The effect of vegetable powder on the shelf life of marshmallow products

Vegetables are essential for a healthy human diet. Their nutritional value and medicinal properties stem from their role as primary sources of carbohydrates, vitamins, antioxidants, mineral salts, phytoncides, essential oils, and dietary fiber, essential for the body’s normal functioning. Fruits and vegetables are crucial components of the diet, primarily due to their content of vitamins, minerals, chlorophyll, antibiotics, fiber, enzymes, easily digestible sugars, and other nutrients. A key property of vegetables is their ability to enhance the digestibility of proteins, fats, and carbohydrates. Therefore, one of the promising areas in nutrition is the enrichment of various products with vegetable and fruit powders. Recently, vegetable raw materials or additives in the form of vegetable powders have been frequently added to confectionery products. The authors conducted research on the influence of different vegetable raw material contents on moisture transfer processes in confectionery products with a foamy structure.