP) dentro da faixa de variação do marshmallow tradicional. A capacidade de incorporação de ar variou inversamente a viscosidade da calda. A mistura maltitol/polidextrose conferiu máxima viscosidade a calda (208 cP) e "overrun" mínimo (78%) ao produto aerado. Por outro lado a frutose, quando utilizada como único substituto, foi responsável pela formação de produto com mínima viscosidade (192 cP) e máximo "overrun" (268%). Não houve diferença significativa na preferência e aceitação do provador com relação a aparência, sabor, aroma e textura, entre as amostras formuladas com frutose ou com misturas da frutose com: sorbitol, maltitol e polidextrose. Estas no entanto, com notas de 8,3 a 7,3 foram preferidas em relação a amostra com maltitol/polidextrose que obtive notas entre 5,0 e 6,0. O sabor característico da fruta foi bem percebido em todas as formulações porém, a frutose e o sorbitol permitiram maior percepção do sabor característico de goiaba que a amostra com a mistura de maltitol/polidextrose. A amostra que apresentou maior intensidade para o sabor doce foi a formulação com frutose que foi seguida em ordem decrescente de doçura pelas amostras de frutose/sorbitol, frutose/maltitol, frutose/polidextrose e maltitol/polidextrose. A frutose, o sorbitol, o maltitol e a polidextrose não conferem sabor amargo em "marshmallow". A frutose e misturas de frutose com sorbitol e polidextrose não apresentam sabor residual obtendo médias baixas, entre 0,20 a 0,35. As amostras com maltitol apresentaram pequeno sabor residual, entre 1,44 e 2,33. É possível reduzir em até 34% o valor calórico do "marshmallow", através da substituição de 50% de frutose por polidextrose, sem que o provador perceba diferença na aparência, sabor e textura em testes de preferência e aceitação. O " marshmallow " com 53% de redução calórica obtido com mistura de maltitol/polidextrose, embora com menor média de preferência, não apresenta rejeição para consumo. O perfíl de textura varia com o tipo de combinação dos substitutos da sacarose. A combinação maltitol I polidextrose resultou na amostra mais gomosa, mais macia e menos elástica das 5 formulações. Por outro lado, a combinação da frutose com polidextrose conferiu alta elasticidade ao produto, o qual foi considerado o menos macio e menos gomoso de todos. O maltitol, sorbitol e polidextrose quando combinados com frutose, tornaram a amostra mais elástica, menos macia e menos gomosa do que a amostra formulada só com frutose. Verificou-se que os atributos de textura do "marshmallow" , elasticidade, maciez e gomos idade podem ser avaliados instrumentalmente através do texturômetro TA.XT2, sob testes de compressão, cisalhamento e perfuração respectivamente, uma vez que os dados de tais testes apresentaram correlação com os resultados da análise sensorial
Abstract: The main objective of this research was to study the rheological and organoleptic properties of an aerated candy modified for special diets, free of sucrose and artificial coloring and flavored with fruit juice. Five different marshmallow formulae were developed using guava juice and containing the following sucrose substitutes : (1) fructose; (2) fructose and sorbitol; (3) fructose and maltitol; (4) fructose and polydextrose and (5) maltitol and polydextrose. Marshmallows formulated with the different sucrose substitutes showed values for aeration density (0.34 - 0.73g/cm³), "overrun" (78% -268%), moisture (20%-24%) and syrup viscosity at 45ºC all within the ranges similar found in traditional marshmallows. The ability to incorporate air was inversely related to syrup viscosity. The maltitol and polydextrose mixture conferred maximum syrup viscosity ( 208 cP) and mininum "overrun" ( 78%) to the aerated product. On the other hand, when fructose was used as the only substitute, it formed a product with minimum viscosity ( 192cP) and maximum "overrun" ( 268%). There was no significant difference in preference or acceptibility by the painel members with respect to the appearance, taste, flavour and texture of the samples formulated with fructose or fructose mixed with sorbitol, maltitol or polydextrose. These samples obtained grades between 8.3 and 7.3 and were preferred to samples containing maltitol and polydextrose which obtained grades between 5.0 and 6.0. The characteristic fruity taste was well perceived in all formulations although fructose and sorbitol allowed for a greater taste perception of the characteristic guava taste than in the samples formulated with maltitol and polydextrose. The sample which presented the greatest intensity of the sweet taste was the fructose formulation, followed by the samples fructose/sorbitol, fructose/maltitol, fructose/polydextrose and maltitol/polydextrose in decreasing level of sweetness. Fructose, sorbitol, maltitol and polydextrose did not exhibit a bitter taste in marshmallow. Samples containing fructose or mixture of fructose with sorbitol or polydextrose showed no residual taste. Samples containing maltitol showed a mild residual taste (1.44 - 2.33). It is possible to reduce the caloric value by up to 34% by substituting 50% of the fructose with polydextrose without the panel member perceiving the change in appearance, taste, flavour or texture during the acceptibility test. The marshmallow obtained using the maltitol and polydextrose mixture resulted in a 53% caloric reduction, and though less preferred, it did not present consumer rejection. The texture profile varied according to the type of sucrose substitute combination. The maltitol and polydextrose combination resulted in the gummiest, softest and least elastic sample of the five. On the other hand, the fructose and polydextrose combination conferred high elasticity to the product which was thus considered to be the least soft and least gummy of all. Maltitol, sorbitol and polydextrose, when combined with fructose, resulted in a more elastic and less soft sample then that formulated with only fructose. It was observed that the texture attributes of marshmallow, elasticity, smoothness and gumminess can be instrumentally determined using the TA.XT2 texturometer, applying the : compression, shearing and puncturing tests respectively, since the test data showed correlation with the sensorial analysis
Mestrado
Mestre em Tecnologia de Alimentos
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Clements, Andrea D., C. Richard Parker, Wallace E. Jr Dixon, and Brenda Salley. "Marshmallows Used as Saliva Stimulant Do Not Affect Cortisol Concentrations: Finally a Palatable Alternative for Toddler Saliva Collection." Digital Commons @ East Tennessee State University, 2007. https://doi.org/10.1002/dev.20238.

