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Journal articles on the topic 'Marshmallow'
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1
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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Казанцев, Егор Валерьевич, Николай Борисович Кондратьев, Максим Владимирович Осипов, Наталья Александровна Петрова, and Михаил Александрович Лаврухин. "Influence of packaging and temperature on the safety of foamy confectionery products structure." Food processing industry, no. 11 (October 27, 2022): 62–66. http://dx.doi.org/10.52653/ppi.2022.11.11.015.
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Обеспечение длительных сроков хранения пастильных изделий с сохранением их структуры и свежести, а также без изменения вкусовых свойств является актуальной задачей для производителей. В процессе хранения такие продукты подвержены физическим трансформациям в результате дегидратации или синерезиса, увлажнению поверхности, изменению показателей пищевой ценности. Важными факторами, влияющими на образование пенообразной структуры зефира и пастилы, являются pH, ионная сила зефирной массы, соотношение макромолекул биополимеров. Управление этими показателями позволяет регулировать структуру, текстуру пастильных кондитерских изделий, что способствует увеличению их срока годности. Целью исследования является оценка влияния толщины упаковочных материалов и условий хранения на сохранность пастильных кондитерских изделий. Исследованы изготовленные образцы зефира с использованием агара (Чили). Образцы зефира упаковывали в полипропиленовую пленку толщиной 20 мкм, 30 мкм, 40 мкм, размером 140x140 мм. Хранение образцов зефира проведено в стабильных условиях при 18 °С и относительной влажности окружающего воздуха 50%. Проведены исследования влияния толщины полипропиленовой пленки на скорость процессов влагопереноса зефира. В процессе хранения зефира, изготовленного с использованием агара (Чили), упакованного в полипропиленовую пленку толщиной 40 мкм, при температуре 18 °С массовая доля влаги зефира уменьшается на 1,5 абс.% от 23,4 до 21,9%, а при температуре хранения 28 °С на 3,3 абс.% от 23,4 до 20,1%. При увеличении температуры хранения до 28 °С скорость миграции влаги увеличивается в 2,1 раза. Установлено, что скорость миграции влаги обусловлена температурой хранения образцов, толщиной использованной упаковочной пленки, а также градиентом относительной влажности между окружающей средой и атмосферой внутри упаковки зефира. Выявленные в настоящем исследовании закономерности, определяющие сохранность зефира, позволят эффективнее управлять процессами миграции влаги и, следовательно, сроком годности. Ensuring long-term storage of pastille products while maintaining their structure and freshness, as well as without changing the taste properties, is an urgent task for manufacturers. During storage, such products are subject to physical transformations as a result of dehydration or syneresis, surface moistening, changes in nutritional values. Important factors influencing the formation of the foamy structure of marshmallow and marshmallow are pH, ionic strength of the marshmallow mass, the ratio of macromolecules of biopolymers. Management of these indicators allows you to adjust the structure, texture of pastille confectionery products, which helps to increase their shelf life. The aim of the study is to evaluate the effect of the thickness of packaging materials and storage conditions on the safety of pastille confectionery. Marshmallow samples were studied using agar (Chile). Marshmallow samples were packed in a polypropylene film 20 µm, 30 µm, 40 µm thick, 140x140 mm in size. Storage of marshmallow samples was carried out under stable conditions at 18 °C and a relative humidity of 50%. The study of the influence of the thickness of the polypropylene film on the rate of moisture transfer of marshmallow was carried out. During the storage of marshmallow, made using agar (Chile), packed in a polypropylene film with a thickness of 40 microns, at a temperature of 18 °C, the mass fraction of marshmallow moisture decreases by 1.5 abs.% from 23.4 to 21.9%, and at a storage temperature of 28 °C by 3.3 abs.% from 23.4 to 20.1%. With an increase in storage temperature to 28 °C, the rate of moisture migration increases by 2.1 times. It has been established that the rate of moisture migration is determined by the storage temperature of the samples, the thickness of the packaging film used, as well as the relative humidity gradient between the environment and the atmosphere inside the marshmallow packaging. The regularities identified in this study, which determine the safety of marshmallows, will make it possible to more effectively manage the processes of moisture migration and, consequently, the shelf life.
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Yudha, Meidi Tri, and Misnaniarti Misnaniarti. "EFFECTIVENESS OF CHEWING MARSHMALLOW CONTAINING BETEL CHEW ON SALIVARY Streptococcus mutans IN 12 YEARS OLD CHILDREN OF SMPN 29 PALEMBANG." PREPOTIF : Jurnal Kesehatan Masyarakat 5, no. 2 (October 27, 2021): 1068–72. http://dx.doi.org/10.31004/prepotif.v5i2.2239.
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Marshmallow is a favored type of soft candy among children and adults. Betel chew added to marshmallow was reported containing antibacterial substances. The aim of this study was to determine the effect of chewing marshmallow containing betel chew on salivary S. mutans in 12 years old children. This experimental research was done with pretest and posttest control group design involving 30 subjects with DMFT range 3-5. Subjects were divided into group 1 (marshmallow containing betel chew) and group 2 (plain marshmallow). Saliva was collected before and after chewed marshmallow containing betel chew and plain marshmallow. Streptococcus mutans colonies were evaluated with colony counter. Data were analysed using pair T-test & independent T-tests. Paired-t test showed that the number of S. mutans colonies was significantly reduced after chewed marshmallow containing betel chew p=0,00 (p
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Осипов, Максим Владимирович, Николай Борисович Кондратьев, Егор Валерьевич Казанцев, and Ирина Александровна Белова. "The use of anti-crystallizers to increase the preservation pastille confectionery." Food processing industry, no. 12 (November 27, 2022): 57–61. http://dx.doi.org/10.52653/ppi.2022.12.12.011.
