Creating a marshmallow formula with natural sweetener and matcha tea

The article presents the results of developing a formulation for marshmallows with a natural sugar substitute and matcha tea. During the study, marshmallow samples with different component compositions were made: with sugar; with erythritol; with isomalt; with sugar and matcha tea; with erythritol and matcha tea; with isomalt and matcha tea. To identify the optimal component composition of marshmallows, organoleptic and physicochemical quality indicators of the samples were studied, as a result of which it has been found that marshmallow samples with isomalt and isomalt and matcha tea have the best consumer properties.