The effect of gelatin and konjac glucomannan concentrations on moisture content, water activity, texture, density, and protein content in synbiotic marshmallows

Along with current lifestyle changes, consumers seem to want food that satisfies their appetites and provides health benefits to the body. Synbiotic products are believed to benefit the body's health, particularly the gastrointestinal tract. Apart from being healthy, consumers also like practical snacks. Hence, synbiotic marshmallows were developed as a novel form of synbiotic or marshmallow products. This research aimed to determine the effect of various gelatin and konjac glucomannan concentrations on synbiotic marshmallows' physicochemical characteristics and texture profile and to find the optimum formulation. Synbiotic marshmallows were prepared by mixing sugar solution with gelatin and konjac glucomannan gel in the following formulas: P1 (9%:0%), P2 (8.5%; 0.5%), P3 (8%;1%), P4 (7.5:1.5%), and P5 (7%:2%) (w/v). The dough was mixed with 15 g of skim milk probiotic before being moulded and cooled at room temperature. Once solid, marshmallows are sowed with corn flour. Moisture content was analyzed gravimetrically, water activity was determined using an aw meter, texture profile analysis was evaluated using a texture analyzer, density was determined by measuring mass and volume, and protein content was analyzed according to the Kjeldahl method. The results showed that the formulation of 8.5% gelatin and 0.5% KGM produced the best synbiotic marshmallows regarding water content, water activity, texture (hardness, gumminess, chewiness), density, and protein content. Based on the results, it can be concluded that synbiotic marshmallows can be developed for future innovation.