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Увеличение объема производства пастильных кондитерских изделий, сохранение структуры и свежести без изменения вкусовых свойств требуют повышения их сохранности. В процессе хранения кондитерские изделия пенообразной структуры зефир и пастила подвержены увлажнению поверхности или черствению, изменениям химического состава, неконтролируемой кристаллизации сахаров в результате дегидратации и реакций мелаидинообразования. Решением этих задач является обоснованное использование различных антикристаллизаторов (комплексов сахаров) в рецептурном составе изделий. Важными факторами, влияющими на качество и сохранность пастильных кондитерских изделий, являются pH пенной массы, ионная сила, соотношение сахаров антикристаллизатора. В процессе хранения зефира происходит постепенная кристаллизация сахарозы, в результате чего структура зефира изменяется от аморфной до твердой. Этот процесс обусловлен исходными размерами кристаллов сахарозы в рецептуре, составом антикристаллизатора и скоростью кристаллизации сахаров. Целью данной работы является выявление закономерностей изменения качества пастильных кондитерских изделий, изготовленных с использованием различных видов антикристаллизаторов, упакованных в полипропиленовую пленку различной толщины, при температуре 18 °С. Объектами исследования являлись изготовленные образцы зефира на агаре, содержащие карамельную, низкоосахаренную, мальтозную патоку и инвертный сироп. Образцы зефира были упакованы в полипропиленовую пленку толщиной 20 мкм, 30 мкм, 40 мкм, размером 140x140 мм. Проведены исследования массовой доли влаги зефира, изготовленного с использованием различных видов антикристаллизаторов, в процессе хранения. Также исследовано влияние толщины полипропиленовой пленки, использованной для упаковки зефира. Установлено, что в образцах, упакованных в полипропиленовую пленку толщиной 20 мкм, изготовленных с использованием низкоосахаренной патоки и инвертного сиропа, скорость потери влаги в 1,5 раза меньше по сравнению с зефиром, изготовленным на карамельной и мальтозной патоке. Получены линейные зависимости потери массовой доли влаги образцов зефира, изготовленного с использованием различных видов патоки, от длительности хранения в исследованном периоде хранения. Полученные результаты позволяют правильно обосновывать виды антикристаллизаторов, количество и соотношение рецептурных компонентов и изготавливать изделия с заданным сроком годности. Increasing the production volume of pastille confectionery products, maintaining the structure and freshness without changing the taste properties require an increase in their safety. During storage, marshmallow and marshmallow foam-like confectionery products are subject to surface wetting or hardening, changes in chemical composition, uncontrolled crystallization of sugars as a result of dehydration and melaidin formation reactions. The solution to these problems is the reasonable use of various anti-crystallizers (complexes of sugars) in the formulation of products. Important factors affecting the quality and preservation of pastille confectionery products are the pH of the foam mass, ionic strength, and the ratio of anti-crystallizer sugars. In the process of marshmallow storage, sucrose gradually crystallizes, as a result of which the marshmallow structure changes from amorphous to solid. This process is due to the initial size of sucrose crystals in the formulation, the composition of the anti-crystallizer and the rate of sugar crystallization. The purpose of this work is to identify patterns of changes in the quality of pastille confectionery products made using various types of anti-crystallizers, packed in a polypropylene film of various thicknesses, at a temperature of 18 °C. The objects of the study were prepared marshmallow samples on agar containing caramel, low sugar, maltose syrup and invert syrup. Marshmallow samples were packed in a polypropylene film with a thickness of 20 µm, 30 µm, 40 µm with a size of 140x140 mm. Studies of the mass fraction of moisture in marshmallows made using various types of anti-crystallizers during storage were carried out. The influence of the thickness of the polypropylene film used for marshmallow packaging was also investigated. It has been established that in samples packed in a 20 μm thick polypropylene film, made using low-saccharified molasses and invert syrup, the rate of moisture loss is 1.5 times less compared to marshmallows made on caramel and maltose molasses. Linear dependences of the loss of the mass fraction of moisture of marshmallow samples made using various types of molasses on the duration of storage in the studied storage period were obtained. The results obtained make it possible to correctly substantiate the types of anti-crystallizers, the quantity and ratio of prescription components, and to manufacture products with a given shelf life.
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Frazer, Anesha. "Marshmallow Madness." ASHA Leader 21, no. 1 (January 2016): 8. http://dx.doi.org/10.1044/leader.gl.21012016.8.
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Baht, Andrea. "Marshmallow Catapults." ASHA Leader 24, no. 9 (September 2019): 16. http://dx.doi.org/10.1044/leader.gl.24092019.16.
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liesener, katie. "Marshmallow Fluff." Gastronomica 9, no. 2 (2009): 51–56. http://dx.doi.org/10.1525/gfc.2009.9.2.51.
