The effect of the usage of marshmallow (Althaea officinalis L.) radix on the quality characteristics in turkish delight production

Marshmallow root is characterized by certain features. There are mucilage and water holding propertİes of mucopolysaccharıde derivatives of components of marshmallow root. Because of these features it is used as a traditional drug for treatment of irritated mucous membranes for centuries. The purpose of this study is; testing the usage of aqueous extract of marshmallow root in Turkish delight production. Resulting structure of the new Turkish delight products as oldies describes "rahat-ul hulkum" that is, to obtain a texture of comforting throat. This allows to gain a functional property to the product.