Journal of Food Processing & Technology

Effect of sugar type and water content on the physical properties of marshmallows

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Emrah Kirtil, Ayca Aydogdu, Seyda Elik and Mecit Halil Oztop

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Marshmallow is an aerated confectionery product with a characteristic foamy structure created when air and moisture is
incorporated into a sugar mixture containing gelatin. The air entrapped in the marshmallow matrix is responsible for its fluffy
texture. Moisture absorption/loss of marshmallows during storage and transportation is one of the most important quality defects
that make the product unacceptable. In this study, marshmallows prepared at different compositions were examined. Sugar type,
concentration and initial moisture content of the samples were adjusted at different values. Sorption isotherms provide valuable
information to decide the appropriate storage conditions for a product. There is no much literature about the sorption isotherms
of marshmallows. As the first step, moisture sorption isotherms of the products were determined. Marshmallows were kept in a
climacteric chamber at 6 different relative humidities at 25oC, 35oC and 45oC. Moisture contents of the samples were measured using a
vacuum oven at 70oC after incubation and the absorption data was fitted to GAB and BET models. To understand the effect of different
formulations on the shelf life of the products, (Tg) of the samples were measured using a Differential Scanning Calorimeter (DSC).
Tg of the samples decreased as the water content decreased. The results showed that the type of the sugar and initial water content
changed the Tg and thus the degree of crystallinity of samples as it is known that [T-Tg] is positively correlated with crystallinity.

Biography :

Emrah Kirtil has earned his BS from Middle East Technical University Food Engineering and started his Postdoctoral studies in 2012 at the same department. He has also
been working as a Research Assistant there for the last 2.5 years. He has published 3 papers in reputed journals.