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In 2006, the state of Massachusetts suffered a political debacle over the merits of Marshmallow Fluff, a beloved, locally made marshmallow paste. In an effort to combat childhood obesity, state Senator Jarrett Barrios proposed that Fluff be restricted in public schools. His fellow state legislator, Rep. Kathi-Anne Reinstein, counter-proposed that the Fluffernutter (the fluff and peanut butter sandwich she and other locals grew up with) be named the official state sandwich. In the end, nostalgia trumped nutrition, revealing the cultural significance of this marshmallow treat. To generations of Massachusetts natives, Fluff symbolizes the innocence and irreverence of childhood. Furthermore, Fluff is an all-American icon: invented by an immigrant, it is the sole product of a family-owned company founded by returning WWI veterans. Since the political fallout, Fluff's populist heritage has been celebrated in an annual festival held in Somerville, Mass., birthplace of Fluff.
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Michel, Olaf. "Generation Marshmallow." HNO Nachrichten 40, no. 2 (April 2010): 32–36. http://dx.doi.org/10.1007/bf03356865.
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Cahyaningrum, Rafida, Kesya Khansa Safira, Gina Nazilah Lutfiyah, Sarah Izdihar Zahra, and Aza Aisyah Rahasticha. "POTENSI GELATIN DARI BERBAGAI SUMBER DALAM MEMPERBAIKI KARAKTERISTIK MARSHMALLOW: REVIEW." Pasundan Food Technology Journal 8, no. 2 (July 31, 2021): 39–44. http://dx.doi.org/10.23969/pftj.v8i2.4035.
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Marshmallow merupakan jenis makanan ringan yaitu sejenis permen lunak (soft candy) dengan salah satu bahan utama pembuatannya adalah gelatin. Gelatin merupakan hidrokoloid yang memiliki sifat dapat melakukan perubahan secara reversible atau dapat kembali ke keadaan semula dari bentuk sol menjadi gel atau gel menjadi sol, yang pada pembuatan marshmallow berperan penting sebagai gelling agent. Tujuan dari penelitian ini untuk mengetahui potensi penggunaan gelatin dalam memperbaiki karakteristik marshmallow. Dari hasil, didapatkan bahwa gelatin dapat mempengaruhi karakteristik dari marshmallow, yaitu kadar air, kadar abu, kadar vitamin C, tekstur dan elastisitas, tetapi tidak dengan kadar gula reduksi nya. Karakteristik marshmallow yang dihasilkan juga bergantung pada banyaknya atau proporsi gelatin yang ditambahkan.
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Pavlovic, Snezana, Vera Stojsin, and Sasa Stojanovic. "Mycopopulation of marshmallow (Althaea officinalis L)." Zbornik Matice srpske za prirodne nauke, no. 113 (2007): 193–202. http://dx.doi.org/10.2298/zmspn0713193p.
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Marshmallow is an important medicinal plant in Serbia. Because of increasing demands on the market, cultivation has been started. Through regular quality control of commercial seeds and plantations, mycopopulation of marshmallow was recorded in the period 2000-2006. Seeds of marshmallow were dominated by Alternaria alternata and species from the genus Fusarium (Fusarium verticillioides, F. proliferatum, F. semitectum, F. oxysporum and F. solani). Species belonging to Fusarium genus are the cause of rot of seeds and roots of marshmallow, causing chlorosis and fading, and therefore deterioration and necrosis of plants, as well as decrease of seed germination of seeds. Leaves and stalks of marshmallow were from time to time under massive attack of Puccinia malvacearum, and that was the reason why leaves were unuseful as a herbal drug. On roots and lower part of the stalks, massive appearance of Sclerotinia sclerotiorum, a causal agent of the white rot, in cases when marshmallow was cultivated after sunflower, was recorded, too. From other fungi in roots, species belonging to the genus Fusarium (F. oxysporum, F. solani and F. verticillioides) were dominant.
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Bohler, Sébastien. "L’épopée du marshmallow." Cerveau & Psycho N° 73, no. 1 (January 1, 2016): 3. http://dx.doi.org/10.3917/cerpsy.073.0003.
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Petti, Theodore A. "The Marshmallow Test." Journal of Clinical Psychiatry 76, no. 11 (November 25, 2015): e1478-e1478. http://dx.doi.org/10.4088/jcp.15bk10118.
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Rojas, Patricia Guzman, Chirin Orabi, and Glenn M. Speth. "A Marshmallow Cast." American Journal of Gastroenterology 112 (October 2017): S1531. http://dx.doi.org/10.14309/00000434-201710001-02856.
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Arizona, Krisnasari, Dyah Titin Laswati, and Kuntjahjawati Susilo Adi Rukmi. "STUDI PEMBUATAN MARSHMALLOW DENGAN VARIASI KONSENTRASI GELATIN DAN SUKROSA." AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN 3, no. 2 (April 2, 2021): 11–17. http://dx.doi.org/10.37631/agrotech.v3i2.279.
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Telah dilakukan studi tentang “Studi Pembuatan Marshmallow dengan Variasi Konsentrasi Gelatin dan Sukrosa” Tujuan penelitian ini mempelajari perbandingan gelatin dan sukrosa yang tepat untuk membuat marshmallow sehingga mendapatkan tekstur marshmallow yang kenyal. Penelitian ini dilaksanakan dengan menggunakan Rancangan Acak Lengkap (RAL). Pembuatan marshmallow dengan perbandingan gelatin 1 : sukrosa 1, gelatin 1 : sukrosa 4, gelatin 1 : sukrosa 6, gelatin 1 : sukrosa 8 dan gelatin 1 : sukrosa 12. Dilakukan uji kimia : kadar air, kadar abu, kadar gula total, kadar gula reduksi. Uji fisik dan uji organoleptik : warna, tekstur dan kesukaan. Untuk mengetahui beda nyata pada perlakuan dilanjutkan dengan analisa Duncan’s Multiple Range Test (DMRT) dengan taraf signifikansi 0,05. Berdasarkan hasil studi dapat disimpulkan pembuatan marshmallow yang dilakukan menghasilkan masing-masing tekstur yang berbeda namun hasil terbaik diperoleh pada perbandingan gelatin 1 : sukrosa 1 yang memiliki kadar air 42,22%, kadar abu 2,86 (% db), kadar gula total (% db), kadar gula reduksi 16,87 (% db), tekstur 1,588 N, uji scoring yang memiliki skor warna 4,133 yang berarti putih agak kekuningan dan tekstur yang memiliki skor 3,76.
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Josic, Dragana, Radmila Pivic, Snezana Pavlovic, Sasa Stojanovic, Goran Aleksic, and Mira Starovic. "Antifungal activity of indigenous bacillus sp. isolate Q3 against marshmallow mycobiota." Zbornik Matice srpske za prirodne nauke, no. 120 (2011): 111–20. http://dx.doi.org/10.2298/zmspn1120111j.
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Marshmallow is a host of a number of saprophytic and parasitic fungi in Serbia. The seeds of marshmallow are contaminated with fungi from different genera, especially Alternaria and Fusarium, which significantly reduced seed germination and caused seedling decay. In this study we investigate antagnonism of indigenous Bacillus sp. isolate Q3 against marshmallow mycopopulation. Bacillus sp. Q3 was isolated from maize rhizosphere, characterized by polyphasic approch and tested for plant growth promoting treats. Bacillus sp. Q3 produced antifungal metabolites with growth inhibition activity against numerous fungi in dual culture: 61.8% of Alternaria alternata, 74.8% of Myrothecium verrucaria and 33.6% of Sclerotinia sclerotiorum. That effect could be caused by different antifungal metabolites including siderophores, hydrolytic enzymes, organic acids and indole acetic acid (IAA). Suppression of natural marshmallow seed infection by Q3 isolate was observed. The seeds were immersed in different concentrations of bacterial suspension during 2h and their infections by phytopathogenic fungi were estimated. The results showed significant reduction of seed infection by Alternaria spp. The presented results indicate possible application of this isolate as promising biological agent for control of marshmallow seed pathogenic fungi.
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Rafael, Mark Yohance, Rosalie Rafael, Ervee Landingin, Ronalie Rafael, Geraldine Tayag, John Paul Santos, and Mark Joseph Rafael. "Gelatin from Milkfish Scales for Food Application." CLSU International Journal of Science & Technology 5, no. 1 (February 28, 2021): 47–59. http://dx.doi.org/10.22137/ijst.2021.v5n1.05.
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The amount of gelatin used worldwide in the food industry is increasing annually. Recovery of valuable components from fish processing-by products could help solve problems on tons of wastes produced each year and address religious beliefs like Islam and Judaism as well as the fear of mad cow disease. In this study, gelatin was extracted from milkfish scales for food application. The physical properties (yield, strength, color, clarity and pH) of extracted gelatin were studied and compared with commercially-available bovine gelatin. Marshmallows were developed from these gelatin sources. Sensory evaluation was done to determine the appropriateness of the level of a specific attribute and the consumer’s preference using the nine-point hedonic and just about right (JAR) scales. The extracted fish gelatin was comparable to bovine gelatin in terms of strength but they differ in terms of color, clarity and pH. The fish gelatin had a yield of 8.7%, high bloom value of 505g, white appearance and an acidic pH (5.25). The marshmallow developed from fish gelatin is comparable to bovine gelatin in all attributes (color, aroma, texture, taste, sweetness and aftertaste) except for sweetness. Overall, the gelatin extracted from milkfish scales can be used as an alternative to bovine gelatin for food application such as in marshmallow production.
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Aziza, Izmy Nur, Yudhomenggolo Sastro Darmanto, and Retno Ayu Kurniasih. "The Effect of Gelatin from Different Fish Skin on Physical and Sensory Characteristics of Marsmallow." Jurnal Perikanan Universitas Gadjah Mada 21, no. 1 (August 2, 2019): 17. http://dx.doi.org/10.22146/jfs.42739.
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Gelatin is one type of protein obtained from partial hydrolysis of natural collagen. Utilization of gelatin has been widely applied to food, especially in foods related to elastic texture, for example marshmallow. The purpose of this research was to determine the quality of various types of gelatin based on gel strength, elsticity, water content, hedonic and to know the best marshmallow. The experimental design was complete randomized design. The treatment was different fish skin gelatin, namely patin, payus, and cobia with concentration of 7.39%. The parameters consisted of gelatin tests (yield, gel strength, viscosity) and marshmallow tests (gel strength, elasticity, water content and hedonic). Parametric data were analyzed with Analysis of Varience test and continued with Honestly Significant Difference test. The results showed that the use of different skin had significantly different (P<0.05) on yield, gel strength and viscosity, with the result of patin (13.24%, 280.56 bloom, 2.05 cP), payus (15.47%, 328 bloom, 3.18 cP), cobia 17.88%, 392.24 bloom, 5.63, respectively. The use of gelatin from payus and cobia had significantly different (P<0.05) to marshmallow characteristic. Marshmallow with gelatin skin of cobia fish had gel strength 1564.19 g.cm, elasticity 95.16 mm, water content 14.41% and hedonic test with interval of of 7.52 < μ < 7.91 which was means liked by panelists.
