Developing methods for mitigating the negative effects of using sweet pepper puree in marshmallow production

Introduction. The research results on developing technological solutions to compensate for the deterioration in marshmallow quality when partially (30%) replacing applesauce with sweet pepper (Capsicum annuum) puree have been discussed. The research is relevant due to the trend toward expanding the range of confectionery products made from non-traditional plant-based raw materials and the need to overcome technological challenges associated with changes in the acidity and pectin composition of these raw materials.

The goal of the research is to develop methods for compensating quality deterioration during partial replacement with sweet pepper puree by selecting the type, dosage, and methods of introducing corrective additives.

The objects and methods of the research. Marshmallow samples prepared with the addition of various correctors.

The results and discussion. Initial screening of the effectiveness of citric and malic acids, citrus pectin, agar-agar, and their combinations has established the following: the combined addition of 0.4% citric acid and 0.5% pectin reduces the pH of the mass to optimal pectin values (3.52), increases the strength to 305 g, and the organoleptic rating to 4.8 points. Optimization using the CCP method has clarified the dosages: citric acid – 0.4%, pectin – 1.2% of the puree weight, ensuring a strength of 225 ± 8 g and an organoleptic rating of 4.8 points. In the second stage, the central compositional design (CCD) method has been used to obtain adequate regression models (R² = 0.92-0.94) describing the dependence of strength and organoleptic assessment on the concentrations of citric acid (X₁) and pectin (X₂). Response surface analysis determined the optimal dosage ranges: citric acid – 0.38-0.42%, pectin – 1.1-1.2% of the puree mass. The advantage of adding acid directly to the puree before churning (method A) has beens demonstrated, providing the highest strength (226 ± 8 g), better organoleptic assessment (4.8 ± 0.2 points), and color retention compared to adding it to syrup.

Conclusion. A marshmallow recipe using sweet pepper puree has been developed that meets the requirements of GOST 6441–2014.

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