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Sorbitol and Inulin in Marshmallow Production by Azzhna p is a document available to read on EtoBox.
The document summarizes a study that examined the effect of adding white sweet potato inulin extract and sorbitol on the physical, chemical, and sensory properties of marshmallows. White sweet potatoes are a good source of inulin, a prebiotic fiber. The study produced marshmallows with different concentrations of inulin extract (2-3%) and sorbitol (25-75%) as a sucrose substitute. Testing showed the additions significantly affected tensile strength, density, moisture, ash, calories, fiber content, and taste
- Author
- Azzhna p
- Language
- EN