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Artamonova, Maiia, Inna Piliugina, Olga Samokhvalova, Natalia Murlykina, Oleksii Kravchenko, Iryna Fomina, and Anzhelika Grigorenko. "STUDY OF THE PROPERTIES OF MARSHMALLOW WITH THE SUDANESE ROSE AND BLACK CHOKEBERRY DYES UPON STORAGE." EUREKA: Life Sciences 3 (May 31, 2017): 15–23. http://dx.doi.org/10.21303/2504-5695.2017.00348.
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Creation of marshmallow with natural dyes is impossible without investigation of properties of products and estimation of its quality. Our objects of investigation were organoleptic, physico-chemical and antioxidant properties of the products at storage for 30 days. The six of marshmallow samples were the objects of our research. They differed in the type of structuring agent - gelatin or gelatin with solubilized substances and the type of dye – water or water-alcohol extract of cryopowder from Sudanese rose or water-alcohol extract of cryopowder from вlack chokeberry. Necessary indexes of quality are supplied for the new types of marshmallow with natural dyes. Moisture content (19.0 ... 21.5 %), total acidity (3.5 °Brix), density (0.51 ... 0.67 g/cm3), reducing substances content (not more than 13.6 %) were determined by standard methods. Use of natural anthocyanin dyes let us to increase antioxidant properties of the ready product. Value of antioxidant capacity of the new samples, determined with use of galvanostatic coulometry method, is in 2 ... 2.5 times more than the same results for samples, made without the dyes. It was established that short time storage (up to 2 days) of marshmallow with natural anthocyanin dyes at temperature (15...18)°С and relative air humidity 60...75 % is possible without packing materials. Storage of the products in hermetically polyethylene wrap and cardboard box provides high indexes of quality, stability of colour in long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extracts of cryopowder from Sudanese rose and black chokeberry remain stable. The new developed types of marshmallow with natural anthocyanin dyes makes wide market of confectionery and can be used for correction of feeding of a man.
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Du Toit, L., C. Bothma, and M. De Wit. "Replacement of gelatin with Opuntia ficus-indica mucilage in flavored pink and unflavored white marshmallows. Part 2: Consumer liking." Journal of the Professional Association for Cactus Development 18 (December 26, 2016): 40–51. http://dx.doi.org/10.56890/jpacd.v18i.52.
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Mucilage from the cladodes of Opuntia ficus-indica is under investigation for application inseveral foodstuffs. Since it can not form gels on its own, it is advised to be used incombination with other hydrocolloids. The aim of this study was to compare consumer likingof flavored and unflavored marshmallows made with wet mucilage, to that of a flavored andunflavored control sample (with 100% gelatin), as well as a flavored and unflavoredcommercial brand. Ninety-two consumers tasted the following six samples: whitecommercial (Manhattan); white control (gelatin); white mucilage (75% mucilage + 12.5%agar + 12.5% xanthan); pink commercial (Manhattan); pink control (gelatin); and pinkmucilage (75% mucilage + 12.5% agar + 12.5% xanthan). Consumer liking was tested fortaste, aftertaste, texture, as well as an overall acceptability of liking. The white mucilagemarshmallows had the lowest ranking for taste, aftertaste, texture and overall acceptability,and differed significantly (p<0.05) from all the other samples. However, the pink mucilagemarshmallow did not differ from the pink commercial one (which had the highest rankingsfor taste, aftertaste, texture, and overall acceptability) and pink control marshmallow. Thedifferences between the white and pink mucilage marshmallows ranged between 2.75 and2.89 on the hedonic scale. It could be concluded that flavoring successfully masked thedistinctive aroma of the mucilage in the marshmallows, thereby also increasing scores fortexture and overall acceptability.
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Torcq, Théo. "Seiche et test du marshmallow." Cerveau & Psycho N° 132, no. 5 (January 5, 2021): 9a. http://dx.doi.org/10.3917/cerpsy.132.0009a.
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Ulbricht, Catherine, Ethan Basch, Catherine Ulbricht, Paul Hammerness, and Mamta Vora. "Marshmallow (Althaea officinalis L.) Monograph." Journal of Herbal Pharmacotherapy 3, no. 3 (January 2003): 71–81. http://dx.doi.org/10.1080/j157v03n03_08.
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Ulbricht, Catherine, Ethan Basch, Catherine Ulbricht, Paul Hammerness, and Mamta Vora. "Marshmallow (Althaea officinalis L.) Monograph." Journal Of Herbal Pharmacotherapy 3, no. 3 (June 1, 2003): 71–81. http://dx.doi.org/10.1300/j157v03n03_08.
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Makin, Simon. "A Marshmallow in the Hand." Scientific American Mind 24, no. 1 (February 14, 2013): 8. http://dx.doi.org/10.1038/scientificamericanmind0313-8a.
