Development and study of the functional properties of marshmallow enriched with bee () honey and encapsulated probiotics ().

Consumer demand for healthier confectionery products has prompted the confectionery industry to create products that are reduced in sugar content and supplemented with vitamins, antioxidants or biological elements beneficial to health. The aim of this study was to develop marshmallows enriched with honey and and to evaluate the effect of honey concentration and gelatin bloom degrees on marshmallow properties. A completely randomized design with a factorial structure was applied with different honey concentrations (0, 50 and 75%) and at different gelatin bloom degrees (265, 300 and 315 bloom degrees); moreover, the physicochemical properties, total phenol content and antioxidant activity of the marshmallow were studied, as well as the viability of the probiotic.