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Two studies were conducted to validate marshmallows as a saliva stimulant for use with toddlers. First, cortisol concentrations from 14 subjects (ages 6–46 years) were compared using three saliva collection methods: (1) plain cotton dental roll, (2) dental roll with one mini-marshmallow, and (3) expectorating into a collection tube using no cotton or stimulant. EIA was used for analyses. There were no significant differences among cortisol concentrations. Second, saliva collection compliance rate was compared for 21-month-olds (n = 51) using either flavored drink crystal- (compliance rate = 16.7%) or marshmallow-flavored (compliance rate = 60%) dental rolls for saliva collection (χ2 )1) = 4.02, p = .045). These studies indicate that marshmallow is a viable option for saliva stimulation to determine toddler cortisol concentrations using EIA.
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KUO, PEI-TING, and 郭霈音. "The Representation of Community Lifestyle in Multicultural Aesthetic - Based on the Marshmallow Girls." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/6k3bxx.

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碩士
國立高雄科技大學
創新設計工程系
107
There have been many different interpretations and standards for beauty since ancient times. The prejudiced mainstream body aesthetic of the past has gradually developed into a multicultural aesthetic society. The phrase “ Marshmallow girls” has turned the negative image of large-sized girls into a positive one. In order to obtain an objective approach on the ethnic symbols of Marshmallow girls, this study utilized the design field and supplemented the points with cultural sociology. It analyzes the ethnic symbols of Marshmallow girls by using a documentary analysis method and interviews 14 large-sized girls in a semi-structured interview method. This study summarizes the ethnic symbols of Marshmallow girls into three conceptual models of the CSS Triangle: Conformist Mentality, Self-Identity, and Symbolic Creativity. According to the results of this study, although Marshmallow girls are no longer obsessed with the beauty myths of “skinny beauty”, they still pursue figure-flattering clothes. Their “conformist mentality” still show hints of the past aesthetics of “skinny beauty” on them. However, exercise has become more of a personal health appeal. This is perhaps the best embodiment of “self-identity”. Not only has the negative stereotype of “fat” been flattened, but the body aesthetics of the masses has also changed. The rise of many Marshmallow actresses, the acceptance of different body aesthetics, and the change in ability to buy appropriate sized clothing for different body sizes has resulted in the stimulation of “symbolic creativity”, which has become a part of the multicultural aesthetic of the body.
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HUANG, SHIH-CHENG, and 黃世丞. "Productions of Sub-Milimeter Carbon Nanotubes in Ultralight Marshmallow Structure and Its Applications in Conductive Rubber." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/4c52a2.