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Osmond, Penny. "Mandrake, mint, marshmallow, and myrrh." Lancet 351, no. 9102 (February 1998): 606. http://dx.doi.org/10.1016/s0140-6736(05)78603-7.
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Pestka, Kenneth A. "Young's Modulus of a Marshmallow." Physics Teacher 46, no. 3 (March 2008): 140–41. http://dx.doi.org/10.1119/1.2840976.
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Kenney, Susan. "A Marshmallow and a Song." General Music Today 22, no. 2 (October 7, 2008): 27–29. http://dx.doi.org/10.1177/1048371308328383.
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Kazantsev, E. V., and N. B. Kondratiev. "Improving the quality of confectionery products with the use of structure formers and preservatives." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 5 (April 30, 2022): 335–37. http://dx.doi.org/10.33920/igt-01-2205-11.
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The paper shows the aspects of improving the quality of pastilles and marmalade containing fruit components. The article has proposed a methodology that includes methods for assessing the properties of pectin, gelatin, and agar jelly, using the ST-2 structurometer, and a method for determining the density of the marshmallow mass, which makes it possible to justify the choice of structure formers and foam formers. The relationship of the content of the preservative sulfur dioxide in raw materials, semi-finished products and various types of confectionery products has been studied. It has been established that the content of sulfur dioxide for pastilles, marshmallows and fruit marmalade exceeds 10 mg/kg, since they contain sulfited fruit components. Chewing marmalade and plain chocolate contain only 5 and 7 mg/kg, respectively.
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Tsykhanovska, Iryna, Viktoria Yevlash, Alexandr Alexandrov, and Ravshanbek Alibekov. "Influence of the mineral food nanoadditive “Magnetofood” on the quality indicators of whipped confectionery products." BIO Web of Conferences 30 (2021): 01022. http://dx.doi.org/10.1051/bioconf/20213001022.
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Investigation of the influence of the mineral food nanoadditive “Magnetofood” on the quality indicators of whipped confectionery products in the technologies of curd dessert and white-pink marshmallow. It was found that the Introduction of the additive “Magnetofood” into the prototypes of cottage cheese desserts and white-pink marshmallows in an amount from 0,1% to 0,2% by weight of the recipe mixture in comparison with the control improves the structure, texture and appearance of the whipped product; a narrow and symmetric distribution function of air bubbles by diameter (d=0,045...0,050 м) indicates the stabilizing effect of “Magnetofood” nanoparticles. The rational content of the nanoadditive “Magnetofood” has been determined – 0,15% to the mass of the prescription mixture. The prospects of using “Magnetofood” as an improver and stabilizer of polyphase foam-like structures have been determined.
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Pavlovic, Snezana, Vera Stojsin, Sasa Stojanovic, Mira Starovic, Ferenc Bagi, and Dragana Budakov. "Gibberella intermedia the pathogen of St. John's Wort, coneflower and marshmallow in Serbia." Zbornik Matice srpske za prirodne nauke, no. 116 (2009): 191–99. http://dx.doi.org/10.2298/zmspn0916191p.
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Gibberella intermedia (Kuhlmann) Samuels et al. (anamorf: Fusarium proliferatum /Matsushima/ Nirenberg) was isolated from seeds of St. John's wort, marshmallow, and coneflower, as well as from roots and stalks of marshmallow and roots of coneflower. These plants had symptoms of leaf chlorosis, malformation, withering and plant dwarfing and were collected from several localities in Serbia during five-year investigations of mycopopulations of the mentioned plants. The morphological characteristics of the pathogen were described.
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Padmawati, I. Gusti Ayu, I. Desak Putu Kartika Pratiwi, and Anak agung Istri Sri Wiadnyani. "Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea Linn) Terhadap Karakteristik Marshmallow." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 11, no. 1 (March 31, 2022): 43. http://dx.doi.org/10.24843/itepa.2022.v11.i01.p05.
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This research was aimed to determine the effect of addition of blue butterfly pea extract on the characteristics of marshmallow and to determine the concentration of blue butterfly pea extract that produced the best characteristics of marshmallow. This research used completely randomized design with concentration of blue butterfly pea extract as treatments, which consisted of five levels: 0%, 0.3%, 0.6%, 0.9%, and 1.2%. The observed parameters include the physical, chemical, and sensory properties. The result showed that the five concentrations of blue butterfly pea extract had a significant effect on texture, color intensity, water content, anthocyanins, antioxidant activity, color (scoring and hedonic), flavor, texture, aroma, overall acceptance (hedonic) of the product. Selected product was marshmallow with the addition of 1.2% blue butterfly pea extract. The product has texture parameters of 1.28 N, color intensity L 16.71, a* 11.68, b* 7.62, 1.36% water, 1.48 mg/100 g anthocyanin, 43.50% antioxidant activity, blue color and liked, aroma, taste and overall acceptance were liked.
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Bondar, Mariana, Alla Solomon, Natalia Fedak, Mariia Paska, Anna Hotvianska, Lyudmila Polozhyshnikova, Denys Mironov, and Larisa Kushch. "Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (October 31, 2021): 43–50. http://dx.doi.org/10.15587/1729-4061.2021.241969.
