Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract

Marshmallow candy is a well-known sugar-based confection that is widely consumed among different population groups. However, its high sugar contents and low nutritive value might lead to adverse health outcomes. This study, therefore, aimed to develop optimal formulations for functional marshmallow...

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Autors principals:	Maher M. Al-Dabbas, Etaf G. Abu Samaan, Sehar Iqbal, Hani J. Hamad, Rawan Al-Jaloudi, Mohammad Shahein, Bha’a Aldin Al-Nawasrah, Abdalrahman Al-Zabt, Doa`a Al-Refaie, Nisreen Shehadeh, Mahmoud Abughoush
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-01-01
Col·lecció:	Foods
Matèries:	DPPH flavonoid phenolic content reducing power texture analysis marshmallow
Accés en línia:	https://www.mdpi.com/2304-8158/14/2/265
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