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碩士
國立中正大學
化學工程研究所
106
In this study, we used Floating Catalyst Chemical Vapor Deposition ( FC-CVD ) to product Carbon nanotube (CNT). We try different growing parameters to synthesis long and high purity CNTs. Put different screen mesh which is substrate for CNT growing into alumina tube. The product will be divided into tube and mesh. Up to now, in the situation of 1100 °C, 0.5 wt% ferrocene ( catalyst ), 1.2 wt% thiophene ( accelerator ), 2 wt% H2O, 500 sccm argon ( carrier gas ) and 10 mL/hr inject velocity, on average we could get 300~400 μm length of CNTs in tube. On average we could also get 600~1200 μm length of CNTs on mesh and achieved up to 4233 μm. Worth to mention, the minimum density of the CNT products is 3.39×10-3 g/cm3. We called it “CNT marshmallow structure” due to low density and fluffy appearance. CNT marshmallow structure could be directly used as a sensor without any processing. The maximum compressive strain is 50% and resistance change is nearly 10 times. This sensor can be applied to the bending of the finger (the elbow). After being waterproof treatment, it can be directly used under water. Can also be used for pronouncing, even you don’t really pronounce still can be sensed. In the breathing, you can sense every breath perfectly. This sensor also has good stability in repeated experiments. In this study, we used homemade CNT and Styrene-isoprene-styrene block copolymer (SIS) produced a helical layered structure. The maximum tensile strain can reach 650%. The Young's modulus of the linear interval is 9.2 kPa. Mainly used for pronouncing and breathing. It can be detected for every tiny movement and has good stability.
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Books on the topic "Marshmallow"

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Marshmallows: 100 mouthwatering marshmallow treats. London: Apple, 2014.

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Newberry, Clare Turlay. Marshmallow. New York: Harper & Row, 1990.

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Newberry, Clare Turlay. Marshmallow. New York: Smithmark Publishers, 1999.

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Taylor, Genevieve. Marshmallow magic. London: Bantam, 2012.

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Anderson, Marilyn D. Marshmallow pickles. Worthington, OH: Willowisp Press, 1986.

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Sheryl, Moore, ed. Marshmallow clouds. Ada, MI: Chitson Press, 2003.

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(Firm), Vanessa-Ann Collection. Marshmallow moon. Ogden, Utah: Vanessa-Ann Collection, 1985.

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Brennan, Linda Crotta. Marshmallow kisses. Boston: Houghton Mifflin, 2000.

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Parrott, Leslie L. Marshmallow clouds. Grand Rapids, Mich: Zonderkidz, 2003.

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Beck, Tiziana Jill, Lina Morawetz, and Sarah Alberti. Marshmallow moments. Leipzig: Lubok, 2020.

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Book chapters on the topic "Marshmallow"

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Bährle-Rapp, Marina. "marshmallow." In Springer Lexikon Kosmetik und Körperpflege, 341. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_6331.

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Hartel, Richard W., and AnnaKate Hartel. "Marshmallow Peeps." In Food Bites, 173–74. New York, NY: Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_55.

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Sastry, K. Subramanya, Bikash Mandal, John Hammond, S. W. Scott, and R. W. Briddon. "Althaea officinalis (Marshmallow)." In Encyclopedia of Plant Viruses and Viroids, 103. New Delhi: Springer India, 2019. http://dx.doi.org/10.1007/978-81-322-3912-3_40.

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Furnham, Adrian. "The marshmallow test." In The Engaging Manager, 111–13. London: Palgrave Macmillan UK, 2012. http://dx.doi.org/10.1057/9781137273871_31.

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South, James B. "Veronica Mars-She's a Marshmallow." In Veronica Mars and Philosophy, 199–214. Chichester, UK: John Wiley & Sons, Inc., 2014. http://dx.doi.org/10.1002/9781118843659.ch16.

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Mousavi, Seyedeh Fatemeh, Seyed M. A. Razavi, and Arash Koocheki. "Marshmallow (Althaea officinalis ) Flower Gum." In Emerging Natural Hydrocolloids, 397–423. Chichester, UK: John Wiley & Sons, Ltd, 2019. http://dx.doi.org/10.1002/9781119418511.ch16.

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Lee, Li Way, and Aaron Keathley. "Demand by Heart: The Marshmallow Test." In 45 Conversations About Behavioral Economics, 77–79. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-05046-6_19.

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Kimiecik, Jay, and Doug Newburg. "Touch, Feel, and like the damn marshmallow." In Exploring the Concept of Feel for Wellbeing and Performance, 136–54. New York: Routledge, 2022. http://dx.doi.org/10.4324/9781003304326-7.

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Suzuki, Noriko, Haruka Shoda, Mamiko Sakata, and Kaori Inada. "Essential Tips for Successful Collaboration – A Case Study of the “Marshmallow Challenge”." In Human Interface and the Management of Information: Applications and Services, 81–89. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-40397-7_9.

