Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study

Pekdogan Goztok S., Gunes R., TOKER Ö. S., Palabiyik I., KONAR N.

International Journal of Gastronomy and Food Science, vol.30, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 30
  • Publication Date: 2022
  • Doi Number: 10.1016/j.ijgfs.2022.100616
  • Journal Name: International Journal of Gastronomy and Food Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Keywords: Marshmallow, Fruit juice concentrate, Mixture design, SUGAR, CONFECTIONERY, ISOMALTULOSE, MOISTURE, QUALITY
  • Eskisehir Osmangazi University Affiliated: Yes


© 2022 Elsevier B.V.In this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products were investigated. Experimental points of the study were determined by D-optimal mixture design, and accordingly, special cubic, linear and quadratic models were used for the effects on physico-chemical, color and texture parameters according to independent variables. Considering the results, pH, water activity and density values of the marshmallow samples were found to be in the range of 2.54–3.21, 0.48–0.55 and 0.44–0.66 g/mL, respectively. As expected, the use of fruit juice concentrates affected the visual properties of marshmallows, and in particular sour cherry and pomegranate juice concentrates caused a positive increase in the +a* values of the samples. According to the texture profile analysis, the hardness, springiness, cohesiveness, gumminess and resilience values of the samples were determined as 6.43–10.5 N, 0.84–97, 0.74–0.90, 5.18–8.22 g, 0.34–0.81, respectively. R2 values of investigated parameter models were determined between 0.4971 and 0.8901. It was concluded that fruit juice concentrates can be used instead of corn syrup in marshmallows to meet consumer demands and expectations. Finally, it is thought that it will be useful to investigate the effects of various hydrocolloids on the color, texture stability and sensory properties of the products with further studies using fruit juice concentrates in marshmallow production.