Technology of marshmallows and evaluation of the impact of stabilizers on the quality of aerated mass.
Year: 2015
Type: dissertation
Abstract: In this bachelor’s thesis the production line of chocolate marshmallows containing chocolate glaze or chocolate glaze with cranberry stuffing was projected. The aim of this work was to design production line of marshmallows and assessment the influence of stabilizer for mass aerated texture of marshmallows. In order to achieve the aim of work the main tasks were dissolved as follows: the examination of raw, additional materials and product characteristics; the investigation different amounts of stabilizers for marshmallow structural stability, organoleptic properties; the projection of technological process and evaluation its quality and safety control. The production line allows producing marshmallows very efficiently and qualitatively. The innovation technology significantly improves productivity and reduces production costs, saves energy and increases the biological value of food.
Author: Marčiulionytė, Andželika
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7025358691