Abstract:
Enhancing the nutritional value of confectionary foods is a global require-
ment. Using underutilized crops for novel confectionery enables solutions for food
shortages and opens up avenues for unprivileged communities to enter the food in-
dustry. This paper presents the results of nutritionally enhanced marshmallows using
underutilized Dioscorea alata (Dandila), Sonneratia caseolaris (Mangrove apple),
and Limonia acidissima (Wood apple) and made without added glucose syrup. Two
flavors were developed using 80% boiled D. alata combined with 20% S. caseolaris
and L. acidissima. A semi-trained panel (n=13) ranked the products using a seven-
hedonic scale. Physical and chemical parameters, proximate composition, shelf life,
antioxidant activity, flavonoids, phenols, HPLC sugar content were analyzed for the
most preferred flavour. Results indicated a significantly higher customer preference
for novel marshmallows over commercially available marshmallows. Further, results
showed no significant differences in taste, aroma, colour, and consumer acceptability
between the two distinct flavours of the mangrove apple and wood apple. Mangrove
apple marshmallow was selected as the most preferred flavour. Mangrove apple-en-
riched marshmallows exhibited significantly higher nutritional values than commer-
cial counterparts, with lower sugar (31.69±0.92%) and carbohydrate (47.4±0.51%)
content, and increased crude protein (8.30±0.51%), crude fiber (1.10±0.03%), total
phenol (0.20±0.01 mg/GAE g DW), flavonoid (6.83 mg/Rutin 100g DW), and total
antioxidant capacity (0.13±0.01 TE mg/g). A 10 g of developed marshmallow con-
tained fructose of 0.41±0.00 mg, sucrose of 2.88±0.10 mg, and glucose of 0.54±0.08
mg. The marshmallows had a similar texture to commercial marshmallows and could
be stored at room temperature for up to 5 days or refrigerated for up to one month
without significant color or texture variation. This new marshmallow could be com-
mercialized for the confectionery industry.
