Answers are grounded in this paper and cite their sources.
Formulation study shows improved quality in marshmallows using isomalt and matcha tea, indicating potential for healthier options.
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.
No takes yet. Share an insight, caveat, or question.
Zachesova et al. (2025) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: