Replacement of gelatin with liquid Opuntia ficus-indica mucilage in marshmallows. Part 1: Physical parameters

L.  Du Toit; C. Bothma; M. De Wilt; A.  Hugo

doi:10.56890/jpacd.v18i.51

Authors

L. Du Toit Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein, 9300, South Africa.
C. Bothma Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein, 9300, South Africa.
M. De Wilt Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein, 9300, South Africa.
A. Hugo Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein, 9300, South Africa.

DOI:

https://doi.org/10.56890/jpacd.v18i.51

Keywords:

mucilage, xanthan, agar-agar, gelatin, marshmallows, Opuntia ficus-indica

Abstract

The objective of this study was to replace gelatin in marshmallows with different
concentrations of fluid mucilage, combined with different concentrations of powdered
hydrocolloids. Nine different formulations were prepared: control (100% gelatin); 75%
mucilage + 25% xanthan (MX); 75% mucilage + 25% agar-agar (MA); 75% mucilage + 25%
guar (MG); 80% mucilage + 20% xanthan (8M2X); 80% mucilage + 20% agar-agar (8M2A);
80% mucilage + 20% guar (8M2G); 75% mucilage + 12.5% xanthan + 12.5% agar-agar (MXA);
75% mucilage + 12.5% xanthan + 12.5% guar (MXG); and 75% mucilage + 12.5% agar-agar
+ 12.5% guar (MAG). Consistency, texture, tenderness of gel and shear measurements were
determined, along with color (L* values, as well as C* and Hº values) and aw. There were
significant (p<0.05) differences between the different samples for all measurements. The best
formulation for gelatin replacement was found to be the 75% mucilage + 12.5% xanthan +
12.5% agar combination (MXA), as it only differed significantly (p<0.05) from the control (100%
gelatin) sample in regard to shear, as measured by the Warner Bratzler Shear. It was
significantly (p<0.05) less tender and resembled the shear of commercially available
marshmallows in South Africa. All samples had a light, greyish yellow color.