To use of Spirulina platensis instead of bovine gelatine as aeration and stabilizing agent in low density of marshmallow

Confectionery products are widely consumed in the world among all age groups and by individuals from different socio-economic status. Consumer's food choices; different motivations such as product-health relationship, sustainability and environmental friendliness. Marshmallow is a low density (aerated) soft confectionery product. The most common stabilizer used for reducing density and textural stability is bovine gelatine of animal origin. Spirulina platensis is a microalgae species that has been approved for use as a natural food additive and has the most common production and consumption in the world. It is preferred in food and pharmacological products due to its positive effects on health. The aim of this study is to use an innovative approach in aerated confectionery on the potential of using proteins, which are the major components of S. platensis, as stabilizers; to determine the effect of hydration temperature, gelatine substitution ratio and marshmallow aeration temperature. Spirulina platensis biomass at different concentrations (25%, 50%, 75%, and 100%) as a substitute for bovine gelatine was used in the marshmallow product in the study. Effects of various hydration temperatures (30°C, 60°C, and 80°C), aeration temperatures (40°C and 50°C) on 13 samples were assessed according to the factorial experiment plan. Density, humidity, pH, water activity, color, texture and microstructure analyzes of samples were evaluated. Results of this study indicated that the S. platensis biomass, preparation temperature of S. platensis biomass solution, and the marshmallow aeration temperature had a significant effect on the marshmallow density (P<0.05). The sample in which the S. platensis biomass prepared at 80°C replaced the gelatin by 25% in the marshmallow composition obtained as a result of the aeration process at 40°C had the lowest density (0.474 g/cm3) (P<0.05). It can be stated that it is possible to develop marshmallows with consumer acceptable features with partial replacement (25-50%) rather than complete replacement of the gelatine used in marshmallows with the use of this microalgae biomass.