El-Messiry, D., El Desoky, S., Abd El-Razek, R. (2021). Characteristics of children Marshmallow Candy Colored by Natural Anthocyanin Extract from Jamun (Syzygium cumini) during cold Storage. Journal of Food and Dairy Sciences, 12(8), 189-194. doi: 10.21608/jfds.2021.88671.1024
Dalia M. El-Messiry; Soad M. El Desoky; Rabab H. Abd El-Razek. "Characteristics of children Marshmallow Candy Colored by Natural Anthocyanin Extract from Jamun (Syzygium cumini) during cold Storage". Journal of Food and Dairy Sciences, 12, 8, 2021, 189-194. doi: 10.21608/jfds.2021.88671.1024
El-Messiry, D., El Desoky, S., Abd El-Razek, R. (2021). 'Characteristics of children Marshmallow Candy Colored by Natural Anthocyanin Extract from Jamun (Syzygium cumini) during cold Storage', Journal of Food and Dairy Sciences, 12(8), pp. 189-194. doi: 10.21608/jfds.2021.88671.1024
El-Messiry, D., El Desoky, S., Abd El-Razek, R. Characteristics of children Marshmallow Candy Colored by Natural Anthocyanin Extract from Jamun (Syzygium cumini) during cold Storage. Journal of Food and Dairy Sciences, 2021; 12(8): 189-194. doi: 10.21608/jfds.2021.88671.1024
Characteristics of children Marshmallow Candy Colored by Natural Anthocyanin Extract from Jamun (Syzygium cumini) during cold Storage
Food Science and Technology Department, Faculty of Home Economics, Al-Azhar University
Abstract
It is difficult to produce children's marshmallow candy colored with anthocyanin enriched extract (AEE) from jamun (Syzygium cumini) without first researching the product's quality. Different levels of anthocyanin enriched extract (AEE) additionally mixed into the standard marshmallow candy (at 3, 5 and 7g into 100g recipe compared with marshmallow sample coloring by synthetic color (Carmine) at 0.10 g/100g. Characterize of (AEE) were analysis. Water activity, color properties and organoleptic characteristics of the products during storage for 90 days were evaluated. Present study reports (AEE) at 0.6, 0.8 and 1mg/ml was found to exhibit a higher significant DPPH radical scavenging activity (P ≤ 0.05) than that of BHT at concentration 200 and 300 ppm. there were no significant difference (p < 0.05) in (AEE) at pH 5 and incubation period 0, 30, 60, 90 and 120 min at 50°C was 2.65, 3.06, 3.03, 3.18 and 3.16 mg/100 ml. Water activity of marshmallow candy tended to decrease with the addition of (AEE). It caused by the ability of (AEE) to prevent moisture absorption and retention. There were no significant difference in (appearance, odor, taste, texture and overall acceptability) between the control sample and marshmallow samples colored with 3% (AEE). Jamun is a dark purplish fruit and its color undoubtedly contributed to the color of marshmallow by decreasing the L* and b* values and increasing a* value so that Jamun extract can be successfully used to improve properties of children marshmallow candy.
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