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A formulation composition and a low-temperature technique have been devised for concentrating fruit and vegetable puree with the following component content: 20 % apple; 20 % pumpkin; 15 % beets; 15 % cranberries; 15 % hawthorn. The puree is concentrated in a rotary evaporator to a solids content of 50 % at a temperature of 50...56 °C under vacuum. The processing time was reduced to 1...2 min, which is several times less compared to conventional single-case pump vacuum evaporators (60...90 mins). Reducing the temperature influence of concentrating contributes to an increase in the organoleptic and physicochemical parameters of the resulting paste. To determine the effect of the contribution of each component to the structure of the paste, the structural and mechanical properties of the puree from each raw material and concentrated semi-finished products were investigated. The devised paste has an increased strength of the structure with a dynamic viscosity value of 394 Pa⋅s, which is 2.5 times more than that in the control sample. The devised blended fruit and vegetable paste has an increased content of physiologically functional ingredients and good organoleptic parameters, unlike control (apple paste). It was established that the partial replacement of apple puree in the formulation composition of marshmallow with 75 % of the devised multicomponent fruit and vegetable paste gives the product original properties. The dynamic viscosity value of the marshmallow in which 75 % of apple puree was replaced with the devised paste has increased, compared to the control sample (marshmallow without additives), from 408 Pa⋅s to 908 Pa⋅s. The color of the marshmallow mass where 75 % of apple puree were replaced is bright pink with a wavelength of 596.7 nm and a brightness of 62.3 %. The data reported here make it possible to improve the quality of original marshmallow products when adding fruit and vegetable semi-finished products whereby an increase in functional properties is provided
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Murray, Jaclyn Kuspiel. "Exploring to Explain the Marshmallow Phenomenon." Physics Teacher 60, no. 6 (September 2022): 449–52. http://dx.doi.org/10.1119/5.0045288.
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Discovering concepts through observation, exploration, and constructing scientific explanations of phenomena is best practice in science education. Instead of following lab procedures to verify a known answer or solution, involve students in the work of science. Begin by presenting a phenomenon to engage students in scientific inquiry and uncover their prior knowledge. Curiosity spurs questions driving investigations to explore hypotheses in search of explanations of the phenomenon. This paper describes how engaging in the science practices enables students to explore and explain why marshmallows either shrink or puff up in a dynamic environment containing a closed and open system.
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Ivanova, N. G., I. A. Nikitin, M. V. Klokonos, N. A. Berezina, T. A. Bulavina, and D. A. Guseva. "Marshmallow technology of increased nutritional value." IOP Conference Series: Earth and Environmental Science 640, no. 5 (February 1, 2021): 052009. http://dx.doi.org/10.1088/1755-1315/640/5/052009.
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Smith, Lucy. "Marshmallow sun roast & O Canada." Canadian Medical Education Journal 9, no. 1 (March 28, 2018): e102-103. http://dx.doi.org/10.36834/cmej.43172.
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Marshmallow sun roastLocation: Grouse Mountain, BCHypothermia, trauma, concussion and death. All these are acceptable risks many of us are willing to take to enjoy our favorite winter outdoor activities. Medicine is not just about keeping people in perfect health, but to enable us to do what we love. After all, “life is not measured by the number of breaths we take, but by the moments that take our breath away”._____O CanadaIt’s a lot easier to sit back and relax when it’s the only logical option available. Some say laughter is the best medicine, and I believe it’s best delivered in nature with good company.
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KALETUNC, G., M. D. NORMAND, E. A. JOHNSON, and M. PELEG. "INSTRUMENTAL DETERMINATION OF ELASTICITY OF MARSHMALLOW." Journal of Texture Studies 23, no. 1 (March 1992): 47–56. http://dx.doi.org/10.1111/j.1745-4603.1992.tb00510.x.
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Jeannette Hulick. "The Marshmallow Incident (review)." Bulletin of the Center for Children's Books 63, no. 5 (2010): 185. http://dx.doi.org/10.1353/bcc.0.1407.
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Michaelson, Laura E., and Yuko Munakata. "Same Data Set, Different Conclusions: Preschool Delay of Gratification Predicts Later Behavioral Outcomes in a Preregistered Study." Psychological Science 31, no. 2 (January 21, 2020): 193–201. http://dx.doi.org/10.1177/0956797619896270.
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One simple marshmallow test in preschool children predicts an array of important life outcomes, according to multiple studies spanning several decades. However, a recent conceptual replication casts doubt on these famous findings. We conducted an independent, preregistered secondary analysis to test whether previously observed longitudinal associations between preschool delay of gratification and adolescent outcomes would be conceptually replicated. Associations were significant for three of the five outcomes we tested using the analytic approach employed in the original studies of the marshmallow test. Relationships between delay of gratification and problem behavior held in bivariate, multivariate, and multilevel models; in contrast, no significant relationships between delay and problem behavior were found in the other recent replication, even though both studies used the same data set. These relationships were better explained by social support than by self-control, suggesting that the marshmallow test is predictive because it reflects aspects of a child’s early environment that are important over the long term. This novel interpretation of the classic findings points to new directions for intervention.
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Anita Devi, Ni Putu, Putu Ari Sandhi W, and Ni Made Yusa. "PENGARUH PENAMBAHAN TERUNG BELANDA (Solanum betaceum Cav.) TERHADAP KARAKTERISTIK MARSHMALLOW." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 1 (January 22, 2018): 23. http://dx.doi.org/10.24843/itepa.2018.v07.i01.p03.
