Efficiency of using various protein components in marshmallow production

https://elibrary.ru/YKPDEP

Abstract

This article examines the effects of replacing egg white with protein powder in a marshmallow recipe. It was found that the new ingredient did not negatively impact the organoleptic characteristics of the confectionery products. Marshmallows with protein powder met regulatory requirements in terms of physicochemical properties, and their nutritional value was 0.7% lower than that of egg white marshmallows, but 6.2% higher in carbohydrates. Using protein powder instead of egg white reduces the cost of finished confectionery products by 2.3 rubles per kg, which, given the current selling price environment, allows for a 1.5% increase in profitability.