THE DEVELOPMENT OF A NEW TYPE OF BLACKCURRANT MARSHMALLOW WITH USING BASIL
The research objective was the development of a new type of marshmallow on the basis of blackcurrant puree and basil. The research problems were to estimate the influence of the replacement of apple puree with blackcurrant with addition of basil having gelling ability, organoleptic and physical and chemical indicators of marshmallow weight; to develop marshmallow recipe with using blackcurrant puree and basil; to estimate nutrition value of a new type of marshmallow. The objects of the research were marshmallow samples with blackcurrant puree, paste, infusion and basil powder. For the control sample the marshmallow recipe "Blackcurrant" with 74 % apple puree was chosen and 26 % - with blackcurrant set. In experimental recipes apple puree was completely replaced with blackcurrant puree, the basil in the form of infusion, the paste from fresh greens and powder was added. The powder was received by the method of drying green material, the paste - by crushing in uniform mix; infusion - by adding hot water. Marshmallow was made according to traditional technology. The results of the research on the formation of quality indicators of marshmallow with full replacement of apple puree with blackcurrant and addition of semi-finished products from basil were given. It was established that at introduction of semi-finished products of basil the highest organoleptic properties samples had those with powder addition. The optimum quantity basil powder in marshmallow recipe was defined. When replacing 5 % of blackcurrant puree with basil powder the highest organoleptic rates, the volume of shaken-up marshmallow weight and stability of foam were formed. The nutrition value of the product rose: substantial increase of food fibers, potassium, calcium, phosphorus and vitamin C was observed. Received results allow recommending developed new type of marshmallow for the expansion of the range of "useful" confectionery.