Effect of nutritional powder and marshmallow on the quality of nut candy supplemented with seaweed
Abstract
The objective of this study is to develop a nutritious nut candy product and to create a new product with high nutritional value and sensory quality. The research was conducted to evaluate the effects of the proportion of nutritional powder and marshmallow on the quality of nut candy supplemented with seaweed. The investigated factors included sensory quality, hardness, cutting force, and reducing sugar content, with varying proportions of nutritional powder (6%, 8%, 10%, 12%, 14%) and marshmallow (10%, 15%, 20%, 25%, 30%). The results indicated statistically significant differences in sensory quality, hardness, cutting force, and reducing sugar content (p<0.05). The optimal proportions were found to be 8% nutritional powder and 25% marshmallow, yielding a product with good sensory quality, moderate hardness, uniform structure, and stable cutting force (40.4N – 41.1N). The product meets nutritional standards and has potential for further commercialisation.