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Pritchard, Jacki. "Marshmallows." In Hypnotherapy for Pregnancy and Birthing, 51–52. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003173779-10.

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Conference papers on the topic "Marshmallow"

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Ali-Hasan, Noor, Rachel Garb, and Mindy Pereira. "Designing Android Marshmallow volume controls." In MobileHCI '16: 18th International Conference on Human-Computer Interaction with Mobile Devices and Services. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2957265.2957273.

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Möller, J., O. Kelber, and K. Nieber. "Marshmallow root: A medicinal plant with a great tradition." In Phytotherapiekongress 2019. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-1697290.

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Al-Khalifa, Hend S. "Applying the Marshmallow Challenge in a research methods course: Lessons learned." In 2017 16th International Conference on Information Technology Based Higher Education and Training (ITHET). IEEE, 2017. http://dx.doi.org/10.1109/ithet.2017.8067793.

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Gao, Sheng, Guohui Li, and Pei Zhao. "Marshmallow: A Content-Based Publish-Subscribe System over Structured P2P Networks." In 2011 Seventh International Conference on Computational Intelligence and Security (CIS). IEEE, 2011. http://dx.doi.org/10.1109/cis.2011.71.

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Bedal, K., and M. R. Pausan. "Marshmallow and its action on inflamed 3D skin model mimicking atopic dermatitis." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1759098.

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Tsykhanovska, Iryna, Victoria Evlash, Alexandr Alexandrov, Tatуana Нontar, Tetiana Lazareva, and Оlesia Nechuiviter. "Development of the white-pink marshmallow formulas with using of “Magnetofood” food additive." In Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness. National University of Food Technologies, 2018. http://dx.doi.org/10.24263/res-2018-8.

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Flores, Jorge L., G. García-Torales, and Cristina Ponce Ávila. "Correlation pattern recognition: optimal parameters for quality standards control of chocolate marshmallow candy." In SPIE Optics + Photonics, edited by Andrew G. Tescher. SPIE, 2006. http://dx.doi.org/10.1117/12.681354.

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Goodwin, Melvin, Jacqueline Healy, Kristen Jacksa, and James Whitehair. "Beyond marshmallow towers and toothpick bridges: Progress and strategies for a whole-school STEM program." In 2016 IEEE Integrated STEM Education Conference (ISEC). IEEE, 2016. http://dx.doi.org/10.1109/isecon.2016.7457549.

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Shugaeva, N. S., and E. S. Len. "ANALYSIS OF THE INFLUENCE OF ENTERPRISES OF THE CONFECTIONERY INDUSTRY OF THE FOOD INDUSTRY ON ATMOSPHERIC AIR ON THE EXAMPLE OF THE COMPANY PC «KRASNY PISHCHEVIK»." In SAKHAROV READINGS 2021: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2021. http://dx.doi.org/10.46646/sakh-2021-2-230-233.

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The full cycle of marshmallow production is considered including the preparation of production batches, processing and processing of raw materials, as well as the production of confectionery directly. These and other processes taking place at the plant are sources of air pollution. The plant has 58 sources of pollutant emissions of which 52 organized and 6 unorganized, 3 stationary sources of emissions are equipped with gas-fired gas. The main pollutants are: nitrogen dioxide, sulphur dioxide, carbon monoxide, sugar dust. More than 90% of the dust emitted by sugar, which has explosive properties, is formed in processes not equipped with gas-explosives so it is recommended to install them.
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Barclift, Michael, Timothy W. Simpson, Maria Alessandra Nusiner, and Scarlett Miller. "An Investigation Into the Driving Factors of Creativity in Design for Additive Manufacturing." In ASME 2017 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/detc2017-68395.

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Additive manufacturing (AM) provides engineers with nearly unlimited design freedom, but how much do they take advantage of that freedom? The objective is to understand what factors influence a designer’s creativity and performance in Design for Additive Manufacturing (DFAM). Inspired by the popular Marshmallow Challenge, this exploratory study proposes a framework in which participants apply their DFAM skills in sketching, CAD modeling, 3D-Printing, and a part testing task. Risk attitudes are assessed through the Engineering Domain-Specific Risk-Taking (E-DOSPERT) scale, and prior experiences are captured by a self-report skills survey. Multiple regression analysis found that the average novelty of the participant’s ideas, engineering degree program, and risk seeking preference were statistically significant when predicting the performance of their ideas in AM. This study provides a common framework for AM educators to assess students’ understanding and creativity in DFAM, while also identifying student risk attitudes when conducting an engineering design task.
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