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The aim of this research is to know the effect of the addition of tamarillo (Solanum betaceum Cav) to marshmallow characteristic, and to determine the addition of the best tamarillo to produce the best characteristic marshmallow. The experimental design used was Completely Randomized Design (RAL) by treatment with fruit pulp tamarillo as follows: 30 %, 40 %, 50 %, 60 %, 70 % and 80 %. Each treatment was repeated three times to obtain 18 experimental units. The results showed that the addition of tamarillo showed significant effect on water content, ash content, total anthocyanin, vitamin C, total sugar, elasticity, color score test, taste score test, texture score test, aroma and overall acceptance and no significant effect on color hedonic test and taste hedonic test. The best characteristic of marshmallow was obtained from the addition of tamarillo of 30 g with water content of 19.44%, ash content of 0.08%, total anthocyanin 0.44 mg / L, vitamin C 8.20 mg / 100g, total sugar 75.15%, elasticity of 1.47 N, color (rather pink and rather like), aroma (rather like), texture (very chewy and like), taste (sweet and rather like), overall acceptance (like).
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Fink, Careen, Mathias Schmidt, and Karin Kraft. "Marshmallow Root Extract for the Treatment of Irritative Cough: Two Surveys on Users' View on Effectiveness and Tolerability." Complementary Medicine Research 25, no. 5 (2018): 299–305. http://dx.doi.org/10.1159/000489560.
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Background: Cough preparations containing aqueous marshmallow root extracts (Althaea officinalis) have a long history as medicinal products in Germany. The aim of the 2 prospective, non-interventional surveys reported here was to create a better documentation of the users' impression of the effectiveness and tolerability, and user satisfaction. Methods: Consumers (n = 822) buying either lozenges or syrup of the aqueous marshmallow root extract STW42 to treat their dry cough were recruited in pharmacies in 2 independently performed surveys. They were asked to fill in a questionnaire covering a treatment duration of 7 days so that the course of symptoms could be documented, and the overall effectiveness, tolerability and satisfaction assessed. Results: This consumer-reported outcome shows that both preparations showed a good effect with respect to the symptomatic treatment of oral or pharyngeal irritation and associated dry cough with a very rapid onset of effects, in the majority of cases within 10 min. The tolerability was very good (with only 3 minor adverse events for the syrup). Conclusion: The results of the surveys justify the long-established use of both marshmallow preparations for symptomatic treatment of dry cough.
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Vignochi, Luciano, Álvaro Guillermo Rojas Lezana, Patrícia de Andrade Paines, and Dante Luiz Juliatto. "Entrepreneurial leadership behavior of university students." Brazilian Journal of Development 8, no. 10 (October 25, 2022): 69014–19. http://dx.doi.org/10.34117/bjdv8n10-266.
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University students seek to develop an entrepreneurial leadership profile to find professional career alternatives. The main objective of this study is to identify the influence of a classroom exercise called “The Marshmallow Challenge” on the entrepreneurial leadership behavior of university students. First, students' perceptions of their cognitive style, flexibility and entrepreneurial leadership profile were collected. Second, the entrepreneurial leadership behavior of the students after the exercise was estimated. It is possible to conclude that the Marshmallow Challenge improves the entrepreneurial leadership behavior of university students approximately nine times higher than their previous perception. In addition, the strong influence of flexibility in determining the entrepreneurial leadership profile of university students is highlighted.
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Jurowski, Kamil, and Mirosław Krośniak. "The Toxicological Assessment of Content and Exposure of Heavy Metals (Pb and Cd) in Traditional Herbal Medicinal Products with Marshmallow Root (Althaea officinalis L., radix) from Polish Pharmacies." Toxics 10, no. 4 (April 13, 2022): 188. http://dx.doi.org/10.3390/toxics10040188.
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The level of potentially toxic elements (PTE) in phytopharmaceuticals can be a potential threat to human health through the food chain. The traditional herbal medicinal products (THMPs) with the marshmallow root (Althaea officinalis L., radix), which we can find in European pharmacies, are widely used among the European population. However, recently, voices have been heard in the public about alleged PTE occurrence. In this article, the levels of Pb and Cd impurities were measured in samples of THMPs with marshmallow root available in Polish pharmacies (n = 10). Our proposed toxicological approach was based on two important issues. The first was PTE levels (Pb: 1.60–6.80 μg/L and Cd: 0.80–3.81 μg/L presented as raw results) in comparison with the permissible limit set by FAO/WHO for medicinal herbs (10,000 µg/kg for Pb and 300 µg/kg for Cd) and also ICH Q3D guidelines (0.5 μg/g for Pb and also Cd). The second was the estimation of exposure of investigated PTE in a single dose and daily dose for each THMP. It should be noted that the content of analyzed heavy metals in a single dose of analyzed products was very low, and hence is not a threat for patients. The obtained daily intake of heavy metals impurities in comparison with PDE values confirms the safety of all analyzed phytopharmaceuticals (all of the samples meet the standards of the ICH Q3D guideline). It can be summarized that each of the analyzed THMP with marshmallow root available in Poland are safe for the patients. Based on literature review, this article is the first study about heavy metals impurities level in final THMPs with A. officinalis L., radix (marshmallow root) available in European pharmacies.