Development of gelati̇n free marshmallow

In this study, the use of plant-based aquafaba and gellan gum with high gelling properties as gelatin substitutes in marshmallow products were investigated. For this purpose, Response Surface Methodology of the Design Expert Software was used for the product formulation optimization. The minimum and maximum ratios of aquafaba and gellan gum in gelatin-free marshmallow products were determined as a result of preliminary trials. In order to obtain the optimum result, the density and sensory (general taste) results of the samples produced within the scope of the trial design were used. According to the results, the aquafaba amount of the gelatin-free marshmallow samples was found to be1.70%, while the gellan gum was found to be 0.50%. Then, water activity, density, color, differential scanning calorimetry (DSC), polarized light microscope (PLM), rheology, textural and sensory analyses were performed in this sample. It was determined that the water activity, density and Tson values of the gelatin-free marshmallow sample were increased compared to the control sample. On the other hand, while a decrease was observed in the instrumental hardness parameter of the gelatin-free sample, this situation did not adversely affect the general perception of taste. As a result of all analyses, it has been revealed that the use of plant-based ingredients at optimum values instead of animal-derived gelatin can bring a different perspective to marshmallow products due to the due to the foam frictions and hydrocolloidal effects of aquafaba and gellan gum.