Abstract:
The marshmallow is a high-energy sugar-based product with a pleasant taste and aroma, chewable consistency, foamy structure with fine porosity, consumed by children. Artificial dyes are added during the manufacture of these candies to give them an appealing look. Studies show that the ingestion of tartrazine combined with a diet rich in trans fats, nitrites, nitrates and low fiber intake are linked to malignant tumors, especially in the esophagus, breast, rectum, stomach and ovaries. Hence, the substitution of the synthetic dye tartrazine with a natural food dye obtained from dog-rose (Rosa canina) fruits as a source of biologically active substances (tannins, polyphenolic compounds) is of particular interest. Marshmallow candy with the addition of dog-rose fruit i.e. 1.0% and 2.0% hydroalcoholic extract, and 1.0%, 2.0% and 2.5% dog-rose hip powder to the product mass were produced. The control sample was prepared in a similar way, by replacing the plant addition with 0.02% synthetic dye tartrazine. The physico-chemical and organoleptic indices of the samples corresponded to the acceptable values. It was found that the mass fraction of dry matter, the reducing substances and the acidity do not change significantly during storage. Following the determination of the (DPPH) antiradical activity of the candy by in vitro method, it was found that the percentage of DPPH inhibition in the control sample was negative, while in the samples with the addition of dog-rose fruit, the antiradical capacity had significant positive values.
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