2025Journal article

Creating a marshmallow formula with natural sweetener and matcha tea

E.A. Zachesova, I V Sergienko

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)

Abstract

The article presents the results of developing a formulation for marshmallows with a natural sugar substitute and matcha tea. During the study, marshmallow samples with different component compositions were made: with sugar; with erythritol; with isomalt; with sugar and matcha tea; with erythritol and matcha tea; with isomalt and matcha tea. To identify the optimal component composition of marshmallows, organoleptic and physicochemical quality indicators of the samples were studied, as a result of which it has been found that marshmallow samples with isomalt and isomalt and matcha tea have the best consumer properties.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Observational (human)

Surveys, cohorts and consumer studies, with no intervention.

Assigned automatically from the title, abstract and subject terms.

Topics

Aroma, flavor and sensory Food products and applications Processing, milling and quality

Matcha is a main subject here (named in the title).

Keywords and subject terms

marshmallow matcha tea natural sweeteners erythritol isomalt artificial sweeteners product formulation sensory properties physicochemical properties consumer acceptance

Cite this study

E.A. Zachesova, I V Sergienko. (2025). Creating a marshmallow formula with natural sweetener and matcha tea. Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products). https://doi.org/10.33920/igt-01-2509-02

DOI: 10.33920/igt-01-2509-02

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