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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Autores principales:	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
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2025-01-01
Colección:	Foods
Materias:	DPPH flavonoid phenolic content reducing power texture analysis marshmallow
Acceso en línea:	https://www.mdpi.com/2304-8158/14/2/265
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